Chinese Cabbage Soup

白菜湯 bái cài tāng


Water, Chinese cabbage, oil, salt.
Optional: Borage leaves, mint leaves, Thai fish sauce.


  1. Boil water on a pot on the stove with a splash of oil and two pinches of salt.
  2. When the water has come to the boil, throw in the Chinese cabbage leaves cut into two inch segments. Let it boil for quite a while (up to 10 minutes) as the leaves are pretty fibrous. Then it’s done.
  3. Optional: Just before you take the pot off the heat, you can throw in mint and borage leaves and a splash of Thai fish sauce.

Leave a Comment

Your email address will not be published. Required fields are marked *