Cai bac thao xao trung thit: stir fried napa cabbage with eggs and lardons
Recipe type: Main
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
A rich dish
  • ½ head Napa cabbage or ½ head white cabbage
  • 3 eggs
  • 3 tablespoons fish sauce, or to taste
  • 2 medium carrots
  • 75g smoked lardons (or 150g if you're a tried and tested carnivore)
  1. Peel the carrots, sliced into matchstick-sized bits.
  2. Slice the Napa cabbage into thin slices. If using a white cabbage, blanch it first by putting it in a bit of boiling water for 10 minutes and then slicing it, this helps make it easier to digest.
  3. Beat the eggs with the fish sauce.
  4. In a frying pan, fry the lardons, until the lardons are cooked. Take from the heat, and put aside.
  5. In a wok on medium heat, stir-fry the cabbage for 5 minutes. Add the carrots, stir-fry for 4 minutes. Then add the beaten eggs, and stir until the eggs are cooked.
  6. Fold the lardons into the mixture. Taste: it should be fairly salty (remember it'll be served with rice, which is tasteless on its own). If not salty enough, add fish sauce to taste.
  7. Serve with rice.
This is a batch that fits comfortably in a wok; if using the whole cabbage do split everything into two batches, otherwise your work will overflow....
Recipe by Aliette de Bodard at