Vegetarian Shark Fin Soup

Ingredients

1 small carrot, shredded
1 small courgette, shredded
10 g black fungus, shredded
1 can or a packet of fresh needle mushrooms
1 packet of vermicelli (tong fen)

Seasonings
Dark soya sauce
1 vegetable cube
Black vinegar
a dash of pepper

Method

1. Soak the black wood ear with hot water, and cut into strips. Drain the canned of needle mushrooms and rinse. Soak the vermicelli and cut into shorter length.

2. Bring a pot of 1.5 L water to boil. Add in all the ingredients last the vermicelli to cook.

3. Add in the vegetable cube & dark soya sauce to slightly brown the soup. Put in the starch to thicken the soup. Off fire, scoup into a serving bowl, add in vinegar and pepper. Serve immediately.


Note: Ingredients mentioned above are optional, you can modify with your favourites.

Bánh Chuối Nướng (Baked Banana Bread Pudding)

Ingredients:
-8 large ripe bananas
-2 tbs all purpose flour
-1 ½ loafs old bread (preferably wheat)
-4 tbs rum
-2 eggs
-1 ¼ cups sugar
-2 cups milk
-2 cups coconut milk
-4 tbs melted butter
-1 tbs vanilla
-1/4 cup raisins (optional)
-1/4 cup walnuts (optional)
-1/2 tsp cinnamon (optional)

*Slice bananas and mix with flour, 2 tbs rum, ¼ cup sugar, 2 tbs butter, raisins, nuts and cinnamon. Beat eggs with the remaining cup of sugar, add coconut milk, milk, vanilla, remaining butter, and rum. Slice bread into ½ inch thick slices. Grease an 8 inch cake ban pan. Quickly dip the bread slices in egg mixture and lay the slices into the bottom of pan to create the first “layer”. Add half of the bananas to a second layer, followed by another layer of bread, before finally topping it off with a layer of bananas. Bake at 350’F until golden, about 45 mins.

Reference:
ninhthuan from www.datviet.com