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Bánh canh noodle soup
Serves 2 Starters and mains
Ingredients
- 2 x 200g bundles of bánh canh noodles or 2 x 200g packets fresh udon noodles
- 1 litre good-quality/homemade vegetable stock or 1 litre boiling water and 1 vegetable stock cube
- 2tbsp nutritional yeast or 1tsp mushroom seasoning powder
- 1tbsp vegan fish sauce (see recipe, right) or vegetable umami sauce
- 2tbsp vegetable oil
- 2 shallots, sliced into half- moons
- 20g dill or coriander leaves, roughly chopped
- 200g greens, such as pak choi, Chinese broccoli leaves, mustard leaves, blanched, or watercress or spinach
- 2 large lime wedges asparagus egg terrine, to serve (optional)
Method
Make the bánh canh noodles using the recipe, right, or, if using udon, rehydrate them in a pan with boiling water from the kettle. Let them sit for 5 minutes, then drain and divide between 2 noodle soup bowls.
Pour the stock or water into a medium pan, add the stock cube, if using, the nutritional yeast or mushroom seasoning and the fish sauce or vegetable umami sauce and simmer over a medium heat with the lid on.
Meanwhile, pour the oil into a frying pan, add the shallots and let them sit on a medium-low heat for around 5 minutes, giving them an occasional stir, until they start to turn golden. Divide between the two soup bowls, and pour the remaining oil from the pan into the broth.
Top the bowls with dill or coriander (or both), a sprinkle of freshly ground black pepper and your choice of greens. Bring the broth to a boil and ladle over the noodles. Serve immediately, topped with the asparagus egg terrine, if using, and lime wedges on the side.
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