vietnamese spicy eggplant & mint soup
I had this wonderful soup at a restaurant in downtown Seattle. It was so good, I knew I had to try to replicate it at home. I tried doing a search for it online, but no luck…so, I came up with my own recipe and it tastes pretty darn close to the one at the restaurant!
yield
2 -4
prep time
1 Hr
cook time
25 Min
method
Stove Top
Ingredients For vietnamese spicy eggplant & mint soup
-
1 lbpork belly, sliced thin
-
1 smonion, diced
-
1 smchili pepper, minced
-
6 smasian eggplants, unpeeled & cut into 1" chunks
-
5-6campari tomatoes, diced
-
4-5 canvegetable stock
-
3 Tbspfish sauce (get a high quality brand)
-
1 Tbspsoy sauce or wheat-free tamari
-
1/2 cmint, diced
How To Make vietnamese spicy eggplant & mint soup
-
1Slice the pork belly and marinate it in 1 tbsp of the fish sauce, sale and pepper for at least one hour. The thin pieces should be about an inch in size and no thicker than 1/4″. -
2In a Dutch oven or large pot, brown the pork belly in batches.
-
3Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.
-
4Add eggplant and brown, stirring occasionally to get all pieces/sides (add some olive oil if pan is too dry). Add diced tomatoes, chili pepper, pork belly & onions.
-
5Add vegetable stock, fish sauce, tamari, and mint. Simmer 15-20 minutes, until eggplant is falling apart. Add black pepper to taste and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Vietnamese Spicy Eggplant & Mint Soup:
ADVERTISEMENT