Vegan crab noodle soup - Bún riêu chay

Vegan crab noodle soup

By Helen Le Published: October 6, 2021

  • Cook: 45 mins

  • Yield: 4 Servings

Bun Rieu is a very common breakfast to all locals across Vietnam. I will show you how to make a simple and quick version of this dish at an affordable price, so that everyone can do it at home. In this recipe, I use seasoned mashed tofu to make the “riêu” (originally made with pounded mini crabs) and add some chopped perilla to make the noodle soup more flavourful.

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Ingredients
Instructions
  • For the “riêu” part, season the mashed tofu with 1 tbsp sugar, 1 tsp vegetable/mushroom stock powder, 3-4 tsp annatto oil, and mix everything together.
  • In a hot pan, add some annatto oil and mashed tofu, then stir-fry for about 3 minutes. If you want to give the “riêu” a rich flavor, add 2 mashed chao cubes. Bring to a boil over low heat until thickened and transfer to a bowl.
  • For the vegetable broth, in a large pot, saute some minced leek with vegetable oil, add tomatoes, mushrooms, season with vegetable/mushroom stock powder and salt to taste. Add 1.2l vegetable broth.
  • Soak 1 tsp tamarind in boiling water and pour it into the pot of broth, add fried tofu and sugar to balance out the sour taste. To make the soup richer, puree 2 chao cubes with 2 tbsp fermented soy beans and pour into the pot.
  • In a bowl, arrange vermicelli and place the tofu “riêu” on top and pour the broth over. Serve with fresh greens and a lot of chopped perilla to get the same flavor as the authentic Bun Rieu.

Vegan crab noodle soup – Bún riêu chay – Watch how to make it on Youtube