Vegetarian thick noodle soup - Bánh canh chay - Helen Le

Dice all the tubers such as chayote fruits, carrots cut into 3cm cubes. Chop radish and corn. Peel and slice the eggplant.. Boil a pot of water, then put all the vegetables in the stew with 1 tsp of salt and simmer for about 1 hour to sweeten the water. Add the thick noodle to boil with a little oil to prevent sticking. Remove and rinse under cold water.In a pan, fry the leek until fragrant, then add the mushrooms to fry. Add eggplant and fried tofu. Put the thick noodle in a bowl and pour the stir-fries. Add the vegetable broth. This noodle soup will taste excellent with corriander and annatto oil.