Section 1: Ingredients You’ll Need
Let’s break it down into three parts: broth, toppings, and garnishes.
For the Broth
- 10 cups of water
- 2 stalks lemongrass (smashed and cut into 3-inch pieces)
- 1 large yellow onion (peeled and halved)
- 1 small daikon radish (peeled and chopped)
- 1 large carrot (peeled and chopped)
- 5-6 dried shiitake mushrooms (or fresh if you prefer)
- 2–3-star anise pods
- 1 small cinnamon stick
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian mushroom seasoning
- 1 tablespoon rock sugar or regular sugar
- Salt to taste
Optional: A few slices of ginger or kaffir lime leaves for extra aroma.
For the Spicy Oil (Sate)
- 2 tablespoons annatto seeds or annatto oil (for color)
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon chili flakes or chili powder
- 2 tablespoons vegetable oil
You can adjust the spiciness based on your tolerance.
For the Toppings
- 1 block firm tofu (cut into thick slices or cubes and pan-fried)
- 1 cup oyster mushrooms or king oyster mushrooms (sliced)
- 1 cup plant-based beef or seitan strips (optional but adds realism)
- 1 package thick round rice noodles (bún Huế noodles)
For the Garnishes
- Banana blossoms (sliced thin and soaked in lemon water to prevent browning)
- Shredded cabbage (optional)
- Fresh herbs: Thai basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Chili paste or extra chili oil
- Chopped green onions and fried shallots
Section 2: How to Make the Broth
This broth is the heart of your Bún Huế Chay. It needs time to build its flavor. Here’s how to do it:
Step 1: Prep the Aromatics
- Smash the lemongrass with the back of a knife to release oils.
- Peel and cut the onion in half.
- Rinse the daikon and carrots and cut them into chunks.
- Soak the dried shiitake mushrooms in warm water for 20 minutes, then drain.
Step 2: Build the Base
- In a large pot, add 10 cups of water.
- Add lemongrass, onion, daikon, carrot, and soaked mushrooms.
- Toss in the star anise and cinnamon stick.
- Bring everything to a boil, then reduce to medium heat and simmer for 45 minutes to an hour.
Step 3: Season the Broth
After the broth has reduced and developed flavor:
- Strain out all solids using a fine strainer or slotted spoon.
- Return the liquid to the pot.
- Add soy sauce, mushroom seasoning, sugar, and salt.
- Taste and adjust. The flavor should be rich, slightly sweet, and savory.
Section 3: How to Make the Sate (Spicy Oil)
This chili oil gives Bún Huế Chay its signature red color and spicy kick.
Step-by-Step:
- Heat 2 tablespoons of vegetable oil in a small pan over medium heat.
- Add annatto seeds and cook until the oil turns red-orange, then strain out the seeds. (Skip this if using pre-made annatto oil.)
- In the colored oil, sauté garlic and shallots until fragrant.
- Add chili flakes or chili powder and stir gently for about 30 seconds. Remove from heat.
Tip: Store leftovers in a jar for use in other dishes like stir-fries or dipping sauces.
Section 4: Prepare the Toppings
Tofu
- Pat dries your tofu and cuts it into cubes or slices.
- Pan-fry in a bit of oil until golden and crispy on all sides.
- Sprinkle a bit of soy sauce or salt for extra taste.
Mushrooms
- Slice mushrooms lengthwise.
- Pan-fry or grill lightly for a chewy texture.
- You can also boil them briefly in broth if you prefer a softer texture.
Plant-Based Beef or Seitan
- If using store-bought plant-based beef, heat it according to package instructions.
- If using seitan, pan-fry with a little soy sauce and garlic for flavor.
Section 5: Cook the Noodles
Thick round bún noodles are the traditional choice for Bún Huế.
- Boil water in a large pot.
- Add noodles and cook according to the package (usually 7–10 minutes).
- Stir occasionally to prevent sticking.
- Drain and rinse with cold water to stop the cooking and remove extra starch.
- Portion into serving bowls.
Section 6: Put It All Together
Now for the fun part—assembling your bowl of Bún Huế Chay.
- Place a portion of noodles in each bowl.
- Add fried tofu, mushrooms, and plant-based beef on top.
- Pour the hot broth over the noodles and toppings.
- Spoon in some of the spicy sate oil.
- Add fresh herbs, banana blossoms, bean sprouts, and green onions.
- Serve with lime wedges and extra chili paste on the side.
Section 7: Tips for Success
- Broth is Key
The longer you simmer your broth, the deeper the flavor. Don’t rush this step.
- Balance Flavors
Vietnamese cuisine is all about balance: spicy, sweet, salty, and umami. Adjust seasonings to your taste.
- Customize Toppings
Use what you have. Try other mushrooms, soy-based mock meats, or add vegan sausage for variety.
- Noodle Tips
Don't overcook the noodles or they’ll get mushy. Always rinse in cold water after boiling.
- Make It Mild or Wild
If you're serving kids or spice-sensitive guests, reduce the chili flakes in the state oil.
Section 8: Why This Dish Is So Loved
Deep, Bold Flavor
Despite being meatless, Bún Huế Chay has a full-bodied broth thanks to mushrooms, aromatics, and spices.
Highly Nutritious
It's packed with protein (tofu, mushrooms), fiber (veggies, herbs), and vitamins. Plus, it's low in saturated fat.
Comforting and Satisfying
One hot spoonful brings warmth, comfort, and a punch of flavor. It’s the kind of dish that brings people together.
Vegan-Friendly
Perfect for plant-based eaters without sacrificing taste or authenticity.
Section 9: Common Questions
Q: Can I make this dish gluten-free?
A: Yes. Use gluten-free soy sauce or tamari, and check that your plant-based meat is gluten-free.
Q: What if I don’t have annatto seeds?
A: You can skip them or use paprika for color. Annatto adds color more than flavor.
Q: Can I make the broth in advance?
A: Absolutely. Make the broth a day before and store it in the fridge. Reheat when ready to serve.
Q: Can I freeze leftovers?
A: Yes, but freeze the broth and toppings separately from the noodles. Noodles get mushy when frozen.
Section 10: A Cultural Note
Bún Huế (both meaty and vegetarian versions) originates from the central city of Huế in Vietnam. Huế is known for its sophisticated royal cuisine, and this dish is no exception. It showcases the region’s love for bold, spicy, and beautifully layered food.
Vegetarian food (chay) also holds a special place in Vietnamese culture, especially during Buddhist observance days when many locals eat meat-free meals as a form of mindfulness and compassion.
Conclusion: Your Homemade Bowl of Comfort
Now you know how to make Spicy Rice Noodle Soup with Beef and Tofu—Bún Huế Chay—at home. It may look complex, but when you break it into steps, it becomes totally doable.
By using easy-to-find ingredients, prepping ahead, and customizing the toppings, you can bring the warmth of this Vietnamese favorite into your own kitchen. It’s a dish that welcomes creativity, invites balance, and satisfies both body and soul.
So, gather your ingredients, grab a big soup pot, and start simmering. A bowl of spicy, hearty, and soulful Bún Huế Chay is waiting.
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
Tofu Pad Thai (Pad Thai Tàu Hủ CHAY)
Chicken Noodle Soup (Phờ Gà CHAY)
Vegetarian Deep Fried Spring Roll (Chả Giò CHAY)
Chicken Fried Rice (Cơm Chiên Gà CHAY)
Stirred Fried Rice Noodle with Vegetable and Tofu (Hủ Tíu Xào CHAY)
Vegetarian Salad Roll with Tofu (Gỏi Cuốn CHAY)
Beef Fried Rice (Cơm Chiên Bò CHAY)
