Vietnamese Tofu & Chive Soup
canh hẹ đậu phụ thịt bằm is the kind of soup that feels like home🥣🌿 soft tofu, fragrant garlic chives, and ground chicken in a light savory broth seasoned with fish sauce and bouillon — simple, clean, and done in under 30 minutes. the kind of soup that fills your soul with warmth, comfort, and health. 🫶
Ingredients
Ground chicken marinade
½ lb ground pork is traditional (I used ground chicken)
1 shallot, minced
1 tsp fish sauce
1 tsp chicken bouillon
¼ tsp ground black pepper
Soup
14 oz tofu, cut into 1in cubes
Bunch of garlic chives (hẹ), tough root ends trimmed, cut into 2in pieces
3 cups water
3 cups chicken stock
1 tbsp chicken bouillon
1 tbsp avocado oil (or any neutral oil)
Fish sauce, to taste
Serves 3-4
Prep time ~10mins
Cook time ~15mins
Cooking Instructions
Marinate the chicken
In a bowl, combine ground chicken, minced shallot, fish sauce, bouillon, and black pepper. Mix well and let marinate while you prep the remaining ingredients.
WASH YOUR VEGGIES
Wash chives and trim the tough bottoms - about 1in from the bottom
No need to dry since they will be put into the soup!
Cook the chicken
Heat avocado oil in a pot over medium heat. Add the marinated ground chicken and sauté, breaking it up into small crumbles.
Cook until most of the chicken is no longer pink, about 5–6 min.
Build the broth
Add water and chicken stock and bring to a boil over medium-high heat. Skim any impurities that rise to the surface.
Once boiling, gently add tofu cubes.
Reduce heat to medium-low and simmer for 5 min.
Finish with chives
Add garlic chives, reduce heat to low, and use a ladle to gently press them down so all the chives are submerged in the broth.
Simmer 2–3 min until chives are just wilted but still bright green.
Season to taste with bouillon and fish sauce. Remove from heat and serve while hot.
Tips & Notes
Garlic chives (hẹ) have a strong garlicky flavor and can be found at any Asian grocery store — look for the flat leaf variety for the most flavor.
Traditionally use soft tofu, which gives a silkier texture. Firm tofu holds its shape better — use whichever you prefer.
Marinating the chicken first is the key step — don't skip it, it seasons the meat all the way through and flavors the broth.
Skim the broth after adding water for a clear, clean-tasting soup.
Add chives last and don't overcook them — 2–3 min is all they need.
Fish sauce is the seasoning here — add gradually and taste as you go, it can get salty fast.
Best served immediately with a bowl of jasmine rice on the side.