2 Simple Ways to Cook Delicious Vegetarian Vermicelli Salad

Stir-fry vegan shrimp paste

Add 2 teaspoons of oil to a pot, add lemongrass and chili to stir-fry for a bit, then lower the heat, add about 1.5 tablespoons of vegan shrimp paste to stir-fry, season with 1 tablespoon of sugar and 1 tablespoon of tamarind sauce. When the mixture is ready, scoop it into a bowl.

Stir-fry filling

Add about 1 tablespoon of cooking oil to the pan, add chopped green onions, dried fried tofu that has been marinated, fresh tofu, and stir-fry, seasoning with 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1 tablespoon of vegetarian fish sauce, then mix well.

Prepare the broth

Add water to the filling mixture, when the broth boils, season with 1 tablespoon of fresh tamarind that has been soaked in warm water, and 1 tablespoon of vegetarian shrimp paste, then stir well to infuse the flavors.

Presentation

Scoop the filling into a bowl of prepared noodles, pour the broth into the bowl, add a little vegetarian shrimp paste on top and serve with any kind of vegetables.

Final Product

The vegetarian bun goi gia has a light sour taste from tamarind combined with the spicy and aromatic flavor of lemongrass and chili, which will make your vegetarian dish more diverse!

Prepare the ingredients

You use scissors to cut off the stems of the oyster mushrooms, then soak them in diluted salt water for 15 minutes, then remove and rinse with clean water, squeeze out excess water and let them drain.

Dry tofu skin is soaked until soft, then rinsed with water. Cut into small pieces about the size of a finger.

Fried tofu is cut into bite-sized pieces.

Ripe pineapple is peeled, washed clean, cut off the top, and then cut into wedges. Leeks and chili are washed clean and then minced.

8 stalks of lemongrass are peeled of the old and dry outer layers, then washed. Take 4 stalks to crush. The remaining 4 stalks are finely chopped.

Cook the broth

You place a pot of water on the stove, add 1/2 ripe pineapple and the 4 crushed stalks of lemongrass into the pot. You cook for about 30 minutes to get the broth.

Sauté the ingredients

At the same time, place another pot on the stove and add a little oil into the pot.

Wait for the oil to start boiling, then add 1 tablespoon of spring onion, 2 tablespoons of chopped chili, and 1/2 cup of minced lemongrass to sauté until fragrant.

Next, add 50 grams of vegetarian shrimp paste and 1 tablespoon of sugar into the pot, stir-frying until the vegetarian shrimp paste sticks together, then add fried tofu and dried bean curd skin.

Stir well so that the fried tofu and dried bean curd skin absorb the ingredients evenly.

Prepare the broth

Strain the previous broth, discard the solids and lemongrass, keeping the clear liquid. Then, add that broth into the sautéed mixture.

When cooking, add 100 grams of oyster mushrooms to cook until done.

Season with 1 tablespoon of sugar, 2 tablespoons of seasoning powder, 2 tablespoons of vegetarian fish sauce, and 1 tablespoon of tamarind juice, and stir well.

Completion

Take a sufficient amount of fresh ingredients and noodles into a bowl, add all the ingredients on top. Pour in the broth, add a little chili and green onions, and you can enjoy it!

Final Product

Vegetarian noodle salad is attractive with a strong aroma from vegetarian shrimp paste. The noodles are chewy and soft, combined with the fragrant, sour, and spicy taste of the rich broth along with delicious mushrooms, sweet fried tofu skin, and fatty fried tofu balls, making it incredibly appealing.