Spicy Vegan Bun Bo Hue
Ingredients
Broth
- 1 leek
- 1/2 pineapple
- 1 medium onion
- 1 daikon
- 2 carrots
- 1 corn
- 3 lemongrass (smashed)
- 1 teaspoon salt
Bun bo hue seasoning
- 2 tablespoons annatto seeds
- 1 tablespoon red chili flakes
- 1/4 cup finely chopped lemongrass
- 1 tablespoon organic sugar
- 2 teaspoons mushroom seasoning
- 4 tablespoons oil
Other
- Rice vermicelli
- Tofu
- Shimeji mushrooms
- King oyster mushrooms
- Vietnamese coriander
- Shredded purple cabbage
- Shredded white cabbage
- Sliced banana flowers
- Lime
- Mung bean sprouts
- Chopped scallions
- Jalapeno
- Mint
- Onion
Preparation
Bring 3.5 liters of water to a boil in a pot, add the broth ingredients, and let it simmer for at least 2 hours or until the vegetables are soft, then drain the soup using a fine sieve into another pot.
In a small pot, heat oil until bubbles form around a wooden chopstick, add annatto seeds and stir quickly to release color, turn off the heat and strain into a bowl, pour the oil back into the pot, heat it, cook the lemongrass until fragrant, add chili flakes, and then stir in sugar and mushroom seasoning.
Add the Bun Bo Hue seasoning to the soup, bring it to a boil, and season with salt and additional mushroom seasoning as needed.
Cook the rice vermicelli according to the package instructions.
Prepare the toppings by pan-frying the tofu and stir-frying or cooking the mushrooms in the soup before serving.
To assemble, place the cooked rice vermicelli in a bowl, ladle the hot soup over it, and add the toppings and garnishes.
