Simmer jicama, carrot, and onion with 8 1/2 cups of water and 1 teaspoon of salt to make the broth.

Soak straw mushrooms in salt water and rinse clean. Soak shiitake mushrooms and vegetarian beef slices until soft, then rinse clean. Cut tofu into pieces and fry until golden. Crush the lemongrass.

Add 1 tablespoon of cooking oil to a pan and sauté the shallots (or leeks) until fragrant. Add mushrooms, tofu, and vegetarian beef slices, and stir-fry with 1/2 teaspoon of salt, 1 teaspoon of MSG, 1 teaspoon of vegetarian seasoning, and 1 tablespoon of soy sauce.

Pour the stir-fried mixture into the pot with the simmered vegetables, add the crushed lemongrass, and a small piece of rock sugar. Cook on low heat for 7-10 minutes, then season to taste. Add 1 tablespoon of annatto oil for color.

Place the noodles in a bowl, pour the broth over them, and top with chopped scallions or Vietnamese coriander and a spoonful of chili satay. Serve with fresh herbs and a glass of butterfly pea flower tea for an unbeatable taste.