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!
prep time
1 Hr
cook time
25 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1 pound 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 cans vegetable stock
- 3 tablespoons fish sauce (get a high quality brand)
- 1 tablespoon soy sauce or wheat-free tamari
- 1/2 cup mint, diced
How To Make vietnamese spicy eggplant & mint soup
-
Step 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″. -
Step 2In a Dutch oven or large pot, brown the pork belly in batches.
-
Step 3Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Ingredient:
Pork
Diet:
Gluten-Free
Diet:
Dairy Free
Culture:
Vietnamese
Method:
Stove Top
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