Vegan Bún Bò Huế is the plant-based version of the underrated noodle soup from central Vietnam. It's a spicy, flavorful noodle soup with crispy tofu and mushrooms and serves with chewy noodles and fresh herbs.
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What is Bún Bò Huế?
Bún Bò Huế is a Vietnamese noodle soup that originated in Huế, a city in central Vietnam. The authentic version of this recipe uses thick round noodles, a spicy broth made of lemongrass, beef, salt, and sugar. The noodle uses many fresh toppings like banana blossoms, cilantro, Thai basil, and mung bean sprouts.
To make this recipe vegan, I make a broth made of a variety of vegetables: lemongrass, pineapple, daikon, and carrots. The toppings are made of fried mushrooms and tofu.
For more Vietnamese noodle soup recipes like this, check out Bún Riêu Chay (Vegan Crab Noodle Soup) and Vegan Pho.
Ingredients
This recipe uses:
- Daikon
- Carrots
- Lemongrass
- Pineapple
- King oyster mushrooms
- Tofu
- Bun Bo Hue noodle
- Seasonings: Vietnamese sate sauce, soy sauce, mushroom seasoning (or salt), and sugar
How to make vegan Bún Bò Huế
Make the broth:
Slice the carrots, daikon, and pineapples into bite-sized chunks. Smash the lemongrass stalks and cut them into 4cm (2-inch pieces).
To make the broth:
If using a pressure cooker: put the water, carrots, daikon, and pineapples then pressure cook for 30 minutes.
If using a pot: Bring the water to a boil in a big pot, then add the chopped carrots, daikon, pineapples, and water. Add the seasonings: salt, sate sauce, sugar, mushroom seasoning, and vegan fish sauce. Close the lid and simmer for 1.5 hours.
Make the toppings:
While the broth is cooking, cut the tofu and king oyster mushrooms (or other mushroom of choice) into cubes. Fry them in oil until golden brown, add sate sauce and 1 teaspoon of salt and mix well.
Cook the Bun Bo Hue noodles according to package instructions. Boil for 5 minutes, then soak in the water for 30 minutes before draining and rinsing under cold water.
Assemble the vegan Bun Bo Hue with thick round noodles, tofu & mushroom toppings, flavorful broth, and herbs.
Pour over the flavorful broth.
Garnish the noodle soup with fresh herbs like cilantro, bean sprouts, and chili slices.
Tips
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Variations and Substitutes
- Tofu skin: I use a large sheet of dry tofu skin and rehydrate it in water. If using fresh ones or thin tofu skin, soaking is not necessary.
- To substitute tofu skin, I recommend using rice paper sheets. Soak in water for 1 second to soften before wrapping.
- King oyster mushrooms: If you don't have king oyster mushrooms, you can also use enoki mushrooms and thinly slice them before wrapping them with the tofu skin.
- Gluten-free: All the ingredients in this recipe are gluten-free except for soy sauce, which can be substituted by tamari or coconut aminos.
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!
Print📖 Recipe
Vegan Bun Bo Hue (Bun Bo Hue Chay)
- Total Time: 1 hour 30 minutes
- Yield: 3-4 servings 1x
- Diet: Vegan
Description
Vegan Bun Bo Hue is the plant-based version of the spicy beef noodle soup from central Vietnam. It's a spicy, flavorful noodle soup with crispy tofu and mushrooms and serves with chewy noodles and fresh herbs.
Ingredients
Broth:
- 1 daikon
- 3 carrots
- ½ a pineapple
- 3 lemongrass stalks
- 1L of water
- 1 tbsp salt
- 3 tbsp sate sauce (Vietnamese Chili Oil)
- 1 tbsp sugar
- 1 tsp mushroom seasoning (optional)
- 1 tbsp vegan fish sauce (or soy sauce)
Toppings:
- Bun Bo Hue noodles
- 400g tofu
- 200g king oyster mushrooms (or other mushrooms of choice)
- 1 tbsp sate sauce (or chili oil)
- Herbs (cilantro, mint, bean sprouts)
Instructions
Make the broth:
- Slice the carrots, daikon, and pineapples into bite-sized chunks. Smash the lemongrass stalks and cut them into 4cm (2-inch pieces).
- Make the broth:
- If using a pressure cooker: put the water, carrots, daikon, and pineapples then pressure cook for 30 minutes.
- If using a pot: Bring the water to a boil in a big pot, then add the chopped carrots, daikon, pineapples, and water. Add the seasonings: salt, sate sauce, sugar, mushroom seasoning, and vegan fish sauce. Close the lid and simmer for 1.5 hour.
Prepare the toppings:
- While the broth is cooking, cut the tofu and king oyster mushrooms (or other mushroom of choice) into cubes. Fry them in oil until golden brown, add sate sauce and 1 teaspoon of salt and mix well.
- Cook the Bun Bo Hue noodles according to package instructions. Boil for 5 minutes, then soak in the water for 30 minutes before draining and rinsing under cold water.
- In a bowl, add the Bun Bo Hue noodles, then the toppings (fried tofu and king oyster mushrooms) and pour over the flavorful broth.
- Prepare the herbs to serve aside the noodle soup.
Notes
Use chili oil in substitute of Vietnamese sate sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Meal
- Method: stovetop, pressure cook
- Cuisine: Vietnamese
Keywords: noodle soup, Hue noodle soup
Kerrie Crowther says
Hi Anh, we have just returned from a holiday in Vietnam and would love to make this dish. I haven’t found the specific noodles you mention here in Australia - do I use rice noodles or udon? Also, is Vietnamese sate sauce not ‘peanut y’, but more ‘chilli’?
Veggie Anh says
Hi Kerrie, it's more rice noodles. If you can't find the thick ones, you can get the thinner rice noodles. Yes, the Vietnamese sate sauce is more like chili oil - with the addition of lemongrass.