Bún Bò Huế Chay (Vegan Hue-styled Spicy Beef Noodle Soup)

Vegan Bún Bò Huế (Bún Bò Huế Chay) is a flavorful twist on the classic spicy beef noodle soup from Huế, Vietnam. This plant-based version retains all the bold flavors, thanks to a broth infused with slow-cooked vegetables and fragrant lemongrass.

I find the fiery essence of Bún Bò Huế more captivating than even Phở. When I crave a lighter, meat-free version of this beloved dish, this vegan recipe is my go-to.

What is Bún Bò Huế Chay?

Bún Bò Huế Chay is a vegan or vegetarian version of the traditional Huế-style beef noodles, Bún Bò Huế. In Vietnamese, “Bún” means “noodles,” “Bò” refers to “beef,” and “Chay” denotes “vegetarian” or “vegan.”

Vietnamese people often simply call it “Bún Huế Chay,” omitting the word “Bò” to highlight its vegan nature and eliminate any connection to animal products.

Key Ingredients for Vegan Bun Bo Hue

• Lemongrass: The key ingredient that imparts its distinct flavor to Vegan Bún Bò Huế is aromatic lemongrass. No Bún Bò Huế is complete without it. Lemongrass is widely used in Vietnamese cuisine and is also a fundamental ingredient in many dishes like Bò Kho (Vietnamese beef stew) and Vietnamese lemongrass chicken vermicelli.
• Red color: The distinctive red hue in Bún Bò Huế comes from sốt sa tế (lemongrass chili oil), which adds both spiciness and an appealing red appearance to the dish.

• Vegetable stock: To create a flavorful vegan broth, I combine a medley of vegetables and fruits, including apple, pineapple, carrot, leek, and corn ears.
  • While pineapple is essential for the unique flavor of Bún Bò Huế Chay broth, you can substitute the other vegetables and fruits with pear, onion, daikon, kohlrabi, cabbage, or red radish.

• Soybean Sauce: In the traditional version, Huế shrimp paste (mắm ruốc Huế) is used to enhance the soup’s umami flavor. In this vegan adaptation, I’ve replaced shrimp paste with soybean and mushroom sauce (or miso or fermented bean curd) to preserve the umami taste of the broth.
• Other seasonings: salt, mushroom seasoning powder (or soy sauce) and rock sugar.

To make Vegan Bún Bò Huế, you can choose from various toppings, such as fried tofu puffs, Asian mushrooms (king oyster, button, shiitake, enoki), textured vegetable protein (TVP), seitan, vegan ham, or vegan sausages. Just pick your favorites!

• Noodles: While some may insist that authentic Bún Bò Huế uses thick round rice noodles, you’ll find that in Huế—the birthplace of this dish—it’s typically served with thin rice noodles. Interestingly, thick rice noodles are often used in Bún Bò Huế outside of Huế! So, feel free to choose either thick or thin rice noodles based on your preference.
• Herbs: In Vietnam, Bún Bò Huế is often served with a variety of Vietnamese herbs. While many people enjoy it with cilantro and some prefer Thai basil, I, along with many others, love garnishing my Bún Bò Huế with Vietnamese coriander (rau răm or laksa leaves).
• Veggies: In Vietnam, Bún Bò Huế is typically accompanied by Vietnamese water spinach (rau muống), banana blossom, mung bean sprouts, and thinly sliced lettuce. In the U.S., many people enjoy it with shredded red cabbage.

Instructions

Cut the vegetables

• Soak the dried shiitake mushrooms in 2 cups (500ml) water for 2 hours to rehydrate them. Retain the soaked mushrooms for preparing toppings and save the soaking water to use in the broth.
• Cut the vegetables and fruits, such as apple, pineapple, carrot, and corn, into large chunks. For the leeks, cut them into 4-inch (10-cm) sticks.
• Take the lemongrass stalks and trim them into 4-inch (10-cm) sticks. Give them a gentle smash to release their aromatic flavors during cooking.

Stove-top Method

• In a large pot, combine all the prepared vegetables, fruits, and lemongrass. Fill the pot with 8.5 cups (about 2 liters) of water (or adjust accordingly based on the pot size).
• Add 1 tbsp salt and around 1 tbsp (15g) rock sugar. Close the lid and simmer the mixture over low heat for about 1.5 hours.

Instant Pot Method

• Place all the ingredients, following the same preparation as above, into the Instant Pot. Fill the Instant Pot about two-thirds full with water.
• Close the lid and set the Instant Pot to cook under high pressure mode for 30 minutes. Once cooked, perform a quick release of the pressure.

Season the broth

• After the cooking process, remove the apple, leek, and pineapple from the pot. Press all the cooked vegetables through a strainer to extract any remaining umami juice. Add this juice back to the pot to enhance the flavor of the broth.
• Incorporate the soaking water from the shiitake mushrooms into the broth. Add additional water as needed to reach a total volume of about 12.5 cups (3 liters) for the broth.

• In a pan, heat around 4 tsp lemongrass chili oil (adjust to your taste).
• Stir-fry the shiitake mushrooms, button mushrooms, king oyster mushrooms, and tofu puffs (excluding enoki mushrooms) in the chili oil. Season the stir-fried toppings with soybean sauce.
• Transfer all the stir-fried toppings to the broth, making sure to add some broth to the pan to extract any remaining umami flavors.

• Add the enoki mushrooms to the broth and simmer for a few minutes, allowing the flavors to harmonize and meld together.
• Adjust the seasoning of the broth to your taste.

• Cook the Bún Bò Huế noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water.
• Wash, rinse, and drain the vegetables and herbs. Finely shred the red cabbage and lettuce.
• Arrange the cooked rice noodles in a bowl, along with the tofu and mushroom toppings. Pour the flavorful broth over the noodles and toppings. Then, garnish the dish with your choice of herbs.

Helpful Tips

• If you don’t have Vietnamese chili oil on hand (though I highly recommend keeping this versatile condiment in your pantry), you can quickly whip up a sauce by stir-frying finely minced lemongrass with annatto oil and dried chili flakes. I suggest using Gochugaru chili flakes, which are great for making kimchi and are not too spicy.
• If you choose thick round noodles for your Vegan Bún Bò Huế, consider soaking them before cooking. This will help shorten the cooking time.
• Keep in mind that the broth should be slightly more salty than your desired flavor. The flavors of the broth will be diluted when served with noodles and vegetables, so a slightly stronger broth will ensure a well-balanced final dish.

Bún Bò Huế Chay (Vegan Hue-styled Spicy Beef Noodle Soup)

Cielle

Vegan Bún Bò Huế, or Bún Bò Huế Chay, is a delicious plant-based twist on the traditional Vietnamese spicy beef noodles. This version preserves the original flavors, featuring a broth crafted from slow-cooked vegetables and aromatic lemongrass for a delightful burst of flavor.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Vietnamese

Servings 4 people

Ingredients

  

1x2x3x

Broth (you don't need to include all of the vegetables listed)

• 10 cup water (2.5 liter)
• ¼ pineaple (recommended)
• 1 medium carrot (optional)
• 1 leek (optional)
• 1 apple (optional)
• 1 corn ear (optional)
• 4 lemongrass stalks (slightly smashed)
• 15 small Shiitake mushrooms (or 5-6 big Shiitake)
• 1 tbsp Rock Sugar (15g) (to your taste)
• 2 tbsp Salt (to your taste)
• 2 tbsp Mushroom or Vegetable seasoning powder (to your taste)

Toppings (you don't need to include all of topping listed)

• 1 king oyster mushrooms (sliced) (optional)
• 1 pack fried tofu puffs (optional)
• 1 pack enoki mushrooms (optional)
• 6 button mushrooms (sliced) (optional)
• 2 tbsp Soy bean sauce (or Miso or Fermented Bean Curd)
• 4 tbsp Vietnamese lemongrass chili oil (to taste)

Noodles and herbs

• 1 pack Dried Rice Noodles
• Vegetables (Mung bean sprouts, thinly sliced lettuce) (optional)
• Herbs (Cilantro, Thai Basil, Vietnamese coriander) (optional)

Instructions

 

Preparing the Broth:

• Begin by soaking the dried shiitake mushrooms in 500ml (around 2 cups) of water for approximately 2 hours to rehydrate them. Save the soaked mushrooms for later use as toppings and retain the soaking water to incorporate into the broth.
• Cut the vegetables and fruits, such as apple, pineapple, carrot, and corn, into large chunks. Additionally, cut the leeks into 10-cm (4-inch) sticks.
• Trim the lemongrass stalks into 10-cm (4-inch) sticks and gently crush them to release their aromatic flavors.
• Stove-top Method: In a large pot, combine the prepared vegetables, fruits, lemongrass. Fill the pot with around 2 liters (8.5 cups) of water (adjusting according to the pot size).

  Add 1 tablespoon of salt and around 15 grams (1tbsp) of rock sugar. Close the lid and simmer the mixture over low heat for about 1.5 hours.

  Instant Pot Method: Place all similar the ingredients into the Instant Pot. Fill the Instant Pot about two-thirds full with water.

  Close the lid and set the Instant Pot to cook under high pressure mode for 30 minutes. Once cooked, perform a quick release of the pressure.
• Once the cooking process is complete, take out the apple, leek, and pineapple from the pot. Press all the cooked vegetables through a strainer to extract any remaining umami juice. Return this juice back to the pot to intensify the flavor of the broth.
• Include the soaking water from the shiitake mushrooms in the broth. If necessary, add more water to achieve a total volume of approximately 3 liters (12.5 cups) for the broth.

Preparing the Toppings:

• Heat 4 tbsp lemongrass chili oil in a pan, adjusting the amount according to your preferred level of spiciness.
• Stir-fry the shiitake mushrooms, button mushrooms, king oyster mushrooms, and tofu puffs (excluding enoki mushrooms) in the chili oil . Season the stir-fried toppings with 2tbsp of soybean sauce.
• Transfer all the stir-fried toppings to the broth, ensuring to add some broth to the pan to extract any remaining umami flavors.
• Add the enoki mushrooms to the broth and simmer for a few minutes, allowing all the flavors to blend together evenly.
• Taste the broth and adjust the seasoning according to your personal preferences (add more salt and mushroom seasoning powder as desired).

Assembling Vegan Bun Bo Hue:

• Cook the Bun Bo Hue noodles following the instructions on the package. Once cooked, drain and rinse the noodles under cold water.
• Arrange the cooked rice noodles in a bowl, and top them with the tofu and mushroom toppings. Pour the flavorful broth over the noodles and toppings. Garnish the dish with your preferred herbs and enjoy!!

Tried this recipe?Let us know how it was!