Bún Bò Huế Chay (Vegan)
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.
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.