Vietnamese Tapioca Noodle Soup (Bánh Canh Chay)

Watch how to make it here

This bowl of Vietnamese tapioca noodles is a delightful vegan twist on the classic dish. The thick tapioca noodles combined with the rich, umami-packed broth are the stars of the show.

Notes:

  1. Fresh banh canh noodles are typically sold in the refrigerated section of Asian supermarkets. Sometimes they are labeled as Vietnamese udon.
  2. Store the broth, noodles, cooked and fresh toppings separately in the fridge for up to 3 days.

Prep Time

15 min

cooking time

1 hour

Servings

4

total time

1 hour 15 min

Difficulty

Ingredients

1
*For the broth*
2
1 chayote, peeled and quartered
3
1 palm-sized daikon radish, peeled
4
1 medium sized carrot
5
1 corn on the cob (frozen is fine!)
6
4 dried shiitake mushrooms
7
1 tbsp mushroom seasoning
8
1 tbsp vegan chicken bouillon
9
1 tbsp salt
10
6 cups water
11
*For the noodles*
12
Fresh banh canh (Vietnamese udon)
13
1 tbsp oil
14
*For the cooked toppings
15
1 cup dried yuba, rehydrated
16
7 oz firm tofu, thinly sliced
17
7 oz enoki mushrooms
18
1 tbsp vegetable or avocado oil
19
1 tbsp mushroom seasoning
20
1 tsp salt
21
0.5 tsp black pepper
22
*For everything else*
23
1 tbsp annatto oil
24
1/2 cup cilantro, roughly chopped
25
1 lime, quartered

Cooking Instructions

1
1
Combine the broth ingredients in a large pot (about 5.5 quart). Simmer for 1 hour.
2
2
Heat up oil in a pan. Add all the cooked toppings ingredients to the pan and cook for 4-5 minutes on each side.
3
3
Heat up 4 cups of water until boiling with about 1 tbsp of oil. Cook the fresh banh canh noodles for about 3-5 minutes.
4
4
Assemble the bowl with the noodles, soup, tofu, yuba, enoki mushrooms, chayote (from the broth), cilantro, lime and annatto oil. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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