Vegan Phnom Penh Transparent Rice Noodle Soup

Recipe by Mrs. Apple

Ingredients:

• 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

Directions:

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).

Huế Rice Noodle Soup (Bún Huế)

Huế Rice Noodle Soup (Bún Huế)
by Mrs. Apple
Ingredients

• 1 chayote squash
  
• 1 jicama
  
• 1 daikon radish
  
• 2 carrots
  
• 1 apple
  
• Vegan seasoning
  
• 12 oz. of fresh coconut juice or 1 can of coconut soda
  
• 2 teaspoons of Huế noodle soup mixed seasonings
  
• 4 lemongrass stalks, cut in 2-inch pieces
  
• Vegan fish sauce
  
• Textured Vegetable Protein (TVP) – vegan beef style
  
• Textured Vegetable Protein (TVP) – vegan pork style
  
• Slices of pickled daikon (sweet and salty) – available at Asian markets
  
• Vegan rock sugar
  
• Cashew oil
  
• Rice noodles (big and round)
  
• Dried chili pepper
  
• Vietnamese coriander (rau răm), bean sprouts, onion, purple cabbage, spring onion, garlic
  
• 2 vegan hams (white) – optional
  

Directions

1. Peel chayote squash, jicama, daikon radish, carrots and apple. Put all in a pot with the coconut juice. Then add water to fill up the pot. Add 1 teaspoon of salt and 2 teaspoons of vegan seasoning. When water comes to a boil, continue in low heat. Scoop off the bubbles on the surface.
   
2. The longer you boil in low heat, the sweeter the broth will be (from the roots and apple).
   
3. Textured Vegetable Protein (TVP) slices (vegan beef and vegan pork): soak in water until soft. Then squeeze out the water.
   
4. Put TVPs in a big bowl. Add 2 teaspoons of vegan fish sauce, 2 spring onions, finely chopped garlic, lemongrass, and a pinch of vegan sugar. Mix well and set aside for 1 hour. After that, add some vegetable oil into a pan. Add Huế noodle soup seasonings, dried chili pepper and cashew oil.
   
5. Mix for 2 minutes. Then add the marinated TVP and stir fry for 5 minutes. When done, add everything into the soup pot. Boil for another hour. Season for taste.
   
6. Add boiled rice noodle in a bowl. Microwave 1 minute.
   
7. Arrange the TVPs and pickled radish on top of the rice noodle. Add 2-3 slices of vegan ham. Sprinkle sliced onion and Vietnamese coriander on top.
   
8. Now add the broth. Eat with bean sprouts and shredded purple cabbage. Remember to squeeze on a few drops of lime or lemon.