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Vietnamese   -   Buddhist Soup   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1 Quart Water
  • 1 Large Butternut Squash -- peeled & chunked
  • 1 Large Sweet Potato -- peeled & chunked
  • 1/2 Cup Mung Beans -- soaked 30 min
  • 2 Cans Coconut Milk
  • 1 Ounce Cellophane Noodles -- soaked 20 min
Directions Breing water to boil. Add squash, potato and beans. Simmer 35 minutes. Make sure mung beans are soft, if so, add coconut milk, bring to boil, add noodles, serve with rice.
Serves 6
Time to Make 0:00

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