Under The Squash Vines
Vegan Vietnamese Recipes Shared by Nguyễn Thiên Ân
Dad’s “Cure Everything Cháo” Congee
Ingredients:
For the congee:
1 large carrot, diced
1/2 pint sliced Shiitake mushrooms
2 cups cooked jasmine rice
3 cups vegetable stock
3 cups water
1 tablespoon mushroom seasoning granules or to taste
1 teaspoon vegan fish sauce
Toppings:
1 head bok choy, chop into even pieces
1 cup dried bean curds
1/2 red onion, sliced
1/2 bulb garlic, minced
1/2 hand of ginger, minced
Fresh bean sprouts
1 bunch cilantro, chopped
1 bunch scallions, chopped
Ground black pepper
Pickled daikon radish and carrots (recipe below)
Instructions:
1. Boil dried bean curds in water until rehydrated. Chop small.
2. In a bowl, add the bok choy. Pour boiling water over the bok choy and let it sit for 2 minutes. Drain and rinse in cold water to stop the cooking process.
3. In a pot, add all the ingredients for the congee. Cook on medium low heat until the rice is the consistency of oatmeal.
4. To serve, spoon into a bowl and top with all the toppings to your preference.
