Asian-inspired plant-based recipes

Vegan Bun Bo Hue

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 made in an Instant Pot to cut down on time but still tastes amazing. It’s 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 should 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 beef 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 raw vegetables in Tupperware, the cooked toppings in another, and broth and noodles all separately.

Vegan Bun Bo Hue

July 14, 2022
: 6
: 15 min
: 45 min

By:

Ingredients
  • Broth
  • 1 apple, peeled and kept whole
  • 1 chayote, peeled and cut into rough chunks
  • 1 corn, cut into 3 pieces
  • 1 carrot, peeled and cut into 3 pieces
  • 1 onion, peeled and kept whole
  • 1 daikon, peeled and cut into 2 pieces
  • 1 ginger, peeled and kept whole
  • 1 rock sugar
  • 1 tbsp salt
  • 2-3 tbsp vegan fish sauce
  • 6-8 cups of water
  • Cooked Toppings
  • 8 oz fried tofu, cut into bite sized pieces
  • 3.5 oz shimeji mushrooms, discard the root
  • 3.5 oz oyster mushrooms, discard the root
  • 2 oz mock beef, rehydrated
  • 2 oz vegan ham, cut into thin slices
  • 1 tbsp vegetable oil
  • 3 cloves garlic, sliced
  • 1 leek, roughly chop the white ends
  • 1/8 tsp black pepper
  • 1 tbsp sugar
  • 1 tbsp mushroom seasoning
  • 1/2 cup sate sauce (find the link to my recipe under Notes)
  • Vegetable Toppings
  • 3 oz beansprouts, washed and dried
  • 1 banana flower, roughly chopped
  • 1 lime, cut into 4 wedges
  • 4-5 Thai Basil sprigs, leaves picked and discard stem
  • 4-5 cilantro sprigs, roughly chopped
  • Noodles
  • 6-8 oz Bun Bo Hue Rice Vermicelli
Directions
  • Step 1 Let’s begin with making my sate sauce. You can find the link to my sate recipe here or under the Notes section up above. This can be made a few days in advanced.
  • Step 2 Combine all broth ingredients: apple, chayote, carrot, corn, onion, daikon, ginger, rock sugar, salt, vegan fish sauce, and water in an Instant Pot or 6 qt pot. Set the Instant Pot to the ‘Soup/Broth’ function for 30 minutes or simmer in a 6 qt pot for about 1 hour.
  • Step 3 Meanwhile, heat up 1 tbsp of vegetable oil in a large pan. Saute the leek and garlic for a couple minutes before tossing in the mushrooms, fried tofu, mock beef and ham. Add the black pepper, sugar, mushroom seasoning, and the sate (reserving 4 tbsp for later). Mix everything well and cook for another 7-8 minutes or until the mushrooms have reduced to half its size. Set aside.
  • Step 4 Rinse the beansprouts, lime, thai basil, and cilantro with clean 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.
  • Step 5 Cook the bun bo hue rice vermicelli noodles according to the package instructions. Rinse with water and set aside.
  • Step 6 Add the noodles to a bowl along with the broth, cooked toppings, raw vegetable toppings, 1 tbsp of the leftover sate, and squeeze the juice of a lime wedge. Enjoy immediately!


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