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Vietnamese Bean Curd tomato Soup (bun Rieu)

  • 2 1-lb. pkg. firm tofu, sliced into 1/2-in. thick slices (2 inches wide)
  • 3/4 lb. ground pork
  • 4 fresh tomatoes, sliced into wedges
  • 2 tsps salt
  • 1 tsp MSG
  • 2 quarts water
  • 4 eggs, beaten
  • 1/4 pound ground pork
  • 1/4 tsp salt
  • 1/4 c nuoc mam (fish sauce)
  • 5 pkg Vietnamese rice vermicelli, boiled till done and rinsed with cold water
  • fresh bean sprouts
  • fresh cilantro, chopped
  • 6 scallions, white part only, chopped

Deep fry tofu in 1 inch of hot oil till brown and crunchy. Hold to the side. Brown 3/4 lb. pork in a little oil a a stock pot. Add the tomatoes, salt, MSG, scallions and water. Let simmer for 30 minutes. Meanwhile, combine the beaten eggs, ground pork, and salt in a small bowl. Microwave for 3 minutes, stopping to mix halfway through. (Or cook in a skillet till mixture looks like an omelet.) Chop into bite-sized pieces and add to tomato mixture. Add fried tofu to soup. Let cook for 10 more minutes. Add fish sauce to pot right before eating. In each bowl, layer cooked noodles, bean sprouts and cilantro. Top with soup and garnish with scallion.

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