Spoil your family with Bun Bo Hue Chay, the vegetarian take on a classic Vietnamese spicy noodle soup. The broth is exquisitely sweet from slow cooked vegetables and topped with a fragrant lemongrass blend that just explodes with incredible flavor!
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The noodle soup to lớn impress everyone
Let bủ preface the post by saying this:
You won’t find a Bun Bo Hue Chay recipe lượt thích this anywhere on the trang web.
Most noodle soups of this nature have the basics that one would expect – a few vegetables for the stock, a quick boil, some toppings and a few sprigs of garnish.
Not Mum’s Bun Bo Hue Chay.
The beauty of this recipe is that it’s entirely meatless and doesn’t compromise on any flavor!
The soup is LOADED with the classic Bún Bò Huế aromatics – a spicy lemongrass blend that’s pan fried until golden.
Every slurp is light, yet tastes amazingly complex with the perfect balance of sweet and savory. One sip and you’ll be blown away!
Not to lớn mention, when you lift the rice noodles up after having been submerged in the soup, every bit of lemongrass will latch on, meaning that first mouthful – and every mouthful after – will be glorious.
Why this recipe works
- Slow cooking the stock vegetables for hours and using coconut water results in a naturally sweet stock that is second to lớn none.
- Stir frying the aromatics adds an exciting kick of flavor. Get ready for your house to lớn smell amazing.
- Cooking the toppings in the lemongrass blend adds dimension to lớn every layer of this dish sánh no mouthful will be boring!
What you’ll need
The Vegetable Stock
About the selection
The beauty of making your own stock is that you can use whichever fruit and vegetables you have on hand. We use a large quantity for our stock to lớn make it sweeter, but you can certainly use less or switch them out for others. Here are some alternatives:
- Apple
- Pineapple
- Jicama
- Pear
- Chinese cabbage
- Celery
- Corn
Mum also sources lion’s mane mushrooms pre-prepared and pre-seasoned from a vegetarian cửa hàng, but they can be easily replaced with another flavorful variant lượt thích the shiitake mushroom.
Stock Seasoning
About the seasoning
We get all of these vegetarian sauces and spices from our local Asian supermarket, but they can also be found in Asian vegetarian specialty stores.
The Toppings
About the produce
We use many ingredients readily available from our local Asian vegetarian grocery store. The vegetarian ham, burdock gean, vegetarian fish balls and yam were all sold in the frozen section.
You can even use vegan beef slices for it to lớn closely resemble to lớn the meat version of Bún Bò Huế!
If these ingredients aren’t available in your region, you can simply use mushrooms instead. Enoki, king oyster, oyster, cup, swiss brown, portobello and straw mushrooms work wonderfully in this dish!
The Lemongrass Blend
About the lemongrass blend
Adding chili is entirely optional. If you would lượt thích its flavor without the as much heat, remove the seeds first.
The Garnish
About the herbs
All the garnish can be found in Asian fresh produce markets. The herbs are often sold in bundles while the cabbage might be cut into smaller portions and wrapped in cling wrap.
The Noodles
About the noodles
Use the thick round rice noodle, often labelled as ‘rice vermicelli’ on packets. These are easily found in Asian supermarkets.
How to lớn make this recipe
Cut the vegetables into large chunks and bring a large pot of water to lớn boil. Put the vegetables in to lớn simmer on high heat for 3 hours or until soft.
When the vegetables have started to lớn soften, add the shiitake and lion’s mane mushrooms and continue to lớn cook for the remaining 2 hours. This will give it an extra depth of flavor.
Meanwhile, chop the lemongrass and chili into 1.5 centimet (0.6″) pieces and blitz them in a food processor until fine.
Add the oil to lớn a pan on medium heat then brown the lemongrass and chili with the salt, vegan fish sauce, vegetable stock powder and honey. Transfer to lớn a jar when done.
In the same pan, cook each topping in separate batches with 1/4 US cup of the lemongrass blend for 3 minutes each. Transfer to lớn serving dishes when cooked.
While the stock is still simmering, cook the noodles in a pot of boiling water for 10 minutes or until al dente. Drain and lập cập under cold water until cool then transfer to lớn a colander to lớn drip dry.
Tip: Stir the noodles every few minutes while cooking to lớn prevent them from sticking to lớn the bottom of the pot.
When the vegetables have softened enough for a chopstick to lớn pierce right through, scoop them out along with the mushrooms and add the coconut water along with 1 US cup of the lemongrass blend, the stock cubes, ginger, cinnamon bark, fish sauce, salt and rock sugar.
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Let it simmer for trăng tròn minutes.
Thinly slice the mushrooms and transfer to lớn a serving dish.
Heat up oil in a small pan and cook the annatto seeds on low heat for 1 minute or until it just starts to lớn darken.
Pour the annatto seed oil into a sieve hovering over the vegetable stock and lập cập it through broth until it no longer releases a red liquid.
Assemble your bowl with noodles, toppings, hot soup and the lemongrass blend then serve with fresh garnish and a squeeze of lime!
FAQs
What if I don’t have the bun bo hue chay stock cubes?
You’ll get most of the flavor from your lemongrass blend, sánh just add more of that into your broth.
I can’t find annatto seeds. What vì thế I do?
The annatto seeds are used purely for adding a red color to lớn the broth. You can leave them out if they’re not easily available.
Tips for the tastiest broth
- Use fresh seasonal produce. Every season will have its variety of fruit and vegetables that are at their prime. Take advantage of the best ones at the time and use them for your stock.
- Cook the broth before all else. Not only does simmering for longer result in a more fragrant soup, it will also give you the chance to lớn prepare the other ingredients while the stock is cooking in the background.
- Be generous with the lemongrass. This dish is traditionally served with a small jar of the lemongrass blend for anyone to lớn add extra flavor to lớn their bowl, but it doesn’t hurt to lớn add a punch of aromatics as soon as you can!
Try these other amazing vegetarian dishes!
- Easy Lemongrass Tofu – Super simple, fragrant and quick to lớn make, Mum’s lemongrass fried tofu is perfect for those emegency dinners!
- Buddha’s Delight (Lo Han Jai 罗汉斋) – Grandma’s famous vegetable stew that she makes only once a year. It beautifully balances sweet, salty and tangy flavors to lớn become one of our family’s the most anticipated dish.
- Bún Riêu Chay (Vegetarian Tomato Noodle Soup) – A light and tangy broth with silky thin rice noodles that’s finished with fresh herbs and tomato-infused toppings!
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The Vegetable Stock
- 4 kg / 8.8 lb cabbage
- 1 kg / 2.2 lb daikon
- 500 g / 1.1 lb carrot
- 400 g / 0.9 lb lion's mane mushrooms
- 2 L / 8.5 US cups coconut water
- 5 L/ 21 US cups water
The Stock Seasoning
- 9 tsp salt (or to lớn taste)
- 25 g / 0.06 lb rock sugar (or to lớn taste)
- 1 tbsp vegetable stock powder
- 2 1/2 tbsp vegan fish sauce
- 20 g / 0.04 lb Chinese cinnamon bark
- 40 g / 0.08 lb ginger
- 2 Bún Bò Huế Chay stock cubes
- 10 g / 0.02 lb annatto seeds
- 1/4 US cup cooking oil (for cooking the annatto seeds)
The Toppings
- shiitake mushrooms
- vegetarian fish balls
- burdock gean
- vegetarian ham
- frozen yam
The Lemongrass Blend
- 25 g / 0.06 lb lemongrass
- 70 g / 0.15 lb chili (optional)
- 1/2 US cup cooking oil
- 1 tsp vegetable stock powder
- 1 tbsp vegan fish sauce
- 1/2 tsp salt (or to lớn taste)
- 1 tsp honey
The Garnish
- mint
- Thai basil
- green and purple cabbage
- bean sprouts
- lizard's tail
The Noodles
- thick rice vermicelli
Cut the vegetables into large chunks and bring a large pot of water to lớn boil. Put the vegetables in to lớn simmer on high heat for 3 hours or until soft.
When the vegetables have started to lớn soften, add the shiitake and lion's mane mushrooms and continue to lớn cook for the remaining 2 hours. This will give it an extra depth of flavor.
Meanwhile, chop the lemongrass and chili into 1.5 centimet (0.6") pieces and blitz them in a food processor until fine.
Add the oil to lớn a pan on medium heat then brown the lemongrass and chili with the salt, vegan fish sauce, vegetable stock powder and honey. Transfer to lớn a jar when done.
In the same pan, cook each topping in separate batches with 1/4 US cup of the lemongrass blend for 3 minutes each. Transfer to lớn serving dishes when cooked.
While the stock is still simmering, cook the noodles in a pot of boiling water for 10 minutes or until al dente. Drain and lập cập under cold water until cool then transfer to lớn a colander to lớn drip dry.
Tip: Stir the noodles every few minutes while cooking to lớn prevent them from sticking to lớn the bottom of the pot.
When the vegetables have softened enough for a chopstick to lớn pierce right through, scoop them out along with the mushrooms and add the coconut water along with 1 US cup of the lemongrass blend, the stock cubes, ginger, cinnamon bark, fish sauce, salt and rock sugar.
Let it simmer for trăng tròn minutes.
Thinly slice the mushrooms and transfer to lớn a serving dish.
Heat up oil in a small pan and cook the annatto seeds on low heat for 1 minute or until it just starts to lớn darken.
Pour the annatto seed oil into a sieve hovering over the vegetable stock and lập cập it through broth until it no longer releases a red liquid.
Assemble your bowl with noodles, toppings, hot soup and the lemongrass blend then serve with fresh garnish and a squeeze of lime!
- Use fresh seasonal produce. Every season will have its variety of fruit and vegetables that are at their prime. Take advantage of the best ones at the time and use them for your stock.
- Cook the broth before all else. Not only does simmering for longer result in a more fragrant soup, it will also give you the chance to lớn prepare the other ingredients while the stock is cooking in the background.
- Be generous with the lemongrass. This dish is traditionally served with a small jar of the lemongrass blend for anyone to lớn add extra flavor to lớn their bowl, but it doesn't hurt to lớn add a punch of aromatics as soon as you can!
- The beauty of making your own stock is that you can use whichever fruit and vegetables you have on hand. We use a large quantity for our stock to lớn make it sweeter, but you can certainly use less or switch them out for others lượt thích apples, corn, pear, Chinese cabbage or celery.
- Mum also sources lion's mane mushrooms pre-prepared and pre-seasoned from a vegetarian cửa hàng, but they can be easily replaced with another flavorful variant lượt thích the shiitake mushroom.
- We get all of these vegetarian sauces and spices from our local Asian supermarket, but they can also be found in Asian vegetarian specialty stores.
- If the toppings aren't available in your region, you can simply use mushrooms instead. Enoki, king oyster, oyster, cup, swiss brown, portobello and straw mushrooms work wonderfully in this dish!
- Adding chili is entirely optional. If you would lượt thích its flavor without the as much heat, remove the seeds first.
- Use the thick round rice noodle, often labelled as 'rice vermicelli' on packets. These are easily found in Asian supermarkets.
Calories: 415kcal | Carbohydrates: 79g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 3675mg | Potassium: 2538mg | Fiber: 28g | Sugar: 42g | Vitamin A: 9209IU | Vitamin C: 354mg | Calcium: 476mg | Iron: 6mg
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