Beginner Soup
Vietnamese soups tend to be intricate and tedious, this one is the exception to the rule.
Cookware & Appliances Needed
- Stove or Hot Plate
- 8 quart pot
- Food processor
- Cutting board
- Knife of choice
- Kitchen Utensil to serve
Ingredients
- Ground Pork – 330 grams
- Tofu – 538 grams
- Tomatoes – 310 grams (2-3 tomatoes)
- Shallots – 75 grams
- Yellow Onions – 43 grams
- Chicken Broth – 32 oz
- Water – 2.5 cups
- Chicken Bouillon – 3 TSP
- Fish Sauce – 3/4 TSP
- Garlic – 1/4 TSP
- Ground black pepper – 1/4 TSP
- Olive oil – 1/2 TSP
- Chives, thinly chopped (optional topping)
Instructions
- Begin by: Adding 63 grams shallot (of the total 75 grams), 1/2 TSP fish sauce (of the total 3/4 TSP), 1 TSP chicken bouillon (of the total 3 TSP), ground pork, and ground black black pepper to a food processor. Blend until smooth. Skip this step for a vegan option.
- Form your ground pork into small bite-sized meatballs.
- Wash and quarter your tomatoes.
- In a 12 quart pot, add olive oil, garlic, and the remaining 12 grams of shallot over medium heat. Once aromatics are released, add your tomatoes. Cook until tomatoes become slightly softened.
- Then add water and chicken broth to the pot.
- Bring to a boil and add your small bite-sized meatballs (ground pork). Cook per USDA guidelines. Remember to skim fat and foamy scum from broth.
- Once cooked, add your tofu. Cook per USDA guidelines.
- Season broth with 2 TSP chicken bouillon (of the total 3 TSP) and 1/4 TSP fish sauce (of the total 3/4 TSP). Turn off heat and serve.
- Best served with rice and topped with chives and ground pepper.
- Enjoy!
