28 January, 2014
Vietnamese Spicy Eggplant & Mint Soup
I recently had a wonderful soup at Long’s Provencal Restaurant in downtown Seattle. It was so good, I knew I had to try to replicate it at home. I tried doing a search for it online, but no luck…so, I came up with my own recipe and it tastes pretty darn close to the one at the restaurant!
- 1 lb. pork belly, sliced thin
- 1 small onion, diced
- 1 chili pepper, minced
- 6 small eggplant (Asian variety), unpeeled & cut into 1″ chunks
- 5-6 Campari tomatoes, diced
- 4-5 cups vegetable stock
- 3 tbsp. fish sauce
- 1 tbsp. wheat-free tamari
- 1/2 cup mint, diced
Marinate pork belly in 1 tbsp. of the fish sauce, salt and pepper for at least an hour. In a Dutch oven or large pot, brown the pork belly in batches. The thin pieces should be about an inch in size and no thicker than 1/4″.
Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.
Add eggplant and brown, stirring occasionally to get all pieces/sides (add some olive oil if pan is too dry). Add diced tomatoes, chili pepper, pork belly & onions.
Add vegetable stock, fish sauce, tamari, and mint. Simmer 15-20 minutes, until eggplant is falling apart. Add black pepper to taste and serve.