Vegetarian Bún Huế

Name: Vegetarian Bún Huế
Ingredients: Jicama, daikon radish, carrot; Shiitake mushrooms; Rice vermicelli noodles, bean sprouts for serving; Fried tofu skin sticks or vegetarian sausage, vegetarian beef slices; stalks Leek (white part), minced lemongrass, whole lemongrass; Pineapple

Joyce Ch @FoodbyJoyce

San Francisco

Vegetarian Bún Huế

Joyce Ch @FoodbyJoyce

Saved

Ingredients

Jicama, daikon radish, carrot
Shiitake mushrooms
Rice vermicelli noodles, bean sprouts for serving
Fried tofu skin sticks or vegetarian sausage, vegetarian beef slices
stalksLeek (white part), minced lemongrass, whole lemongrass
Pineapple

Saved

Steps

1

Place jicama, carrot, and daikon radish in a pot of water with a pinch of salt. Simmer for about 40 minutes to make the broth. Remove and discard the vegetables, then add pineapple and whole lemongrass stalks to the broth and continue cooking.
2

Wash the vegetables and prepare the rice vermicelli noodles.
3

Soak the shiitake mushrooms until soft. Soak the tofu skin sticks until softened. Cut a little carrot into decorative shapes if desired.
4

Finely chop the white part of the leek and sauté in a pan with a little oil until fragrant. Add the tofu skin and shiitake mushrooms, season with a pinch of vegetarian bouillon, and stir-fry for about 2 minutes. Add this mixture to the broth.
5

Sauté minced lemongrass in oil with a little Korean chili powder for color (or use annatto oil). Add this to the broth. Season the broth with vegetarian bouillon, sugar, and vegetarian fish sauce to taste.
6

Place the rice vermicelli noodles in a bowl, ladle the broth over, and serve with salt, pepper, and bean sprouts.