with Chef Lê Kiên from Vejo Restaurant in Hà Nội

Chef Lê Kiên

Vegetarian crackers with chopped mushrooms

Serves: 2

Galanga: 15 gr

Shallots: 20 gr

Cooking oil: 20 gr

Red cajeput oil: 5 gr

Salt: 3 gr

Ground pepper: 2 gr

Sugar: 6 gr

Water: 80 gr

Chicken leg mushrooms: 100 gr

Mơ tofu: 2 pieces

Knotweed herbs: 15 gr

Green onions: 15 gr

Coriander: 10 gr

Vegetarian crackers: 1 packet

Vegetarian crackers with chopped mushrooms

Method:

- Finely chop the galanga, shallots and chives.

- Chop the mushrooms into 0.5 cm cubes and slice the tofu into 0.5 cm cubes, then deep fry until golden.

- Finely chop the green onion, knotweed and coriander, then place in a bowl.

- Put cooking oil in a frypan, add galanga and shallots, then add mushrooms, salt and pepper, and sugar to taste.

- Add water and simmer on a low heat, add fried tofu and stir until all of the water evaporates.

- Sprinkle the chopped green onion and knotweed on top, quickly stir, then put on a serving plate.