"Spicy vegan Bún bò Huế to kick up your weekend😄
Happy Saturday, friends. Sharing one of my family's favorite noodle soup originated from central Vietnam, Bún bò Huế. The dominant flavor of this soup comes from lemongrass & the red is from chili flakes & annatto seeds. Many thanks to @duyhvu07 for his inspiration & guidance in making this delicious meal.🙏🏻
Recipe (yields 6 servings)
🍃Broth Ingredients (wash & cut into big chunks):
~ 1 leek, 1/2 pineapple, 1 medium onion, 1 daikon, 2 carrots, 1 corn, 3 lemongrass (smashed), 1 teaspoon salt
✔️Bring a pot with 3.5 liters water to boil, add above ingredients. Let simmer for at least 2 hours or until all veggies are soft. (Instant pot will shorten cooking time). Using a fine sieve, drain soup into another pot.
🍃Bún bò Huế seasoning:
~ 2 tablespoons annatto seeds, 1 tablespoon red chili flakes, 1/4 cup finely chopped lemongrass, 1 tablespoon organic sugar, 2 teaspoons mushrooms seasoning, 4 tablespoons oil
✔️In a small pot, heat oil (bubbles will form when you insert a wooden chopstick), add annatto seeds, give it a quick stir - color releases as soon as you add the annatto seeds. Turn off heat & strain into a small bowl. Pour this oil back into the same pot (you may use half if preferred), turn on heat, cook lemongrass until fragrant and add chili flakes. Then stir in sugar & mushrooms seasoning. (I blended the seasoning to get a finer texture)
Add Bún bò Huế seasoning into the soup. Bring soup to boil, season accordingly with salt & more mushrooms seasoning.
🍃Other ingredients:
~ Rice vermicelli - cook based on package instructions
~ Toppings: pan-fried tofu, Shimeji mushrooms, king oyster mushrooms (cook in soup before serving). You may stir fry them in garlic & shallots before adding to soup
~ Garnishes: Vietnamese coriander, shredded purple & white cabbage, sliced banana flowers, lime, mung bean sprouts, chopped scallions, jalapeno, mint & onion
Place rice vermicelli in a bowl, ladle soup over, add toppings and garnishes. Hope you love this soup. 😍
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#vietnamfood #bunbohue #comfortfood #bestofvegan #tastethisnext #noodlesoup"
Spicy Bún bò Huế
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Recipe Intro From woon.heng
This vegan bun bo Hue is full of flavor with a rich and spicy broth.
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- Recipe Card
Prep time 30mins
Cook time 3hrs 10mins
Serves or Makes: 6
Recipe Card
For the Broth
ingredients
- 1 leek, cut into large chunks
- 1/2 pineapple, cut into large chunks
- 1 medium onion, cut into large chunks
- 1 daikon radish, cut into large chunks
- 2 carrots, cut into large chunks
- 1 ear corn, cut into large chunks
- 3 lemongrass, smashed
- 1 teaspoon salt
For the Bún bò Huế Seasoning
ingredients
- 1/4 cup oil
- 2 tablespoons annatto seeds
- 1/4 cup finely chopped lemongrass
- 1 tablespoon red pepper flakes
- 1 tablespoon sugar
- 2 teaspoons mushroom seasoning
- Salt, To Taste
For Serving
ingredients
- 1 package rice vermicelli, cooked according to package directions
- 1 (14 ounce) block tofu, pan-fried
- Shimenji mushrooms, cooked in soup before serving
- King osyter mushrooms, cooked in soup before serving
- Vietnamese coriander, for garnish
- Cabbage, shredded, for garnish
- Lime, for garnish
- Banana flowers, sliced, for garnish
- Mung bean sprouts, for garnish
- Scallions, chopped for garnish
- Jalapeno, sliced, for garnish
- Mint, for garnish
Method
Step 1
To make the broth: Bring a large pot of 14 cups water to a boil. Add all broth ingredients and let simmer for 2 hours or until all vegetables are soft. Strain through a fine sieve into another pot.
Step 2
To make the seasoning: Heat oil in a small pot until bubbles form when you put a wooden chopstick into it. Add annatto seeds and quickly stir. Turn off heat and strain into another bowl. Pour the oil back into the pot, turn on heat, and add lemongrass. Cook until fragrant, then add red pepper flakes, sugar, and mushroom seasoning.
Step 3
Add seasoning mixture into the broth. Bring to a boil. Adjust seasoning to taste with salt and more mushroom seasoning.
Step 4
Place rice vermicelli in a bowl, ladle soup over, add toppings and garnishes.