Vegan Spicy Vietnamese Noodle Soup (Bun Bo Hue Chay)
ID: cdfc2db0...
A comforting, fragrant, and spicy Vietnamese noodle soup made entirely vegan. This plant-based version of the classic Bún Bò Huế uses a rich sweet broth made from various vegetables and fruits, infused with a fiery lemongrass sate sauce and topped with tofu, mushrooms, and mock beef.
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🍳 Cooking Flow
Simmer the cut vegetables, fruits, rock sugar, and salt in 4 liters of water for 1-2 hours to create a sweet vegetarian broth. → Prepare the toppings: slice the fried tofu, wash and cut the mushrooms, and soak the mock beef slices in water to soften. → Make the lemongrass sate by sautéing minced lemongrass, garlic, leek, chili, and chili flakes in oil. Transfer the bruised lemongrass stalks to the broth pot. → Stir-fry the mock beef, mushrooms, and tofu in the sate sauce in the wok, and season to taste. → Assemble the bowls with cooked rice noodles, toppings, seasoned hot broth, and serve with fresh herbs, bean sprouts, and lime.
Cooking Steps
Brief Cooking Order
Simmer the cut vegetables, fruits, rock sugar, and salt in 4 liters of water for 1-2 hours to create a sweet vegetarian broth. → Prepare the toppings: slice the fried tofu, wash and cut the mushrooms, and soak the mock beef slices in water to soften. → Make the lemongrass sate by sautéing minced lemongrass, garlic, leek, chili, and chili flakes in oil. Transfer the bruised lemongrass stalks to the broth pot. → Stir-fry the mock beef, mushrooms, and tofu in the sate sauce in the wok, and season to taste. → Assemble the bowls with cooked rice noodles, toppings, seasoned hot broth, and serve with fresh herbs, bean sprouts, and lime.
Introduction
A comforting, fragrant, and spicy Vietnamese noodle soup made entirely vegan. This plant-based version of the classic Bún Bò Huế uses a rich sweet broth made from various vegetables and fruits, infused with a fiery lemongrass sate sauce and topped with tofu, mushrooms, and mock beef.
Step 1
Peel all the broth vegetables (chayote, carrot, apple, jicama, corn), rinse them well, and cut into cubes.
Step 2
Place all the cut vegetables in a large stockpot filled with 4 liters of water. Add 1 cube of rock sugar and 1 tablespoon of salt. Bring to a boil, then lower the heat and simmer for 1 to 2 hours to extract the sweetness.
Step 3
Slice the fried tofu into 0.5 cm thick pieces. Soak the mushrooms in salted water, rinse well, and cut into bite-sized pieces.
Step 4
Soak the dry mock beef slices in warm water for about 15 minutes to soften, then squeeze out the excess water.
Step 5
Finely mince the white part of the leek. Bruise 5 to 8 lemongrass stalks using a pestle to release their fragrance.
Ingredients List
Important Notes
Using a mix of sweet vegetables and fruits like jicama, corn, and apple gives the vegetarian broth a natural, deep sweetness without relying on artificial MSG.
Be gentle when stirring the tofu in the wok to prevent it from breaking apart.
Adjust the amount of chili flakes in the sate paste according to your spice tolerance.
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