Vegan Bún Riêu with Soy Milk

Name: Vegan Bún Riêu with Soy Milk
Yield: Serves 4 servings
Ingredients: 4 1/4 cups unsweetened soy milk (1 liter); 7 oz oyster mushrooms (200 grams); 3 1/2 oz termite mushrooms (100 grams); 1 chayote squash; 1 carrot; 1 daikon radish; 2.2 lbs fresh rice vermicelli noodles (1 kg); Mixed salad greens from the market, plus banana blossom and shredded water spinach; 3 tablespoons fermented tofu (chao); 2 tablespoons soy sauce; 1/2 cup vinegar; 3 tomatoes; 4 pieces firm tofu; 1 lemon; 1 piece vegan sausage; Culantro (ngò gai)

Apple's Kitchen @Cook_AppleLen

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Vegan Bún Riêu with Soy Milk

Apple's Kitchen @Cook_AppleLen

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Ingredients

Serves 4 servings

4 1/4 cupsunsweetened soy milk (1 liter)
7 ozoyster mushrooms (200 grams)
3 1/2 oztermite mushrooms (100 grams)
1chayote squash
1carrot
1daikon radish
2.2 lbsfresh rice vermicelli noodles (1 kg)
Mixed salad greens from the market, plus banana blossom and shredded water spinach
3 tablespoonsfermented tofu (chao)
2 tablespoonssoy sauce
1/2 cupvinegar
3tomatoes
4 piecesfirm tofu
1lemon
1 piecevegan sausage
Culantro (ngò gai)

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Steps

1

Clean the oyster and termite mushrooms, soak them in salted water, rinse, then shred them into strips. Peel and clean the chayote, carrot, and daikon, soak in salted water, rinse, then simmer them in 4 1/4 cups (1 liter) of water.
2

Bring the soy milk to a gentle simmer. Add 2 teaspoons annatto oil and 2 teaspoons vegetarian bouillon powder, then stir in 1/2 cup vinegar in one direction. Separate the curds (riêu) from the liquid. Add the remaining soy milk liquid to the vegetable broth pot.
3

Heat a pan with 1 teaspoon vegetable oil, add the tomatoes (cut into wedges), and sauté. Add the mushrooms and sauté together, seasoning with 1 teaspoon vegetarian bouillon powder. When the mushrooms are cooked, transfer everything to the broth pot. Simmer on low heat, then add the fermented tofu and soy sauce. Adjust seasoning to taste, then turn off the heat. To serve, add noodles, greens, and soy curds to a bowl, then ladle the broth over. Serve with vegan sausage. Fry the tofu until golden and add to the bowl just before eating. Finely chop the culantro and sprinkle on top when serving.