MM Bon Appétit

Canh cà bung is one of my favorite soups. It is a simple but flavorful and comforting soup from Northern Vietnam- traditionally made with eggplant, tomato, fried tofu, and pork.

That being said, you can absolutely veganize this dish by omitting or substituting pork with mushrooms - I recommend oyster or king oyster. I switch between the original pork and plant-based versions depending on what we have on hand, and both are delicious!

This soup is umami, just a touch acidic, and has beautiful punchy flavors from the garlic.

What makes this soup really special is the tía tô - purple perilla leaves. Vietnamese tía tô is the same species as, but different variety than, the types used in Korean and Japanese cuisines. The type used in Vietnam is almost always purple on both sides, or at least the underside, of the leaves. It is beloved and used often in Vietnamese cuisine- both as a fresh herb to be eaten raw and as an ingredient for cooked dishes.

A little explanation on the name “canh cà bung”:

“Canh” refers to a side soup that is an important component of the traditional Vietnamese dinner table. It is often, but not always, a light and vegetable-forward soup. Different canh can range from very simple with just greens and some pork or shrimp like canh bí (wax gourd) to more complex and hearty ones like canh chua cá (sour fish) or canh khoai mỡ (purple yam). The difference between “canh” and “xúp” (from the French «soupe») is blurry. Anything that comes from a different country, especially in Europe, would definitely be xúp. But for mainly vegetable ones from Vietnam, the distinction usually comes down to whether it is served as an individual appetizer (xúp) or a communal side (canh).

“Cà” is Vietnamese for eggplant.

“Bung” is used to describe how the eggplant pieces soften and release their shape when cooked.

INGREDIENTS FOR CANH CÀ BUNG

• Eggplant - Cà tím:the star of this soup. Eggplants in Vietnam are generally the long and thin variety labeled “Chinese eggplant” in the US. They contain fewer seeds and are less bitter. But don’t worry, purple globe eggplants will work.
• Pork belly - Thịt ba chỉ: it is not often that pork belly plays a supporting role in a dish, but it does it well. The occasional bite of fatty pork belly adds flavor and textural interest to the soup, and make it more filling.
• Mushrooms - Nấm: a great alternative to the pork belly for a plant-based version. I particular recommend king oyster mushrooms for its super meaty texture.
• Tomato - Cà chua: gives the soup its bright and light acidity, which balances out the herbal earthy flavors of the perilla leaves.
• Tofu - Đậu phụ/Đậu hũ: one of my favorite types of food consists of things that are fired until crispy, then dropped into broth. This is the role that tofu plays in this dish. They soak up the broth and add a fun textural component. I recommend firm tofu.
• Purple perilla leaves - Tía tô: the other star of this soup- it wouldn’t be the same without perilla. It has an earthy/grassy flavor with notes of anise or licorice. A very distinct flavor that you would recognize immediately once you have tried it.
• Garlic - Tỏi: raw minced garlic is added to the soup at the very end, giving it a funky kick
• Shallot - Hành khô/Hành tím
• Green onion - Hành lá
• Vegetable oil - Dầu thực vật
• Turmeric powder - Bột nghệ
• Fish sauce - Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
• Bouillon - Hạt nêm: think broth, but in solid form. Bouillon is an amazingly easy way to bring that umami flavor to your food. We use it instead of salt in many of our dishes. You can usually find chicken, pork, or mushroom bouillon. In Vietnam, Knorr is the most common brand. However, we have only been able to find Knorr in powder form in the US and France, not granules. Instead, we use Totole brand chicken or mushroom bouillon. The quantities on our website are based on the granule-type so if you use powder, adjust to your taste.
• Rice vinegar - Dấm gạo

DIRECTIONS FOR CANH CÀ BUNG

1. Slice pork belly into 1/2 cm thick pieces or slice mushrooms into bite size pieces.
2. Marinate pork belly (or mushrooms) with fish sauce and bouillon. Set aside.
3. Depending on the size of the eggplant(s), you may want to cut it in half lengthwise. Slice eggplant crosswise into 1-1.5 cm thick slices.
4. Optional, but recommended: Add eggplant slices to a large bowl of salty water. This helps prevent them from turning brown.
5. Cut tomatoes into even wedges, 4-8 slices depending on the size of your tomatoes. Trim off any of the tough core.
6. Thinly slice shallot.
7. Mince garlic.
8. Chop green onion into 0.5-1cm pieces.
9. Stack up perilla leaves and cut them crosswise into 1 cm-wide strips.
10. Pat dry and cut tofu into 2-3 cm cubes.
11. Add a 1 cm-deep layer of oil to a frying pan and heat on medium low.
12. Fry tofu until golden on all sides (about 10 minutes).
13. Remove tofu from pan, place on plate lined with paper towel (or oil rack) to remove excess oil, and set aside.
14. Heat a tbsp of oil on medium heat in a large soup pot.
15. Add shallot and sauté until fragrant (about 30 seconds).
16. Add pork belly or mushrooms. For mushrooms, sauté for 2-3 minutes. For pork, sauté until it is mostly no longer pink (about 3-5 minutes).
17. Add tomato and sauté for 2 minutes.
18. Add eggplant, turmeric powder, and fish sauce. Sauté for 1 minute.
19. Add water and bouillon, then bring to boil on high.
20. Once boiling, reduce heat to medium low, cover, and cook for 7 minutes.
21. Add fried tofu, rice vinegar, and additional fish sauce to taste if needed.
22. Cover and cook for another 2 minutes.
23. Turn off heat. Stir in minced garlic and perilla leaves.
24. Ladle into a bowl, top with green onions, and serve immediately!

RECIPE VIDEO