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 tsp 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 tbsp 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 tbsp 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. 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. Stir fry in a pan with the remaining annatto oil, salt, and pepper. Stir fry for about 2 minutes.
3. Add the vegan ‘crab’ meat into a bowl and use a spoon or spatula to press down the tofu. Set aside.

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.