Cà Tím Bung (Vietnamese Turmeric Braised Eggplants with Pork Ribs and Tofu)

Ingredients

• 12 oz pork ribs, cut into sections
• 3 cups water ((plus more to parboil the ribs))
• 1 teaspoon salt ((plus more to soak eggplant))
• a 1-inch piece of ginger
• 10.5 oz medium-firm to firm tofu
• cooking oil
• 1 Asian eggplant
• 2 medium tomatoes
• 1/2 teaspoon turmeric powder, divided
• 1 1/4 teaspoons fish sauce, divided
• 2 teaspoons shrimp paste, divided
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 2 1/2 tablespoons rice vinegar
• 1/4 - 1/2 cup julienned perilla leaves
• 1/4 - 1/2 cup julienned wild betel leaves
• rice vermicelli noodles or rice, to serve

Steps

1. 1

   Bring plenty of water to a boil and then add pork ribs. Parboil for 1-2 minutes, then take the ribs out and rinse under water. Discard the boiling liquid.

2. 2

   In a clean pot, add pork ribs, 3 cups of water, 1 teaspoon of salt and ginger. Bring it to a boil, then lower to a gentle simmer. Skim off any foam. Simmer with the lid slightly askew for about 75-90 minutes or until the ribs are near tender.

3. 3

   While simmering the ribs, prepare other ingredients. Slice tofu into 3/4-inch (or up to 1-inch) thick pieces, pat dry. Place a pan over medium to medium-high heat and heat a generous amount of oil. Once the oil is hot, add tofu and fry until both sides are golden, flip once. This may take 5-6 minutes.

4. 4

   Cut eggplant into 2-inch long pieces and then quarter each piece. Soak in salted water for 15-20 minutes. Remove eggplant from the soaking water before cooking. Slice tomatoes into small wedges.

5. 5

   Once the ribs are near tender, remove them from the broth and keep the broth. Toss the ribs with 1/4 teaspoon of turmeric powder, 1/4 teaspoon of fish sauce and 1/4 teaspoon of shrimp paste. Set aside.

6. 6

   Place a pot over medium heat and add some oil. Once the oil is hot, add minced shallots. Sauté for a few seconds until fragrant, and then add minced garlic. Sauté briefly until fragrant.

7. 7

   Add eggplant to the pot. Stir and cook for a minute. Add tomato wedges and continue to stir and cook for a minute. Then add the remaining shrimp paste, turmeric powder and fish sauce to the pot. Stir and cook until it smells delicious.

8. 8

   Add fried tofu to the pot and stir to cook for 1 minute. Then add pork ribs and continue to stir and cook for 2-3 more minutes.

9. 9

   Pour the pork rib broth reserved in Step 5 and 2-2½ tablespoons of rice vinegar to the pot and bring everything to a boil. Lower the heat to a simmer and cook gently with the lid slightly askew for 20-30 minutes until flavors meld together and the ribs and eggplant are tender to your liking.

10. 10

    Bring the pot back to a boil and add julienned perilla leaves and wild betel leaves. Cook for about 1 minutes and then transfer to serving bowls. Serve hot with rice or vermicelli noodles.