𝐕𝐢𝐞𝐭𝐧𝐚𝐦𝐞𝐬𝐞 𝐏𝐨𝐫𝐤 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐨𝐮𝐩 - 𝐂𝐚𝐧𝐡 𝐂á 𝐁𝐮𝐧𝐠

Name: 𝐕𝐢𝐞𝐭𝐧𝐚𝐦𝐞𝐬𝐞 𝐏𝐨𝐫𝐤 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐨𝐮𝐩 - 𝐂𝐚𝐧𝐡 𝐂á 𝐁𝐮𝐧𝐠
Yield: 2
Ingredients: 1/2 lb pork shoulder (sliced); 2 whole tomatoes (cut into wedges); 1 purple eggplant (cut into bite size pieces); 1 bundle purple perilla leaves (sliced thinly); 2 stalks green onion (sliced thinly); 1/4 lb fried tofu cubes; 4 cups of water; 2 tbsp fish sauce; 1/2 tsp salt; 1 tbsp sugar; 1/4 tsp shrimp paste; 1/3 tsp msg

Serves 2

This is a dish from northern Vietnam — and it has strong umami taste from the fermented shrimp paste (mam tom). This is easy to make and let me know if you know about this underrated dish!

2 servings