Bun Bo Hue Chay (Vegan)

Watch how to make it here 

Bun Bo Hue is traditionally a spicy Vietnamese beef noodle soup originating from Hue in central Vietnam. This vegan version is slightly spicy, salty, and filled with the lemongrass flavors well known in Vietnamese cuisine.

Notes:

  1. Sate is key to this dish. My sate recipe can be found here. You can make this a few days in advance to expedite the cooking process.
  2. Vegan Vietnamese ham can be found in the frozen section of most Asian grocery stores. This is optional and does not need to be added to the dish but is highly recommended.
  3. Feel free to use your choice of fresh vegetables. Fresh banana flower might be hard to find so Thai basil, mint, cilantro, beansprouts, and lime will suffice. If the banana flower is not available at your local Asian grocery store and you would like a vegetable with a similar crunchy texture, feel free to use purple cabbage instead.
  4. Rock sugar is used in this recipe for a subtle sweetness but if it can’t be found you can use brown sugar instead.
  5. The vegan imitation TVP beef slices can be found online or in most Asian grocery stores. It is typically labeled as textured vegetable protein slices and is packaged dried. You would have to rehydrate it with room temperature water for about 10-15 minutes.
  6. Most mushrooms will work great in this recipe such as shiitake, lion’s mane, king oyster, or enoki but I like to use shimeji and oyster mushrooms.
  7. Bun bo hue rice vermicelli must be used for this recipe. They are thicker than your average rice vermicelli, kind of like a smaller version of udon. You can find it in the dried noodles section of your local Asian grocery store and it should say bun bo hue rice vermicelli on the cover of the package.
  8. Store any leftovers separately for up to 4 days. I usually store the fresh side vegetables, the cooked toppings, broth,  and noodles all separately.

Prep Time

15 min

cooking time

1 hour

Servings

6

total time

1 hour 15 min

Difficulty

Medium

Ingredients

1
*For the broth*
2
1 apple, peeled and kept whole
3
1 chayote, peeled
4
1 corn on the cob, cut in half
5
1 carrot, peeled
6
1 onion, peeled and kept whole
7
1 daikon radish (palm-sized), peeled
8
1 ginger, peeled
9
10 g rock sugar
10
1 tbsp salt
11
3 tbsp vegan fish sauce
12
12 cups water
13
*For the cooked toppings*
14
8 oz fried tofu cubes
15
3 oz shimeji mushrooms
16
3 oz king oyster mushrooms
17
2 oz vegan TVP beef slices
18
2 oz vegan ham, thinly sliced
19
1 tbsp vegetable oil
20
3 garlic cloves, minced
21
1 leek, roughly chop the white ends
22
1 tsp black pepper
23
1 tbsp sugar
24
1 tbsp mushroom seasoning
25
1/4 cup sate (the link to the recipe is under Notes)
26
*For the side vegetables and garnish*
27
bean sprouts
28
banana flower or purple cabbage
29
lime
30
Thai basil
31
cilantro
32
*For the noodles*
33
Bun Bo Hue rice vermicelli

Cooking Instructions

1
1
Combine all the broth ingredients in a 5.5 quart pot. Heat until boiling then reduce to a simmer. Cook for 1 hour.
2
2
Combine the cooked toppings ingredients in a bowl and mix everything well together. Heat up a pan and cook until heated throughout, about 7-10 minutes. Set aside.
3
3
Rinse the beansprouts, lime, thai basil, and cilantro with water. Set aside to dry. Peel the 2-3 outer layers of a banana blossom. Thinly slice it horizontally (it should look like zucchini spirals). Add it to a bowl of room temperature water with 1 tsp of salt and white vinegar to prevent it from discoloration. Remove the banana blossoms from the bowl and dry well before serving.
4
4
Cook the bun bo hue rice vermicelli noodles according to the package instructions. Rinse with water and set aside.
5
5
Add the noodles to a bowl along with the broth, cooked toppings, side vegetable toppings, and 1 tbsp of the leftover sate (if you prefer it on the spicier side). Enjoy immediately!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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