Step by step

Method

4 steps

1. 1

   Make a tomato-forward broth: heat 1 tablespoon oil in a pot, soften ½ sliced onion 3 minutes, then add 2 minced garlic cloves and 1–2 cups chopped ripe tomatoes (or a 14-ounce can, drained a bit). Cook 4–5 minutes until the tomatoes break down and smell sweet-savory. Pour in 5–6 cups water or light stock, 1–2 tablespoons fish sauce, and a pinch of sugar and salt. Simmer 10 minutes.

2. 2

   Meanwhile whisk a quick "rieu" style egg cake: 3 eggs, 2 tablespoons crab paste or finely chopped shrimp/crab if you have it (or skip for egg-only), 1 minced green onion, and a pinch of pepper. Optional: 2 tablespoons fried tofu cubes or leftover ground pork browned separately.

3. 3

   Bring broth to a gentle simmer. Pour the egg mix in a slow stream or dollop spoonfuls; don't stir hard — let soft curds set 2–3 minutes. Add tofu if using. Taste: broth should be tomato-bright and fish-sauce savory, not muddy.

4. 4

   Cook or warm 8–12 ounces rice vermicelli; divide into bowls. Ladle soup and egg curds over. Top with shredded lettuce or cabbage, herbs, fried shallots, and lime. You want a tomato-egg noodle soup with soft curds floating in a bright red-orange broth.