Ingredients:
500g dried hủ tiếu noodles
3 pears
3 apples
2 carrots
1 white radish
8 pieces of tofu
8 dried shiitake mushrooms
8 wood ear mushrooms
Preserved bean curd
1 packet of vegan shrimp
Scallions, cilantro, Chinese chives, bean sprouts, lettuce, and seasonings such as salt, sugar, and vegan bouillon.
Instructions:
Step 1: Preparation
Soak the dried hủ tiếu noodles in water, blanch in boiling water, and drain. Clean and cut the carrots, white radish, and mushrooms into bite-sized pieces. Soak the vegan shrimp in warm water until they are rehydrated. Fry the tofu and preserved bean curd until golden. Rinse and chop the cilantro, scallions, Chinese chives, and lettuce.
Step 2: Cook the Broth
Boil the pears and apples until they are soft, then strain the broth. Add the carrots and white radish to the broth and simmer until they are cooked. Season with salt, sugar, and vegan bouillon to taste.
Step 3: Stir-Fry the Toppings
Stir-fry the scallions and Chinese chives until fragrant, then add the vegan shrimp, shiitake mushrooms, wood ear mushrooms, and fried tofu. Add a little broth and simmer.
Step 4: Assemble the Dish
After the carrots and white radish are soft, add the hủ tiếu noodles to a bowl, pour in the broth, and add the stir-fried toppings. Garnish with cilantro, lettuce, and bean sprouts. Serve with lime and chili to enhance the flavor.
Final Product:
Vegan Hủ Tiếu has a delicious aroma and a sweet and savory broth.
