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Vegan Bun Bo Hue Recipe (with Video)

Mushrooms, Dairy-free, Grain
tifflovestofu
By
tifflovestofu

Discover our Vegan Bun Bo Hue Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 15min | Cook 45min

Ingredients

Broth
- 1 Apple, peeled and kept whole
- 1 chayote
- 1 jar Corn, cut into 3 pieces
- 1 Carrot, peeled and cut into 3 pieces
- 1 Onion, peeled and kept whole
- 1 daikon, peeled and cut into 2 pieces
- 1 ginger, peeled and kept whole
- 1 Sugar, rock
- 1 Tbs Salt
- 2 Tbs Vegan fish sauce, plus more to taste as needed
- 6 cup Water, plus more as needed
Cooked Toppings
- 8 oz tofu, fried and cut into bite sized pieces
- 3.5 oz shimeji mushrooms
- 3.5 oz Oyster mushrooms, discard the root
- 2 oz mock beef
- 2 oz vegan ham
- 1 Tbs Vegetable oil
- 3 clove Fresh garlic, sliced
- 1 Leek, with ends roughly chopped
- 0.125 tsp Black pepper
- 1 Tbs Sugar
- 1 Tbs Mushroom seasoning
- 0.5 cup sate sauce
Vegetable Toppings
- 3 oz Bean sprouts, washed and dried
- 1 banana flower
- 1 Lime, cut into 4 wedges
- 4 Thai Basil sprigs
- 4 cilantro sprigs
Noodles
- 8 oz Bun Bo Hue Rice Vermicelli
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Directions

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!

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