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Welcome to 3rd week of Auguest 🙂 Apologies for the delay in posting the recipe. This is because I was preparing for assignments and quizzes as coming to the final year of my degree. I could not wait to graduate and so much enthusiasm getting ready to blogging again.

Bún Gạo Xào Chay (Vietnamese Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
Bún Gạo Xào Chay (Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)

Cooking and enjoying vegetarian food is one of the most appreciated customs in Vietnam. Despite the fact that these rules in nowadays are not as strict as in the past, lots of people always try to eat vegetarian food in the first and fifteenth day of the month that made from some ingredients such as fresh vegetables, beans, peanuts, etc. On the other hand, thanks to tropical climate, the growing of vegetables in Vietnam is so developing that there are numerous kinds of them used in cooking as both main and extra materials. However, the main cause that makes vegetarian culinary more and more popular in both Vietnam and other countries is the good benefits for people’ health. In hot and humid weather of summer or after over – protein and fat meals, it would be great to enjoy simple, frugal and flavourful vegetarian dishes. It is completely right way to balance our taste and life.

Vegetarian in Vietnam is more and more popular in Vietnam nowadays. Today you can easily find vegetarian and vegan restaurants in bigger cities like Hanoi, Ho Chi Minh City, Hai Phong, Hue and Hoi An. There is a wide variety of vegetarian cooking styles for you to choose from: ultimate vegan (no animal-related element) or Buddhism vegetarian (still using milk, honey and eggs, anything that do not kill animals).

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So basically today stir frying seems to be a much common style of cooking for vegetarian cuisine in Vietnam. It was a great pleasure for me to introduce everyone the basic and simple dish that accompany all the flavours of Vietnamese vegetarian. Wherever you see a vegetarian restaurant, thats where this dish will appear in the menu or a selective of dishes displayed in the glass window. Yes indeed the lovely dish is Bún Gạo Xào Chay Thập Cẩm (Vietnamese Stir Fry Vermicelli With Carrot, Mushroom and Cabbage With Fermented Beancurd Sauce).

INGREDIENTS (2-3 servings)

Time Preparation: 15 minutes

Time Cooking: 15 minutes

Total: 30 minutes approximately

  • 3 carrots, peeled and sliced thinly
  • 1/2 pack of vermicelli
  • Fried Tofu Pack or Five Spice Hard Tofu (for cooking), sliced thinly
  • 38g Mushroom or Shimeji in a pack (can be bought from Asian supermarket sections)
  • 1/2 Cabbage, sliced thinly
  • 2 red bird chillies
  • 1 onion, chopped and sliced thinly
  • Spices including salt, soy sauce, chicken powder, pepper

To make beancurd sauce:

  • 1 1/2 tbsp peanut oil
  • 1-2 tbsp chilli oil
  • 1 clove of garlic, chopped and sliced
  • 2 tbsp preserved beancurd
  • 3tbsp soy sauce
  • 1 1/2 tbsp sugar
Bún Gạo Xào Chay (Vietnamese Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
Bún Gạo Xào Chay (Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)

METHOD

  1. Prepare the vegetable Slice hard tofu, carrots, cabbage and onions into thin pieces, into the shape like the size of finger nail.
  2. Cook the vegetable. Heat up peanut oil in a large saucepan with a medium heat. Add carrots to the saucepan and sauté for about 3 minutes or till done. Then add hard tofu, mushrooms, 1/2 onions and cabbage and mix them together.
  3. Seasoning. Season with salt, chicken powder and soy sauce. Please make sure try not adding any water to lose its delicate flavour
  4. Prepare noodle.Bring the water to boil in a pot and then add vermicelli. Rinse the vermicelli under cold water after finished and let it dry for about 5 minutes. Heat up 2tbsp peanut oil in a pot and add the remaining onions. Then add vermicelli to stir fry about 2 minutes. Leave some of remaining oil after finished.
  5. Prepare beancurd sauce. For beancurd sauce, add garlic to the remaining oil and stir fry under 2 minutes. Then add chili oil and cook for 3 minutes to form texture and colour. Then add 1/2 beancurd sauce and mix them well. Season with soy sauce and sugar.
  6. Final. Combine all the vegetable together with vermicelli in a plate and ready to serve with chilli and beancurd sauce.
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Bún Gạo Xào Chay (Vietnamese Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
Bún Gạo Xào Chay ( Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
Bún Gạo Xào Chay (Vietnamese Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
Bún Gạo Xào Chay (Stir Fry Vermicelli With Carrot, Mushroom & Cabbage With Fermented Beancurd Sauce)
This dish is dedicated to my mum, who encourages me to cook vegetarian cuisine by following Buddhist tradition and eat healthy. I miss you mommy 🙂
Chúc Các Bạn Ngon Miệng ^.^
~ OH MAI YUMMYYYYY

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