Vegan Bun Bo Hue Recipe (with Video)

1. Let’s begin with making my sate sauce. You can find the link to my sate recipe here or on my blog. This can be made a few days in advanced.
2. Combine all broth ingredients: apple, chayote, carrot, corn, onion, daikon, ginger, rock sugar, salt, vegan fish sauce, and water in an Instant Pot or 6 qt pot. Set the Instant Pot to the ‘Soup/Broth’ function for 30 minutes or simmer in a 6 qt pot for about 1 hour.
3. Meanwhile, heat up 1 tbsp of vegetable oil in a large pan. Saute the leek and garlic for a couple minutes before tossing in the mushrooms, fried tofu, mock beef and ham. Add the black pepper, sugar, mushroom seasoning, and the sate (reserving 4 tbsp for later). Mix everything well and cook for another 7-8 minutes or until the mushrooms have reduced to half its size. Set aside.
4. Rinse the beansprouts, lime, thai basil, and cilantro with clean water. Set aside to dry. Peel the 2-3 outer layers of a banana blossom. Thinly slice it horizontally (it should look like zucchini spirals). Add it to a bowl of room temperature water with 1 tsp of salt and white vinegar to prevent it from discoloration. Remove the banana blossoms from the bowl and dry well before serving.
5. Cook the bun bo hue rice vermicelli noodles according to the package instructions. Rinse with water and set aside.
6. Add the noodles to a bowl along with the broth, cooked toppings, raw vegetable toppings, 1 tbsp of the leftover sate, and squeeze the juice of a lime wedge. Enjoy immediately!