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Pork rib soup with eggplant is a signature dish of Northern Vietnam. This delightful dish captivates the taste buds with its fragrant and savory flavor, created from the harmonious combination of familiar ingredients. If you're enamored with this enticing flavor, join Mytour in the kitchen and prepare this dish for your entire family!
1. Pork rib soup with eggplant - a rustic dish of the North
Pork rib soup with eggplant is a rustic dish, prepared from basic ingredients such as eggplant, pork ribs, and fried tofu. Unlike other soups, this dish has a distinctive aroma from basil leaves blending with the sourness of tomatoes, offering delightful sensations from the very first bite. It's perfect to enjoy with steamed rice and fresh noodles, depending on individual preferences.
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Besides eggplant soup, you can also replace it with pork and green banana soup which is equally enticing!
2. Detailed guide on how to cook eggplant soup
Cooking eggplant soup is quite simple and doesn't take much time. Mytour suggests you a soup recipe for 4 people right below.
Prepare the ingredients
- Eggplant: 2 pieces
- Pork belly: 300g
- Tofu: 2 pieces
- Tomatoes: 3 pieces
- Tamarind: 1 tablespoon
- Garlic: 4 cloves
- Turmeric powder or finely chopped fresh turmeric: 10g
- Fish sauce: 2 tablespoons
- Spring onions, basil leaves, shallots
- Seasonings: cooking oil, salt, seasoning powder, MSG,..
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Cooking instructions
Step 1: Prepare the ingredients
- Peel, wash, and crush garlic and shallots.
- Clean and chop spring onions. Remove wilted basil leaves, wash thoroughly, and slice thinly. Clean tomatoes, remove seeds, and cut into wedges.
- Wash eggplant with water, remove stems, and cut into bite-sized pieces. Soak eggplant in diluted salt water for 10 - 15 minutes to remove sap, toxins, and prevent discoloration.
- Clean pork belly, drain, and cut into small square pieces, then place in a clean bowl.
- Marinate the pork with ½ teaspoon of seasoning powder, 2 tablespoons of fish sauce, mix well, and let it sit for about 15 minutes.
- Saute minced garlic and minced shallots with cooking oil, then add the marinated pork and stir-fry briefly.
- Cut tofu into pieces, fry until golden on both sides, then transfer to a plate lined with paper towels to drain excess oil.
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Step 2: Cook eggplant soup
- Heat the pot on the stove, add a little cooking oil and 1 teaspoon of minced garlic, sauté until fragrant. Add the eggplant and sauté for about 5 minutes until softened, then add ⅔ of the tomatoes and sauté together.
- Add 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 tablespoon of tamarind extract (strained) to create a mildly sour taste. Adjust the sourness according to your preference and the type of tamarind used. Add about 1 cup of water and simmer for 3 - 4 minutes.
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Note: If you're using fresh turmeric, slice thinly or crush and strain to extract the juice before adding to the dish.
- Add the partially cooked pork into the pot. Continue cooking for about 5 minutes until the pork firms up, then add enough water to cover the meat.
- Once the water boils, add the fried tofu and remaining tomatoes, simmer for another 5 minutes, then adjust the seasoning to taste.
- Add chopped spring onions and basil leaves into the pot, gently stir to combine with the other ingredients, then turn off the heat.
Finished Product
The finished eggplant soup is piping hot, irresistibly fragrant, and delicious. It boasts a glossy golden color, a rich aroma, and a tantalizing taste. The tender pork belly, harmoniously combined with tomatoes, eggplant, tofu, and flavorful broth, creates a delightful dish. It's best enjoyed hot to savor the full flavor.
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3. Secret recipe for delicious eggplant soup
Whether eggplant soup tastes delicious or not depends greatly on selecting the right ingredients. Make sure to remember how to choose pork and eggplant for the most delicious and authentic soup.
How to Choose Pork
- Choose pork belly with an appropriate amount of fat to ensure it's not too dry or greasy when cooked.
- Good quality pork should have a fresh red color, glossy surface, pleasant aroma, and bounce back when pressed.
How to Choose Eggplant
- Choose fresh eggplants with dark purple skin, smooth texture, and bright color.
- The eggplants should have uniform size and feel moderately firm when held. Lightly pressing the eggplant should result in a slight bounce, indicating freshness and good taste. Avoid eggplants that feel hard when pressed, as they are likely overripe.
A Few Additional Notes
- To enhance the richness of the broth, you can add a little shrimp paste and chili sauce when serving.
- Using turmeric powder will give the soup a vibrant color and smoother consistency compared to using hand-ground turmeric.
With these cooking tips for eggplant soup shared above, Mytour Blog believes you'll have an interesting addition to your home-cooked meals. Wishing you success and bon appétit! Don't forget to check out more recipes on the Mytour Blog!
Explore more recipes:
- Tomato and minced meat soup
- How to make mushroom hotpot
