1 cup Pork, minced
1/2 cup Shrimps, minced
6 Green onions (scallions)
4 tablespoon Coriander, finely chopped
24 Cabbage leaves
6 1/4 cups Chicken or pork broth
2 1/2 tablespoon Nuoc Cham (fish sauce)

Blanch cabbage leaves in boiling water and cut away any tough sections from the base. Cut white ends from green onions (scallions) and finely chop four white heads. Slice two lengthwise for garnish. Slice green stalks into strips. Mix chopped green onions (scallions) and 2 tablespoons of the coriander with pork and shrimp. Season with pepper. Into each cabbage leaf, place 1 tablespoon of mixture. First fold the leaf base then outer edges over it, and roll up. Carefully tie up each roll and a length of green onion (scallion) then place the packages gently into boiling broth and cook for 6 minutes. Lift parcels into bowls, pour a cup of broth over each and garnish with remaining sliced green onions (scallions) and coriander. Dip rolls into fish sauce when eating.

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