Ingredient:
- 1 kg of large vermicelli noodles (the type used to cook beef noodles)
- 2 pieces of fried tofu, cut into bite-sized pieces
- 200 g vegetarian beef
- 4 lemongrass cloves, 2 crushed lemongrass cloves, 2 thinly chopped cloves to make lemongrass
- 300g of any type of mushroom is fine
- 1 tablespoon chili powder and 3 tablespoons paprika
- 3 tablespoons cashew oil
- Vegetables cooked in broth: 1 carrot, 1 white radish, 1 pickled radish, 1 chayote, 1 kohlrabi, 1 cassava, 1 sugar cane, 1 corn, 1 cabbage, 1 onion Grilled onions, 4 grilled purple onions, 1 grilled pineapple, 2l – 2.5l filtered water.
- Vegetables served with: banana ears, grated water spinach, lettuce, marjoram, bean sprouts…
- Spices: Seasoning powder, rock sugar, salt, cooking oil
Put the pot on the stove, add about 3 liters of water to chayote, carrots, white radish, kohlrabi, peeled cassava and cut into squares, cut tiger corn into squares and pour into the pot of water. Cook the broth for about 30 minutes, remove the vegetables. Season to taste to taste.
Put the pot on the stove, add cooking oil, minced baro and 2 lemongrass, stir-fry until fragrant, then add tofu, vegetarian beef, mushrooms, and stir-fry until fragrant. Season with vegetarian seasoning powder and sugar to taste. Then pour into the pot of vegetarian broth.
Put the pan on the stove, add cooking oil, sauté dried chili with minced lemongrass, then add cashews, stir well, then pour into the pot of vegetarian beef noodle soup. and make satay.
Wash and drain all kinds of herbs, wash and drain lettuce, cut into pieces and drain. Thin banana cobs soaked with lemon until white, and chop water spinach.
Present and enjoy. Blanch the vermicelli in boiling water then put it in a bowl. Ladle the broth into the vermicelli bowl, then arrange the vegetarian beef, tofu and mushrooms on top of the vegetarian beef vermicelli bowl. Place on the table with herbs and raw vegetables and invite the whole family to enjoy.
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