How to make Vietnamese Eggplant Soup
In this post, I’ll introduce to you a very hearty dish of northern Vietnam – the eggplant soup. You’ll need many ingredients to create this dish but the effort is always worthwhile. This soup can really warm you up from the inside-out in the freezing winter. Let’s get started.
200g pork belly
200g fried tofu
1 tbsp minced garlic
1 tbsp minced shallot
tamarind sauce (or vinegar)
Step 1: Cut the pork belly into thin slices. Then marinade well with 1 tsp of salt, fish sauce and sugar.
Step 2: Cut the eggplants into wedges. After that, immediately soak them into salt water to prevent discoloring. Also cut the tomato into wedges and set aside.
Another main ingredient for this soup is fried tofu.You can either fry the tofu at home or buy them already fried for convenience. For my family, this is the most favorite ingredient in this soup, so I always put a lot in it.
The must-have ingredient of this dish is red perilla. This herb has a very strong aromatic flavor and unique purple side that you can easily identify from others. Wash and drain the leaves well, then slice into strips.
Step 3: In a large frying pan, add in some vegetable oil, then stir 1 tbsp minced garlic and minced shallot until fragrant. Add in the pork belly, toss until they’re no longer pink. Then add the ingredients we prepared earlier into the pan, one by one. Continue to stir for a few minute. Season the mixture with salt, fish sauce and sugar so that they can be absorbed well before adding water.
Step 4: Transfer the mixture into a soup pot, add in the water to cover it up the, enhance the soup color with a pinch of turmeric powder. For the acidity, I’m gonna add in 2 tbsp tamarind sauce, which can be substituted with vinegar.
Now cover the lid and bring to a boil over high heat. Then reduce the heat to low and simmer for 5 more minutes. Adjust the soup to taste. Last but not least, add in the perilla and mix roughly. And we’re done and it now smells really good.
The vietnamese eggplant soup can be served either alone or with steamed white rice, you’re definitely gonna love it. Thank you for stopping by and happy cooking!