Bánh Canh Chay (Vegetarian Tapioca Noodle Soup)

Ingredients

• 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. 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. 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. 3

   When the vegetables are soft, scoop them out using a sieve and pour in the coconut water.

4. 4

   Cut the toppings into smaller pieces to a size of your preference.

5. 5

   Add the salt, vegetable stock powder, vegetarian fish sauce and fried tofu in to season the soup.

6. 6

   Heat up a saucepan with oil and stir fry the fresh mushrooms with the vegetable stock powder.

7. 7

   Pour the cooked mushrooms into the broth pot.

8. 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. 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!