Mushrooms Sour Soup Recipe (Canh Chua Nấu Nấm)

It has been a while since Vietnamese Food Team introduced any dishes for vegetarian. Today dish – one of Vietnamese Recipes Vegetarian – Mushrooms Sour Soup (Canh Chua Nấu Nấm) can be a great choice for your meal even if you are not vegetarian. In fact, for non-vegetarian, you can adjust the taste of this dish by using fish sauce then it will not be merely vegetables and mushrooms anymore.
 

 

The sweetness and crunchiness of mushrooms with the light sourness of pineapples, tomatoes and the enchanting smell of cilantro creates such an amazing recipe among many Vietnamese RecipesVegetarian. Let us start cooking right now.

Ingredients:

200g of jelly ear mushroom or shiitake
1 slice of pineapple
1 tomato
Some Night-scented Lily or giant upright elephant ear leaves stem (aka Ráy or Dọc Mùng in Asia)
Spring onions, cilantro, dried onions
Salt, sugar, fish sauce (if needed to enhance the flavour), Cashew Nut Oil.

Process:

Step 1: Wash the mushrooms, cut off the roots, and soak in light salty water in 15 minutes. Then take it out to wash again, let it dry naturally.
 

 

Step 2: Wash and slice the tomato. Tear the Night-scented Lily, remove the skin, and cut it sideway. Crush the Night-scented Lily with a little bit of salt then wash it so you will not get itchy.
 

 

Step 3: Wash and mince spring onions with cilantro.
 

 

Step 4: Wash, slice and peel off the skin of the pineapple.
 

 

Step 5: Heat up with some Cashew Nut Oil, fry the onions, add the tomato in and stir fry for 2 minutes then add the pineapple in too.
 

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From VietnameseFood.com.vn