Vegan Bun Bo Hue Recipe

Vegan bun bo hue is a plant-based take on the Vietnamese noodle soup from Hue city, built on an aromatic broth of lemongrass, radish, carrot, mushroom and pineapple, spiked with a chilli sate paste. Thick round bun noodles are topped with vegan beef strips, fried tofu, mushrooms and fresh herbs for a full, satisfying meal in one bowl.

Rich and rounded noodles are smothered in a bright, aromatic, and delicious broth with vegan beef imitation, sauteed mushrooms, fried tofu, and several other toppings. It’s satisfying, flavourful, and makes a full healthy meal.

Back when I was in Vietnam, I tried many different Bun Bo Hue recipes, some were OK, others were good, and only one was totally mouthwatering. Thus, I decided to make my own version of this incredibly good recipe at home.

MindShift Mentors · 7 nights free

It’s 9pm and you’re not even hungry

The kitchen light goes on anyway. Fifteen minutes of guided audio a night, aimed at the pattern rather than the willpower.

Try 7 nights freeThat’s me, most nights

What Is Bún Bò Huế?

Bun Bo Hue is a Vietnamese native Noodle Soup coming from Hue City, the former capital of Vietnam. The original dish is based on a bountiful broth with beef, lemongrass, sugar, salt, and sate (a local chili paste). A very special element of this noodle soup is that it is served with bun noodles, which are thick and rounded. Bun is also used to refer to a similar kind of thinner rounded noodles that are included in several other dishes, but in the case of Bun Bo Hue, the noodles are always bulkier.

The soup is also enriched with a wide range of toppings such as fresh cilantro, cha sausage, mushrooms, raw onion slices, Thai basil, mung bean sprouts, and others.

How Do You Make Vegan Bun Bo Hue?

How Do You Make the Broth?

Making the broth properly is one of the most vital elements as it’s essentially the heart and base of the whole dish. The broth on its own is not very hot and spicy but it’s still very delicious. The heat and spicy kick stems from the sate paste that is whisked into the broth at a later stage.

Preparing the stock/broth is quite simple. You simply cut the veggies in thick slices and add them to a pot filled with water. Then you add some salt and sugar and allow everything to simmer for 2 hours. I personally chose a blend of radish, carrots, mushrooms, pineapple, and lemongrass for a hint of sweetness and tanginess. I also use this broth as a basis for other popular Vietnamese food dishes. For boosting the flavour, I suggest that you add a bit of mushroom spice mix together with a teaspoon of vegan fish sauce.

While preparing and using this the first day is perfectly fine, I have personally realised that it is more flavourful the next so you can prepare this in advance.

Saté

The hidden ingredient that gives the dish that vibrant reddish/orange hue. Sate is basically a paste that includes lemongrass, garlic, chili, and chopped shallots that are sauteed for a couple of minutes and strained.

Toppings

Once you prepare your sate and while the stock is simmering, you can cook your noodles and prepare your toppings:

Noodles:

I suggest using bulky round rice noodles. Allow these to soak in cold water for 1-3 hours to minimise cooking time.

Tofu:

If you can find fried tofu awesome, otherwise you can use white tofu, vegan chicken-style bites, or your favourite vegan meat alternative.

Vegan sausage:

the sausage is cut into thin rounds to add some texture and plant protein.

Fresh herbs:

Cilantro is a must. Basil is optional but if you can find it boosts the flavour of the dish.

Sauteed mushrooms:

Together with the mushrooms used in the broth, I also fry extra mushrooms and deglaze them with soy sauce to add more flavour.

Sliced onions:

fresh and raw, for a bit of crunch

Extras:

For a finishing touch, I like to top my noodle soup with mung bean sprouts and banana blossoms but these are optional.

I usually like to add the vegan tofu, beef, and sausage to the broth and cook for another extra 5 minutes so the broth absorbs all flavours and becomes juicier.

To serve this, add a tbsp of sate into each bowl before placing the hot stock. Unlike other recipes, I like to add the sate separately so everyone can adjust the heat/spiciness to their preference. You may begin with 2 tsp and maybe add more to taste.

Finally add in the noodles, vegan beef slices, raw onions, tofu, sausage, and finish with plenty of fresh herbs. Enjoy!

Preparation Time

45 minutes

Cooking Time

2 hours

Course: Main

Cuisine: Vietnamese

Servings: 3 large bowls

Ingredients:

• 10 cups (2.4 L) water
• 2 medium carrot
• 1 medium radish
• 1 cup (165g) pineapple, diced
• 2 lemongrass stalks
• 1 cup (70g) mushrooms, cut
• 1 tbsp regular sugar
• 1 tbsp sea salt
• 1 tsp soy sauce or vegan fish sauce
• ¼ cup (4g) cilantro, roughly chopped
• 1 tsp mushroom spices (seasoning)
• 3 tbsp sate

For the rest:

• 5 oz. (140g) dry and thick Bun noodles
• 10 pieces or vegan beef, chick’n or other meat-like strips
• 1 block fried tofu
• ½ cup (75g) onion, thinly sliced
• 1 piece vegan “meat” sausage

Garnishes

• Cilantro leaves
• Lime juice
• Thai Basil

DIRECTIONS:

Broth

Peel and chop the radish and carrots into 1-inch (2.5cm) rounds. Place in a big pot with the diced pineapple, mushrooms, lemongrass stalks, sugar, salt, fish sauce, sugar. Fill with the cups of water.

Bring the broth to a boil over medium heat, then decrease the heat and allow it to simmer for 2 hours (uncovered). While the broth cooks, make the sate. If you are using mushroom seasoning, add it in. Check the taste and adjust the seasonings to your likes. Cover and keep the pot hot.

For Remaining

Soak the vegan beef in water for a min 25 minutes and squeeze out excess water. Place the liquid broth in a small mixing bowl and add ¼ tsp salt, ½ tsp sugar, and pinch black pepper. Whisk well to coat.

Add a tbsp of oil in a large pan over medium heat. When it’s hot enough, add the vegan meat slices and sauteed for up to 5 minutes or until it comes golden on the edges. Take off the heat and keep aside. Prepare the bun noodles based on package instructions. Remove the water from the noodles and split into serving bowls. To serve, add 1 tbsp of sate, pour in the hot broth, and whisk well to dissolve. Garnish with vegan meat slices, vegan sausage, sliced onions, a squeeze of lime juice, and fresher cilantro. You may also add mung bean sprouts and banana blossoms (optionally) for enhanced texture. Serve and enjoy right away.

• BUN BO HUE
• NOODLES
• VIETNAMESE FOOD