Hu Tieu Nam Vang Chay

Hu Tieu Nam Vang Chay is a comforting Vietnamese noodle soup that celebrates fresh vegetables and aromatic herbs, offering a delightful dairy-free alternative to traditional recipes. This vibrant dish is both satisfying and nourishing, perfect for a light meal.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 1 liter
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Daikon radish - 50 grams, julienned
• Bok choy - 100 grams, chopped
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Fresh cilantro - a handful, for garnish
• Lime - 1, cut into wedges
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Black pepper - to taste
• Chili paste - optional, to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, bring the vegetable broth to a boil over medium heat.
3. Add the sliced mushrooms, julienned carrot, and daikon radish to the pot. Cook for about 5 minutes until the vegetables are tender.
4. Stir in the chopped bok choy and cook for another 2 minutes.
5. Add the cooked rice noodles, soy sauce, sesame oil, and black pepper to the pot. Stir gently to combine and heat through.
6. Remove the pot from heat and ladle the soup into bowls.
7. Top each bowl with fresh bean sprouts, chopped green onions, and cilantro.
8. Serve with lime wedges and chili paste on the side for optional spice.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a healthy meal option.

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