Discover the fiery, soul warming flavors of Vietnam’s beloved imperial soup in this authentic vegan adaptation. This recipe transforms the traditional meat heavy dish into a plant based masterpiece that maintains all the complexity and depth of the original.
What is Bun Bo Hue?
Bun Bo Hue hails from the ancient imperial city of Hue in central Vietnam. Unlike the mild, clear broth of pho, this soup delivers bold, spicy flavors with a characteristic red color from annatto oil and chili paste. The traditional version features thick rice vermicelli, tender meat, and pig’s blood, but our vegan version proves that plants can create equally compelling flavors through mushrooms, fermented ingredients, and aromatic spices.
Ingredients.
For the Broth:
- 3 stalks fresh lemongrass, bruised and chopped.
- 4 shallots, halved.
- 1 piece (2-inch) fresh ginger, sliced.
- 8 cups vegetable stock.
- 2 cups water.
- 2 oz dried shiitake mushrooms.
- 1 large king oyster mushroom, sliced thick.
- 2 tablespoons annatto oil (or vegetable oil with paprika).
- 3 tablespoons fermented bean paste (or red miso).
- 2 tablespoons tomato paste.
- 2 tablespoons soy sauce.
- 1 tablespoon mushroom seasoning powder.
- 2 teaspoons sugar.
- 2 tablespoons fermented chili paste, (tuong ot).
- 1 teaspoon five spice powder.
- Salt to taste.
For the Noodles and Toppings:
- 1 lb thick round rice vermicelli. (bun bo Hue noodles)
- 8 oz firm tofu, cubed.
- 2 king oyster mushrooms, sliced and scored.
- 2 tablespoons dark soy sauce.
- 1 tablespoon vegetable oil.
- 1 cup banana flower, thinly sliced. (optional)
- 1 cup bean sprouts.
For the Marinade:
- 2 tablespoons soy sauce.
- 1 stalk lemongrass, minced.
- 1 tablespoon chili oil.
- 1 teaspoon sugar.
Fresh Herbs and Accompaniments:
- Vietnamese mint leaves.
- Fresh cilantro.
- Thai basil.
- Perilla leaves. (optional)
- Lime wedges.
- Quick pickled daikon and carrots.
- Additional fermented chili paste.
- Sliced fresh chilies.
For Quick Pickles:
- 1 medium daikon radish, julienned.
- 2 large carrots, julienned.
- 1/3 cup rice vinegar.
- 2 tablespoons sugar.
- 1 teaspoon salt.
Instructions.
Prepare the Quick Pickles (Make First):
- Combine daikon and carrots in a bowl with salt. Let sit 15 minutes.
- Rinse and squeeze out excess water.
- Mix vinegar and sugar until dissolved. Pour over vegetables.
- Let pickle for at least 30 minutes before serving.
Make the Broth:
- Char the lemongrass, shallots, and ginger directly over an open flame (or under broiler) until fragrant and slightly blackened. Set aside.
- In a large pot, heat annatto oil over medium heat. Add fermented bean paste and tomato paste. Cook, stirring constantly, for 2 minutes until fragrant.
- Add the charred aromatics, vegetable stock, water, and dried shiitake mushrooms. Bring to a boil.
- Reduce heat and simmer gently for 2-3 hours, skimming foam regularly.
- Add sliced king oyster mushrooms in the last 30 minutes of cooking.
- Strain the broth, pressing solids to extract maximum flavor. Return clear broth to pot.
- Season with soy sauce, mushroom powder, sugar, fermented chili paste, and five spice powder. Adjust salt to taste.
- Keep hot while preparing other components.
Prepare the Proteins:
- For marinated mushrooms: Mix marinade ingredients. Coat sliced king oyster mushrooms and let sit 20 minutes.
- Grill or pan fry marinated mushrooms until caramelized and tender, about 5-6 minutes per side.
- For tofu: Toss cubed tofu with dark soy sauce and five-spice powder.
- Heat oil in a pan and fry tofu until crispy on all sides. Set aside.
Cook the Noodles:
- Bring a large pot of water to boil.
- Cook rice vermicelli according to package directions (usually 8-10 minutes).
- Drain and rinse with cool water to stop cooking.
- Divide noodles among serving bowls.
Assemble and Serve:
- Warm serving bowls with hot water, then empty.
- Place cooked noodles in each bowl.
- Top with grilled mushrooms, crispy tofu, and bean sprouts.
- Ladle the piping hot broth over everything.
- Serve immediately with plates of fresh herbs, pickled vegetables, lime wedges, and additional chili paste.
- Instruct diners to add herbs and condiments to taste throughout the meal.
Chef’s Tips for Success.
Broth Development: The key to authentic flavor lies in the long, slow simmer. Don’t rush this step. The mushrooms need time to release their umami compounds.
Temperature Control: Keep the broth at a gentle simmer, not a rolling boil, to maintain clarity and prevent bitterness.
Fresh vs. Dried Mushrooms: Use both for complexity. Dried mushrooms provide deep umami, while fresh ones add texture and substance.
Serving Temperature: Everything should be hot when served. Warm your bowls and have all components ready before ladling the broth.
Customization: Encourage diners to add herbs gradually throughout eating to maintain freshness and adjust flavors to their preference.
Nutritional Benefits.
This vegan adaptation offers numerous health advantages while maintaining authentic flavors. The mushroom-rich broth provides beneficial beta glucans and antioxidants. Fresh herbs contribute vitamins and anti inflammatory compounds, while fermented ingredients support digestive health. The plant based approach reduces saturated fat while delivering complete nutrition through varied protein sources.
Make Ahead Tips.
The broth can be prepared up to 3 days in advance and actually improves in flavor. Store in the refrigerator and reheat gently before serving. The pickled vegetables also improve with time and can be made several days ahead. Fresh herbs should be prepared just before serving to maintain their vibrant flavor and texture.
Serving Suggestions.
Traditionally served for lunch or dinner, this soup makes a complete meal. For a lighter version, reduce the noodle portion and increase the vegetables. The soup pairs beautifully with Vietnamese iced coffee or jasmine tea. Consider serving alongside fresh spring rolls or grilled Vietnamese eggplant for a feast.
Storage and Reheating.
Store leftover components separately in the refrigerator for up to 3 days. The broth can be frozen for up to 3 months. When reheating, warm the broth gently on the stove, cook fresh noodles or briefly blanch leftover ones, and always serve with fresh herbs. Never reheat the herbs as they’ll lose their essential brightness.
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Frequently Asked Questions:
Q: Can I make this recipe without specialized Vietnamese ingredients?
A: While authentic ingredients create the best flavor, substitutions are possible. Use miso paste instead of fermented bean paste, regular thick rice noodles if bun bo Hue noodles aren’t available, and Thai basil for Vietnamese mint. The key is maintaining the balance of spicy, umami, and fresh flavors. Most Asian grocery stores carry these ingredients, and they’re increasingly available online.
Q: How spicy is this soup, and can I adjust the heat level?
A: The heat level is moderate but can be easily customized. Reduce the fermented chili paste in the broth for a milder base, and let diners add heat with additional chili paste or fresh chilies at the table. The fresh herbs help balance the spice, so don’t skip them. Start with less heat and build up according to your preference.
Q: What’s the difference between this and pho?
A: Bun Bo Hue uses thicker rice noodles, has a spicier and more complex broth with a reddish color, and traditionally includes more varied proteins and textures. The flavor profile is bolder and more aromatic compared to pho’s clean, clear broth. The herb accompaniments are also more extensive, making it a more interactive eating experience.
Q: Can I use an Instant Pot or pressure cooker for the broth?
A: Yes! Pressure cook the charred aromatics, mushrooms, and stock on high pressure for 45 minutes, then natural release. This reduces cooking time significantly while still developing good flavor. However, the traditional slow simmered method produces superior depth of flavor if you have the time.
Q: How do I know when the broth is ready?
A: A properly developed broth should be aromatic, have a rich reddish color, and taste deeply savory with layers of flavor. It should be clear after straining, not cloudy. The mushroom flavors should be well integrated, not separate from the base. Taste and adjust seasonings.It should be balanced between spicy, sweet, salty, and umami flavors.