Cabbage charred with garlic (Bap cai xao toi) from Dac Biet: An Extra-Special Vietnamese Cookbook (page 277) by Nini Nguyen and Sarah Zorn

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Notes about this recipe

  • SpatulaCity on November 01, 2025

    So simple and so tasty!

  • Stephenn31 on August 28, 2025

    Delicious. Cut up as much cabbage as you can that will fill the cooking surface in one layer. More than that and it's hard to get a good char which is a big part of the charm of this dish. Simple and flavourful. I added too much fish sauce and it was too salty. It doesn't sound like much fish sauce for the amount of cabbage, but do not add more.

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