Vietnamese Eggplant Soup
- Preparation time: None minutes
- Cook time: None minutes
“Canh cà tím” or eggplant soup is usually served with steamed rice or good on its own.
Photo: @huongngo1996
Ingredients
Preparation
Preparation:
Begin by visiting your local grocery store to gather the following ingredients: two or three eggplants, 1 pound of pork ribs, turmeric powder, perilla leaves, tofu, an onion, and grape leaves. For seasoning, you'll need fish sauce, freshly ground pepper, rice vinegar, salt, and additional pepper to taste.
Cooking:
First, cut the eggplants into small cubes and soak them in salted water for about 30 minutes to help remove any bitterness. After soaking, drain and let them dry. In a pot, boil the pork ribs in a small amount of water until they start to bubble, then rinse the ribs with cold water. Next, boil the ribs again with enough water until they become tender. At this point, you can mix in the turmeric powder and fish sauce for added flavor.
For the tofu, it’s best to use medium-firm variety; fry it in oil until golden brown, then slice into small pieces.
Once the ribs are tender, add the prepared eggplant and tofu to the pot and stir gently. If you prefer a brothier soup, feel free to add more water at this moment. Remember to include a splash of rice vinegar and a sprinkle of pepper as well. Allow the soup to simmer on low heat for approximately 15 minutes. Before serving, garnish with chopped green onion and grape leaves for an added touch of freshness.
Tip: "Canh cà tím" is delicious on its own or served alongside steamed rice for a complete meal.
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