Vegetarian Au Lac Pho

I have never tasted the non-vegetarian Au Lac Pho before, but I had the vegetarian version of it at Loving Hut at Suntec City Mall, Sky Garden. I like the herbs especially the mint leaves in this Vietnamese soupy noodle. Therefore, I whipped up a modified, simplified version and have that for quick lunch … I didn’t have green lime, so I used lemon which I find in my kitchen. As for the vegetarian fishball, I just added one to make it looks nice, it is optional. As for red dates, I used it to sweeten the soup base, omit it if you find using it too ‘heaty’ for the body.

I know just having this for lunch is insufficient and as Vegetarian I must eat well and, have a balanced diet. Just that today, I am real lazy, so I allow myself a break and shall remember to eat well tomorrow.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 1)
° 200g , blanched rice noodle/Kway Teow
° 25g beansprout, tailed and blanched
° Some basil leaves
° Some mint leaves
° 1 wedge green lime or yellow lemon
° 3 chinese dried mushrooms
° 1 vegetarian fishball (optional)
° 3 seedless red dates (optional)
° 1 slices ginger
° 300ml water or vegetable stock
° 1 tablespoon light soy sauce
° granulated mushroom bouillon (optional), to taste

Chilli Sauce
° 1/4 teaspoon sugar
° 1 tablespoon light soy sauce
° 1-2 red or green chilli padi, sliced

Method
1. Combine the sugar and light soy sauce for the chilli sauce in a small serving plate and mix well. Add in chilli and set aside.
2. Place the mushrooms and water in a pot and soak for 15 minutes. Add in red dates, ginger and bring to a boil and simmer for 10 minutes. Season to taste with light soy sauce and granulated mushroom bouillon.
3. Place the noodle, bean sprout, basil leaves and mint leaves in a serving bowl. Pour in the soup. Serve immediately with the chilli sauce and lime or lemon.