Vegetarian Hue spicy noodle soup

Name: Vegetarian Hue spicy noodle soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: daikon, cut into chunks; carrots, cut into chunks; pineapple, cut into bite-size pieces; dried shiitake mushrooms, rinsed; lemongrass, half smashed and cut into pieces for the broth, half finely minced for the sate; red chilies, finely minced, for the sate; garlic, minced, for the sate; cooking oil, for the sate and for frying the tofu and mushrooms; firm tofu, cut into cubes; king oyster or oyster mushrooms, torn or cubed; soy sauce; sugar; salt; ground black pepper; dried thick round rice noodles (bún bò Huế noodles); bean sprouts, to serve; coriander leaves, to serve

Bún bò Huế chay

Also called: bún Huế chay, bún bò Huế chay, bun bo hue chay

VegetarianNoodlesVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

4 servings

Ingredients

300 gdaikon, cut into chunks
3.3 pcscarrots, cut into chunks
200 gpineapple, cut into bite-size pieces
25 gdried shiitake mushrooms, rinsed
120 glemongrass, half smashed and cut into pieces for the broth, half finely minced for the sate
20 gred chilies, finely minced, for the sate
10 ggarlic, minced, for the sate
54 mlcooking oil, for the sate and for frying the tofu and mushrooms
300 gfirm tofu, cut into cubes
200 gking oyster or oyster mushrooms, torn or cubed
28 mlsoy sauce
10 gsugar
12 gsalt
1 gground black pepper
320 gdried thick round rice noodles (bún bò Huế noodles)
100 gbean sprouts, to serve (optional)
15 gcoriander leaves, to serve (optional)

30 minPrep
90 minCook
120 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Vegan Bún Bò Huế (Vietnamese Spicy Noodle Soup)Veggie AnhVegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup)Brown Girl VeganAll references

Make the sate: heat 30 g oil, add the minced lemongrass and chilies with 1 g salt and fry on low heat until lightly browned, then add the garlic, 2 g sugar and 5 g soy sauce, stir and let cool.
Bring about 2 litres of water to a boil and add the daikon, carrots, pineapple, smashed lemongrass and rinsed dried shiitake.
Season with 10 g salt, the remaining 8 g sugar and pepper and simmer on low for about 90 minutes until the broth is sweet and clear (about 30 minutes in a pressure cooker). Stir a few spoonfuls of the sate into the broth for the last 10 minutes.
Fry the tofu and mushrooms in the remaining 20 g oil until golden, then toss them with 2 spoonfuls of the sate, the remaining 25 g soy sauce and the remaining 1 g salt.
Cook the noodles as the package directs, then rinse under cold water and drain.
Put the noodles in bowls, top with the tofu and mushrooms, ladle over the hot broth, add sate to taste and serve with the sprouts and coriander.

Tips

Use thick, chewy noodles: thin vermicelli turns too soft against this robust broth.
The sate is made with fresh lemongrass and chili, so keep it in a sealed container in the fridge and use within 3 days; freeze for longer storage.
If you do not make the sate, chili oil can stand in for it.

Substitutions

Make the sate yourself instead of using a ready-made one; no stock powder is needed.
Infuse 1 teaspoon of annatto seeds in the oil for the dish's characteristic orange-red colour (optional).
For a no-alliums version: omit the garlic in the sate.

Storage

Keep the broth, toppings and noodles separately in sealed containers in the fridge, use within 3 days and bring the broth back to a boil before eating.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

662 kcalEnergy
23.4 gProtein
101.9 gCarbohydrate
20.3 gFat
9 gFibre
1797 mgSodium

An estimate for reference only, not medical advice.