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How to make Bun Bo Hue Chay (Vegan) at home

December 5, 2020 by woonheng 6 Comments

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This Bun Bo Hue Chay (Vegan) is one of my favorite noodle soup to order when eating out. The flavor is a combination of spicy, sour, slightly sweet, and savory – all in one dish.

vegan bun bo hue chay

In Malaysia, there are a variety of noodles dishes that I love for breakfast. Each one is unique and has its own amazing flavor and pairing ingredients. When I first had this Bun Bo Hue, it reminds me of Asam Laksa. It’s so hard for me to choose between Pho or this as they both have their own distinct flavor and gave me different satisfaction. If you like Pho for its warming and cozy feel, you’ll like this delicious one for its vibrant and spicy flavor.

Traditionally, this soup is made with meat but thanks to my friend for showing me a great way to make this soup flavorful using fruits and vegetables.

vegan bun bo hue chay

Bun Bo Hue Chay (Vegan) Key Components

Similar to a lot of Vietnamese soup, Bun Bo Hue has its own distinct look. You can recognize it right away by looking at it. Here are some of the key components.

  • Red color – Bun Bo Hue has its distinct red color broth that comes from being spicy and annatto oil. I made my annatto oil by simmering annatto seeds in oil until it releases the red color. Then, this oil is used to sauté the chopped lemongrass, leek, and the pairing ingredients to give them that vibrant red color.
  • Broth – Bun Bo Hue is spicy, but can be made mild and keep the same red color using the above annatto oil. To give the broth a sweet and sour taste, I’m using pineapple and apples. For the savory and sweet flavor, the ingredients are quite similar to my Vegan Pho which is daikon radish, jicama, carrot, leek, and onion.
  • Garnish – I love Vietnamese soup because the garnish is unique to the soup. For Bun Bo Hue, you must pair it with the Vietnamese coriander (mint) or what we call daun kesum in Malay. It’s very citrusy that gives the soup the tart taste. Other common ones include; thin shredded red cabbage and green cabbage, mung bean sprouts, banana blossoms, Thai basil, jalapenôs, and lime wedges.
  • Noodles – Bun Bo Hue’s noodle is round and thick, very similar to what we call Laksa noodles at home.
vegan bun bo hue chay

How to make Bun Bo Hue Chay (Vegan)

As with a lot of noodle soup, the most time-consuming part is making the broth but it’s really worth it. Making this broth is not hard, thanks to the combination of fruits and vegetables.

This broth uses a lot of lemongrass as that’s one of the main ingredients for a flavorful taste. Prepare the lemongrass and save the stalk for soup and the white part for the sauce. Repeat the same step for leek as well.

Place all vegetables, fruits, water, and a cube of rock sugar in a pot. Bring the mixture to a rolling boil and then lower the heat and simmer for an hour. You can also make this broth in an Instant Pot to reduce cooking time.

Meanwhile, prepare the annatto oil. Heat a small pot with oil, then add in the annatto seeds. Once the oil turns red, turn off the heat and discard the seeds.

Using the same oil, prepare the chopped white lemongrass and leek along with the filling ingredients. This step is to give the broth the color while seasoning the filling.

Once the broth is ready, discard the ingredients, and season accordingly. I used mushrooms seasoning. Then place the cooked ingredients from above back into the broth and cook for another 10 minutes.

Prepare the noodles as directed and serve warm with the broth and garnish with the suggested herbs and vegetables.

Check out my other delicious Noodles soup

  • Curry Laksa
  • Curry Chee Cheong Fan

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Bún Bò Huế Chay (Vegan)

woonheng
If you like a flavorful broth that is spicy, sour, and savory, then, you'll want to make this slurpilicious Vegan Bún Bò Huế today! The broth is made from a combination of fruits and vegetables that was simmered to release all the wonderful aroma. Then, paired with a thick round noodles along with a variety of herbs and vegetables for garnish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 35 mins
Soup simmering time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine Asian, vietnamese
Servings 8

Ingredients
  

Broth Ingredients

  • ½ pineapple cut into large chunks
  • 1 large jicama cut into cubes
  • 2 Granny Smith apples seeds removed
  • 1 Daikon radish roughly chopped
  • 3 carrots roughly chopped
  • 2 large leeks reserve the white part
  • 10 stalks lemongrass reserve the white part
  • 40 g rock sugar
  • 20 cups water
  • umami seasoning or mushrooms seasoning
  • salt to taste

Annatto Oil

  • 2 tablespoons Annatto seeds
  • 5 tablespoons oil

Filling Ingredients

  • 14 oz firm tofu pressed, cut into cubes, and pan-fried
  • ¼-½ cup white part of leek
  • ¼-½ cup the white part of the lemongrass
  • 1 cup King oyster mushrooms sliced
  • 2 tablespoons chili flakes more for a spicier broth
  • umami seasoning

Pairing Ingredients (Herbs and Garnishes)

  • Thai basil
  • Mung bean sprouts
  • Shredded green cabbage
  • Shredded purple cabbage
  • Water spinach stems
  • Green onions
  • Cilantro
  • Vietnamese coriander
  • Banana flower
  • Jalapenô slices

Instructions
 

Make the Broth

  • Prepare the lemongrass; remove the outer layer, and finely chop the white part and reserve the stalk for soup. Repeat the same step for leek.
  • Use the back of the knife or pestle to pound the lemongrass to release its flavor.
  • Then, place all the broth ingredients in a large pot except the umami seasoning.
  • Bring the mixture to a rolling boil, then lower the heat to medium and cook for an hour. Feel free to use an Instant pot to reduce the cooking time.
  • When ready, discard the ingredients and season to taste with mushrooms seasoning or Yondu.

Annatto Oil

  • Heat a small pot with oil. Add in the annatto seeds and stir until the oil turns red.
  • Sieve to discard the seeds and reserve the oil for cooking.

How to prepare the filling ingredients

  • Heat a small pan, add in the annatto oil, then sauté leek and lemongrass until fragrant.
  • Add in the mushrooms, tofu, chili flakes, and season to taste.
  • Transfer this mixture into the prepared broth and cook for another 10-15 minutes to release its flavor. You may reserve some filling as toppings as well.

How to serve

  • To put everything together, cook noodles as directed and place them into a bowl.
  • Ladle hot soup over the noodles and garnish with suggested pairings. Serve warm.

Video

Keyword glutenfree, Noodlesoup
Tried this recipe?Let us know how it was!
Feel free to pin the below picture on your Pinterest Board for easy reference.
vegan bun bo hue chay

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Filed Under: Gluten-Free, Noodles, Savory

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Reader Interactions

Comments

  1. bun bo lui

    February 10, 2022 at 7:27 am

    Eres un crack. Muchas gracias Saludos

    Reply
  2. Plantbasedhunter

    December 8, 2020 at 12:35 am

    5 stars
    Thanks for veganizing my favorite Vietnamese noodle soup! This looks so delicious and authentic. 😋

    Reply
    • woonheng

      December 14, 2020 at 4:38 pm

      Thank you so much! ❤️

      Reply
  3. Jasmine

    December 5, 2020 at 11:31 am

    This is a Vietnamese dish.

    Reply
    • woonheng

      December 5, 2020 at 9:15 pm

      Yes, one of my favorite Vietnamese dishes. 🙂

      Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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