Vietnamese cabbage rolls "Tyun"
4 servings
45 minutes
Vietnamese 'Tyun' cabbage rolls are a traditional dish of Vietnamese cuisine that combines the delicate taste of rice, aromatic pork, and the softness of beans wrapped in cabbage leaves. The origins of this recipe date back centuries when Vietnamese people skillfully used simple ingredients to create nutritious and balanced meals. 'Tyun' rolls stand out with their rich flavor thanks to anchovies and spices, and their texture becomes incredibly tender after boiling and pressing. They pair perfectly with pork fat and fresh onions, highlighting the traditional flavor characteristics of Vietnamese cuisine. This dish is suitable for both family dinners and festive tables, impressing guests with its richness of flavors and aromas.
1
Rice is soaked in water for 5 minutes, rinsed, drained, and salted.
- Rice: 300 g
- Salt: to taste
2
Soak the beans overnight, remove the skins, pour boiling water over them, drain, grind into powder, and season with salt.
- Beans: 2 glasss
- Salt: to taste
3
Pork is passed through a meat grinder, seasoned with grated onion, mashed anchovies, salt, and pepper.
- Pork: 200 g
- Onion: 1 head
- Anchovies: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
On the washed cabbage leaves (blanched in boiling water and folded in pairs), meat, beans, and rice are placed on top, tightly rolled like cabbage rolls, and tied with string.
- White cabbage: 500 g
- Pork: 200 g
- Beans: 2 glasss
- Rice: 300 g
5
Boil in salted water for 10-12 minutes, remove and place under a weight to drain the water.
- Salt: to taste
6
Served with pork fat and finely chopped onion.
- Pork: 200 g
- Onion: 1 head
