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Preparation
35 minutes
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Difficulty
Easy
Have you ever tasted the delicate vegetarian rice noodle dish? Comparable to savory dishes, the vegetarian rice noodles are chewy and fragrant, and once you try it, you’ll be hooked. Today, let’s join Tastetutorial.com into the kitchen to make this vegetarian dish to refresh your vegetarian menu!
Ingredients for Vegetarian Rice Noodles Serves 3
Rice noodles a little Vegetarian short ribs 100 gr Xá bấu root 100 gr Cassava 1000 gr Fresh rice vermicelli 150 gr Rice flour 50 gr Chives a little Coconut milk 200 ml Rice flour 1 teaspoon Fish sauce 4 tablespoons Sugar 6 tablespoons (for cooking fish sauce) Vinegar 2 tablespoons Common seasoning a little (Sugar – Salt) Cooking oil a little Soy sauce a little Chives 100 gr Chopped cucumber a little Bean sprouts a little
How to choose fresh ingredients
How to choose good cassava roots
- You should choose small to medium-sized roots, with smooth skin, bright brown color, and no signs of rot on the body of the root.
- Fresh and good-quality cassava roots should have weight corresponding to their size; if a root is large but light, it often means that it has been in the ground for a long time, and a lot of water has been lost from the root.
How to choose fresh chives
- You should pay attention to choosing bundles of chives that still have green and fresh leaves, avoiding those with yellowing or wilting leaves.
- Fresh and good-quality chives are usually crisp; you can snap a leaf to see if it breaks cleanly. A smooth leaf surface indicates freshness, so avoid choosing leaves that are not intact, have decay, or insect bites.
- You can buy chives at grocery stores, supermarkets, or traditional markets. Be sure to check the packaging information regarding origin and choose to buy at reputable stores!
Where to buy ingredients for vegetarian bì
You can find ingredients for vegetarian ribs, pickled mustard, toasted rice flour,… at vegetarian food stores or small supermarkets nationwide. You can shop online at Bachhoaxanh.com to select common spices for making this dish.
How to make vegetarian Bánh tằm bì
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Prepare the ingredients
First, soak the vegetarian ribs in hot water to soften them. Then tear the vegetarian ribs into small pieces and mix with a little soy sauce for more flavor.
Peel the cassava, cut it into thin strands, and soak it in 1 teaspoon of salt for 10 minutes. After that, squeeze the cassava to drain all the water.
Wash the preserved radish several times with water until it is no longer salty. You can taste it to check if the preserved radish is still salty.
Blanch the fresh pepper briefly in hot water and then rinse with cold water. After that, mix it with a little cooking oil to prevent sticking.
Wash the green onions thoroughly, remove the roots, and chop both the white and green parts finely. Clean the chives and chop them to make chive oil.
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Stir-fry the ingredients
Place a pan on the stove, add a little oil to the pan. When the oil is hot, add a little chopped shallot and sauté until fragrant and golden. When the shallots are fragrant and golden, remove them, leaving the oil in the pan.
Next, add the pork ribs to the pan and stir-fry over medium-low heat for about 2 minutes until the ribs are seared. Then transfer the ribs to a plate.
When the pan is still hot, add the cassava to the pan, turn on low heat, and stir evenly until the cassava is slightly dry, for about 2 minutes. Then transfer it to a plate.
Using the same pan, add the pickled radish along with a bit of sugar. Stir evenly over medium-low heat and sauté for 2 minutes, then turn off the stove and add all the stir-fried ingredients around the pan.
Add the rice noodles to the pan, then add a bit of vegetarian seasoning and stir well to combine the mixture.
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Mix the rice noodle
After mixing the ingredients well, sprinkle about 2 teaspoons of rice flour onto the pan. Continue to stir well so that the rice flour coats and mixes evenly with the ingredients.
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Make the dipping sauce
Add 15ml of cold water and 6 tablespoons of sugar to a pan and heat over medium heat. When the sugar starts to melt, add 4 tablespoons of fish sauce and stir well over low heat.
After about 2 minutes, add 2 tablespoons of vinegar and continue to cook while stirring constantly over low heat until the sauce thickens slightly and the sugar completely dissolves, then turn off the heat. Pour the sauce into a bowl and let it cool.
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Make the chive oil
Chop the chives and place them in a bowl. Then, heat a little cooking oil just enough for the chives. When the oil is hot, slowly drizzle it over the chives. You can also add a little sugar to maintain the green color of the chives.
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Cook the coconut milk
Mix 1 spoon of rice flour with 2 tablespoons of water into a pan. Stir evenly over low heat until the rice flour is heated, just hot but not boiling.
Then add 200ml of coconut milk and stir with 2 teaspoons of seasoning. Reduce the heat and stir evenly for about 5 minutes. After 5 minutes, add 1 teaspoon of chive oil from above into the coconut milk. Stir well for 1 minute then turn off the heat.
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Presentation
Place some chopped cucumber and some bean sprouts on a plate, add some bánh tằm and some bì onto the plate. Add 1 teaspoon of chive oil and then drizzle the coconut milk on top. Finally, top with some scallions or herbs as desired. Serve with bánh tằm bì and a little fish sauce.
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Final Product
Ban tam bi is one of the signature dishes of the Mekong Delta region. Its delicious flavor makes anyone who tries it remember it forever. Although it takes some time to prepare, the final product is definitely worth enjoying.
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The above article is a guide to you how to make vegetarian ban tam bi deliciously and attractively very simply. Wish you success in your cooking!
