Bún Riêu Chay (Vegan Crab Noodle Soup)

Name: Bún Riêu Chay (Vegan Vietnamese Crab Noodle Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: vietnamese
Ingredients: 1 daikon; 3 small carrots (or 1-2 medium carrot); 2 apples; 3 green onions (scallion) - only the white part; 1.5L water; 4 heaped teaspoon of mushroom seasoning (salt - add more or less to taste); 2 tbsp soy sauce; 2 tbsp sugar; 2 tbsp tamarind paste (alternatively use the juice from 1/2 a lime); 300g firm tofu; Oil for frying; 2 shallots; 2 tbsp annatto seeds (optional); 1 shallot; 3-4 tomatoes; 100g mushrooms of choice (I used shimeji and king oyster mushrooms); 100g soft or firm tofu; 1 tsp salt; 1/2 tsp black pepper; 4 servings of vermicelli rice noodles; The green part of the scallions (green onions); A variety of fresh herbs: lettuce, bean sprouts, Thai basil, perilla leaves (optional, use what you have); Vegetarian ham (optional); Lime wedges (optional); Chilli slices (optional)

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Bún Riêu Chay is a light yet comforting Vietnamese noodle soup with a tomato-infused base, creamy tofu 'crab' blend, and served with fresh herbs. A delicious yet underrated Vietnamese dish.

What is Bún Riêu Chay (Vegan Vietnamese Crab Noodle Soup)?

Bún Riêu Chay is a plant-based version of the traditional Vietnamese Crab Noodle Soup - a popular noodle soup from Northern Vietnam. It has a balance of tangy flavors from the tomato and sweetness from the mushrooms. Moreover, this noodle soup is perfect for the fall and winter months, as it's like a comforting hug in a bowl!

This original dish uses crab blend to make the 'Riêu'. To make it 100% plant-based, we use soft tofu and mix it with annatto oil, salt, and pepper. Use a small strainer to strain out the bean curds, add this to a bowl, and combine with some seasonings.

Why this recipe works

This recipe is:

Perfect for weeknights or breakfast or lunches on the weekends
Can be made in batches and the broth will become more flavorful over time
Has a balance of savory, tangy, and sweet flavors
Healthy, full of vegetables, fresh herbs
Flavorful and nourishing
Versatile and easily accessible ingredients

What you'll need for this recipe

To make this recipe, you'll need:

Fruits & vegetables:

1 daikon
3 carrots
2 apples
100g mushrooms of choice (I use a combination of oyster and king oyster mushrooms)
Scallions (green onions)
Lettuce
Bean sprouts
Fresh herbs
Tomatoes

Protein sources:

Tofu (I used 300g firm tofu and 100g soft tofu)
Vegetarian ham (giò chay)

Grain:

Rice noodles

Aromatics & seasonings:

Tamarind paste
Soy sauce
Shallots
Annatto seeds
Salt and sugar

How to make this recipe

Step 1: Make the stock

First, make the stock by peeling and slicing the carrots and daikon. Cut the apple into similar size pieces and separate the green part of the scallions from the white part. Use the white part of the scallions for the stock and reserve the green part later for garnishing.

Pressure cook the vegetables and fruits with 1.5L water for 30 minutes or on the stovetop for 1 hour.

Step 2: Make the toppings

While the vegetables are being cooked, pat dry and cut the tofu into cubes. Fry the tofu cubes in oil on a non-stick pan until golden on all sides. Remove from heat and set aside.

In the remaining oil on the pan (add more oil if needed - make sure to have at least 3 tablespoon oil remaining), add the annatto seeds. Stir fry the annatto seeds on medium heat.

Turn off the heat and strain off the seeds. Alternatively, you can use pre-made annatto oil.

To make the annatto oil, add 2 tablespoon annatto oil to a pot, cut the tomatoes into cubes, and stir fry in the pot for 5 minutes. Next, add the stock water (straining the fruits & vegetables).

After this, add the mushrooms and bring to a boil. Season the broth with salt, pepper, tamarind paste, and soy sauce. Simmer on low heat for 15-20 minutes while we prepare the remaining ingredients.

Next, we prepare the vegan 'crab' meat (Riêu):

Mash the soft tofu into crumbles with a fork.

Stir fry the tofu crumbles in a pan with the remaining annatto oil, salt, and pepper. Stir fry for about 1-2 minutes. Then transfer to a bowl and press down firmly with a fork or the back of your spatula.

How to serve this Bún Riêu Chay?

Serve the broth and toppings over cooked rice noodles and fresh herbs.

What is tamarind paste?

Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod on a tamarind tree. It adds a tangy unique flavor to the broth. If you cannot access it, you can use a mix of rice vinegar (or lime juice) and sugar (1:1 ratio). However, note that the flavor might be slightly different.

I don't have vegetarian ham. What should I use instead?

Vegetarian ham is optional and adds to the texture. You can leave it out of the dish.

What fresh herbs do you recommend for this dish?

I recommend lettuce, bean sprouts, Thai basil, and perilla leaves. Alternatively, you can also use cilantro or mint.

Can I use other kinds of mushrooms for this dish?

Of course, feel free to use other mushrooms that you have on hand. Cremini mushrooms, oyster mushroom, shimeji mushrooms work well here.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!