Hủ Tiếu chay

Serves 4
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Directions

  1. 1Soak Shiitake in 300ml water for at least 1 hour.
  2. 2Cut the soup vegetables into coarse pieces and cook them in a pot with 3.5 liters of water.
  3. 3Season with salt, mushroom broth, soy sauce/fish sauce and MSG and let it cook until the vegetables are tender.
  4. 4Add the Shiitake broth.
  5. 5Finely chop spring onions, garlic and ginger and fry them in plenty of oil (approx. 150ml).
  6. 6Let it cool down and season with soy sauce and a pinch of salt.
  7. 7Use part of the spring onion oil to fry the toppings.
  8. 8Soak dried soy skin (Yuba) in water and dry thoroughly. Then deep-fry in plenty of oil.
  9. 9Sauté any type of mushrooms (Shiitake, Shimeji, button mushrooms, oyster mushrooms).
  10. 10Serve and enjoy. Top with pepper, spring onion, chili and lime.

Ingredients

  • 2 Möhren
  • 1 Kohlrabi
  • 1 Maiskolben
  • 2 Korianderwurzel
  • 3 Korianderwurzel
  • 1 weiße Zwiebel
  • 300 ml Shiitakesud aus getrockneten Shiitake
  • 3.5 l Wasser
  • Salz
  • MSG Pilzbrühe
  • Sojasoße
  • vegane Fischsoße
  • 3 Lauchzwiebeln
  • 4 Lauchzwiebeln
  • 5 Lauchzwiebeln
  • 4 Zehen Knoblauch
  • 5 Zehen Knoblauch
  • 20 g Ingwer
  • 150 ml Öl (Sonnenblumenöl/Rapsöl z.B.)
  • Sojasoße
  • 1 Prise Prise Salz
  • Pilze
  • frittierter Tofu
  • getrockenete Sojahaut aka Yuba
  • Alternativ Dumplingwrapper-Teig
  • weißer oder schwarzer Pfeffer
  • Lauchzwiebel
  • Limette
  • Chili
  • 1 Packung Tapiokanudeln (Hu Tieu Bot Loc)

Equipment

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Tips

  • Most important key in the vegan version is the aromatic oil from spring onions, ginger and garlic.
  • If the Yuba is too wet, the oil will splash too much.
  • Alternatively, you can fry thin dough (e.g. dumpling wrappers).