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

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.

Prep Time

15 min

cooking time

45 min

Servings

6

total time

1 hr

Difficulty

Ingredients

1
Broth
2
1 apple, peeled and kept whole
3
1 chayote, peeled and cut into rough chunks
4
1 corn, cut into 3 pieces
5
1 carrot, peeled and cut into 3 pieces
6
1 onion, peeled and kept whole
7
1 daikon, peeled and cut into 2 pieces
8
1 ginger, peeled and kept whole
9
1 rock sugar
10
1 tbsp salt
11
2-3 tbsp vegan fish sauce
12
6-8 cups of water
13
Cooked Toppings
14
8 oz fried tofu, cut into bite sized pieces
15
3.5 oz shimeji mushrooms, discard the root
16
3.5 oz oyster mushrooms, discard the root
17
2 oz mock beef, rehydrated
18
2 oz vegan ham, cut into thin slices
19
1 tbsp vegetable oil
20
3 cloves garlic, sliced
21
1 leek, roughly chop the white ends
22
1/8 tsp black pepper
23
1 tbsp sugar
24
1 tbsp mushroom seasoning
25
1/2 cup sate sauce (find the link to my recipe under Notes)
26
Vegetable Toppings
27
3 oz beansprouts, washed and dried
28
1 banana flower, roughly chopped
29
1 lime, cut into 4 wedges
30
4-5 Thai Basil sprigs, leaves picked and discard stem
31
4-5 cilantro sprigs, roughly chopped
32
Noodles
33
6-8 oz Bun Bo Hue Rice Vermicelli

Cooking Instructions

1
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.
2
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.
3
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.
4
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.
5
Step 5
Cook the bun bo hue rice vermicelli noodles according to the package instructions. Rinse with water and set aside.
6
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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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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