Prepare all ingredients clean and ready.

Add 5 tablespoons of cooking oil to a pan with annatto seeds, bring to a boil to extract the color, then remove the seeds. Chop the fresh herbs and mix with bean sprouts and shredded banana blossom.

Sauté the leek until fragrant, then add the mushrooms and stir-fry. Add the annatto oil, salt, and MSG.

Cut the tofu into pieces and fry until golden and crispy.

Chop the lemongrass and chili peppers finely. Then fry them in a pan with a little salt until fragrant and golden to make the satay.

In another pot, boil water with 8 crushed lemongrass stalks, carrot, daikon radish, and napa cabbage. You can also add chayote, sugarcane, and jicama (known as yam bean in the North) to extract sweetness from the vegetables. This step should be prepared in advance. Then add the stir-fried mushrooms and fried tofu, along with the satay. Season with salt, MSG, and rock sugar to taste. Make it slightly salty so that when you add the noodles, it's just right.

Slice the vegetarian tofu skin roll, and chop the Vietnamese coriander, sawtooth herb, cilantro, and leek to garnish the bún bò. Place the noodles in a bowl, pour over the broth, arrange the tofu skin roll and herbs, and add a little more satay. You can also prepare a small dish of salt and chili, soy sauce with chili, and lime to add when eating😍👩🏻‍🍳