Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Tomato and Egg Soup (Canh Cà Chua Trứng)
A light and refreshing Vietnamese soup featuring ripe tomatoes as the star ingredient, combined with silky eggs and aromatic seasonings. This classic comfort dish is quick to prepare and offers a delicate balance of sweet, sour, and savory flavors that exemplify Vietnamese home cooking.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami6/10
Spicy1/10
🥄 Texture
Silky, light broth with soft, stewed tomato pieces and delicate egg ribbons that create a smooth, slightly velvety mouthfeel. Overall the soup is thin and comforting with occasional tender tomato chunks for body.
👃 Aroma
Bright fresh tomato aroma rounded by garlicky savory notes and the savory-fermented scent of fish sauce. A final drizzle of sesame oil adds a warm, toasty hint on the nose.
🍷 Pairs Well With
Light jasmine tea (hot or iced) or a crisp, light lager to complement the soup's brightness without overpowering it.
🥗 Side Dishes
Steamed jasmine rice or a crusty baguette, Vietnamese pickled vegetables (do chua) or fresh herb plate (cilantro, Thai basil) and simple fried tofu or fresh spring rolls for added texture and substance.
Ingredients(11 items)
- 14 large tomatoes (quartered)
- 26 cups water
- 33 eggs (beaten)
- 42 tablespoons fish sauce
- 51 tablespoon sugar
- 61 teaspoon salt
- 71/2 teaspoon white pepper
- 82 cloves garlic (minced)
- 91 tablespoon vegetable oil
- 102 green onions (chopped)
- 111 teaspoon sesame oil
Nutrition Information(per serving)
145
Calories
8.2g
Protein
10.3g
Carbs
8.5g
Fat
Instructions
- 1
Heat the vegetable oil in a large pot over medium-high heat.
- 2
Add minced garlic and stir-fry for about 30 seconds until fragrant.
- 3
Add the quartered tomatoes to the pot and cook for 2-3 minutes, stirring occasionally to release their juices.
- 4
Pour in the water and bring to a boil.
- 5
Add fish sauce, sugar, salt, and white pepper. Stir well to combine.
- 6
Reduce heat to medium and simmer for 8-10 minutes, allowing the tomatoes to soften and flavors to meld.
- 7
While the soup simmers, lightly beat the eggs in a bowl.
- 8
Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion to create egg ribbons.
- 9
Cook for another 2-3 minutes until the eggs are fully cooked.
- 10
Taste and adjust seasonings as needed.
- 11
Remove from heat and drizzle with sesame oil.
- 12
Pour into serving bowls and garnish with chopped green onions.
- 13
Serve hot and enjoy immediately.
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