This is one of my most favorite vegetarian things to eat when I’m staying off meat for various reasons – vegetarian egg noodle soup with tofu, cabbage, and fried ba ro (shallot-like onions mainly used for veggie dishes.) Top it all off with fried bean curd skin. You can’t eat this without it. It adds some crunchiness to the meal. The soup base is made by boiling various vegetables so it’s light and healthy, versus pork based broth you’d normally use to make noodle soups.
Like I mentioned, fried bean curd skin is excellent for vegetarian noodle soups. These are also used to wrap pork and shrimp paste then deep fried. They are usually served with com tam, or Vietnamese broken rice. But I can munch of these by themselves all day long. 🙂