Canh Tôm Kho Cải Napa (Dried Shrimps with Napa Cabbage Soup)

  • Servings: 4
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 1/3 cup of dried shrimps (soaked in 1 cup of water for 30 minutes, drained but set aside the water for later use, used a pestle to lightly smash the shrimps to release flavor)
  • 10 large napa cabbage leaves (washed well, chopped to 1 inch length)
  • 5 cups of water
  • 1/2 tsp of sea salt
  • 1 tbsp of sugar
  • 2 tbsp of mushroom seasoning
  • 1/4 tsp of ground black pepper (more to garnish)
  • 1 green onion to garnish (chopped)


  1. Bring 5 cups of water and the water from soaking the dried shrimps to a boil.  Then add the dried smashed dried shrimps.  Season with 1 tbsp of sugar, 1/2 tsp of sea salt, 2 tbsp of mushroom seasoning and 1/4 tsp of black ground pepper.  Taste the broth and adjust to your taste.
  2. Add chopped napa cabbage and bring the broth to a boil for a minute or 2.  Turn off heat and remove the soup from the pot to prevent overcooking the cabbage.
  3. Garnish with chopped green onion and black pepper.  This soup can be served with white rice and compliment perfectly with Tôm Rim (Vietnamese Caramelized Shrimps).

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