-
To make the stock, put the ham hock or chicken bones in 8 cups of water.
Rinse and drain the shrimp or dried squid. Add to the pan with the remaining stock ingredients, except the salt.
-
Bring the water to the boil. Boil for 5 to ten minutes. Skim off foam, then reduce the heat, cover, and simmer for 1 1/2 - 2 hours.
-
Remove the lid and simmer for 30 minutes to reduce volume. Skim off any fat, season with salt, then strain and measure out 6 cups.
-
Drain and pat dry the mushrooms. Slice caps into thin strips. Discard stems.
-
In a large pot, heat the oil. Add shallots, chili and ginger. Stir gently. As mixture becomes aromatic, stir in fish sauce and stock.
-
Add the tofu, mushrooms and tomatoes. Bring stock to a boil. Reduce heat and then simmer for a few minutes to heat thoroughly (5-10 minutes)
-
Season to taste.
-
Scatter chopped coriander over the top.
Serve Vietnamese tomato and tofu soup with mushrooms piping hot.
Serves 4