Canh Riêu Cua Chay (Vegetarian Crab Noodle Soup)
70% chuẩn vị · Vietnamese
A flavorful vegetarian adaptation of the classic Canh Riêu Cua, using mushrooms and tofu to mimic the texture and umami of crab, while retaining the signature tomato and herb broth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm tofu200g
- Shiitake mushrooms100g
- Annatto seeds (for color)1 tbsp
- Tomatoes3 medium
- Tamarind paste1.5 tbsp
- Vegetable broth1.5 liters
- Rice vermicelli noodles400g
- Vegetable oil2 tbsp
- Fish sauce (or vegetarian fish sauce)2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Scallions3 stalks
- Culantro (ngo gai)1 bunch
- Lime wedges4
Các bước
- 1
Prepare tofu and mushrooms: Cut tofu into small cubes. Slice shiitake mushrooms.
- 2
Sauté mushrooms and tofu: Heat 1 tbsp vegetable oil in a pot over medium heat. Sauté mushrooms until browned, then add tofu and cook for a few minutes. Remove from pot and set aside.
- 3
Infuse oil with annatto seeds: Heat remaining 1 tbsp vegetable oil in the same pot. Add annatto seeds and cook for 2-3 minutes until oil is colored. Strain and discard seeds.
- 4
Sauté tomatoes: Add chopped tomatoes to the annatto oil and cook until softened, about 5 minutes.
- 5
Make the broth: Pour vegetable broth into the pot with tomatoes. Bring to a boil, then reduce heat to a simmer. Add tamarind paste and vegetarian fish sauce. Stir well.
- 6
Add vegetables and tofu: Return sautéed mushrooms and tofu to the simmering broth. Cook for 5 minutes.
- 7
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 8
Assemble: Divide cooked noodles among serving bowls. Ladle the hot soup with mushrooms and tofu over the noodles.
- 9
Garnish: Top with chopped scallions, culantro, and lime wedges.
