Vegan Spicy Noodle Soup – Bún bò Huế chay
Recipe: Vegan Spicy Noodle Soup - Bún bò Huế chay
By Helen Le Published: April 3, 2016
- 1 sayote peeled, cut into cubes
- 1 carrot peeled, cut into cubes
- 1 corn on the cob peeled, cut into cubes
- 1 jicama peeled, cut into cubes
- 1 apple/pear peeled, cut into cubes
- 2 tofu blocks fried, cut into 0.5cm thick sices
- 300 g mushrooms soaked into salted water, cut into bite-size pieces
- 50 g mock beef soak in water for 15 mins
- white part of a leek minced
- lemongrass minced
- 5-8 lemongrass stalks
- 1 tbsp garlic minced
- 1 tbsp chili minced
- 1 tbsp mushroom seasonings
- Fresh greens: mint, Vietnamese mint “rau ram”, bean sprouts, shredded banana blossom or shredded lettuce/ cabbage etc.
- lime juice
- 1 cube rock sugar thumb size
- 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.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!