Bún Riêu Chay (Vegan Crab Noodle Soup)

Bún Riêu Chay or Vegan Crab Noodle Soup is one of the most distinctive Vietnamese noodle soups. It's tangy, tomato-red, topped with soft "crab" paste patties that melt into the broth as you eat. This recipe looks impressive yet is very achievable at home, even for first-timers!

Jump to:

• ❓What is Bún Riêu Chay?
• 💘Why You'll Love This Bún Riêu Chay
• 📝How To Make Bún Riêu Chay
• 🦀Final Thoughts
• 📖 Recipe
• 💬 Reviews

❓What is Bún Riêu Chay?

Bún Riêu Cua (Crab Noodle Soup) is traditional Vietnamese noodle soup originating from northern Vietnam, made with a tomato-based broth and a distinctive topping of minced crab or shrimp paste cooked into soft, fluffy patties. The broth is soured with tamarind, giving it a characteristic tang that sets it apart from other Vietnamese soups.

Bún Riêu Chay (this vegetarian version) replaces the seafood entirely with plant-based proteins: tofu and mushrooms in place of the crab, while keeping the tomato broth and all the traditional garnishes like raw bean sprouts, shredded banana blossom, green lettuce, fresh herbs, and a spoonful of chilli paste on the side (to replace shrimp paste but keep the same savoury and provide additional spicy punch).

💡 Quick Tip: The word 'bún' refers to the thin round rice vermicelli noodles used in this dish, which is different from the flat rice noodles used in Phở. Look for them labelled 'bún' or 'rice vermicelli' at any Asian grocery store.

💘Why You'll Love This Bún Riêu Chay

• Perfect for weeknights, breakfast, or lunches on the weekends
• Flavorful, with an amazing balance of savoury, tangy, and sweet.
• Nourishing because it is full of vegetables and fresh herbs.
• Versatile thanks to easily accessible ingredients.

More Vietnamese Noodle Soup recipe for you to try out 👉:

• Vegan Pho with Tofu and Mushroom (Phở Chay)
• Vegan Bún Bò Huế (Vietnamese Spicy Noodle Soup)
• Vegan Vietnamese Beef Stew (Bò Kho)

📝How To Make Bún Riêu Chay

Ingredients

For the Vegan Riêu Cua (minced crab)

• 1L unsweetened soy milk (homemade or store-bought)
• 30g tamarind paste
• 100ml water
• 1 tablespoon fermented bean curd (chao)
• 1 teaspoon salt
• 1 tablespoon annatto oil

For the Broth

• 2 tablespoon annatto oil
• 2 shallots, finely minced
• 4 medium tomatoes, cut into wedges
• 200g mushrooms, halved or sliced
• 300g fried tofu, cubed
• 1 tablespoon fermented bean curd (chao)
• 1–2 tablespoon vegan fish sauce
• 1–2 tablespoon soy sauce
• Salt, to taste
• 500ml–1L water, as needed

Garnish & Serve

• 400g dried rice vermicelli (bún)
• 100g vegetarian ham or preferred vegan protein, sliced
• Bean sprouts
• Lettuce, thinly sliced
• Perilla leaves
• Thai basil
• Chili sauce (optional)

Instructions

• Prepare the ingredients by finely mincing the shallots, cutting the mushrooms, tomatoes, tofu and vegetarian ham.

Make the Vegan Riêu Cua (minced crab)

1. In a small saucepan, bring the soy milk to a gentle simmer over medium heat.
2. Meanwhile, dissolve the tamarind paste in 100ml water. Strain through a sieve to remove any solids.
3. Once the soy milk is gently simmering, slowly pour in the tamarind liquid while stirring gently.
4. Let the mixture cook for 3–5 minutes, or until the soy milk separates into curds and whey.
5. Using a fine sieve or slotted spoon, carefully scoop out the curds and transfer them to a bowl. Gently press out excess liquid.
6. Season the curds with the salt, 1 tablespoon fermented bean curd, and 1 tablespoon annatto oil. Mix gently and set aside. This will be your vegan "riêu."

Make the Broth

1. Heat the remaining 2 tablespoon annatto oil in a large pot over medium heat.
2. Add the shallots and sauté for 1–2 minutes until fragrant.
3. Add the tomatoes and cook for 4–5 minutes, stirring occasionally, until softened and beginning to break down.
4. Stir in the vegan fish sauce and a pinch of salt.
5. Pour in the reserved soy whey and enough water to create your desired amount of broth.
6. Bring to a boil, then add the mushrooms and fried tofu.
7. Reduce to a simmer and cook for 10 minutes.
8. Stir in the remaining 1 tablespoon fermented bean curd.
9. Season to taste with soy sauce, vegan fish sauce, and salt.

Before serving

1. Scoop the vegan Riêu and make medium-small patties, then gently place them in the broth. They will slowly melt into the broth and create that signature look and texture of Bún Riêu.
2. Cook the rice vermicelli according to package instructions. Drain and rinse under cold water.
3. Wash and prepare the lettuce, herbs, and bean sprouts.

Garnish & Serve

1. Divide the noodles among serving bowls.
2. Top with lettuce, bean sprouts, herbs, vegetarian ham, fried tofu, and mushrooms.
3. Spoon the vegan riêu over the noodles.
4. Ladle the hot broth into each bowl.
5. Serve immediately with chili sauce, or a squeeze of lime at the end to brighten everything.

Once you've made the tofu patties and the broth, the bowl comes together in minutes. Pile on the garnishes generously because they're not optional decoration, they're half the dish.

🎯Tips for Success:

• Different brands of soy milk may curdle differently. If the soy milk does not separate, add 1 teaspoon of vinegar or lime juice at a time until curds form.
• Homemade soy milk generally produces the best texture and yield.

🔁Substitutions:

• fermented bean curd (chao):
  • Substitute with white or yellow miso paste. The flavor won't be exactly the same, but it will add a similar savory, fermented depth to the broth.
• Annatto oil:
  • Traditional Bún Riêu gets its signature orange-red color from annatto oil. To make your own, gently simmer 1 tablespoon annatto seeds in 3 tablespoons neutral oil for 2–3 minutes, then strain. If annatto seeds are unavailable, use a pinch of paprika and turmeric for color.
• Tamarind paste:
  • Substitute with the juice of 1 lemon or lime, or 1–2 tablespoons rice vinegar.
• Vegetarian ham:
  • Feel free to use your favorite vegan protein, such as extra tofu, vegan sausage, soy curls, or mock meats.
• Mushrooms:
  • Any combination of oyster, king oyster, shiitake, button, or cremini mushrooms works well.

🦀Final Thoughts

Bún Riêu Chay - Vegan Crab Noodle Soup was one of the dishes I was most intimidated to veganize. The original relies so heavily on crab for its sweet, briny depth that for a long time, I didn't think a plant-based version could do it justice. I worried it would end up tasting like little more than tomato soup with noodles.

The first time I got the broth right - bright with tomato, tangy from tamarind, and layered with savoury depth, I paused before taking a bite. There was something quietly satisfying about it. Not because it tasted exactly like the original (it doesn't, and I don't think it needs to), but because it captured the spirit of the dish. It felt complete in its own right: comforting, vibrant, and unmistakably Bún Riêu.

That's what I love most about this kind of cooking. It's not about imitation. It's about finding the soul of a dish and expressing it with what you have. Bún Riêu Chay has its own character, and I think once you make it, you'll feel that too.

If you try this recipe, I’d love to hear what you think by leaving a review below or tagging me on Instagram @veggieanh. 

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