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Mommy's Bun Bo Hue Chay (Vegetarian Spicy 'Beef' Noodle Soup)
SMOKED SALT AND PEPPER32Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 stalks lemongrass (outer layers and ends discarded and stalk bruised to release aroma. Cut in 1/2: use green part for boiling, white part for frying)
- 1 ginger (~4" piece of)
- 1 yellow onion (large)
- 1/2 pineapple (about 3 cups cubed)
- 2 green apples (peeled)
- 1 pear
- 5 dried shiitake mushrooms (Japanese or Korean brands, try to avoid Chinese brands)
- 1 Tbsp. salt
- 1 Tbsp. vegetable bouillon
- 1 daikon (small)
- 1/2 jicama
- 1/2 sauce (leak, white part reserved for)
- 1 celery
- 1/4 winter melon
- 1 napa cabbage
- 1 bulb minced garlic
- leeks (the reserved white parts of)
- 3 Tbsp. fermented bean curd (chunk and some of the sauce from the jar, chao)
- 3 Tbsp. shrimp (vegetarian, soybean sauce (mam ruoc chay))
- 1 Tbsp. ground red pepper
- 1 Tbsp. smoked paprika
- 3 Tbsp. green onions (chopped)
- 1/2 cup rice vermicelli (cooked, Bun Bo Hue)
- 4 cubes fried tofu
- 5 slices shitake mushrooms (reserved)
- 5 slices ham (vegetarian "chicken, " roll, cha lua chay)
- 1 lemon thyme (minced)
- 2 tsp. chopped cilantro
- 2 Tbsp. bean sprouts
- 1/3 cup white cabbage (shredded purple and)
- 1 tsp. sauce (or depending on spiciness preference, more)
- 2 cups broth
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