Lẩu Chay

Lẩu Chay is a vibrant and hearty Vietnamese vegetarian hot pot, brimming with fresh vegetables, aromatic herbs, and tofu. Perfect for sharing, this dish creates a warm, communal dining experience, infused with the essence of Vietnamese flavors.

Ingredients

• Vegetable broth - 1 liter
• Tofu (firm) - 200 grams, cubed
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Baby corn - 100 grams, halved
• Bok choy - 100 grams, chopped
• Carrot - 1 medium, thinly sliced
• Daikon radish - 100 grams, thinly sliced
• Lemongrass - 1 stalk, bruised
• Fresh ginger - 1 small piece (about 10 grams), sliced
• Garlic - 2 cloves, minced
• Thai basil - a handful
• Cilantro - a handful
• Rice noodles - 100 grams
• Soy sauce - 2 tablespoons
• Chili sauce (optional) - to taste
• Lime - 1, cut into wedges
• Salt - to taste

Steps

1. In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Add the bruised lemongrass, ginger slices, and minced garlic to the broth, allowing it to infuse for about 5 minutes.
3. Stir in the cubed tofu, sliced mushrooms, baby corn, bok choy, carrot, and daikon radish. Let it cook for 10-15 minutes until the vegetables are tender.
4. While the broth simmers, prepare the rice noodles according to package instructions and set aside.
5. Add soy sauce and salt to taste in the broth, stirring gently to combine.
6. Once the broth is ready, serve it in a hot pot or directly in bowls, garnished with Thai basil and cilantro.
7. Serve with lime wedges and chili sauce on the side for added flavor.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

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