← Nouns Cooking · Vietnamese

Ingredients

• 2 tbsp Vegetable oil
• 3 Shallot, thinly sliced (or 2 cloves garlic)
• 4 ripe tomatoes (about 500 g), cut into wedges
• 1 tsp Salt
• 1 tsp Sugar
• 1 l water or vegetable stock
• 1 tbsp Fish sauce (optional)
• 3 Eggs, beaten
• 2 Spring onion, sliced
• 1 handful Coriander (cilantro), chopped
• black pepper, to finish

Method

1. Heat the oil in a saucepan over medium heat and fry the shallots for 1 minute until fragrant.
2. Add the tomatoes and a pinch of the salt and cook for 4–5 min, pressing them with a spoon, until soft and juicy.
3. Pour in the water, bring to the boil and simmer for 3 min. Season with the remaining salt, the sugar and fish sauce if using.
4. Turn the heat down so the soup barely bubbles. Pour in the eggs in a thin stream while slowly stirring in one direction, then leave for 30 seconds so the ribbons set.
5. Turn off the heat, scatter with spring onion, coriander and pepper and serve with rice.

Tips

• The optional fish sauce makes it non-vegetarian; soy sauce or extra salt keeps it vegetarian.
• Contains egg.

Sources

Written in our own words after cross-checking these recipes:

Delightful Plate Vicky Pham Helen’s Recipes