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Thursday, April 22, 2010

Vegan Phnom Penh Transparent Rice Noodle Soup

Recipe by Mrs. Apple


  • 1 pound vegan shrimp (about 2 kilograms)
  • 1 pound vegan crab (about 2 kilograms)
  • 1 bag of transparent rice noodle
  • 1 daikon radish
  • 2 carrots
  • 1 jicama
  • 1 Fuji apple
  • Vegan seasoning powder
  • 1 box of Phnom Penh rice noodle soup seasoning
  • Green onion, chopped garlic, fried small onion
  • A few stalks of Chinese celery, washed thoroughly and cut in chunks
  • Soy sauce, chili pepper, lime, bean sprouts
  • Vegetable oil
  1. Peel and slice daikon radish, carrots, and jicama. Cook the whole apple. Put everything in a pot. Add water until almost full and boil to get the sweet broth. Add Phnom Penh rice noodle soup seasoning. Add salt and mushroom seasoning for taste.

  2. Put the vegan shrimp and vegan crab into a bowl. Mix well with 2 teaspoons of vegan seasoning, a pinch of black pepper, 3 cloves of garlic (finely chopped), and 1 teaspoon of sugar.

  3. Add 1 teaspoon of vegetable oil into the skillet; wait until it’s well heated. Add the vegan shrimp and vegan crab. Stir fry for 5-10 minutes. Pour into a bowl and set aside.

  4. Boil the transparent rice noodle until soft. Pour into a colander, then rinse with cold water. Add 2 teaspoons of fried onions. Mix well.

  5. Put the rice noodle into a bowl. Add a few vegan shrimp and vegan crab pieces on top. Garnish with finely chopped onions and chunks of Chinese celery. Pour the broth on top. For a more aromatic feel, add more fried onion. Serve hot with bean sprouts, lime and chili pepper. Add soy sauce if dish is not salty enough. Enjoy with hoisin sauce and chili pepper sauce on a small plate (optional).

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