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Preparation
30 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Easy
If you’re tired of the usual vegetarian meals, why not try a delicious noodle dish? Let’s join TasteVN in the kitchen to make the appealing Chau Doc vegetarian fish noodle dish to treat your family on vegetarian days!
Ingredients for Chau Doc Vegetarian Fish Noodles Serves 4
Noodles 500 gr Vegetarian fish cake 350 gr (2 pieces) Tofu 100 gr Vegetables 300 gr (including sweet corn gourd and carrots) Shiitake mushrooms 50 gr Oyster mushrooms 50 gr Lemongrass 3 stalks Turmeric powder 1 teaspoon
How to choose good ingredients
Tips for choosing gourd
You should choose gourds that are in season, feel heavy in hand, have fresh stems, and do not have black spots on the skin.
Tips for choosing oyster mushrooms
Choose mushrooms with thick, firm stems. Do not select oyster mushrooms with small stems and wide caps, as these will not be as chewy and sweet as those with thicker stems.
How to prepare Vegetarian Chau Doc Fish Noodle
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Prepare the ingredients
Soak the shiitake mushrooms until soft, cut off the stems and wash clean.
Cut off the stems of the oyster mushrooms, wash clean and tear into small pieces.
Peel the carrots and cut into small rounds.
Peel the bottle gourd and cut into pieces.
Sliced lemongrass diagonally into thin slices at the stem, tie the leaves tightly.
Wash the green onions and cut into pieces.
Remove the corn kernels.
Cut the tofu and fish cake into bite-sized pieces.
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Cook the broth
Boil 2 liters of water, then add the bottle gourd, corn, and carrots to simmer for 40 minutes to 1 hour to extract the broth.
Tip: Using bottle gourd for the broth will make it sweeter, however, you can substitute it with another type of gourd if you cannot find bottle gourd.
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Sauté the filling
Heat oil in a pan, add the green onions and sliced lemongrass to sauté until fragrant.
Next, add 1 tablespoon of turmeric powder, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of fish sauce, shiitake mushrooms, fish cake, and tofu. Stir well to let the ingredients absorb the seasonings, then turn off the heat.
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Cook the fish noodle
After 1 hour of simmering the broth, remove the sponge gourd and then add the lemongrass bundle along with a little roasted peanuts into the pot.
Next, add the stir-fried filling and shiitake mushrooms into the pot and season it to taste.
Finally, add 1 tablespoon of sliced raw garlic, 1 tablespoon of fish sauce, and turn off the heat.
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Final product
First, add bean sprouts, water spinach, and a little noodle into a bowl. Then, ladle in the broth and garnish with a bit of Vietnamese coriander to finish.
Vegetarian Chau Doc fish noodle has a sweet broth, rich with the distinctive flavor of lemongrass and roasted peanuts, combined with chewy fish cake and earthy mushrooms. The dish is best enjoyed hot and served with chili salt!
Wish you successfully make this vegetarian fish bun from Chau Doc to treat your family on a vegetarian day!
*Source of the recipe and images from the YouTube channel Wife’s Kitchen.
