Vegetarian fermented-soybean noodle soup
Bún mắm chay
Also called: Bún mắm chay miền Nam
Servings
Ingredients
- 50 gmiso (in place of fermented soybean paste), loosened with a little water
- 45 gfermented tofu, mashed smooth
- 150 gdaikon, cut into chunks
- 100 gpineapple, cut into chunks
- 30 glemongrass, bruised
- 150 geggplant, cut into pieces and held in lightly salted water
- 160 goyster mushrooms, torn into pieces
- 120 gfried tofu, cut into bite-size pieces
- 100 gwater spinach, shredded
- 350 gfresh thick rice vermicelli, blanched
- 16 mlcooking oil
- 14 mlsoy sauce
- 15 grock sugar or sugar
- 3 gsalt
- 1 gpepper
- 5 gfresh chilli, sliced (optional)
- 30 minPrep
- 45 minCook
- 75 minTotal
- MediumDifficulty
Method
These references were used to check ingredients and cooking instructions.Bún mắm chay Miền NamCo.opOnlineCách làm bún mắm chay từ rau củ và nấmĐiện Máy Chợ LớnAll referencesPrepare the daikon, pineapple and lemongrass; cut the eggplant and hold it in lightly salted water; tear the mushrooms, cut the tofu and shred the water spinach.
Fry the lemongrass in 10 g of oil, add the daikon, pineapple, fermented tofu and miso and stir-fry about 5 minutes until fragrant.
Add about 1.5 litres of water, bring to a boil and cook 20 minutes, season with salt and sugar and simmer over medium heat 10 minutes more.
Add the eggplant and cook 5–8 minutes until soft but not collapsing.
Pan-fry the mushrooms and tofu in 5 g of oil with the soy sauce and pepper for about 5 minutes until glazed.
Blanch the water spinach in boiling water until cooked and drain. Divide the noodles and greens among bowls, top with mushrooms and tofu, ladle over hot broth with eggplant, and add chilli.
Tips
- Season gradually because fermented tofu and miso are already salty.
- Add the eggplant late so it does not fall apart.
Substitutions
- Miso stands in for fermented soybean paste (both are fermented soy, milder flavour). Oyster mushroom replaces straw mushroom (not in the catalogue). Banana blossom and bottled vegetarian fish sauce are omitted. No alliums are used.
Storage
Keep the broth refrigerated for 2–3 days and bring to a boil before serving; store noodles and raw greens separately.
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- 723 kcalEnergy
- 22.2 gProtein
- 123.8 gCarbohydrate
- 16.5 gFat
- 9.2 gFibre
- 1993 mgSodium
An estimate for reference only, not medical advice.