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For those tired of heavy meals, this vegan bánh canh is the perfect suggestion for a warm, nutritious dinner for the whole family.
Simple Homemade Bánh Canh Recipe for a Comforting Dinner
Ingredients:
- 60g tofu skin
- 1 piece of fried tofu
Carrots (140g)
Turnips (100g)
Chayote Squash (140g)
Baby Corn (60g)
Bean Sprouts (100g)
Chives (40g)
Dried Bamboo Shoots (40g)
300g Bánh Canh Noodles
Seasonings: Salt, Sugar, Vegan Bouillon, Onions, Pepper,...
Method for Making Vegan Bánh Canh:
Step 1: Prepare the Ingredients
Cut the tofu into bite-sized pieces and fry until golden brown.
Soak the tofu skin in water, then squeeze it and transfer to a separate plate. For extra flavor, you can fry it lightly according to your preference.
Peel and wash the carrots, turnips, and chayote squash, then cut them into bite-sized pieces or carve them into decorative shapes.
Rinse the baby corn in diluted saltwater and trim off the ends.
Wash the bean sprouts and chives with clean water, then transfer to a strainer to drain.
Soak the dried bamboo shoots in water for about 20 minutes before cooking.
Step 2: Cooking Vegan Bánh Canh
Boil more than half a pot of water. First, add carrots, turnips, winter melon, and dried bamboo shoots to the pot to make the broth sweet. Season with spices. Then, add young corn last to prevent it from overcooking.
When serving vegetarian noodle soup, you can blanch the noodles briefly in boiling water before putting them in the bowl. Then, ladle the broth and various vegetables into the bowl with bean sprouts and chives. Finally, garnish with some shallots, cilantro, and tofu puffs on top, and you'll have a piping hot, delicious bowl of vegetarian noodle soup.
Source: Mytour
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Reference: Travel guide by Mytour
