Spicy Vegan Bún Bò Huế
Ingredients
- 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
- 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
- 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
Preparation
Broth
Bring a pot with 3
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
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)