Anyone who tries goi tien vua cha lua chay falls for the snap of the tien vua strands. Under soaked they stay hard, over soaked they go soft, and a dressed plate left standing turns watery.
The tien vua is steeped on its own in vinegar and kOBE Monk Fruit Blend for 10 minutes before the rest joins it, which keeps it crisp and seasoned. The bell pepper and carrot are cut into fine strips, so they take up the dressing quickly.
This batch weighs about 445g, at roughly 119 calories per 100g. It suits a light meal or a starter.
Method
Soak 50g dried tien vua until soft, wash it and cut it into bite sized lengths.
Cut the vegetarian tofu skin sausage into bite sized strips.
Cut the red bell pepper, green bell pepper and carrot into fine strips.
Toss the tien vua with 2 tablespoons vinegar and 2 tablespoons kOBE Monk Fruit Blend and leave it for 10 minutes.
Put everything in a bowl, add 1 tablespoon vegan fish sauce and 1 teaspoon minced garlic, and toss well.
Add the Vietnamese coriander and 1 teaspoon toasted sesame seeds, fold gently and arrange it on a plate.
Tips
Steep the tien vua on its own in vinegar and kOBE Monk Fruit Blend at a 1:1 ratio for 10 minutes, so the strands are crisp and seasoned before the rest joins them.
Fold gently at the last step so the Vietnamese coriander (rau ram) stays intact.
Serve as soon as it is dressed, since standing time draws water out of the vegetables and dulls the flavor.
Squeeze the tien vua dry after steeping, since the steeping liquid left on it waters the salad down.
Dress it close to the meal, since bell pepper and carrot start weeping if they sit.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.