Go Back
–+ servings
Vibrant and flavorful Bun Bo Hue Chay (Vegan Bun Bo Hue) soup, featuring a rich broth filled with noodles, tofu, vegetables, and aromatic herbs, topped with fresh lime wedges and chili peppers for a tantalizing and satisfying dining experience

Bún Bò Huế Chay (Vegan Bun Bo Hue Noodle Soup)

Vegan Bún Bò Huế (Bún Bò Huế Chay) is a flavorful plant-based take on the classic spicy beef noodles, with a rich, aromatic broth made from slow-cooked vegetables and lemongrass.
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: Vietnamese
Servings: 4 people
Author: Cielle

Ingredients

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

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

Toppings (mix and match your favorites)

  • 1 king oyster mushrooms (sliced)
  • 1 pack fried tofu puffs
  • 1 pack enoki mushrooms
  • 6 button mushrooms (sliced)
  • 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)
  • Herbs (cilantro, Thai basil, Vietnamese coriander)

Instructions

Broth:

  • Soak dried shiitake mushrooms in 500 ml (2 cups) water for 2 hrs; save mushrooms for toppings and soaking water for broth.
  • Cut apple, pineapple, carrot, corn into chunks; leeks and lemongrass into 10-cm (4-inch) sticks, gently crush lemongrass.
  • Stovetop: Combine all in 2 L (2 quarts / 8.5 cups) water, add 1 tbsp salt and 15 g (1 tbsp) rock sugar, simmer 1.5 hrs.
  • Instant Pot: Add all ingredients and fill the pot about two-thirds with water. Cook on high pressure for 30 minutes, then perform a quick release.
  • Remove apple, leek, pineapple; press the veggies for extra juice. Add shiitake soaking water and more water to make 3 L (3 quarts / 12.5 cups).

Toppings:

  • Heat 4 tsp lemongrass chili oil; stir-fry shiitake, button, king oyster mushrooms, and tofu puffs. Season with 2 tbsp soybean sauce.
  • Transfer to broth; add some broth to pan to extract umami and pour back.
  • Add enoki mushrooms and simmer a few minutes.
  • Taste and adjust seasoning with salt or mushroom powder.

Assemble:

  • Cook Bún Bò Huế noodles per package; drain and rinse under cold water.
  • Place noodles in bowls, top with tofu & mushrooms, pour hot broth over.
  • Garnish with fresh herbs and serve immediately.
Tried this recipe?Let us know how it was!