Vegetarian bun thang

Name: Vegetarian bun thang
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: fresh rice vermicelli, prepared according to the package; oyster mushrooms, torn into bite-size pieces; dried shiitake, soaked; reserve the strained soaking liquid; fresh shiitake, sliced; daikon, cut into chunks; carrot, cut into chunks; onion, halved; ginger, sliced; fried tofu, cut into bite-size pieces; cooking oil for the aromatics and mushrooms; soy sauce; rock sugar; salt, to taste; white pepper; scallion, sliced for garnish; fresh chilli, sliced, optional

Bún thang chay

Also called: Bún thang chay Hà Nội

VegetarianNoodlesVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

4 servings

Ingredients

670 gfresh rice vermicelli, prepared according to the package
267 goyster mushrooms, torn into bite-size pieces
20 gdried shiitake, soaked; reserve the strained soaking liquid
50 gfresh shiitake, sliced
150 gdaikon, cut into chunks
1.6 pcscarrot, cut into chunks
100 gonion, halved
30 gginger, sliced
100 gfried tofu, cut into bite-size pieces
33 mlcooking oil for the aromatics and mushrooms
19 mlsoy sauce
20 grock sugar
5 gsalt, to taste
2 gwhite pepper
15 gscallion, sliced for garnish
5 gfresh chilli, sliced, optional (optional)

40 minPrep
60 minCook
100 minTotal
HardDifficulty

Method

These references were used to check ingredients and cooking instructions.Bún Thang ChayCông Thức Gia Đình / FelixCách nấu bún thang chay hấp dẫn thơm ngon đơn giản ai cũng làm đượcĂN GÌ NGONAll references

Soak the dried shiitake for about 15 minutes until soft. Strain the soaking liquid carefully for the broth; slice any large mushrooms.
Put the dried mushrooms and about 1 litre of water in a pot. Bring to a boil, reduce to a simmer and cook for about 30 minutes to make the broth. Remove the mushrooms and keep the liquid.
Cook the onion in a little oil until fragrant. Add the carrot, daikon, ginger and mushroom broth; simmer for about 15 minutes until the vegetables soften.
Pan-fry the fresh shiitake and oyster mushrooms in the remaining oil. Add the soaked mushrooms and fried tofu to the broth; season with soy sauce, sugar, salt and pepper.
Prepare the noodles according to the package and divide among bowls. Arrange the mushrooms, tofu and vegetables on top, ladle over hot broth, garnish with scallion and serve.

Tips

Strain the mushroom soaking liquid through a fine sieve so grit does not enter the broth.
Do not simmer the noodles in the soup; prepare and portion them separately before adding broth.

Substitutions

Fresh coconut water can replace part of the mushroom broth for a lighter sweetness.

Storage

Keep the broth refrigerated for 3 days and bring it to a boil before serving. Store toppings and noodles separately and assemble just 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

414 kcalEnergy
12.1 gProtein
64.7 gCarbohydrate
13.5 gFat
7.2 gFibre
837 mgSodium

An estimate for reference only, not medical advice.