To make the stock, put the chicken carcass into a deep pan. Add the other stock ingredients and
cover with water. Bring to the boil, skim off any foam, then reduce the heat and simmer gently with
the lid on for 1 1/2-2 hours. Remove the lid and simmer for a further 30 minutes to reduce the
stock. Skim off any fat, then strain the stock and measure out 1.5 litres / 2 1/2 pints.
Blanch the cabbage leaves in boiling water for 2 minutes. Remove with tongs or a slotted spoon
and refresh under cold water. Add the green tops of the spring onions to the boiling water and
blanch for 1 minute, then drain and refresh under cold water. Tear each piece into five thin strips
and set aside.
Squeeze the cloud ear dry, then trim and finely chop and mix with the pork, prawns, spring onion
whites, chilli, nuoc mam and soy sauce. Lay a cabbage leaf flat and put a teaspoon of the filling
1cm / 1/2 in from the bottom edge. Fold the edge over the filling, then fold in the sides. Roll all
the way to the top of the leaf to form a tight bundle. Tie a piece of blanched spring onion green
around the bundle. Repeat with the remaining leaves and filling.
Bring the stock to the boil in a wok or deep pan. Stir in the finely sliced ginger, then reduce
the heat and drop in the cabbage bundles. Bubble very gently over a medium heat for about 20
minutes to ensure that the filling is thoroughly cooked. Ladle into bowls and sprinkle with fresh