Vegetarian bun rieu (tomato noodle soup)
Bún riêu chay
Also called: vegan crab noodle soup, vegetarian tomato noodle soup
Servings
Ingredients
- 971 mlunsweetened soy milk (only soybeans and water), to make the plant-based riêu curds
- 25 gtamarind, dissolved in hot water and strained
- 30 gfermented tofu, mashed
- 43 mlcooking oil, infused with annatto seeds for orange-red annatto oil
- 30 gshallots, finely minced
- 3.7 pcstomatoes, cut into wedges
- 150 gwhite mushrooms, halved or sliced
- 250 gfried tofu, cubed
- 28 mlsoy sauce
- 10 gsugar
- 6 gsalt
- 320 gdried rice vermicelli, cooked as the package directs
- 100 gbean sprouts
- 80 glettuce, thinly sliced
- 15 gfresh herbs (Thai basil)
- 10 gcoriander leaves, chopped (optional)
- 20 minPrep
- 40 minCook
- 60 minTotal
- MediumDifficulty
Method
These references were used to check ingredients and cooking instructions.Bún Riêu Chay (Vegan Crab Noodle Soup)Veggie AnhVegan Bun Rieu (Vietnamese Crab Noodle Soup)Full of PlantsAll referencesHeat the soy milk over medium heat until it simmers gently. Dissolve the tamarind in about 100 ml hot water, mash it and strain out the pulp.
Slowly pour the tamarind liquid into the gently simmering soy milk, stirring softly and without boiling hard. After 3 to 5 minutes it separates into curds (the riêu) and clear whey. Lift the curds into a sieve, press lightly to drain and keep the whey.
Mix the curds with the mashed fermented tofu, a third of the annatto oil and 1 g salt, then shape into small patties.
Heat the rest of the annatto oil in a large pot, fry the shallots for 1 to 2 minutes until fragrant, then add the tomatoes and cook 4 to 5 minutes until soft and starting to break down.
Add the reserved whey and about 1 litre of water, bring to a boil, add the mushrooms and fried tofu and simmer on low for 10 minutes. Season with soy sauce, sugar and the remaining 5 g salt, then taste and adjust.
Gently lower the riêu patties into the pot and simmer 2 to 3 minutes more. Meanwhile cook the vermicelli as directed, rinse it under cold water and drain, and wash the herbs.
Divide the noodles among bowls, top with the greens, sprouts, tofu, mushrooms and riêu, ladle over the hot broth and serve at once.
Tips
- Soy milks curdle differently: if yours does not separate, add vinegar or lime juice 1 teaspoon at a time until curds form.
- Press the curds well before shaping so the riêu does not crumble when it goes into the broth.
- The generous fresh herbs and sprouts are part of the dish, not an extra.
Substitutions
- Use soy sauce in place of vegan fish sauce.
- No fermented tofu: use white or yellow miso, which tastes a little different but still gives a fermented depth.
- No annatto seeds: infuse the oil with a pinch of paprika and turmeric for colour.
- For a no-alliums version: omit the shallots.
Storage
Keep the broth in a sealed container in the fridge for up to 4 days with the noodles and herbs stored separately; reheat the broth over medium heat for 5 to 8 minutes until steaming hot before serving.
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- 766 kcalEnergy
- 29.7 gProtein
- 101.6 gCarbohydrate
- 28.6 gFat
- 8.4 gFibre
- 1510 mgSodium
An estimate for reference only, not medical advice.