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!


☆☆☆☆☆ 0 votes

1 Hr
25 Min
Stove Top


  • 1 lb
    pork belly, sliced thin
  • 1 small
    onion, diced
  • 1 small
    chili pepper, minced
  • 6 small
    asian eggplants, unpeeled & cut into 1" chunks
  • 5-6
    campari tomatoes, diced
  • 4-5 can(s)
    vegetable stock
  • 3 Tbsp
    fish sauce (get a high quality brand)
  • 1 Tbsp
    soy sauce or wheat-free tamari
  • 1/2 c
    mint, diced

How to Make Vietnamese Spicy Eggplant & Mint Soup


  1. Slice 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″.
  2. In a Dutch oven or large pot, brown the pork belly in batches.
  3. Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.
  4. Add 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.
  5. Add vegetable stock, fish sauce, tamari, and mint. Simmer 15-20 minutes, until eggplant is falling apart. Add black pepper to taste and serve.

Printable Recipe Card

About Vietnamese Spicy Eggplant & Mint Soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Vietnamese
Dietary Needs: Gluten-Free Dairy Free

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