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Vegetarian Mi Quang
Rate this recipeIf you follow a vegetarian diet, this fragrant, irresistible vegetarian mi Quang is one dish you really shouldn't miss.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
60 minutes
Servings
1
Level
Medium
Ingredients
Mi Quang noodles
1 kg
Vegetarian sausage
100 g
Roasted peanuts
150 g
Dried vegetarian ribs, dried tofu skin sticks
100 g
Fresh straw mushrooms
100 g
Fresh tofu skin
100 g
Gac oil, soy sauce, oyster sauce, salt, MSG
1 teaspoon
Tofu
1 piece
Leek, carrot, potato, taro
3 piece
Chili sauce
1 bottle
Fresh chili
2 piece
Lemongrass
1 stalk
Toasted rice crackers
1 piece
Implementation Steps
01
Prepare the ingredients
• Soak the tofu skin sticks and dried vegetarian ribs in water until soft, squeeze out the water and cut into long, bite-sized strips.
• For straw mushrooms, closed buds are the tastiest. Trim the stems and rinse; halve the large ones and leave the small ones whole.
• Peel and rinse the potato, carrot and taro, then cut into bite-sized cubes.
• Dice the vegetarian sausage.
• Coarsely crush the roasted peanuts (don't pound them too fine).
• Soak the shredded banana blossom in salted water to keep it white. Pick over and wash the bean sprouts, herbs and lettuce, then drain.
• Cut the tofu into cubes.
• Soak the tofu skin sticks and dried vegetarian ribs in water until soft, squeeze out the water and cut into long, bite-sized strips.
• For straw mushrooms, closed buds are the tastiest. Trim the stems and rinse; halve the large ones and leave the small ones whole.
• Peel and rinse the potato, carrot and taro, then cut into bite-sized cubes.
• Dice the vegetarian sausage.
• Coarsely crush the roasted peanuts (don't pound them too fine).
• Soak the shredded banana blossom in salted water to keep it white. Pick over and wash the bean sprouts, herbs and lettuce, then drain.
• Cut the tofu into cubes.
02
Marinate the ingredients
• Put the fresh tofu skin, dried tofu skin, vegetarian ribs and sausage in a large bowl. Add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon gac oil, ½ teaspoon salt, ½ teaspoon MSG, a little ground pepper and the white part of the leek, finely minced, for fragrance. Mix well and leave for about 30 minutes to absorb the seasoning.
• Put the fresh tofu skin, dried tofu skin, vegetarian ribs and sausage in a large bowl. Add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon gac oil, ½ teaspoon salt, ½ teaspoon MSG, a little ground pepper and the white part of the leek, finely minced, for fragrance. Mix well and leave for about 30 minutes to absorb the seasoning.
03
Fry the ingredients
• While everything marinates, heat some cooking oil in a pan. When it's hot, briefly fry the taro, potato and carrot so they hold their shape in the broth and taste more fragrant.
• After the vegetables, fry the tofu until golden on all sides.
• While everything marinates, heat some cooking oil in a pan. When it's hot, briefly fry the taro, potato and carrot so they hold their shape in the broth and taste more fragrant.
• After the vegetables, fry the tofu until golden on all sides.
04
Make the broth
• Heat the gac oil in a pot and fry the leek until fragrant. Add the marinated mixture from step 2 and stir-fry for about 4 minutes, then pour in fresh coconut water, plain water or vegetable stock and bring to a boil.
• After the broth has boiled for about 5 minutes, add the potato, taro, carrot, tofu and straw mushrooms. Bruise 1 lemongrass stalk and drop it into the pot for fragrance.
• Keep cooking until the vegetables are just tender, adjust the seasoning to taste and turn off the heat.
• Heat the gac oil in a pot and fry the leek until fragrant. Add the marinated mixture from step 2 and stir-fry for about 4 minutes, then pour in fresh coconut water, plain water or vegetable stock and bring to a boil.
• After the broth has boiled for about 5 minutes, add the potato, taro, carrot, tofu and straw mushrooms. Bruise 1 lemongrass stalk and drop it into the pot for fragrance.
• Keep cooking until the vegetables are just tender, adjust the seasoning to taste and turn off the heat.
05
Serve
• Put some noodles in a bowl with fresh herbs on the side and ladle over the broth with plenty of the toppings. Finish with a sprinkle of peanuts and the signature simmered chili sauce, and enjoy with crispy toasted rice crackers.
• If the broth tastes a little bland, serve a small bowl of soy sauce with a few chili slices to drizzle over.
• Put some noodles in a bowl with fresh herbs on the side and ladle over the broth with plenty of the toppings. Finish with a sprinkle of peanuts and the signature simmered chili sauce, and enjoy with crispy toasted rice crackers.
• If the broth tastes a little bland, serve a small bowl of soy sauce with a few chili slices to drizzle over.
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Vegetarian Mi Quang