• Add water to a boiling pot. Add radish, carrots, diced pineapples and lemongrass tops.
• Wash the dried shitake mushrooms thoroughly. Then add the mushrooms to the broth.
• Add beef stock powder, kombu dashi stock, black pepper, vegan fish sauce and sugar. Cover with a lid and simmer on low for 2 hours.
• Add some oil to pan - and add your jackfruit. Then add your vegan beef stock powder, dark soy sauce and stir fry until the jackfruit becomes brown on both sides.
• Transfer the jackfruit to the beef stock. Continue simmering.
• To the pan, add some olive oil and pan fry slices of tofu. You can also bake or air fry them until crispy.
• Once done, add soy sauce and 1 tbsp vietnamese sate sauce and give it a good mix.
• Boil the noodles according to package instructions, drain and rinse with cold water. `
• To a bowl, add your noodles, 3-4 large scoops of the broth. Top with fried tofu and drizzle with 3 tbsp sate sauce. Garnish with coriander and serve!

Vietnamese Sate Sauce

• Add the oil to a pan and wait for it to heat up.
• Chop lemongrass and chili finely. Add them to the oil, they should be sizzling. Add some salt.
• Lower the heat and continue frying until they start browning slightly. Add your aromatics like garlic powder, onion powder, sugar and give it a good mix.
• Lastly, add vegan fish sauce and soy sauce. Give it a good mix, let it cool down and transfer to an air-tight container.