Recipe: Vegan Spicy Noodle Soup - Bún bò Huế chay

By Helen Le Published: April 3, 2016

    • Place all the cubed vegetables into a large pot filled with 4 liters of water. Add 1 cube of rock sugar and 1 tbsp salt. Bring to a boil, then lower the heat to about medium low. Cook the vegetables for about 1-2 hours.
    • Heat 4-5 tbsp of vegetable oil in a wok/pan. Add the minced lemongrass, garlic, leek, chili, and bruised lemongrass stalks. Add 2-3 tbsb chili flakes or chili powder, 1 tbsp sugar and 1 tbsp mushroom seasonings. Sautee for 3 minutes to bring out the aroma.
    • Remove the lemongrass stalks and transfer to the vegetable soup pot. Also take out 1/2 of the sate and put into a small bowl. This will be served as extra condiment next to the noodle bowl later.
    • Add the mock beef into the rest of the sate and stir-fry for 1-2 mins. Also add in the mushrooms. Stir until the mushrooms are cooked, season to your taste. Add the tofu cubes. Stir gently. Turn off the heat and set aside. If you'd like, you can also add some vegan ham or sausage.
    • Cook some thick round rice vermicelli noodles, then transfer to a serving bowl. Top with the stir-fried mushrooms, tofu and mock beef. Ladle the hot soup over the noodle bowl. Garnish with some chopped cilantro.
    • You can serve Bun bo Hue chay with fresh vegetables like banana blossom, split water spinach, bean sprouts... To serve, squeeze in some lime juice, add more sate to your bowl.