Tomato and tofu soup with minced pork (Canh đậu phụ cà chua)

1. Mix the minced pork with 1 tbsp fish sauce and the pepper; cut the tomatoes into wedges and the tofu into 2 cm cubes.

2. Finely chop the shallots and soften in the oil; add half the tomatoes and fry for 3-4 minutes until they collapse and release their juice.

3. Add the minced pork and stir-fry for 2 minutes, breaking it into small pieces.

4. Pour in the water, bring to the boil, skim, then add the remaining tomatoes.

5. Gently add the tofu cubes and cook at a gentle simmer for 3-4 minutes – don't stir, so the tofu doesn't break; season with fish sauce and salt.

6. Sprinkle generously with spring onion and coriander and serve with rice.

Tip: Perhaps the most common soup in Vietnamese households: ready in 20 minutes, cheap and light. For a vegetarian version leave out the pork and season with soy sauce instead of fish sauce.