Vietnamese Soybean Paste Braised Eggplant – Delicious Traditional Recipe

Have you ever tried Vietnamese soybean paste braised eggplant? This is a rustic dish full of traditional Vietnamese flavors, bringing a cozy feeling to family meals. With a simple recipe and easy-to-find ingredients, you can easily make this dish at home.

Ingredients Needed

To make Vietnamese soybean paste braised eggplant, you will need the following ingredients:

• Eggplant: 500g (choose fresh, young, undamaged fruits)
• Soybean paste: 200g
• Fresh chili: 2-3 peppers (depending on taste)
• Garlic: 3 cloves
• Green onions: 2 stalks
• Seasonings: Sugar, fish sauce, cooking oil, MSG (if desired)

Eggplant and soybean paste ingredients

Preparing the Ingredients – The Secret to a Perfect Dish

Thorough preparation plays a crucial role in creating the characteristic flavor of the dish. Especially with eggplant, pay attention to these steps:

1. Eggplant:

   • Remove the stem, wash thoroughly. Soak the eggplant in diluted salt water for about 15-20 minutes to remove bitterness. Then, drain and let it dry.
   • Lightly score the eggplant with a knife to help the seasonings penetrate evenly.

2. Soybean paste:

   • Crush the soybean paste to make it easier to blend with the eggplant when braising.

3. Chili, garlic, green onions:

   • Mince them for use in the cooking process.

“According to Mrs. Nguyen Thi An, a family chef with over 30 years of experience, the secret to delicious Vietnamese soybean paste braised eggplant lies in choosing fresh, young eggplant and thoroughly preparing it to remove bitterness.”

Detailed Cooking Instructions

Here are the steps to make Vietnamese soybean paste braised eggplant:

1. Sauté garlic and chili:

   • Place a pot on the stove, add cooking oil, and heat it. Sauté the minced garlic and chili until fragrant.

2. Stir-fry soybean paste:

   • Add the crushed soybean paste and stir-fry for about 2-3 minutes until fragrant.

3. Braise the eggplant:

   • Add the prepared eggplant to the pot, stir well to ensure the eggplant absorbs the paste evenly.
   • Add sugar, fish sauce (if desired), and MSG according to taste.
   • Add a little water to the pot (about half a cup), cover, and simmer on low heat until the eggplant is tender.

4. Finish the dish:

   • Once the eggplant is tender, add the chopped green onions, stir well, and turn off the heat.

Finished Vietnamese soybean paste braised eggplant dish

Enjoying Vietnamese Soybean Paste Braised Eggplant

A perfectly made Vietnamese soybean paste braised eggplant should have a harmonious sweet and salty flavor, combined with the spicy kick of chili and the tender texture of the eggplant. This dish is best enjoyed hot with white rice. You can also serve it with boiled vegetables or cucumber for a fresh taste.

“Mr. Tran Van Hung, a renowned food expert, shares: ‘Vietnamese soybean paste braised eggplant clearly reflects the simplicity and rustic nature of Vietnamese cuisine.'”

Tips to Make the Dish Even Better

• Choose quality soybean paste: Good soybean paste will be dark yellow, with soft and fragrant soybean grains.
• Adjust seasonings flexibly: Adjust the amount of sugar, fish sauce, and chili according to your taste.
• Simmer on low heat: This helps the eggplant become tender and absorb the flavors evenly.

Storing the Dish

If you braise a lot of eggplant and cannot finish it, let it cool completely, then store it in an airtight container in the refrigerator. The dish can be kept for about 2-3 days. When ready to eat, simply reheat it.

Conclusion

Vietnamese soybean paste braised eggplant is a dish full of hometown flavors, easy to make, and rich in nutritional value. With the detailed recipe above, you can easily prepare this dish to treat your family. Share your results with us on the “Sổ Tay Món Ăn” website! Wishing you success!

References

• Mrs. Nguyen Thi An – Family chef with over 30 years of experience.
• Mr. Tran Van Hung – Renowned food expert.