Easy Vietnamese Egg And Tomato Soup (Canh Trứng Cà Chua)

Vietnamese Egg and Tomato Soup, known as “Canh Cà Chua Trứng” in Vietnamese, is a comforting and simple dish that combines the freshness of ripe tomatoes with the richness of eggs. This soup embodies the essence of Vietnamese cuisine, which often emphasizes balance and subtlety in flavors. Its popularity spans across various regions of Vietnam, making it a beloved choice for a quick, nutritious meal.

The dish is particularly favored for its light and refreshing qualities, making it suitable for any meal of the day. It’s also highly versatile, allowing for various additions such as scallions, herbs, and spices to enhance its flavor. This introduction will guide you through the basic elements of Vietnamese Egg and Tomato Soup, celebrating its cultural significance and the delightful simplicity it brings to the table.

Overview of Vietnamese Egg And Tomato Soup

Canh Cà Chua Trứng, or Tomato Egg Drop Soup, is a beloved Vietnamese comfort food that holds a special place in the cuisine. Known for its bright, tangy tomato broth and ribbons of egg, this soup embodies the nourishing spirit of Vietnamese home cooking.

For many Vietnamese families, Canh Cà Chua Trứng evokes memories of mothers and grandmothers ladling steaming bowls of the soup on busy weeknights or as a restorative weekend breakfast. Its simple ingredients and minimal prep time make it an approachable everyday soup, while its delicate textures and balancing flavors elevate it to something special.

This soup represents the resourcefulness of Vietnamese cooks – transforming pantry staples like eggs, tomatoes, and chicken broth into a soul-warming meal. Its satisfying savoriness and comforting warmth continue to make Canh Cà Chua Trứng a staple in Vietnamese kitchens.

Historical Background

Canh Cà Chua Trứng has humble peasant origins in Northern Vietnam, where tomatoes and eggs were more widely available. Its history can be traced back centuries to the influential role of Chinese culinary techniques and ingredients in Vietnamese cooking.

The use of beaten eggs to create velvety ribbons reflects the Chinese egg drop soup tradition, which was likely introduced to Vietnam during the 1000 years of Chinese rule. Over time, Vietnamese cooks adapted this technique to the local palate by using vibrant tomatoes and chicken broth instead of blander egg flower soup.

After the fall of imperial Vietnam, Canh Cà Chua Trứng became more widespread as a peasant dish using accessible ingredients. Its popularity continued to grow in the 20th century, cementing its status as a national treasure of Vietnamese cuisine.

How to Make Vietnamese Egg And Tomato Soup?

Complete Ingredients List

• 3 tomatoes, diced
• 4 cups chicken broth or vegetable broth
• 2 eggs, beaten
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 onion, diced (optional)
• Chopped cilantro, lime wedges, chili sauce for garnish

Substitutions:

• Vegetable broth for chicken broth
• Tofu for eggs (for vegan)
• Omit fish sauce for vegetarian/vegan
• Rice vinegar or lime juice for fish sauce

Detailed Cooking Instructions

Follow these simple steps for authentic Canh Cà Chua Trứng:

1. Heat broth: In a pot, bring 4 cups broth to a gentle simmer over medium heat.
2. Prepare tomatoes: While broth simmers, dice 3 tomatoes into 1/2 inch pieces.
3. Beat eggs: In a small bowl, beat 2 eggs until smooth and velvety.
4. Add tomatoes: When broth is simmering, add diced tomatoes and stir. Let simmer 3 minutes.
5. Drizzle in eggs: Slowly drizzle beaten eggs into simmering broth in a circular motion. This creates ribbons of cooked egg.
6. Season and finish: Season with 1 tablespoon fish sauce and 1 teaspoon sugar. Cook 1 minute more. Remove from heat.
7. Garnish and serve: Ladle soup into bowls and garnish with chopped cilantro, lime wedges, diced onion, and chili sauce. Enjoy immediately!

Tips: Stir the broth in one direction as you drizzle in eggs for defined ribbons. Work quickly to drizzle eggs before they overcook.

Serving and Eating Tips

• Garnish with fresh herbs and aromatics like cilantro, green onion, basil. This adds a pop of color and brightness.
• Squeeze lime juice over soup before eating to balance the rich broth.
• Add a kick with sliced chili peppers or sriracha sauce. The slight spice enhances the flavors.
• For more texture, top with crispy fried shallots.
• Pair with a baguette or rice along with a protein like grilled chicken or tofu to make it a complete meal.
• Adjust seasoning if needed by adding extra fish sauce, sugar, salt and pepper.
• Let the soup sit for a few minutes before eating so the flavors can develop. But don’t wait too long or the eggs will overcook!

Variations and Adjustments

Customize this classic soup to your tastes with these easy ideas:

• For a vegetarian version, use vegetable broth and replace eggs with blended silken tofu. Garnish with fried tofu instead of meat.
• Make it vegan by using vegetable broth, tofu instead of eggs, and rice vinegar with salt instead of fish sauce.
• For more heat, add sliced Thai chilies, jalapeños, or extra chili sauce to the broth.
• Double the eggs for more rich ribbons of egg. Or add extra yolks just before serving for mouthfeel.
• Use chicken thighs in the broth instead of plain chicken broth for deeper flavor. Remove before serving.
• For more sweetness, increase sugar to 2 teaspoons or stir in a spoonful of tomato paste.
• Play with different vegetables like carrots, mushrooms, bell peppers, or shredded greens.

Cultural and Culinary Significance

In Vietnam, Canh Cà Chua Trứng is enjoyed any time of day as a versatile comforting meal. It can be a warming morning soup to energize you for the day, a midday snack to recharge, or an effortless weeknight dinner.

Beyond the home kitchen, it is served at street food stalls and casual restaurants as a humble, nostalgic soup meant to be eaten in big bowls with spoons. Slurping the broth and eggs is customary and satisfying!

Nutritionally, the soup provides protein from the eggs and broth. The tomatoes add a dose of vitamin C and lycopene. The onions and cilantro contain antioxidants and phytonutrients to create a well-rounded soup.

Most importantly, Canh Cà Chua Trứng represents the Vietnamese ethos of resourcefulness and simplicity. Transforming a few core ingredients into a soulful dish reflects the everyday warmth and values of Vietnamese home cooking.

Additional Cooking Tips

• Use ripe, in-season tomatoes for maximum flavor and color vibrancy. Avoid canned tomatoes.
• Let eggs come to room temperature before beating for best ribbon formation.
• Use a large shallow spoon to slowly drizzle the eggs into the swirling broth.
• Lightly beat the eggs rather than over-mixing for delicate ribbons.
• Keep broth at a gentle simmer – too hot and the eggs will scramble.
• Season conservatively at first. You can always add more to taste.
• Cut tomatoes into even pieces for consistent cooking. Don’t overcrowd the broth.
• Skim any foam that rises to the top for clarified, cleaner broth.

Conclusion: Vietnamese Egg And Tomato Soup

With its modest ingredients transformed through simple cooking techniques, Canh Cà Chua Trứng exemplifies the heartwarming essence of Vietnamese cuisine. This soup brings families together through shared memories over steaming bowls. Its versatile place in Vietnamese mealtime traditions continues today, making Canh Cà Chua Trứng Vietnam’s beloved tomato egg drop soup for the ages.

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Vietnamese Egg And Tomato Soup (Canh Trứng Cà Chua)

Cuisine Vietnamese

Category Soup

Persons

2

Serving Size

1 bowl

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Ingredients

1. Vietnamese Egg and Tomato Soup (Canh Trứng Cà Chua) Ingredients:
2. 2 tbsp Vegetable Oil
3. 2-3 Shallots or 1 small onion, thinly sliced
4. 3-4 Roma tomatoes, chopped (or 2 large tomatoes)
5. 4 cups Vegetable Broth or Water
6. 1 tsp Sugar
7. 1 tsp Fish Sauce (adjust to taste, optional for vegan)
8. Salt to taste
9. Black Pepper to taste
10. 2 large Eggs, beaten
11. Optional Ingredients:
12. 1 tsp Dried shrimp, soaked in hot water for 10 minutes (adds depth of flavor, not vegan)
13. ¼ cup Chopped green onions or scallions, for garnish
14. Fresh herbs (cilantro, mint, Vietnamese coriander (rau răm)) for garnish (optional)
15. ½ tsp Chicken bouillon powder (if not using vegetable broth)

Instructions

1. Sauté the Aromatics:
2. Heat vegetable oil in a pot or dutch oven over medium heat. Add the shallots (or onion) and cook until softened and fragrant, about 2-3 minutes.
3. Add Tomatoes and Broth:
4. Add the chopped tomatoes to the pot and cook for an additional 3-4 minutes, or until the tomatoes soften and release their juices.
5. Pour in the vegetable broth (or water and chicken bouillon powder, if using). Bring to a boil.
6. Season the Broth:
7. Reduce heat to low and simmer for 5 minutes. Season the broth with sugar, fish sauce (optional), salt, and black pepper to taste.
8. Note: If using fish sauce, adjust the amount for desired flavor and omit for a vegan option.
9. Add Eggs:
10. Slowly drizzle the beaten eggs into the simmering broth, whisking continuously to create thin egg strands.
11. Cook for another 1-2 minutes, or until the eggs are just set.
12. Serve and Enjoy:
13. Remove the pot from heat and ladle the soup into serving bowls.
14. Garnish with chopped green onions (or scallions), fresh herbs (cilantro, mint, rau răm) if desired.
15. Serve immediately while hot.

Notes

• For a richer flavored soup, you can add a tablespoon of butter or avocado oil along with the vegetable oil when sauteing the shallots.
• If you don't have vegetable broth, you can use water with a chicken bouillon cube for extra flavor.
• You can adjust the consistency of the soup by adding more water if you prefer it thinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed to thin the consistency.

Nutrition Facts

Vietnamese Egg And Tomato Soup (Canh Trứng Cà Chua)

Serves: 2-3 servings

Amount Per Serving: 1 bowl
Calories		150-200 kcal
% Daily Value*
Total Fat 5-7 g		7.7%
	Saturated Fat 1-2 g	5%
	Trans Fat 0 g
Cholesterol 70-80 mg		23.3%
Sodium 150-300 mg		6.3%
Total Carbohydrate 15-20 g		5%
	Dietary Fiber 2-3 g	8%
	Sugars 5-7 g
Protein 8-10 g

Vitamin A 500-1000 IU		Vitamin C 20-25 mg
Calcium 50-70 mg		Iron 2-3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

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