Lao-inspired Mille Feuille Nabe

Ingredients

• 30 ml (2 tbsp)vegetable oil
• 1shallot, minced
• 3 clovesgarlic, minced
• 45 ml (3 tbsp)red curry paste
• 15 ml (1 tbsp)paprika
• 383 g (13.5 oz)coconut milk
• 1.02 kg (36 oz)vegetable broth
• 6 mm (¼-inch) slicesginger
• 30 ml (2 tbsp)fish sauce
• 15 ml (1 tbsp)sugar
• 5 ml (1 tsp)MSG
• 283 g (10 oz)vermicelli noodle sheets
• 1.81 kg (4 lb)napa cabbage
• 454 g (1 lb)thinly sliced pork belly
• 1 packageshimeji mushrooms

Instructions

1. 1

   Sauté the aromatics

   Warm the vegetable oil in a soup pot over high heat. Add the shallot and garlic and sauté for 30 seconds.

2. 2

   Toast the curry

   Stir in the red curry paste and paprika. Turn the heat to low and cook for 8 minutes so the paste toasts and its flavour deepens.

3. 3

   Add coconut milk

   Pour in the coconut milk and simmer for 2 minutes.

4. 4

   Simmer the broth

   Add the vegetable broth, ginger, fish sauce, sugar and MSG. Mix well and bring to the boil, then turn the heat to low and simmer for 5 minutes.

5. 5

   Prepare the noodles

   Cook the vermicelli sheets according to the packet instructions. Typically, place them in a pan, cover with hot water and leave for about 1 minute 15 seconds. Transfer to cold water, drain and set aside on a plate.

6. 6

   Fill the cabbage

   Cut the napa cabbage into quarters. Working with one quarter at a time, gently separate the layers and tuck thin slices of pork belly between them. Repeat with the remaining cabbage wedges.

7. 7

   Cut the wedges

   Slice each filled cabbage wedge into three equal sections.

8. 8

   Arrange the pot

   Fit the cabbage pieces snugly into a Dutch oven, placing the thicker layers around the edges and the thinner leaves towards the centre.

9. 9

   Add the mushrooms

   Place the shimeji mushrooms in the centre of the pot.

10. 10

    Cook the nabe

    Pour the hot curry broth over the cabbage and mushrooms. Bring it to a simmer and cook for 10 minutes, or until the cabbage is tender and the pork belly is cooked through.

11. 11

    Serve with noodles

    Serve with a sheet of vermicelli. Top it with layers of cabbage, pork belly and mushrooms, garnish with green onions and mint, spoon over some broth and serve.

What is mille feuille nabe?

Mille feuille nabe is a Japanese hot pot named for its layered, leaf-like arrangement of napa cabbage and thinly sliced meat. The ingredients are packed together in a pot and simmered in broth, making each serving a mix of tender leaves and savoury filling.

This version takes that arrangement in a Lao-inspired direction with red curry paste, coconut milk, ginger and fish sauce. The seasoned broth brings a bold, aromatic contrast to the mild cabbage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1185 calories, 23g protein, 63g carbs, 91g fat.

The vermicelli and cabbage provide most of the carbohydrates, while pork belly and coconut milk contribute much of the fat; the pork also supplies protein. Serve a moderate amount of noodles and add a fresh vegetable side to balance the rich broth and meat.

Build flavour in the broth

Aromatics first: briefly sauté the shallot and garlic, then give the curry paste and paprika their full eight minutes on low heat. This lets the paste toast before the liquid goes in.

Seasoning balance: coconut milk softens the curry's intensity, while fish sauce adds savouriness and sugar rounds the flavour. Taste the broth before assembling the pot, keeping in mind that the fish sauce and curry paste are already seasoned.

Layer cabbage and pork

Separate gently: ease apart the cabbage leaves without tearing them, then slip pork belly between the layers. Keeping the wedges mostly intact makes them easier to slice and arrange.

Cut evenly: divide each filled wedge into three sections so the pieces fit together in the Dutch oven. Pack them snugly, with thicker parts at the outer edge and thinner leaves towards the middle, as directed.

Cook for tenderness

Simmer gently: once the broth is poured over the arranged cabbage, bring the pot to a simmer rather than letting it boil hard. Cook for 10 minutes, checking that the cabbage has softened and the pork is cooked through.

Pot fit: a Dutch oven gives the cabbage and broth room to cook together while holding the folds in place. If your pot is crowded, take care when pouring in the broth so the arrangement stays settled.

Prepare the vermicelli

Follow the packet: vermicelli sheets can differ, so use the instructions on their packaging. The method here describes soaking them in hot water for about 1 minute 15 seconds, then cooling and draining them.

Keep them separate: set the drained noodles aside until serving, rather than adding them to the simmering pot. This keeps them ready to take on broth in the bowl.

Serve it as a hot pot

Build each serving with a sheet of vermicelli, then add cabbage, pork and mushrooms with a ladleful of broth. Green onions and mint are suggested as garnishes in the method, though no quantities are specified in the ingredient list.

The broth, noodles and layered cabbage make this a filling meal on its own. A simple side of fresh vegetables or a crisp salad can add a lighter contrast.

Recipe notes & tips

• Cut the shallot and garlic before heating the oil so they are ready to add together.
• Keep the curry paste over low heat during its eight-minute toasting stage and stir it regularly.
• Use the noodle packet's directions if they differ from the typical soaking time given here.
• Drain the vermicelli well after its cold-water bath so excess water does not dilute the serving.
• Arrange the cabbage closely in the pot to help the folds stay upright as they cook.
• Check both the cabbage tenderness and pork doneness before serving.

Variations

• Add fresh herbs: finish with green onions and mint, as suggested in the method.
• Adjust the curry: use a little less red curry paste for a milder broth.
• Use another mushroom: substitute a similar mushroom if shimeji is unavailable.
• Change the noodles: serve with another thin noodle if vermicelli sheets are difficult to find.
• Add more greens: tuck extra napa cabbage into the pot if you want a higher cabbage-to-pork ratio.

Common mistakes to avoid

• High heat for the paste: it can scorch during the long toasting stage; reduce the heat to low as directed.
• Rushing the layering: forcing the cabbage leaves apart can tear them; separate each wedge gently.
• Loose packing: widely spaced cabbage pieces can shift in the pot; arrange them snugly.
• Boiling hard: a vigorous boil can disturb the folds; keep the broth at a simmer after it comes to the boil.
• Overcooking the noodles: vermicelli can become too soft; follow the packet and drain it once ready.
• Skipping the doneness check: cooking time can vary with the pot; confirm the cabbage is tender and pork is cooked through.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat the cabbage, pork and broth gently in a saucepan until hot throughout; store cooked vermicelli separately if possible and prepare fresh if its texture has softened.

Frequently asked questions