Lau Chay

Lau Chay is a Vietnamese vegetarian hot pot filled with an assortment of fresh vegetables, tofu, and mushrooms in a flavorful broth.

Ingredients - Serves 4

In a large pot, bring the vegetable broth to a boil.
Add the tofu, mushrooms, carrots, napa cabbage, bok choy, and bean sprouts to the pot.
Simmer for 20 minutes, or until the vegetables are tender.
Meanwhile, cook the rice noodles according to package instructions.
Drain the noodles and divide them among serving bowls.
Once the vegetables are cooked, season the broth with soy sauce and sesame oil.
Ladle the hot broth and vegetables over the noodles in each bowl.
Garnish with chopped green onions and cilantro.
Serve hot with lime wedges on the side.