Evidence Block Soup

Ingredients

• 1.5 liters vegetable broth
• 2 red chilies
• 2 limes
• 3 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 4 spring onions
• 250 g firm tofu (cut into 3x3 cm cubes)
• 1 small baguette (cut into 3x3 cm cubes, preferably stale)
• 1 small red onion
• 2 cloves garlic
• 1 carrot
• A handful fresh coriander
• Sunflower oil

Method

1. Cut the tofu and baguette into equal 3x3 cm cubes.
2. Slice the red onion into half rings, carrot into thin slices, spring onion diagonally, and chilies into rings.
3. Heat some oil in a frying pan and fry the tofu cubes until golden brown. Set aside.
4. Toast the bread cubes in a dry pan until crispy. Set aside.
5. Heat a soup pot with a splash of oil. Sauté onion, garlic, and carrot for 3 minutes.
6. Add broth, fish sauce, rice vinegar, soy sauce, and sugar. Bring to a boil.
7. Let simmer for 10 minutes. Add lime juice at the end.
8. Divide the soup over four deep plates.
9. Place eight cubes (4 tofu, 4 bread) in a neat row on the soup per plate, resembling an evidence stock.
10. Garnish with spring onion, red chili, and coriander.

Serving notes

• Serve with an extra lime wedge for extra sharpness.
• Arrange the cubes in a straight row, as if being counted.
• Let guests fish out their own cubes from the soup.