Soup
Tofu Soup Vietnamese (Canh Hẹ Đậu Hũ) | Quick and Healthy
Tofu soup, a staple in Vietnamese cuisine, offers a delightful blend of simplicity and flavor that captivates both locals and food enthusiasts worldwide. Known for its light, yet satisfying nature, this dish embodies the essence of Vietnamese cooking, which emphasizes fresh ingredients, balanced flavors, and harmonious textures. In this introduction to tofu soup Vietnamese, we will explore its origins, key ingredients, and the cultural significance that makes it a beloved choice in the Vietnamese culinary landscape. Whether you’re a seasoned soup lover or new to Vietnamese dishes, this guide will provide you with insights and tips to appreciate and prepare this comforting, nutritious meal at home.
Table content
Introduction
Vietnamese cuisine features many light and refreshing soups that are served alongside other dishes. One such dish is Vietnamese tofu soup, known as canh dau phu in Vietnamese. This quick and easy soup highlights the soft and silky texture of tofu along with the bright flavors of tomatoes and chives.
The soup is thought to have originated in the villages of northern Vietnam, where tofu and fresh vegetables were abundant. Over time it became a staple home cooking dish across the country, valued for its simplicity and nutrition. Vietnamese families often enjoy it as a midday meal or light dinner, accompanied by rice and other small plates.
How to Cook Tofu Soup Vietnamese?
Ingredients:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 carrots, peeled and julienned
- 8 ounces soft or silken tofu, drained and cut into 1-inch cubes
- 4 cups vegetable broth
- 3 medium tomatoes, chopped
- 2 tablespoons fish sauce (or vegan fish sauce like mega chef)
- 1 tablespoon sugar
- 1⁄4 teaspoon black pepper
- 3 green onions, chopped
- 1⁄4 cup chopped cilantro
- Lime wedges for serving
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add garlic and onion and cook for 2 minutes until fragrant.
- Add carrots and cook for 3 more minutes.
- Add tofu cubes and gently stir to coat with oil and vegetables. Cook for 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in tomatoes, fish sauce, sugar and black pepper. Cook for 3 more minutes.
- Remove from heat and stir in green onions and cilantro.
- Serve warm with a squeeze of lime and enjoy.
Notes:
- For a heartier soup, add mushrooms, bok choy, or any favorite vegetables.
- Adjust the sugar depending on the sweetness of the tomatoes.
- Garnish with extra cilantro, basil, lime wedges, and chili flakes.
- Can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Information
(Per serving – Based on 4 servings)
- Calories: 180
- Total fat: 9g
- Saturated fat: 1.5g
- Sodium: 640mg
- Total carbs: 16g
- Dietary fiber: 3g
- Protein: 9g
Cooking Techniques
- Browning the garlic, onion, and carrots first builds a flavor base for the broth. Be sure not to burn the garlic.
- Adding tofu later prevents it from crumbling apart when simmered. Gently folding it protects the tender cubes.
- Only simmer the tofu and broth briefly to preserve the bright color of the tomatoes.
- Finish with fresh herbs right before serving so they retain their vibrance.
Ingredient Insights
- Tofu is rich in protein, calcium, and amino acids. It provides a smooth, creamy contrast to the crunchy vegetables. Silken or soft tofu works best.
- Tomatoes add a sweet, tart flavor along with vitamin C and lycopene. Mix in colorful heirloom varieties for extra nutrition.
- Green onions offer a punch of onion flavor without overpowering the broth. Include the green tops for color and nutrients.
- Cilantro has a cooling, herbal quality that balances the dish. Its antioxidants complement the health benefits of the other ingredients.
Regional Variations
In central Vietnam, the soup often contains shrimp or pork. Northern versions feature fewer herbs and more green vegetables like bok choy.
Southern cooks may add lemongrass, chili peppers, and bean sprouts for extra flavor and crunch. They also mix in coconut milk for a creamy, richer broth.
Overseas Vietnamese communities have put their own spin on the classic soup as well, based on locally available ingredients.
Pairing Suggestions
Enjoy the light soup together with these traditional Vietnamese dishes:
- Grilled lemongrass pork chops or chicken thighs
- Stir-fried noodles with beef and broccoli
- Steamed rice with fried egg
- Shaking beef (bo luc lac)
- Vietnamese spring rolls
- Banh mi sandwiches
Scaling the Recipe
- For 2 servings, use 1⁄2 the ingredient amounts
- For 6 servings, use 1 1⁄2 times the listed amounts
- For 8 servings, double the recipe
Remember to use a larger pot if making a bigger batch to allow room for ingredients to simmer. Cook time will also increase slightly for more servings.
Storage Advice
- Store leftovers in an airtight container in the refrigerator up to 3 days
- Reheat gently on the stovetop until hot, adding a splash of broth if too thick
- Can be frozen for 1-2 months – let thaw overnight in the fridge before reheating
Food Safety
- Prep all ingredients before cooking and store perishables properly before use
- Wash all produce thoroughly before prepping
- Use separate cutting boards and utensils for meat/seafood and produce
- Cook the soup until it reaches an internal temperature of 165°F
- Cool leftover soup rapidly before storing and reheat fully before consuming again
Finding Specialty Ingredients
Many Vietnamese soup ingredients can be found at well-stocked grocery stores, ethnic markets, or online:
- Fish sauce – Check Asian/international aisles or purchase at an Asian market. Vegans can sub with soy sauce.
- Rice noodles – Purchase fresh or dried noodles in the Asian foods section.
- Lemongrass – Often sold in the produce section. Look for firm, fragrant stalks.
- Thai basil – Find bunches fresh or pots growing in the produce aisle.
- Yuzu – This Japanese citrus fruit provides tangy juice for the broth. Find bottled juice at specialty markets.
- Scallions – Spring onions provide flavor. Source fresh bunches with crisp green tops.
- Shiitake mushrooms – Dried shiitakes imbue an umami flavor. Rehydrate before adding to the soup.
With a few specialty market trips or online orders, it’s easy to put together an authentic and delicious Vietnamese tofu soup right at home. The combination of healthful ingredients like tofu, vegetables, and herbs makes for a soothing, nourishing soup that’s light yet completely satisfying.
Tofu Soup Vietnamese With Tomato And Chives (Canh Hẹ Đậu Hũ Cà Chua)
Ingredients
- Protein (Optional):
- ½ lb ground pork
- Aromatics:
- ½ shallot, minced
- 2 cloves garlic, minced
- Seasoning:
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fish sauce (adjust to taste)
- Main Ingredients:
- 16 oz block soft tofu, cubed
- 3 tomatoes, chopped
- Fresh Herbs:
- 1 bunch garlic chives, chopped
Instructions
- Sauté Aromatics (if using ground pork):
- Heat oil in a pot or dutch oven over medium heat. Add the minced shallot and garlic. Sauté until fragrant, about 30 seconds. Add the ground pork (if using) and cook until browned, breaking it up with a spoon.
- Deglaze and Simmer:
- Pour in the water and scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add Tomatoes and Seasoning:
- Add the chopped tomatoes and simmer for another 5 minutes, or until the tomatoes soften. Season with salt, black pepper, and fish sauce (adjust to taste).
- Incorporate Tofu:
- Gently add the cubed tofu and simmer for an additional 2-3 minutes, or until heated through. Be careful not to overcook the tofu, as it can become crumbly.
- Finish and Serve:
- Turn off the heat and stir in the chopped garlic chives. Taste and adjust seasonings as needed. Serve hot with steamed rice, if desired.
Notes
- Vegetarian Option: Simply omit the ground pork for a vegetarian version.
- Tomatoes: You can use fresh, canned diced tomatoes, or even canned crushed tomatoes for this recipe. If using canned tomatoes, adjust the simmering time based on the consistency you prefer.
- Fish Sauce: Fish sauce adds a savory depth of flavor to the soup. If you are gluten-free, use a gluten-free fish sauce or substitute with soy sauce.
- Freshness is Key: Use fresh garlic chives for the best flavor. If unavailable, you can substitute with regular chives, but the flavor will be slightly milder.
- Customizable Protein: Feel free to experiment with other protein options like shrimp, shredded chicken, or even pre-cooked tofu puffs. Adjust cooking times accordingly.
Nutrition Facts
Tofu Soup Vietnamese With Tomato And Chives (Canh Hẹ Đậu Hũ Cà Chua)
Serves: 4
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 5-10g | 7.7% | |
| Saturated Fat 2-4g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 25mg | 8.3% | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 20-30g | 6.7% | |
| Dietary Fiber 5-7g | 20% | |
| Sugars 5-10g | ||
| Protein 15-20g | ||
| Vitamin A Moderate | Vitamin C Good | |
| Calcium Low | Iron Moderate | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
