Why You’ll Love Traditional Vietnamese Tomato Egg Drop Soup (Canh Trứng Cà Chua) Recipe
This recipe comes together in just minutes using simple, everyday ingredients. The natural sweetness and acidity of tomatoes blend beautifully with soft eggs to create a balanced, nourishing soup. It’s gentle on the stomach, budget-friendly, and easy to customize, making it ideal for both busy weeknights and cozy home meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
2 tablespoons minced garlic
3 cups diced tomatoes
1 quart water (or half water and half unsalted stock)
2 teaspoons granulated sugar
1 teaspoon sea salt
1/2 teaspoon chicken bouillon stock powder
1/2 teaspoon fish sauce
2 beaten eggs
1/4 teaspoon ground black pepper
Thinly sliced cilantro or green onions for garnish (optional)
Directions
Heat the vegetable oil in a small pot over medium-high heat. Add the minced garlic and cook until fragrant.
Add the diced tomatoes and stir-fry until softened and juicy.
Pour in the water or stock and bring to a gentle boil. Season with sugar, salt, bouillon powder, and fish sauce, then reduce to a simmer.
Slowly drizzle the beaten eggs into the soup while gently stirring to create soft egg ribbons.
Season with ground black pepper, garnish if desired, and serve hot with steamed rice.
Servings and timing
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Use vegetable or chicken broth instead of water for a deeper flavor.
Add sliced scallions, shallots, or a small amount of dried shrimp for extra depth.
Stir in chili oil or fresh chili for a spicy version.
Add soft tofu or thinly sliced cooked chicken to make the soup more filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to preserve the soft texture of the eggs. Freezing is not recommended, as the eggs may become rubbery.
FAQs
What is tomato egg drop soup?
It’s a light broth-based soup made with tomatoes and beaten eggs that cook into soft ribbons, popular in Vietnamese home cooking.
Can I make this soup without fish sauce?
Yes, you can leave it out and adjust the seasoning with salt or soy sauce instead.
What type of tomatoes work best?
Ripe, juicy tomatoes such as Roma, vine-ripened, or cherry tomatoes work very well.
Can I use broth instead of water?
Yes, using chicken or vegetable broth adds extra richness to the soup.
How do I create thin egg ribbons?
Pour the eggs slowly in a thin stream while gently stirring the simmering soup.
Is this soup gluten-free?
Yes, as long as the stock and seasonings used are gluten-free.
Can I add more vegetables?
Yes, spinach, scallions, or soft tofu are great additions.
How acidic is the soup?
The acidity is mild and balanced, but you can adjust the sugar to suit your taste.
Can this soup be made vegan?
Yes, omit the eggs and fish sauce, and use vegetable stock with tofu or mushrooms.
What should I serve with this soup?
It pairs perfectly with steamed rice and simple protein or vegetable dishes.
Conclusion
Traditional Vietnamese tomato egg drop soup is a simple yet comforting dish that highlights fresh tomatoes and silky egg ribbons. With minimal prep and quick cooking time, it’s an easy recipe to turn to when you want something warm, nourishing, and homemade.
