Tuesday, April 6, 2010

Vietnamese Egg Drop Soup

On a less then stellar day, the temperature is below 60, slight over cast w/a light sprinkle of rain can make even the hardest worker feel a bit sluggish. Top that off w/being away from the family in a such a depressing city, I find myself searching for my sweet surrender. In this case, I was in need or something warm, a soup that I could slurp as loudly as I wanted to as if nobody was watching me, and even if you were listening or watching, who cares, this is my life, this is my bowl of soup.

When you think of egg drop soup, I will more then guarantee that you are thinking of that really commercial, cross between pudding and yellow water in the Chinese buffets. Sorry to disappoint you but this is not that, far from it actually, this is filet mignon  compared to the other guys. Here you will find tomatoes that has been seared w/shallots, tofu, and dried shrimps. How could anyone ask for more? To my surprise this has got to be the easiest soup since opening up a can of campbells.

1 tbl spoons of cooking oil
3 tomatoes/cut in quarters
1 shallot minced
2 cans of chicken broth
1 cup of water
2 tablespoons of fish sauce
pinch of msg/flavor enhancer
2 eggs beat
2 strands of green onions sliced

Method of cooking
In a small pot add oil
add minced shallots
add your tomatoes/seer
add your chicken broth/water
allow to come to a boil
pour in your beat eggs
add,msg,fish sauce
add your tofu
add your onions

Enjoy Bon Apetit
Yours truly
Houston Hero


  1. GastronomerApr 6, 2010 01:02 PM
    I didn't grow up eating this soup, but fell in love with it at Vern's house. His mom cooked up a huge pot based on Andrea Nguyen's recipe. Thanks for sharing your version!
  2. AnhApr 16, 2010 06:56 AM
    I grew up with this soup. No tofu when we cooked it but isn't it tasty?


Related Posts with Thumbnails