Bánh Canh Chay

Bánh Canh Chay is a comforting vegan Vietnamese noodle soup that features thick tapioca noodles in a rich, aromatic broth. Packed with fresh vegetables and herbs, this dish is both nourishing and satisfying.

Ingredients

• Tapioca noodles - 100g
• Vegetable broth - 800ml
• Mushrooms (shiitake or oyster) - 100g, sliced
• Carrot - 1 medium, julienned
• Daikon radish - 100g, julienned
• Baby bok choy - 100g, halved
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Chili (fresh or dried) - to taste, optional

Steps

1. In a pot, heat the sesame oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
2. Add the sliced mushrooms, carrot, and daikon radish to the pot. Stir and cook for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a simmer. Add the soy sauce and cook for an additional 10 minutes.
4. While the broth is simmering, cook the tapioca noodles according to package instructions, usually about 5-7 minutes. Drain and set aside.
5. Add the baby bok choy to the broth and simmer for another 2-3 minutes until just tender.
6. To serve, place a portion of cooked tapioca noodles in each bowl and ladle the hot soup over the noodles. Garnish with fresh cilantro and serve with lime wedges and chili if desired.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Low in calories and cholesterol, making it heart-healthy.

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