Vegetarian thick noodle soup - Bánh canh chay

By Helen Le Published: November 6, 2020

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

  • Yield: 2-3 Servings

  • Dice all the tubers such as chayote fruits, carrots cut into 3cm cubes. Chop radish and corn. Peel and slice the eggplant..
  • Boil a pot of water, then put all the vegetables in the stew with 1 tsp of salt and simmer for about 1 hour to sweeten the water. Add the thick noodle to boil with a little oil to prevent sticking. Remove and rinse under cold water.
  • In a pan, fry the leek until fragrant, then add the mushrooms to fry. Add eggplant and fried tofu.
  • Put the thick noodle in a bowl and pour the stir-fries. Add the vegetable broth. This noodle soup will taste excellent with corriander and annatto oil.