Vegan Lemongrass “Beef” Noodle Soup (Bún Bò Huế
Cooking Instructions
- 1
Cut veggies, mushroom, and corn into big chunks and toss in oil and big pinch of salt. Bake at 450 degrees for 30 minutes.
- 2
Add veggies to a big stockpot, add in lemongrass and water. Bring to boil then simmer for 2-3hours
- 3
For seitan, mix flour and water until combined then knead into a ball (5 min) cover completely with cold water and let sit for 1.5 hours
- 4
Wash the dough with water until the starch releases. Rinse about 4 times or until the water is slightly cloudy and you can shape into a stringy ball. Rest for 30 minutes
- 5
Bring 5 cups of water, black peppercorn, and soy sauce to a boil, add in seitan and simmer for 30 minutes. Cut into thin slices
- 6
Crumble one package of firm tofu, add in wood ear mushrooms, 1 shallot (minced), seaweed, pinch of salt, and cornstarch. Form into little balls and bake or air fry at 375 degrees for 20 minutes or until golden brown.
- 7
Cut the other package of tofu into 1 inch pieces. Fry until golden brown.
- 8
Cut king oyster mushrooms into bite size pieces. Sauté with shimeji and 1 tbsp of minced lemongrass. Add mushroom seasoning and salt. Toss and set aside.
- 9
For the sate, heat up oil in a saute pan and add minced lemongrass, garlic, and shallot. When fragrant, add in chili powder and pepper flakes. Be careful not to burn the aromatics. Season with salt. Remove from heat.
- 10
Strain the broth and add in sate and toppings. Season with salt, sugar, and soy sauce
- 11
Boil vermicelli in water until soft. Drain and rinse well with cold water
- 12
To assemble, place vermicelli in bowl. Pour in broth and add desired toppings. Garnish thai basil, beansprouts, scallions, cilantro, extra sate, and squeeze of lime.
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