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.
- 1 daikon
- 3 carrots
- 1/2 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)
- 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)
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 tsp 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.
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