Tomato Egg Drop Soup

Name: Tomato Egg Drop Soup
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 1 1/2 tablespoons canola or other neutral oil; 1 small yellow onion, thinly sliced; 3/4 pound ripe tomatoes, cored and coarsely chopped; 3/4 teaspoon salt; 1 1/2 tablespoons fish sauce; 1/3 pound ground pork, coarsely chopped to loosen; 5 1/2 cups water; 2 eggs, beaten; 5 or 6 sprigs cilantro, coarsely chopped; Black pepper

December 14, 2011

Here is the Vietnamese version of the familiar Chinese egg drop soup. At its heart is a base of onion and tomato, which is cooked down to concentrate flavors and impart a lovely color. The pork adds richness, and so do the eggs, which also contribute a creamy finish to round out the tangy notes. This soup was a weekly standard at our family dinner table, and my mom would sometimes substitute tofu cubes for the pork to vary the flavor. When I have extra time, I mince the pork by hand for an authentic touch. For instructions on how to do it, see page 69.

Recipe notes

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