MAIYUMMY

Welcome to 2nd Week of Auguest. Last few weeks I had a very exhausting week coming back from Ski trip with my family. Since there is not much food up on the Perisher Blue so when arriving in Sydney, we decided to have big bbq feast and ended up the next few days we maintain our healthy diet.

So the theme of this week is VIETNAMESE VEGETARIAN & VEGAN. Today the blog guest is MY LOVELY MUMMY, my favourite idol and close to heart in the world. This recipe has been together with her through childhood, war and till nowadays we still love eating it. My mum is a Buddhist believer and loves “an chay truong” (meaning eating vegetarian food every month or sometimes twice a week). Lots of people, like my mum, always try to eat vegetarian food in the 1st and 15th day of the month that made from fresh produce ingredients (without chemical spray effects) such as fresh vegetables, beans, peanuts, just to maintain healthy diet and live longer.

CULTURE

Cooking and enjoying vegetarian food is one of the most appreciated customs in Vietnam. You will find this thing easy to understand if you know that Buddhism is the Vietnamese’ s main religion that requires followers to use different kinds of vegetables as daily food instead of killing living things.

The recipe is Canh Chay Đậu Phụ Nấm (Tofu & Beech Mushroom Soup). Tofu and mushroom are great combinations and key ingredients for Vietnamese Vegetarian Dishes. Today if you spot any vegetarian restaurants in Vietnam or Sydney (Cabramatta), they reconstructed the tofu ingredient into a shape of meat size (based on the size, not using chicken or beef) . It is very creative way how they made since people will hook into shape and size rather than looking at tofu in a traditional way. Also it makes vegetarian dishes more appealing to eat and attractive to look at. You will see them in another week that I will show you guys how they make it ^.^ Especially when it comes to vegan dishes, the healthy scale is less 200 grams for every portion and they sticked to it and very strict rules, for only the cases of vegan/ vegetarian common eaters in Vietnam. Haha looks like I am writing an essay but thank you for reading it ?

INGREDIENTS (2 servings)

Time Preparation: 20 minutes

Time Cooking: 15 minutes

Total: 35 minutes approximately

• 3 carrots, peeled and sliced thinly
• 2 potatoes, peeled and sliced thinly
• 1/4 pineapples, sliced diagonally
• 150 grams green beans (a pack), sliced
• Fried Tofu Pack or Five Spice Hard Tofu (for cooking), sliced thinly
• Beech Mushroom or Shimeji (can be bought from Asian supermarket sections)
• 1/4 Cabbage, sliced thinly
• Spices including salt, soy sauce, chicken powder, pepper, coriander, preserved bean curd, chilli (optional)

METHOD

1. Bring the water to boil in a cooking pot then add carrots first to the pot. Let it cook for 10 minutes and then add potatoes together for another 10 minutes.
2. Next step is adding pineapples, mushrooms, cabbages and green beens to the pot. Stir it and cook for 10 minutes. When the stock come to boil, add 1 1/2 tablespoon soy sauce, 1 1/2 tablespoon chicken powder, 1 1/2tablespoon salt and 2 teaspoon pepper to the soup until cooked through.
3. When the soup is ready, pour the soup into the bowl. Garnish with pepper and coriander and serve with steamed rice and bean curd sauce with chilli (optional)

Chúc Các Bạn Ngon Miệng ^.^

~ OH MAI YUMMYYYYY

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