This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCUIngredients:1 tofu block, cut into inch (1cm) thick steaks and wrapped in paper towels to remove the moisture1 cup vegetable oil 1 carrot, julienned1 teaspoon sugar1 tablespoon vinegar2 tablespoon minced scallion (white part only)2 ounces (57g) dried woodear mushroom, soaked 15 minutes in hot water to rehydrate and cut into inch (1/2 cm) strips1 1/2 teaspoon sugar1 tablespoon vinegar1 teaspoon mushroom seasoning powder teaspoon salt10 scallions, green part kept whole and rinsed2 sweet potatoes, steamed and cut into sticks in size of French fries3 ounces (100g) vegan ham, cut into sticks in size of French fries3 1/2 ounces (100g) fresh herbs like mint, basil and perilla7 ounces (200g) fresh rice vermicelli1 pound (450g) mustard greens, rinsedSauce4 tablespoon fermented soy bean sauce (Tng bn, or tng C )4 teaspoon sugar1 tablespoon peanut butter cup water4 tablespoon roasted sesame1 teaspoon minced chiliDirections1. Fill a frying pan with 1 inch (2.5 cm) of vegetable oil and heat until bubbles appear around a chopstick standing into it (Oil temperature is about 375F or 180C).). Gently slide in the tofu steaks and fry till golden brown on both sides. Then remove and place on paper towel to drain off the excess oil. Let cool completely and cut into long sticks to the thickness of inch (1/2 cm)2. In a bowl, combine half the julienned carrot with 1 teaspoon sugar and 1 tablespoon vinegar. Mix well and set aside.3. Heat 2 tablespoon vegetable oil in a wok and saut half the minced scallions (white part) till golden brown. Add the rest of the carrot and saut for 1 to 2 minutes until soft. Then add the woodear mushroom, teaspoon each of sugar and mushroom seasoning, and teaspoon salt. Stir well. Then add the tofu and toss to combine. Take off the heat and let cool. 4. Bring a saucepan of water to a rolling boil. Quickly blanch the green part of scallions for 30 seconds or until wilted. Transfer to a large bowl filled with ice water to stop the cooking process and maintain the green color. Drain and set aside5. Arrange all fillings ready at the rolling station: the stir-fry, sweet potatoes, fresh herbs, vegan ham and rice vermicelli. Remove the thick part of the mustard leaf stems. Place one leaf on a flat surface witht the dark side facing down. Place a bit of each filling ingredient on top and roll it up. Use one leaf of the blanched scallion as a string to tie up the roll nicely. Repeat until finish. Place the rolls parallel to each other and trim off the rim to make them even in size. 6. To make the sauce, heat 1 tablespoon vegetable oil in a small saucepan and saut the rest of the minced scallion (white part) till fragrant. Add the fermented soy bean sauce, sugar, peanut butter and water. Stir well and simmer for 1 to 2 minutes until smooth and thickened. Transfer to a serving bowl. Add the roasted sesame and mix well. Top with the minced chili for more heat and color.Full recipe | Xem cng thc y : https://helenrecipes.comGET MY COOKBOOKS | t mua sch nu n ca Helen http://helenrecipes.com/cookbook/ Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | ng k knh & n vo chung nhn thng bo khi c video mi: https://bit.ly/36S0p0IItems in my kitchen: www.amazon.com/shop/helenrecipes Cc sn phm trong bp nh Helen: https://shopee.vn/m/HelenrecipeMy Instagram: http://instagram.com/helenrecipes/Facebook | Cp nhp tng nu nng mi ngy https://www.facebook.com/Helenrecipes Support on Patreon https://www.patreon.com/helenrecipes Some of your favorites | Cc video c yu thch nht:Best ever Pho Recipe | Ph: https://youtu.be/EpRBxau3ou0Original Bun Bo | Bn B Hu: https://youtu.be/4222YFNqDP8Vietnamese Baguette | B Kip Bnh M Gia Truyn: https://youtu.be/Dz9r3vNRxPACooking with Grandma | Vo Bp cng Ngoi: https://youtu.be/UkZL4DkjqpgAll Vietnamese desserts | Cc mn trng ming https://bit.ly/3rAMEvnEveryday family meals | Ba cm gia nh https://bit.ly/3jzuiZ0Music from Youtube music library#HelenRecipes #vietnamesefood #vietnameserecipes
