Vietnamese-style Şakşuka


Vietnamese-style Şakşuka

Vietnamese-inspired Eggplant and Tomato Stew

In Vietnamese cuisine, bold flavors and fresh ingredients are key. This Vietnamese-style Şakşuka recipe takes the traditional Turkish dish and infuses it with the vibrant flavors of Vietnam. The combination of eggplant, tomatoes, and aromatic herbs creates a delicious and satisfying stew that is perfect for any Vietnamese-inspired meal.

Jan Dec

15 minutes

30 minutes

45 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Low-fat


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.


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


  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.