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4 April 2023 Meal

Bún Riêu Chay (Vegan Crab Noodle Soup)

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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.

Bun Rieu Chay

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:

  • Fermented Tofu
  • 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.

Bun Rieu Chay

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.

Fry the tofu

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.

Make the annatto seed oil

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, chao (fermented tofu), 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.

Crumble the tofu

Season the tofu crumbles with salt, pepper, fermented tofu and annatto oil.

Vegan crab meat

How to serve this Bún Riêu Chay?

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

What is fermented tofu?

Fermented tofu (Chao, Chao đậu, 腐乳) is a soft, creamy, and umami-rich fermented soybean product commonly used in Vietnamese, Chinese, and other East Asian cuisines. It has a strong, salty, and slightly funky flavor with a creamy or crumbly texture.

Alternatively you could use doenjang paste or miso paste, but note that the flavor profile will be 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.

Bun Rieu Chay
Serve with fresh herbs

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!

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Bun Rieu Chay

Bún Riêu Chay (Vegan Vietnamese Crab Noodle Soup)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Veggie Anh
  • Total Time: 1 hour 10 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
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Description

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. Flavorful and aromatic!


Ingredients

Units Scale

Stock water:

  • 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 vegan fish sauce
  • 2 tbsp sugar (or rock sugar)
  • 1 tbsp fermented tofu (optional but recommended)

Fried tofu:

  • 300g firm tofu
  • Oil for frying

Annatto oil:

  • 2 shallots
  • 2 tbsp annatto seeds (optional)

Vegetables:

  • 1 shallot
  • 3-4 tomatoes
  • 100g mushrooms of choice (I used shimeji and king oyster mushrooms)

Vegan crab meat:

  • 100g soft or firm tofu
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp annatto oil
  • 1 tsp fermented tofu

Noodles:

  • 4 servings of vermicelli rice noodles

Garnishes:

  • 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)

Instructions

Make the stock

  1. Peel the carrots and daikon. Cut the daikon, carrots, and apples into equal-sized cubes. Separate the green part from the white part of the scallion.
  2. Add the daikon, carrot and apple cubes to a big pot with the water. Add 1 teaspoon salt. Pressure cook for 30 minutes or cook on the stovetop for 1 hour.
  3. Meanwhile, 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.

Make the annatto oil and vegetables

  1. 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.
  2. Cut the tomatoes into cubes. Cut the mushrooms into slices. Mince the shallot.
  3. Add 2 tablespoon annatto oil to a pot, add the minced shallots, then the tomatoes. Stir fry in the pot for 3 minutes. Add the stock water (straining the fruits & vegetables).
  4. Add the mushrooms and bring to a boil. Season with mushroom seasoning, soy sauce, vegan fish sauce, sugar, and fermented tofu. Simmer on low heat for 15-20 minutes while we prepare the remaining ingredients.

Make the vegan ‘crab’ meat

  1. Mash the tofu into crumbles with a fork.
  2. Season with the remaining annatto oil, salt and pepper and fermented tofu. Mix well.

Make the rice noodles

  1. Cook the vermicelli rice noodles according to package instructions. Drain and rinse under cold water.
  2. Prepare the fresh herbs: Rinse them with water, cut the lettuce and perilla leaves into thin slices.
  3. Cut the optional vegetarian ham into thin slices.

Assemble the Vegan Bun Rieu

  1. In a bowl, add the cooked vermicelli rice noodles, followed by the toppings: fried tofu, vegan crab meat, scallion, (optional) herbs, (optional) vegetarian ham. Pour over the broth with the mushrooms and tomatoes.
  2. Repeat this step with the other bowls and enjoy with some lime wedges and chilli slices.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: vietnamese

Nutrition

  • Serving Size: 4
  • Calories: 329 kcal
  • Sugar: 13.1g
  • Sodium: 1298mg
  • Fat: 14.5g
  • Saturated Fat: 2.1g
  • Carbohydrates: 42.7g
  • Fiber: 4.1g
  • Protein: 10.4g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag me @veggieanh — I can't wait to see your creations!

If you enjoyed this recipe, also check out:

  • Pulled Jackfruit Banh Mi
  • Vegan Pho with Mushroom and Tofu (Phở Chay)
  • Vietnamese Fried Spring Rolls (Vegan)
  • Vegan Bánh Xèo – Vietnamese Sizzling Pancakes
  • Veggie Banh Bao (Steamed Vegetables Bun)
  • Vegan Bò Kho (Vietnamese Beef Stew)

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Reader Interactions

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  1. Helen says

    December 12, 2022 at 6:54 am

    My fave noodle soup ever since I was a kid! You forgot to let us know how to season the bean curd in your recipe, though you mention it in the intro. 🙂 I do something similar but I just use soft tofu (not the silken kind) and mush it up with my hands. I add some finely minced sauteed garlic and shallots for flavour and a key ingredient to make it taste fishy: vegan tuna and the oil it's packed in. Mix it all up. I do eat eggs so I also add an egg to bind it, then drop spoonfuls into the pot of broth. I also saute onions with the tomatoes for a more flavourful broth since I'm not Buddhist veg (I know lots of Viet people who eat chay avoid garlic and onion).

    Reply
    • Veggie Anh says

      December 13, 2022 at 10:42 am

      Thank you so much for your comment. So cool how you make it 😀

      Reply
    • Veggie Anh says

      December 13, 2022 at 10:45 am

      I'm gonna try this with vegan tuna too, super cool idea to make it fishy!

      Reply
  2. vegan rando says

    April 09, 2023 at 5:00 am

    there's actually a vietnamese vegan restaurant in my city called "tamarind". eating there made me realize that viet vegan food is probably my favorite and then i found this amazing blog; keep up the great work!

    in case you wanted a look:
    http://www.tamarindyyc.ca/Tamarind-Vietnamese.html






    Reply
  3. Ash says

    May 13, 2024 at 1:54 am

    Thank you for the recipe! It was delicious as written. Added soy chunks and seitan ham, what a feast! Makes 4 whopping servings. My belly is full and I am so grateful to try bún riêu chay as a vegan <3






    Reply
    • Veggie Anh says

      May 13, 2024 at 4:10 pm

      Thank you so much Ash! I'm so glad you liked it!!

      Reply

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Hi, I'm Anh! I am the blogger, and content creator, and recipe developer behind Veggie Anh. My goal is to inspire you to eat more veggies by sharing my recipes, videos, stories, and more!

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