Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng

Name: Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng
Total time: 1200 s
Yield: 3-4 people
Cuisine: American
Ingredients: 3 Tomatoes (wedge/diced); 4 cloves garlic (minced); 1 Tbs Neutral oil; 1 oz dried shrimp; 2 Large Eggs; 5 cups water; 1.5 tsp chicken bouillon; 1/2 tsp salt; 1 Tbs fish sauce; heads Diced green onions & scallion; Diced cilantro; Ground black pepper

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This is a very simple and light soup that pairs perfectly with braised meat or fish dishes. A subtle, hearty soup that is refreshing to the palate.

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This is a very simple and light soup that pairs perfectly with braised meat or fish dishes. A subtle, hearty soup that is refreshing to the palate.

Saved

Ingredients

20 mins

3-4 people

3Tomatoes (wedge/diced)
4 clovesgarlic (minced)
1 TbsNeutral oil
1 ozdried shrimp
2Large Eggs
5 cupswater
1.5 tspchicken bouillon
1/2 tspsalt
1 Tbsfish sauce
headsDiced green onions & scallion
Diced cilantro
Ground black pepper

Saved

Steps

20 mins

1

In small pot on medium to high heat, add oil to heat up. Then stir fry in dried shrimp and minced garlic. (1min)
2

Add wedge/diced tomatoes. Stir fry for ~2 mins before adding in scallion heads, stir fry +4 mins or until tomato is slightly soften. Add 4-5 cups water.
3

Season with chicken bouillon, salt, and fish sauce. Bring pot to boil.
4

Scramble 2 large eggs and slowly stir in broth. Bring pot back to boil and simmer for 2-3 mins or until tomatoes soften and breaks.
5

Garnish with green onions, cilantro, and ground black pepper! Xin mời!