Vegetarian Bún Bò Huế

Name: Vegetarian Bún Bò Huế
Ingredients: 2.2 lbs thick rice vermicelli noodles (the kind used for bún bò); 2 pieces fried tofu, cut into bite-sized pieces; 7 oz vegetarian beef slices; 4 stalks lemongrass (2 smashed, 2 thinly sliced and minced for chili oil); 10.5 oz mushrooms (any kind); 1 tablespoon chili powder and 3 tablespoons chopped green onion (white part); 3 tablespoons annatto oil; For the broth: 1.1 lbs cabbage, 2 carrots, 1 daikon radish, 2 chayote squash; For serving: banana blossom, shredded water spinach, lettuce, Vietnamese balm, bean sprouts, etc; Seasonings: vegetarian bouillon, rock sugar, salt, cooking oil

Anna @cook_2604741

Bún bò Huế is a famous dish known for its rich, bold flavors and aromatic lemongrass chili oil. For vegetarians, you can still enjoy this delicious taste by making a flavorful vegetarian version that's just as tasty as the original.

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Ingredients

2.2 lbsthick rice vermicelli noodles (the kind used for bún bò)
2 piecesfried tofu, cut into bite-sized pieces
7 ozvegetarian beef slices
4 stalkslemongrass (2 smashed, 2 thinly sliced and minced for chili oil)
10.5 ozmushrooms (any kind)
1 tablespoonchili powder and 3 tablespoons chopped green onion (white part)
3 tablespoonsannatto oil
For the broth: 1.1 lbs cabbage, 2 carrots, 1 daikon radish, 2 chayote squash
For serving: banana blossom, shredded water spinach, lettuce, Vietnamese balm, bean sprouts, etc
Seasonings: vegetarian bouillon, rock sugar, salt, cooking oil

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Steps

1

Place a pot on the stove with about 3 quarts (3 liters) of water. Peel and cut the chayote, carrots, and daikon radish into cubes. Cut the cabbage into chunks and add all the vegetables to the pot. Simmer the broth for about 30 minutes, then remove the vegetables and season the broth to taste.
2

Heat a pot on the stove, add cooking oil, then sauté the chopped green onion (white part) and 2 smashed lemongrass stalks until fragrant. Add the fried tofu, vegetarian beef slices, and mushrooms, and stir-fry until aromatic. Season with vegetarian bouillon and sugar to taste. Then transfer everything to the pot of vegetarian broth.
3

Heat a pan on the stove, add cooking oil, then sauté the chili powder with the minced lemongrass until fragrant. Add the annatto oil, stir well, then pour this mixture into the vegetarian broth to make the lemongrass chili oil.
4

Pick and wash all the herbs and greens, then drain. Wash and thinly slice the lettuce. Thinly slice the banana blossom and soak it in lemon water to keep it from browning. Shred the water spinach.
5

To serve, briefly dip the noodles in boiling water, then place them in a bowl. Ladle the hot broth over the noodles, then top with vegetarian beef slices, tofu, and mushrooms. Serve with the fresh herbs and vegetables on the side.