Vietnamese Tomato and Cabbage Soup (Canh Bab Cai)

When I was young, my mother used to make this soup often.  We would eat it with rice and a meat stew on the side.  It's so simple and easy to make.  What I love about this soup, also called, "canh bap cai" in Vietnamese is the nutritional aspect.  The broth is full of nutrients from the cooked tomatoes and cabbage.  Add some boiled egg seasoned in fish sauce and spices and you'll have a healthy and quick dinner!    

What you'll need:

tomatoes 

cabbage

eggs

Asian fish sauce

Vietnamese chili sauce

lemons

salt/pepper

Directions:

In a separate small pot, boil a couple eggs.  While the eggs are cooking, in a medium pot, slice the tomatoes into big chunks and boil in some salted water.

 

After about 10 minutes, check to see if the eggs are done, remove from boiling water and let cool.  Once the tomatoes are cooked and have soften, add chopped cabbage little by little and cook until the cabbage is soft. Remove from heat and add pepper and lemon juice.  Peel the eggs and mash into a bowl.  Add the fish sauce and chili sauce until desired amount.  Serve with rice.

Natasha's Suggestions: I love adding a LOT of lemon into the soup.  It brings out the flavor of the tomatoes and cabbage and pairs well with the mashed egg and fish sauce.