Friday, October 12, 2012

Vegan Canh Chua Noodle Soup (tamarind sour soup) on a cold day

Who says vegan food isn't savory? It absolutely is! Try our Vietnamese Canh Chua Noodle Soup for a rainy, cold day. Canh chua is a everyday Southern Vietnamese favorite to be eaten with rice. But since I'm not a fan of rice, I ate it with noodles instead. :)

Time required: 20 minutes
Noodles; vermicelli or any sort of noodle. 
Soup ingredients: 

bac ha
1. 3 cups bac ha (found in Asian super markets
2. 3 cups Pineapples chunks, fresh or from a can, drained
3. 2 tomatoes
4. 2 cups bean sprouts
5. scallions & cilantro, to garnish
6. 1 red chil, optional, to garnish
tamarind seasoning mix, w/o MSG

7. 2-3 tsp tamarind soup base or fresh tamarind paste, add as needed for taste
8. 1-4tsp salt, adjust base on your taste
9. 1 tsp vegetable oil
10. 1 tsp chili paste
11. 2 cups of fried tofu
12. 1/4 cup diced scallions (white part) 
if you want to eat fish, add fish
12. 10-15 cups of water--depending on your taste

 13. 1-2 cups of fresh okra

Side salad (optional):
1. lettuce, cut into pieces, as shown
2. mint leaves
side salad, to eat with noodles

1. Heat up pot, add 1 tsp oil, heat up oil, add diced scallions (white part). Heat up scallions

2. Add water (about 10 cups). Allow water to boil.
3. Add tofu and/or fish
4. Add tomatoes and pineapples
5. Add salt and tamarind soup base

6. allow to boil
7. Add bean sprouts & bac ha, allow to boil

To serve:
1. Add soup to cooked noodles noodles or eat with white rice. Use side dish (see salad below)
2. Add garnish, see below
3. sprinkle on some black pepper for more spice!

garnish with cilantro, scallion and chili

vegan canh chua noodle soup, Yum!

 It's a quick recipe and so very delicious! Vegan food is savory and healthy! Good luck!

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