Vietnamese-style Şakşuka

Ingredients

While the Turkish Şakşuka typically includes ingredients like bell peppers and garlic, this Vietnamese adaptation focuses on the flavors commonly found in Vietnamese cuisine. Lemongrass, fish sauce, and fresh herbs are added to give the dish a distinct Vietnamese twist. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 large eggplants, cubed (500g) 2 large eggplants, cubed (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 2 tablespoons fish sauce (30ml) 2 tablespoons fish sauce (30ml)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and cook until softened and lightly browned.
3. 3.
   Add the cubed eggplants to the pan and cook until they start to soften.
4. 4.
   Stir in the diced tomatoes, tomato paste, fish sauce, sugar, and lemongrass.
5. 5.
   Pour in the vegetable broth and season with salt and pepper.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the eggplants are tender.
7. 7.
   Remove the lemongrass stalks before serving.
8. 8.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the cubed eggplants and let them sit for 15 minutes. Rinse and pat dry before cooking.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin. This helps release their aromatic oils.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• Serve the Vietnamese-style Şakşuka with steamed rice or crusty bread for a complete meal.
• Feel free to add other vegetables like zucchini or mushrooms for extra flavor and texture.
• Adjust the sweetness and saltiness of the stew according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Vietnamese-style Şakşuka hot as a main dish. It pairs well with steamed rice or crusty bread.

Presentation advice

Garnish the stew with fresh cilantro leaves for a pop of color. Serve it in a shallow bowl to showcase the vibrant colors of the eggplants and tomatoes.