Serious Eats: Recipes
Dinner Tonight: Tomato Egg Drop Soup
I have a huge soft spot for egg drop soup, specifically the Chinese-American version I first tasted as a kid. You know, the kind that's golden yellow with shards of cooked egg? I assume this fond memory is actually based on a bowl of gloopy, bland, and inauthentic egg drop soup, but that's okay. Luckily, this recipe from Andrea Nguyen's Into the Vietnamese Kitchen is the opposite. It is bright, fresh, and dynamic.
Tomatoes add some much needed acidity and color, and fish sauce lends each bite a good deal of funk. But I also love how no stock is used; instead, ground pork is cooked with water for 15 minutes until a pork broth is created. It's a wonderful soup, though I will admit that some Sambal Oelek helps bring it alive. But that's totally up to you.