Vietnamese Pork Eggplant Tomato Soup
Serves 415 mins prep30 mins cook
A northern Vietnamese dish with a strong umami taste from the fermented shrimp paste, featuring pork, tomatoes, eggplant, and perilla leaves. It's easy to make and serves 4 people.
0 servings
What you need
Instructions
1: Slice the pork shoulder and set aside. 2: Cut tomatoes into wedges and the eggplant into bite-size pieces. 3: Slice the purple perilla leaves and the green onions thinly. 4: In a pot, add water and bring to a boil. 5: Add sliced pork, tomatoes, eggplant, and fried tofu into the pot. 6: Season with fish sauce, salt, sugar, shrimp paste, and MSG. 7: Let it simmer until the pork is cooked and vegetables are tender. 8: Serve hot, garnished with perilla leaves and green onions.View original recipe