Preparation
20 minutes
Cooking
1 hour
Difficulty
Easy
Grilled vegetarian chao is fragrant, with the rich taste of taro, the creamy flavor of tofu, the lightness of mung beans, the richness of sticky rice sauce, sesame, and peanuts, plus a hint of spiciness from chili, very appealing, right? Let’s get cooking right away!
Ingredients for Grilled Vegetarian Chao For 4 people
White tofu (1 block) 300 gr (For the vegetarian chao) Dried tofu skin 10 gr (For the vegetarian chao) Medium-sized taro 1 tuber (For the vegetarian chao) Boaro onion 1 g (For the vegetarian chao) Boaro onion (1 stalk) 1 gr (For the vegetarian chao) Ginger 10 gr (For the vegetarian chao) Sugar cane (6 pieces) 20 gr (For the vegetarian chao) Sticky rice sauce 3 tablespoons (For dipping sauce) Peanut butter 2 tablespoons (For dipping sauce) Sesame seeds 1 tablespoon (For dipping sauce) Shelled mung beans 20 gr (For dipping sauce) Chili pepper 1 fruit (For dipping sauce) Young coconut water 1 cup (For dipping sauce)
Chao is a royal dish from ancient Hue, which has been transformed into many types of chao with similar preparation methods and shapes. Vegetarian chao includes corn chao, potato chao, taro chao,… and is often wrapped in lemongrass. However, in the following article, TasteVN invites you to refer to the recipe by Ms. Thanh Hien for the dish “Grilled Vegetarian Chao” that is both unique and delicious.
Required tools:
Served with: Rice paper rolls, fresh vegetables, sour bananas, sour starfruit,…
How to make Grilled Vegetarian Chao
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Prepare the ingredients:
– White tofu should be boiled with a little salt, then drained.
– Dried tofu skin should be soaked until soft, drained, and cut into small pieces.
– Taro should be peeled and steamed until cooked.
– Chopped shallots finely.
– Rhizome should be washed, peeled, minced, and squeezed to extract the juice.
– Fermented sticky rice should be mashed until smooth.
– Roasted sesame seeds should be toasted until fragrant.
– Peeled mung beans should be steamed until cooked, then mashed.
– Chopped chili peppers.
– Sauté the finely chopped shallots until fragrant.
– Sugarcane should be peeled, cut into 4, and shaped round and smooth, about 10 cm long.
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Make the chao
– Add tofu + taro + tofu skin + rhizome juice into a blender and blend until smooth.
– Then add 2 tablespoons of fried shallot oil + 1 tablespoon of salt + 1/2 tablespoon of sugar + a little pepper and mix well.
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Wrap the mixture in sugar cane
– Divide the mixture into balls the size of a lime.
– Wrap the mixture around each piece of sugar cane.
Use cling film to wrap each piece, and use a toothpick to poke around so that the mixture does not trap steam.
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Cook the mixture
– Place the mixture in a steaming basket over boiling water and steam for about 15 minutes, then remove and let it cool.
– Brush the mixture with fried shallot oil, then place it in the oven or pan-fry until golden brown.
Tip: If using the oven, bake for about 15 minutes at 120 degrees Celsius. -
Make the dipping sauce
– Pour the remaining fried shallot oil into a hot pan, add sticky rice sauce and stir-fry, then add mung beans + coconut water and mix well.
– After that, add peanut butter + sesame + chopped chili and cook over medium heat, stirring gently until it thickens, season to taste, then turn off the heat.
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Finished Product
The grilled vegetarian chạo chay is fragrant and chewy with a sweet taste, served with peanut butter dipping sauce, which is sure to make your family praise its deliciousness.
Let’s get into the kitchen and showcase this simple vegetarian dish now!
Note:
– In case your house doesn’t have an oven and you don’t like pan-frying, you can use charcoal to grill as follows: Arrange the chạo chay pieces on a grilling rack and grill over charcoal, however, with this grilling method, you should turn and rotate frequently to prevent the chạo from burning.
– If you don’t have scallions, you can use regular onions, but they won’t be as fragrant as scallions.
See more:
When serving chạo on a plate, use a knife to slice the chạo vertically and then cut it into bite-sized pieces. Place the chạo pieces on rice paper, add fresh herbs, sour starfruit, and unripe bananas, then roll it up and dip it in delicious sticky rice sauce. Wishing you success!
Image source and recipe shared by: Sister Hien Thanh.
