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.
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.
