Vietnamese Tomato Egg Drop Soup (Canh Trứng Cà Chua)越式番茄蛋花汤

Method做法

1. Warm a little oil in a small pot, add the garlic, and stir for 20 seconds. Add the tomatoes and cook 4–5 minutes, pressing gently until they're juicy.

   小锅里倒点油烧热，下蒜末炒20秒，再放番茄炒4–5分钟，边炒边轻轻压，压到出汁。

   Medium · 5 min中火 · 5分钟

   The tomatoes are soft and have released red juice.番茄软了，出了红汁。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Carefully pour in the prepared drinking water, then add the fish sauce, sugar, and salt. Bring it up to a gentle simmer and cook 4–5 minutes.

   小心倒进备好的饮用水，再加鱼露、糖和盐，烧到微微冒泡，轻煮4–5分钟。

   Medium · 5–6 min中火 · 5–6分钟

   The broth stays light and thin, not thickened.汤是清爽的，没有变稠。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Turn the heat down to a steady gentle simmer. Slowly pour in the beaten egg in a thin stream while stirring gently, until it's fully set and reads 160°F (71°C).

   把火调小，让汤保持轻轻冒泡。一边轻轻搅，一边把蛋液细细地慢慢淋进去，煮到全熟、中心到160°F (71°C)。

   Low · 1–2 min小火 · 1–2分钟

   Soft egg ribbons, with no raw liquid egg.蛋花软嫩，没有生的蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Add the scallion and pepper, turn off the heat, and serve. Taste before adding more fish sauce or salt — it should be light, not intensely salty.

   撒上葱花和胡椒，关火盛出。再加鱼露或盐之前先尝一口，汤要清爽，别太咸。

   No heat · 1 min不开火 · 1分钟

   A clear tomato broth with tender egg.番茄汤清亮，蛋花嫩。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。