Tomato Egg Drop Soup

Directions

1. 1
   In a 4-quart saucepan, heat the oil over medium heat.
2. 2
   Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
3. 3
   Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture.
4. 4
   Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
5. 5
   Uncover and add the fish sauce and pork.
6. 6
   Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces.
7. 7
   This will make it possible to distribute the pork evenly among the bowls when serving.
8. 8
   Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface.
9. 9
   Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth.
10. 10
    If you are not serving the soup right away, turn off the heat and cover.
11. 11
    Just before serving, return the soup to a simmer.
12. 12
    Taste and add extra salt or fish sauce, if necessary.
13. 13
    Turn off the heat.
14. 14
    Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces.
15. 15
    Ladle the soup into a serving bowl.
16. 16
    Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.