Vietnamese Green Banana, Tofu, and Eggplant Soup (Canh Chuối Đậu Cà Bung)

Vietnamese Green Banana, Tofu, and Eggplant Soup (Canh Chuối Đậu Cà Bung) © kvalifood.com

Canh chuối đậu cà bung is a Vietnamese vegetable soup made with unripe green banana, eggplant, and fried tofu. It is flavoured with turmeric and fermented rice, and finished with lolot leaves and perilla. The green banana gives the soup a starchy, slightly tannic quality. A common home-cooking dish.

Ingredients

  • 3 green (unripe) bananas
  • 3 small eggplants
  • 200 g firm tofu
  • 1 tbsp fresh turmeric, finely grated (or 1 tsp ground turmeric)
  • 1 tbsp fish sauce (or soy sauce for vegan)
  • 1 tbsp oyster sauce
  • 2 tbsp fermented rice (mẻ, or rice vinegar)
  • 1 tbsp salt
  • 1 handful lolot leaves (betel leaves), finely shredded
  • 1 handful perilla leaves, finely shredded
  • 500 ml water
  • neutral cooking oil, as needed

Directions

Fry the tofu

  1. Cut the tofu into 2.5 cm cubes. Heat oil in a pan over high heat. Fry the tofu, turning every minute, until all sides are crispy and golden. Remove and drain on paper towels.

Prepare and cook the vegetables

  1. Peel the green bananas. Slice the bananas and eggplants into bite-sized pieces. Soak them in a bowl of cold water with 1 tbsp vinegar and 1 tbsp salt for 10-15 minutes to prevent browning and reduce bitterness. Rinse and drain.
  2. Heat a little oil in a pan. Add the turmeric and stir briefly. Add the eggplant and banana pieces and the fermented rice or rice vinegar. Stir-fry for 2 minutes.
  3. Pour in the water. Bring to a boil, then reduce to a simmer. Cook until the banana and eggplant are tender, about 10-15 minutes.

Finish

  1. Add the fried tofu. Season with fish sauce and oyster sauce. Stir and cook for 1 more minute.
  2. Transfer to a serving bowl. Top with the shredded lolot and perilla leaves.

Notes

  • Green bananas must be unripe - firm and starchy. They are available at Asian grocery stores.
  • Lolot leaves (lá lốt) have a distinctive peppery-anise flavour. Betel leaves can substitute, or simply use extra perilla.
  • Fermented rice (mẻ) is a traditional Vietnamese souring agent. Rice vinegar is a practical substitute.