Bún Mắm Chay (Vegetarian Fermented Fish Noodle Soup)
70% chuẩn vị · Vietnamese
A vegetarian adaptation of Bún Mắm, replacing the traditional fish broth with a flavorful vegetable broth infused with vegetarian 'fish sauce' and incorporating a variety of mushrooms and tofu for texture and umami.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Vegetable broth2 liters
- Fermented tofu paste (mắm chao)100g
- Vegetarian 'fish sauce'3 tbsp
- Lemongrass, bruised3 stalks
- Garlic, minced4 cloves
- Shallots, minced2
- Assorted mushrooms (shiitake, king oyster, enoki)300g
- Fried tofu puffs or cubes200g
- Eggplant, cubed1 small
- Tomatoes, quartered1 medium
- Rice vermicelli noodles (bún)400g
- Water1 liter
- Saltto taste
- Sugarto taste
- Fresh dill, chopped1/4 cup
- Fresh cilantro, chopped1/4 cup
- Chili slicesto taste
- Lime wedges4
- Bean sprouts100g
Các bước
- 1
In a pot, sauté minced garlic and shallots until fragrant. Add fermented tofu paste and sauté briefly.
- 2
Pour in 2 liters of vegetable broth and 1 liter of water. Add bruised lemongrass stalks. Bring to a boil, then simmer for 20 minutes.
- 3
Add sliced mushrooms, eggplant, and tomatoes to the broth. Cook until vegetables are tender.
- 4
Add fried tofu puffs. Season the broth with vegetarian 'fish sauce', salt, sugar, and a pinch of pepper to taste.
- 5
Cook rice vermicelli noodles according to package instructions. Drain.
- 6
Ladle noodles into bowls. Top with the vegetarian broth, mushrooms, tofu, and vegetables. Garnish generously with fresh dill, cilantro, and chili slices. Serve with bean sprouts and lime wedges.
