Lap Xuong, the iconic Vietnamese savory sausage, is traditionally made with pork. However, this recipe offers a vibrant and delicious vegan alternative, packed with the same rich flavors and satisfying texture. This vegetarian Lap Xuong Chay recipe uses a clever combination of ingredients to mimic the familiar taste and mouthfeel, creating a plant-based masterpiece perfect for banh mi, pho, or enjoyed on its own. Forget the guilt, embrace the deliciousness – this recipe is surprisingly easy to master, even for beginner cooks.
We'll expertly guide you through each step, from preparing the flavorful mushroom and vegetable base to achieving the perfect, subtly sweet and savory sausage profile. This detailed recipe ensures a successful outcome, transforming your culinary skills and introducing a satisfying vegan twist to a beloved Vietnamese classic. Ready to embark on this exciting culinary journey? Let’s get started with the step-by-step instructions below!
Tools Needed
- toothpick
- wok or pan
- knife
- cutting board
Ingredients
- Enoki mushrooms: 200g
- White Tofu: 200g
- Tapioca starch
- Water cooked from Thai purple leaves
- Que Lo wine
- Minced garlic
- Sugar
- Vegetarian seasoning
- Salt
- Black pepper
- Rice paper
- Chili sauce
- Vietnamese coriander
- Pickled onions
- Cucumber
Step-by-Step Instructions
Step 1. Preparing the Vegetarian Lap Xuong Chay Filling
- Separate enoki mushrooms into small pieces. Use a toothpick to pull them lengthwise to separate the fibers. Squeeze dry.
- Sauté minced garlic (optional).
- Squeeze tofu dry and stir-fry for about 2 minutes until slightly dry and fragrant.
- Add dried mushrooms and stir-fry.
- Add sugar, vegetarian seasoning, black pepper, and salt. Stir-fry until seasoned (about 2 minutes).
- Add purple leaf water and a drop of lemon juice. Stir well.
- Add Que Lo wine.
- Add the fried tapioca starch and stir-fry until the starch absorbs water and becomes soft and chewy.
Step 2. Shaping and Drying the Sausages
- Wet rice paper and place a portion of the mixture on it. Roll tightly into a sausage shape.
- Dry the sausages in the sun for at least 4 days, or until completely dry.
Step 3. Cooking the Sausages
- Fry or grill the dried sausages until crispy.
Step 4. Serving the Vegetarian Lap Xuong Chay
- Serve the sausages in bread with chili sauce, Vietnamese coriander, and pickled onions/cucumber.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using new mushrooms will make the sausage chewier.
- Two types of tapioca starch exist: one colored and one white. Both are suitable for this recipe.
- If you don't have access to tapioca starch, you can buy it online.
- If you are vegetarian and don't use garlic, you can substitute with baro.
- The longer Que Lo wine is aged, the more fragrant it becomes.
- To preserve the sausages, store them in a bag in the refrigerator for 7-10 days. Do not freeze.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-55g
- Protein: 15-20g
FAQs
1. Can I use other types of mushrooms besides shiitake?
Yes! Cremini, oyster, or even a mix of mushrooms will work well. Shiitake provides a particularly umami flavor, but others will still create a delicious Lap Xuong Chay.
2. How long does the Lap Xuong Chay last?
Properly stored in the refrigerator, your homemade Lap Xuong Chay should last for 3-4 days. You can also freeze it for longer storage – up to 2 months.
3. What can I serve the vegan Lap Xuong Chay with?
It's incredibly versatile! Enjoy it in banh mi sandwiches, add it to pho or bun bo Hue, serve it with rice and vegetables, or simply slice it and enjoy it as a snack.
This Vegetarian Lap Xuong Chay recipe proves that delicious and authentic Vietnamese flavors can be enjoyed entirely plant-based. With a little time and effort, you can create a truly satisfying and flavorful sausage that will impress even the most dedicated meat-eaters. So, gather your ingredients and embark on this exciting culinary adventure – you won’t be disappointed!