Recipe: Tofu, Tomato and Chive Soup (Canh Dau Hu He) (Vietnamese)

TOFU, TOMATO AND CHIVE SOUP (CANH DAU HU HE)

"This northern soup is typical of how canh (clear broth soup) is prepared in Vietnam. It calls for chicken stock and simple ingredients. You can use any vegetables you like, from root vegetables to leafy greens. By itself, the soup may taste bland, but at the Vietnamese table, a clear broth soup is designed to balance the entire meal."

1 tablespoon vegetable oil
2 shallots, sliced
5 cups fresh chicken stock or store-bought low-sodium chicken broth
1 tablespoon fish sauce
6 ounces soft or medium tofu, drained and cut into 1-inch cubes
2 ripe tomatoes, cut into thin wedges
2 small bunches chives, ends trimmed and cut into 3-inch lengths (about 1 cup)
8 sprigs cilantro, cut into 2-inch lengths

Heat the oil in a soup pot over moderate heat. Add the shallots and stir until fragrant, about 10 seconds.

Add the chicken stock, fish sauce, tofu and tomatoes , bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes.

Add the chives and cilantro and simmer for 1 minute.

Remove the pan from the heat, transfer to a soup tureen or bowl and serve immediately.

Serves 4
Source: Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham