Ground Pork with Tofu & Tomato Soup (Canh Cà Chua Đậu Hủ)
Here's a third way to use that ground pork mix in the Vietnamese Frittata and Meat Pies. My version of this modest soup is another example of a down-home Vietnamese dish that was often on our dinner table.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4-6 Servings)
3 TOMATOES, QUARTERED
1/2 PACK OF FIRM TOFU, CUT IN 2 INCH PIECES
1/2 ONION, SLICED
1 TBSP MUSHROOM SEASONING
7 CUPS WATER
3 GREEN ONIONS, CHOPPED
1 TSP FISH SAUCE
PEPPER
VEGETABLE OIL
—Ground Pork Mixture 1/4 LB GROUND PORK
1/4 CUP WOOD EAR MUSHROOMS, CHOPPED
1/4 ONION, DICED
1/4 TSP SALT
1/4 TSP BLACK PEPPER
1/8 TSP SUGAR
1 TSP POTATO STARCH (optional)
Instructions
Combine ground pork mixture in a bowl. If you're using dry wood ear mushrooms like I did, you'll need to soak them in hot water for a bit to hydrate them before cutting.
Add oil and sliced onion to a pan and cook for a few minutes on high. Add pork mixture and mushroom seasoning and cook through.
Add tomatoes and sauté for a few minutes. Then add tofu and water and bring to a boil.
Turn the heat down to medium low and simmer for 15 minutes, covered. When done, add fish sauce (add more if desired). Top with green onion and pepper before serving with rice.
