Directions

1. In a saucepan, add water with salt (careful not to put too much because the sauces are salty already), peppers, fish sauce, soy sauces, sugar, lemongrass, coriander (stems included), dried mushrooms, and tomatoes, peeled and cut into small pieces. Cook and simmer for about 5 to 8 minutes.
2. While the pot boils, start preparing the raw ingredients. Cut the carrot and turnip in thin slices (julienne), cut the lemon in very thin slices and then into small pieces (without peeling), and shelling peanuts. Set everything aside. Remove the mushrooms stems with traces of soil, and thoroughly wipe with a dry cloth (do not wash).
3. Once the broth is well established, and has a fantastic aroma, remove from the heat.
4. Add the noodles, and stir a bit to separate. About 3 minutes later, add the mushrooms and let stand for about 3 minutes, and finally, before serving, add the carrot and turnip. Sprinkle with more fresh coriander, lemon, and peanuts to give it a crunchy taste.