Description
Bún Riêu Chay (Vegan Crab Noodle Soup) is traditional Vietnamese noodle soup originating from northern Vietnam, made with a tomato-based broth and a distinctive topping of minced tofu crab cooked into soft, fluffy patties. The broth is soured with tamarind, giving it a characteristic tang that sets it apart from other Vietnamese soups.
Ingredients
For the Vegan Riêu Cua (minced crab)
- 1L unsweetened soy milk (homemade or store-bought)
- 30g tamarind paste
- 100ml water
- 1 tbsp fermented bean curd (chao)
- 1 tsp salt
- 1 tbsp annatto oil
For the Broth
- 2 tbsp annatto oil
- 2 shallots, finely minced
- 4 medium tomatoes, cut into wedges
- 200g mushrooms, halved or sliced
- 300g fried tofu, cubed
- 1 tbsp fermented bean curd (chao)
- 1-2 tbsp vegan fish sauce
- 1-2 tbsp 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)
- In a small saucepan, bring the soy milk to a gentle simmer over medium heat.
- Meanwhile, dissolve the tamarind paste in 100ml water. Strain through a sieve to remove any solids.
- Once the soy milk is gently simmering, slowly pour in the tamarind liquid while stirring gently.
- Let the mixture cook for 3–5 minutes, or until the soy milk separates into curds and whey.
- Using a fine sieve or slotted spoon, carefully scoop out the curds and transfer them to a bowl. Gently press out excess liquid.
- Season the curds with the salt, 1 tbsp fermented bean curd, and 1 tbsp annatto oil. Mix gently and set aside. This will be your vegan "riêu."
Make the Broth
- Heat the remaining 2 tbsp annatto oil in a large pot over medium heat.
- Add the shallots and sauté for 1–2 minutes until fragrant.
- Add the tomatoes and cook for 4–5 minutes, stirring occasionally, until softened and beginning to break down.
- Stir in the vegan fish sauce and a pinch of salt.
- Pour in the reserved soy whey and enough water to create your desired amount of broth.
- Bring to a boil, then add the mushrooms and fried tofu.
- Reduce to a simmer and cook for 10 minutes.
- Stir in the remaining 1 tbsp fermented bean curd.
- Season to taste with soy sauce, vegan fish sauce, and salt.
Before serving
- 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.
- Cook the rice vermicelli according to package instructions. Drain and rinse under cold water.
- Wash and prepare the lettuce, herbs, and bean sprouts.
Garnish & Serve
- Divide the noodles among serving bowls.
- Top with lettuce, bean sprouts, herbs, vegetarian ham, fried tofu, and mushrooms.
- Spoon the vegan riêu over the noodles.
- Ladle the hot broth into each bowl.
- Serve immediately with chili sauce, or a squeeze of lime at the end to brighten everything.
Notes
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.
- Prep Time: 10 mins
- Cook Time: 30-40 minutes
- Category: Meal
- Method: Stew
- Cuisine: Vietnamese