Canh Cà Chua Trứng
Canh Cà Chua Trứng·(kahn kah choo-ah troong)
Khi Ốm Đau: Maternal Comfort and Sick-Day Foods
If you grew up in a Vietnamese household, this soup is the taste of a Tuesday night and the ultimate maternal panacea for a sick day. Known poetically as cloud soup, it relies on pure weeknight pragmatism rather than a weekend-project broth. The secret isn't a special ingredient or a heavy box of American chicken stock; it’s simply cooking the tomatoes down in oil until they surrender their juices, creating a naturally rich, bright red broth where silky ribbons of egg can drift.
Before you start
Prepare all ingredients before turning on the stove.
This soup cooks in under ten minutes, so having the tomatoes chopped, the eggs thoroughly whisked, and the seasonings measured is essential to avoid overcooking the broth.
Ingredients
- neutral cooking oil1 tbsp
- shallots2 large
- ripe tomatoes3 large
- water4 cup
- fish sauce1 1/2 tbsp
- chicken bouillon powder1 tsp
- sugar1/2 tsp
- sea salt1/4 tsp
- chicken eggs3 large
- scallions2 med
- fresh cilantro1/4 cup
- black pepper1/4 tsp
Method
- 01
Sauté the shallots and tomatoes to build the color base.
Heat the oil in a medium pot over medium-high heat, add the shallots, and cook for about a minute until fragrant. Add all the tomatoes and stir-fry continuously for 3 to 4 minutes until the finely chopped tomato melts into the oil, turning it a bright orange-red.
- 02
Add the water and seasonings to build the broth.
Pour in the water, bring to a rolling boil, then stir in the fish sauce, bouillon powder, sugar, and salt. Lower the heat to maintain a gentle, steady simmer rather than an aggressive boil.
- 03
Slowly pour the eggs into the broth while stirring in a single direction.
Holding chopsticks or a ladle, gently stir the soup in one circular motion while pouring the beaten eggs in a thin, steady stream so they cook instantly into silky clouds without shattering into a murky mess.
- 04
Remove from heat immediately to preserve the delicate texture.
Let the soup simmer for just 30 to 60 seconds after adding the eggs, then turn off the heat, stir in the scallions and cilantro, and serve piping hot topped with black pepper.
Notes
Never substitute duck eggs in this soup.
Vietnamese cooks strictly avoid duck eggs here because they impart an unappetizing, fishy odor to the delicate broth.
Serve the soup piping hot.
Allowing the soup to cool exacerbates any latent aromas from the egg; it is best consumed immediately alongside steamed rice and not saved for leftovers.
Add tofu or minced pork for a heavier meal.
To make this a main course, sauté a quarter pound of minced pork with the shallots, or drop in cubed soft tofu just before adding the eggs.