Name: Vietnamese Garlic Cabbage Stir-Fry (Bắp Cải Xào Tỏi)
Prep time: 13 min
Cook time: 14 min
Total time: 27 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 head cabbage (about 1.5 kg, cut into bite-sized pieces); 8 cloves garlic (minced); 2 tablespoons vegetable oil; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (ground); 1/4 teaspoon sugar; 2 tablespoons water

Vietnamese Garlic Cabbage Stir-Fry (Bắp Cải Xào Tỏi)

A simple yet flavorful Vietnamese-style stir-fried cabbage dish infused with aromatic garlic. This quick and healthy side dish features tender cabbage with crispy garlic bits, delivering authentic Vietnamese flavors with minimal ingredients. Perfect as a light accompaniment to rice or protein dishes.

27 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty3/10

Sour0/10

Umami3/10

Spicy2/10

🥄 Texture

Tender yet slightly crisp: outer cabbage leaves are wilted and glossy from the oil while the thicker cores retain a pleasant crunch. Small browned garlic bits add occasional crisp bites and a slight chewiness to the overall mouthfeel.

👃 Aroma

Strong, fragrant roasted garlic up front with a toasty, slightly sweet note from gentle browning. Fresh, green cabbage aroma comes through underneath, rounded by a faint peppery warmth.

🍷 Pairs Well With

Jasmine or green tea to refresh the palate, or a light lager/Pilsner which complements the garlicky, vegetal flavors.

🥗 Side Dishes

Steamed jasmine rice, grilled lemongrass pork or chicken, Vietnamese pickled carrots and daikon (do chua), or a fried egg / pan-fried tofu for added protein.

Instructions

Prepare the cabbage by removing the outer leaves and rinsing thoroughly under cold water. Cut the cabbage into bite-sized pieces, approximately 2-3 cm in size.

Mince the garlic cloves finely to ensure even cooking and maximum flavor distribution throughout the dish.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat for about 1-2 minutes until the oil is shimmering.

Add the minced garlic to the hot oil and stir constantly for 30-45 seconds until fragrant and slightly golden. Be careful not to burn the garlic as it will become bitter.

Add all the cabbage pieces to the wok in batches, stirring constantly to coat with the garlic-infused oil. Work in batches if necessary to avoid overcrowding the pan.

Sprinkle the salt, black pepper, and sugar over the cabbage and continue stir-frying for 3-4 minutes, stirring frequently to ensure even cooking.

Add 2 tablespoons of water to the wok to create steam, which will help soften the cabbage while keeping it slightly crisp. Cover with a lid for 2-3 minutes.

Remove the lid and continue stir-frying for another 2-3 minutes until the cabbage reaches your desired tenderness. The cabbage should be tender but still have a slight crunch.

Taste and adjust seasonings as needed. Transfer to a serving dish and serve immediately while hot.