白菜湯 bái cài tāng
Water, Chinese cabbage, oil, salt.
Optional: Borage leaves, mint leaves, Thai fish sauce.
- Boil water on a pot on the stove with a splash of oil and two pinches of salt.
- 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.
- 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.