Add the onion, corn, and loofah (or zucchini) to a pot and simmer for 30 minutes to make a broth.

Finely chop half the lemongrass and cut the other half into sections. Heat oil with annatto oil for color. Add minced garlic and chopped lemongrass, then sauté until fragrant and golden.

Fry the vegetarian fish cake and tofu until golden. Add more annatto oil and lemongrass stalks, then sauté until fragrant. Season with vegetarian bouillon or salt to taste.

Add all the tofu, vegetarian fish cake, fried tofu skin, and mushrooms to the soup pot. Bring to a boil, then serve with rice vermicelli noodles.

Enjoy with hoisin sauce, chili sauce, and satay chili oil.