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    Home » Vegetarian » Bánh Canh Chay (Vegetarian Tapioca Noodle Soup)

    Published: Aug 20, 2020 · Last Modified: Aug 21, 2020 by Jeannette ·

    Bánh Canh Chay (Vegetarian Tapioca Noodle Soup)

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    Banh Canh Chay in a bowl with chopsticks surrounded by herbs and a dish of sauce
    Banh canh chay in a bowl
    Banh canh chay in a bowl with a spoon held by a hand
    Banh canh chay in a bowl with chopsticks above another bowl with a hand holding chopsticks
    Banh canh chay in a bowl

    Our most searched for tapioca noodle soup is now VEGETARIAN in this Bánh Canh Chay! It’s simmered long and slow using a homemade vegetable stock for a wonderfully fragrant broth.

    For a chicken version, try our Bánh Canh Gà or a seafood variation in this Bánh Canh Cua!

    Banh canh chay in a bowl with chopsticks in the bowl

    A light broth that soothes the soul

    When it comes to staple Vietnamese noodle soups, there are two things that are a MUST – (1) a clear, sweet broth with a crisp flavor and (2) a perfectly seasoned soup full of savoriness.

    If you try Mum’s Bánh Canh Chay, you’ll get all of that and more. We don’t simmer vegetables for hours for no reason. The idea of a bland, tasteless soup will be completely knocked out when you try the first spoonful filled with deep vegetable flavor.

    You’ll not only have the pleasure of enjoying a light and nutritious soup, the tapioca noodles will soak up every drop of seasoning as you slurp them right up!

    And if I haven’t convinced you yet, just remember one thing: It’s all in the broth.

    Whether you’re feeling the heat waves of Summer or cozying up to a cold Winter, this Bánh Canh Chay is the perfect dish to suit every occasion!

    Why this recipe works

    • Slowcooking the vegetables means the broth will be naturally sweet without the need for sugar.
    • Stir frying mushrooms gives the broth an extra flavor boost.
    • Adding coconut water keeps the soup light and fresh.

    What you’ll need

    The Broth

    About the vegetables

    The types and amount of vegetables we use is to achieve a naturally sweet broth. If you prefer other vegetables or would like to use fruit (E.G. apples or pears), they will also work well.

    We also buy pre-prepared lion’s mane mushrooms from our local vegetarian shop, but if that’s unavailable then shiitake mushrooms are just as tasty.

    The Toppings

    About the toppings

    You can find assorted mushrooms in Asian supermarkets sold separately or in pre-assorted packets. Our selection includes fresh king oyster, shiitake, enoki and oyster mushrooms but if you prefer other types, they can be used instead.

    Vegetarian ham can be found in Asian specialty vegetarian stores in the freezer section. If it is unavailable, you can simply skip this ingredient.

    The Garnish

    About the herbs

    We buy coriander from Asian supermarkets in the fresh produce section. They are often sold in bundles.

    The Noodles

    About the noodles

    We use precooked tapioca noodles delivered fresh to our local grocery store, but you can find uncooked versions as well. They will not be transparent like the cooked ones. Instead, they’ll be white with a powder on them.

    How to make this recipe

    Wash the vegetables in cold water until they are free of dirt. For the cabbage, soak them in lightly salted water and rinse 2-3 times.

    Bring the pot of water to a boil and add the stock vegetables in along with the rehydrated mushrooms. Let the water come back to a boil, then turn the heat to low to simmer for 3 hours or until the vegetables are soft.

    When the vegetables are soft, scoop them out using a sieve and pour in the coconut water.

    Cut the toppings into smaller pieces to a size of your preference.

    Add the salt, vegetable stock powder, vegetarian fish sauce and fried tofu in to season the soup.

    Heat up a saucepan with oil and stir fry the fresh mushrooms with the vegetable stock powder.

    Pour the cooked mushrooms into the broth pot.

    Bring a large pot of water to a boil and cook the tapioca noodles for 5 minutes or until just loosened from a clump.

    Note: These noodles are already cooked, so putting them in hot water just helps to separate each strand. Use a spatula to gently ease them apart.

    To serve Bánh Canh Chay, put the tapioca noodles in a bowl along with the toppings and heated soup. Garnish with chopped coriander, chili and a squeeze of lemon juice!

    FAQs

    Can I make banh canh chay in an instant pot?

    You definitely can! The broth can be made in an instant pot and cooked for 40 minutes.

    How long will the soup keep for?

    This recipe will last in the fridge for up to 4 days. Make sure to keep the opening sealed to prevent it from spoiling. Simply reheat over the stove by pouring some into a smaller pot or putting the soup in a microwave.

    What do I do with the leftover vegetables?

    They can be eaten with rice and sauce or added to congee for a clean meal.

    Tips for the best results

    • Cook the mushrooms in the broth. This will make it much sweeter with a richer base flavor.
    • Simmer using a low to medium heat. As with any stock, boiling over a high heat for long periods of time will turn the liquid murky.
    • Use dehydrated mushrooms for the stock and fresh ones for the toppings. Rehydrated mushrooms have a much stronger taste which works well for a soup base.
    Banh canh chay in a bowl with a hand holding a spoon and chopsticks

    More great vegetarian recipes

    • Bún Bò Huế Chay (Vegetarian Spicy Noodle Soup) – This is a fragrant and robust favorite full of lemongrass flavor.
    • Bún Riêu Chay (Vegetarian Tomato Noodle Soup) – Homey and light, you’ll love the tang that comes with this recipe.
    • Braised Bean Curd with Mushrooms – For an easy and earthy side dish with classic Cantonese flavors try Mum’s braised tofu. It’s always a winner!
    • Buddha’s Delight (Lo Han Jai 罗汉斋) – Grandma’s famous Lunar New Year vegetable stew is perfect for every occasion.
    • Easy Lemongrass Tofu – If you’re running low on time, you’ll get a fresh flavor kick out of this recipe with only a handful of ingredients.

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Banh canh chay in a bowl with chopsticks in the bowl

    Bánh Canh Chay (Vegetarian Tapioca Noodle Soup)

    Our most searched for tapioca noodle soup is VEGETARIAN in this Bánh Canh Chay! It uses a homemade vegetable stock for a fragrant broth.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Vegetable Stock Cooking: 3 hours
    Total Time: 4 hours
    Servings: 10
    Calories: 959kcal
    Author: Jeannette

    Equipment

    • Sieve
    • Large pot

    Ingredients

    The Broth

    • 2 1/2 kg / 5.5 lb Chinese cabbage
    • 2 kg / 4.4 lb cabbage
    • 700 g / 1.5 lb daikon
    • 1 1/2 kg / 3.3 lb corn
    • 6 carrots
    • 700 g / 1.5 lb rehydrated shiitake mushrooms (or half lion's mane)
    • 10 L / 42 US cup water
    • 1 L / 4.2 US cup coconut water
    • 3 1/2 tbsp salt (or to taste)
    • 8 tbsp vegetarian fish sauce (or to taste)
    • 2 tbsp vegetable stock powder

    The Toppings and Noodles

    • 1 kg / 2.2 lb assorted fresh mushrooms
    • 2 boxes fried tofu (we buy it from the Asian supermarket)
    • vegetarian ham (we buy it from the specialty vegetarian shop)
    • 1 tbsp cooking oil
    • 1 tbsp vegetable stock powder
    • 2 bags tapioca noodles (banh canh)

    The Garnish

    • coriander
    • lemon/lime
    • chili (optional)

    Instructions

    • Wash the vegetables in cold water until they are free of dirt. For the cabbage, soak them in lightly salted water and rinse 2-3 times.
    • Bring the pot of water to a boil and add the stock vegetables in along with the rehydrated mushrooms. Let the water come back to a boil, then turn the heat to low to simmer for 3 hours or until the vegetables are soft.
    • When the vegetables are soft, scoop them out using a sieve and pour in the coconut water.
    • Cut the toppings into smaller pieces to a size of your preference.
    • Add the salt, vegetable stock powder, vegetarian fish sauce and fried tofu in to season the soup.
    • Heat up a saucepan with oil and stir fry the fresh mushrooms with the vegetable stock powder.
    • Pour the cooked mushrooms into the broth pot.
    • Bring a large pot of water to a boil and cook the tapioca noodles for 5 minutes or until just loosened from a clump.
      Note: These noodles are already cooked, so putting them in hot water just helps to separate each strand. Use a spatula to gently ease them apart.
    • To serve Bánh Canh Chay, put the tapioca noodles in a bowl along with the toppings and heated soup. Garnish with chopped coriander, chili and a squeeze of lemon juice!

    Notes

    • Cook the mushrooms in the broth. This will make it much sweeter with a richer base flavor.
    • Simmer using a low to medium heat. As with any stock, boiling over a high heat for long periods of time will turn the liquid murky.
    • Use dehydrated mushrooms for the stock and fresh ones for the toppings. Rehydrated mushrooms have a much stronger taste which works well for a soup base.
    • If you prefer other vegetables or would like to use fruit (E.G. apples or pears), they will also work well.
    • We also buy pre-prepared lion's mane mushrooms and vegetarian ham from our local vegetarian shop, but if that's unavailable then shiitake mushrooms are just as tasty.
    • Our assorted mushroom selection includes fresh king oyster, shiitake, enoki and oyster mushrooms but if you prefer other types, they can be used instead.
    • We use precooked tapioca noodles delivered fresh to our local grocery store, but you can find uncooked versions as well.

    Nutrition

    Calories: 959kcal | Carbohydrates: 183g | Protein: 36g | Fat: 11g | Saturated Fat: 1g | Sodium: 3547mg | Potassium: 3974mg | Fiber: 34g | Sugar: 39g | Vitamin A: 8608IU | Vitamin C: 201mg | Calcium: 412mg | Iron: 10mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Sago Soup With Taro (西米露)
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    Reader Interactions

    Comments

    1. Cindy says

      August 21, 2020 at 7:49 am

      5 stars
      This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM

      Reply
      • Jeannette says

        August 21, 2020 at 5:28 pm

        That’s wonderful to hear, Cindy!

        Reply
    2. Bintu | Recipes From A Pantry says

      August 21, 2020 at 7:57 am

      5 stars
      This is definitely a dish my whole family would love! Love a light broth during summer days!

      Reply
      • Jeannette says

        August 21, 2020 at 5:29 pm

        I hope you get to enjoy it soon!

        Reply
    3. Jere Cassidy says

      August 21, 2020 at 9:37 am

      5 stars
      I agree that the broth for Vietnamese soups are truly amazing. I love the amount of ingredients you use to make your soups so tasty. I have never heard of tapioca noodles, so that is a new ingredient for me.

      Reply
      • Jeannette says

        August 21, 2020 at 5:30 pm

        The vegetables definitely make the difference ;D Tapioca noodles are a chewy and great noodle to have with soups!

        Reply
    4. Emily says

      August 21, 2020 at 9:56 am

      5 stars
      This banh canh chay recipe was such a delicious meal! It was easy to make with your detailed step by step instructions!

      Reply
      • Jeannette says

        August 21, 2020 at 5:31 pm

        It’s great to hear that you enjoyed it, Emily!

        Reply
    5. Katie says

      August 22, 2020 at 6:51 am

      5 stars
      This looks like something I would love! Can’t wait to try it.

      Reply
      • Jeannette says

        August 22, 2020 at 10:17 am

        I hope you love it like we do!

        Reply

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