Vegan Hủ tiếu - Hủ tiếu chay - Helen Le

Fill a large pot with 4 liters or 16 cups of water. Then add all the cut fruits and vegetables. Also add 2 small cubes of rock sugar, 1 tbsp salt and the cubed preserved radishes. Cook the broth for 1 hour.Add some oil in a frying pan and fry the minced leek. When it turns golden brown, transfer to a small bowl. Also fry 2 tbsp of minced garlic till golden brown and transfer to a separate bowl. With a little bit oil left in the pan, quickly stir-fry the minced radish. Lower the heat and season with 1 tsp sugar, then transfer to another small bowl.Then add some oil in the pan and stir-fry the mushrooms. Season with 1-2 tbsp light soy sauce and 1 tsp mushroom seasonings (optional). Stir-fry for about 1 minute and you'll see the mushrooms produce some liquid. Throw in the fried tofu puffs to suck up all the juice. Season to your taste with salt, pepper and mushroom seasonings.Deep some pieces of dry tofu skin into hot oil to turn them into cracker. Just deep into the hot oil and take out immediately.Before cooking the noodles, you can soak them in water for about 15 minutes. Insert a handful of noodles into the noodle strainer and submerge into the boiling water. Cook until it reaches your desired softness. Also blanch some bean sprouts for a few seconds in the boiling water. Transfer the noodles and the bean sprouts into a serving bowl. Top with the stir-fried mushrooms and tofu. For more flavors and fragrance, add the fried leek and garlic, and the stir-fried minced preserved radish. After simmering the broth for about 1 hour, have a taste and season with more salt and mushroom seasonings. Ladle the broth over the noodle bowl and garnish with some cilantro, chili slices and crispy tofu skin.