Vegetarian Bún Huế

Name: Vegetarian Bún Huế
Total time: 1500 s
Yield: Serves 6–8 servings
Ingredients: 7 oz mini king oyster mushrooms (about 200 grams); 7 oz fresh shiitake mushrooms (about 200 grams); 2 pieces fried fresh tofu skin; 9 oz vegetarian sausage or mock meat (about 250 grams); 2 stalks lemongrass, smashed; 2.6 lbs thick rice vermicelli noodles (about 1.2 kg); 1/4 pineapple; 1 tablespoon chopped chili; 1 tablespoon minced lemongrass; Vegetables for broth: sugarcane, carrot, daikon radish, shiitake mushroom stems, etc; Vegetables for serving: bean sprouts, banana blossom, shredded water spinach, etc; Herbs for garnish: culantro, Vietnamese coriander; 1 teaspoon vegetarian fish sauce; 2 tablespoons vegetarian bouillon powder; 2 tablespoons sugar; 2 pieces fermented tofu (chao); 1 tablespoon annatto oil; 2 tablespoons cooking oil

Huỳnh Phát @HuynhPhat69

This dish has a flavor similar to bún bò Huế. It's perfect for vegetarians or anyone on a diet. Especially enjoyable on a rainy day.

Huỳnh Phát @HuynhPhat69

This dish has a flavor similar to bún bò Huế. It's perfect for vegetarians or anyone on a diet. Especially enjoyable on a rainy day.

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Ingredients

25 minutes

Serves 6–8 servings

7 ozmini king oyster mushrooms (about 200 grams)
7 ozfresh shiitake mushrooms (about 200 grams)
2 piecesfried fresh tofu skin
9 ozvegetarian sausage or mock meat (about 250 grams)
2 stalkslemongrass, smashed
2.6 lbsthick rice vermicelli noodles (about 1.2 kg)
1/4pineapple
1 tablespoonchopped chili
1 tablespoonminced lemongrass
Vegetables for broth: sugarcane, carrot, daikon radish, shiitake mushroom stems, etc
Vegetables for serving: bean sprouts, banana blossom, shredded water spinach, etc
Herbs for garnish: culantro, Vietnamese coriander
1 teaspoonvegetarian fish sauce
2 tablespoonsvegetarian bouillon powder
2 tablespoonssugar
2 piecesfermented tofu (chao)
1 tablespoonannatto oil
2 tablespoonscooking oil

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Steps

25 minutes

1

Prepare the ingredients. Cut large mini king oyster mushrooms in half, leave small ones whole. Remove stems from fresh shiitake mushrooms and slice thickly. Cut tofu skin into bite-sized pieces. Cut pineapple into small pieces. Smash the lemongrass stalks.
2

Peel and cut sugarcane, daikon, and carrot into small pieces. Rinse shiitake mushroom stems. Add all to 3 liters (about 12 3/4 cups) of water and bring to a boil. Simmer for 30–45 minutes to make a flavorful broth.
3

Heat a pan over medium heat. Add 2 tablespoons cooking oil and 1 tablespoon annatto oil. When hot, add 1 tablespoon minced lemongrass and sauté until fragrant. Add 1 tablespoon chopped chili and continue to sauté. Turn off the heat, then add 1 teaspoon bouillon powder, 1 teaspoon vegetarian fish sauce, and 1/2 teaspoon sugar. Mix well. Turn the heat back on and sauté until the mixture releases its oil, then turn off the heat. Transfer to a bowl, leaving half in the pan.
4

Add the mushrooms and tofu skin to the pan with the remaining sautéed mixture. Season with 2 pieces fermented tofu (chao), 4 tablespoons vegetarian fish sauce, 1 tablespoon bouillon powder, 1 tablespoon sugar, and 1/4 of the pineapple, chopped. Stir-fry to combine.
5

Pour the hot broth into the pan with the mushrooms. When it comes to a boil, add the two smashed lemongrass stalks. Add a little more of the sautéed mixture on top. Adjust seasoning to taste. Simmer for about 5 minutes to finish.
6

Wash all the vegetables and herbs. Slice the vegetarian sausage or mock meat into bite-sized pieces.
7

Arrange the serving vegetables in bowls. Add the cooked noodles on top. Spoon the mushrooms and tofu skin over the noodles. Add a few slices of vegetarian sausage or mock meat on top.
8

Ladle the hot broth over the noodles until just covered. Sprinkle with chopped culantro and Vietnamese coriander. Add a little more of the sautéed mixture on top and serve hot.