Bánh Canh Chay (Vegetarian Tapioca Noodle Soup)
Our most searched for tapioca noodle soup is VEGETARIAN in this Bánh Canh Chay! It uses a homemade vegetable stock for a fragrant broth.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 kg / 5.5 lb Chinese cabbage
- 2 kg / 4.4 lb cabbage
- 700 g / 1.5 lb daikon
- 1 1/2 kg / 3.3 lb corn
- 6 carrots
- 700 g / 1.5 lb rehydrated shiitake mushrooms ((or half lion's mane))
- 10 L / 42 US cup water
- 1 L / 4.2 US cup coconut water
- 3 1/2 tbsp salt ((or to taste))
- 8 tbsp vegetarian fish sauce ((or to taste))
- 2 tbsp vegetable stock powder
- 1 kg / 2.2 lb assorted fresh mushrooms
- 2 boxes fried tofu ((we buy it from the Asian supermarket))
- vegetarian ham ((we buy it from the specialty vegetarian shop))
- 1 tbsp cooking oil
- 1 tbsp vegetable stock powder
- 2 bags tapioca noodles ((banh canh))
- coriander
- lemon/lime
- chili ((optional))
Instructions
- 1
Wash the vegetables in cold water until they are free of dirt. For the cabbage, soak them in lightly salted water and rinse 2-3 times.
- 2
Bring the pot of water to a boil and add the stock vegetables in along with the rehydrated mushrooms. Let the water come back to a boil, then turn the heat to low to simmer for 3 hours or until the vegetables are soft.
- 3
When the vegetables are soft, scoop them out using a sieve and pour in the coconut water.
- 4
Cut the toppings into smaller pieces to a size of your preference.
- 5
Add the salt, vegetable stock powder, vegetarian fish sauce and fried tofu in to season the soup.
- 6
Heat up a saucepan with oil and stir fry the fresh mushrooms with the vegetable stock powder.
- 7
Pour the cooked mushrooms into the broth pot.
- 8
Bring a large pot of water to a boil and cook the tapioca noodles for 5 minutes or until just loosened from a clump. Note: These noodles are already cooked, so putting them in hot water just helps to separate each strand. Use a spatula to gently ease them apart.
- 9
To serve Bánh Canh Chay, put the tapioca noodles in a bowl along with the toppings and heated soup. Garnish with chopped coriander, chili and a squeeze of lemon juice!