Vegetarian Bún Huế

Name: Vegetarian Bún Huế
Yield: serves 2 people
Ingredients: 1 pound thick rice noodles; 1 carrot; 1 daikon radish; 1 jicama; 5 stalks lemongrass; 1 onion; 7 ounces mixed mushrooms (shiitake, straw mushrooms, king oyster mushrooms); 1.8 ounces fried tofu cubes; 1 piece fried tofu skin; 1/8 pineapple; 1 tablespoon annatto oil; Salt, seasoning powder, pepper, chili; Leek, green onion, cilantro, fresh herbs

Jenny Ta @cook_14532984

A simple and light vegetarian dish for special days

Jenny Ta @cook_14532984

A simple and light vegetarian dish for special days

Saved

Ingredients

serves 2 people

1 poundthick rice noodles
1carrot
1daikon radish
1jicama
5 stalkslemongrass
1onion
7 ouncesmixed mushrooms (shiitake, straw mushrooms, king oyster mushrooms)
1.8 ouncesfried tofu cubes
1 piecefried tofu skin
1/8pineapple
1 tablespoonannatto oil
Salt, seasoning powder, pepper, chili
Leek, green onion, cilantro, fresh herbs

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Steps

1

Peel and wash the carrot, daikon, and jicama, then cut into cubes. Clean the mushrooms. Wash and cut the pineapple into pieces. Cut the lemongrass into sections. Quarter the onion. Add all these ingredients to about 8 1/2 cups (2 liters) of water and bring to a boil.
2

Add a little cooking oil to a pot and heat it. When the oil is hot, add chopped lemongrass, then chopped leek, followed by minced chili and annatto oil, and sauté until fragrant. Quickly stir in the fried tofu skin, fried tofu cubes, and mushrooms. Season with 1 tablespoon of seasoning powder, stir for 2 minutes to absorb the flavors, then turn off the heat.
3

After the broth has boiled for about 30 minutes, add the sautéed mushroom and tofu mixture to the broth, season to taste, and cook for another 15 minutes to let the flavors meld.
4

Place the rice noodles in a bowl, ladle the broth over the noodles, garnish with thinly sliced green onion and cilantro, and enjoy. Serve with fresh herbs and chili paste for added flavor.