Craving a hearty, flavorful, and completely plant-based soup? Look no further than Vegan Banh Canh, a Vietnamese tapioca noodle soup bursting with aromatic herbs and spices. This comforting dish, traditionally made with fish stock, gets a delicious vegan makeover without sacrificing any of its authentic taste. We'll guide you through creating a rich and savory broth, showcasing the satisfying chewiness of tapioca noodles, and layering in vibrant textures and flavors. Forget complicated dough kneading; this recipe simplifies the process while delivering an exceptional culinary experience.
Get ready to immerse yourself in the fragrant world of Vietnamese cuisine with this accessible and delicious vegan adaptation of a classic. We’ll walk you through every step, from preparing the flavorful broth to assembling the perfect bowl of Banh Canh. Ready to dive in and make your own? Let's get started with our easy step-by-step instructions!
Tools Needed
- Pot
- Air fryer
- Bowl
Ingredients
- Tapioca starch
- Oyster mushrooms
- Carrots
- Sugar
- Vegetarian seasoning
- Salt
- Baby corn
- Fresh coconut water: 2 liters
- Bean sprouts
- Coriander
- Lettuce
Step-by-Step Instructions
Step 1. Make the Flavorful Broth
- In a pot, combine fresh coconut water, carrots, baby corn, and coriander. Bring to a boil, then simmer for 15 minutes . Season with salt, vegetarian seasoning, and sugar .
- Add the air-fried oyster mushrooms to the vegetable broth and simmer for another 5-7 minutes . Season to taste with sugar, vegetarian seasoning, salt, or fish sauce .
Step 2. Prepare the Tapioca Noodles
- Boil water in a separate pot . Add tapioca starch and cook for 5 minutes . Remove the noodles and rinse with cold water to prevent sticking .
Step 3. Cook the Oyster Mushrooms
- Tear oyster mushrooms into small pieces and air fry at 180°C for 5 minutes until lightly golden brown . This prevents the soup from becoming cloudy .
Step 4. Assemble and Serve
- Stir in chopped coriander .
- Add bean sprouts and the prepared tapioca noodles to a bowl. Ladle the soup over the noodles and garnish with additional coriander .
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- The cooking time for tapioca starch depends on its freshness. Newer starch cooks faster and will be soft and white after 5 minutes; older starch may require longer cooking time to achieve the desired texture .
- You can add other vegetables to the broth for extra flavor and nutrition .
- For a sweeter noodle dish, boil the tapioca starch with pandan leaves, let cool, and mix with shredded coconut and toasted sesame salt .
- Season the finished dish with soy sauce, salt and pepper, or ground pepper to your liking .
Nutrition
- Calories: approximately 600-800
- Fat: 15-25g
- Carbs: 100-130g
- Protein: 10-15g
FAQs
1. Can I use different types of noodles instead of tapioca noodles?
While tapioca noodles give Banh Canh its characteristic texture, you can experiment with other thick noodles like rice noodles or even udon noodles. The flavor profile might shift slightly, but it will still be a delicious soup.
2. How can I make this soup spicier?
Add more chili garlic sauce or a few finely chopped Thai chilies to the broth for extra heat. You can also garnish with sliced fresh chilies for an extra kick.
This Vegan Banh Canh recipe proves that delicious and authentic Vietnamese cuisine can be entirely plant-based. Enjoy the satisfying warmth and vibrant flavors of this easy-to-make soup, perfect for a comforting meal any time of year. Now go forth and impress your friends and family with your newfound culinary skills!