Banh Canh Chay

Banh Canh Chay is a delightful Vietnamese noodle soup that celebrates the freshness of vegetables and the rich flavors of a homemade broth, all while being completely dairy-free. This comforting dish is perfect for a light meal, offering a healthy balance of nutrients.

Ingredients

• Banh Canh noodles - 200 grams
• Vegetable broth - 1 liter
• Carrots - 100 grams, sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Cabbage - 100 grams, shredded
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Lime - 1, juiced
• Fresh cilantro - for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add sliced carrots and mushrooms to the pot, cooking for another 3-4 minutes until softened.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Stir in the shredded cabbage and cook for an additional 5 minutes until the cabbage is tender.
5. In a separate pot, cook the Banh Canh noodles according to package instructions, then drain and set aside.
6. Season the broth with soy sauce, lime juice, salt, and black pepper to taste.
7. Divide the cooked noodles between two bowls. Ladle the hot vegetable broth and vegetables over the noodles.
8. Top with bean sprouts and chopped green onions. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 62 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in saturated fat and cholesterol, promoting heart health.

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