Bún Nghệ Huế Chay (Vegetarian Hue Noodle Soup)
70% chuẩn vị · Vietnamese
A vegetarian adaptation of the iconic Bún Nghệ Huế, capturing the essence of its spicy and aromatic broth using vegetable-based ingredients and flavor enhancers. This version offers a lighter yet still satisfying experience.
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 broth3 liters
- Firm tofu300g
- Assorted mushrooms (shiitake, oyster)200g
- Carrots1
- Lemongrass stalks4
- Annatto seeds1.5 tbsp
- Vegetarian mushroom seasoning or soy sauce2 tbsp
- Chili peppers2-3
- Garlic0.5 head
- Shallots1
- Rice vermicelli noodles (bún)800g
- Saltto taste
- Wateras needed
- Scallions0.5 bunch
- Cilantro0.5 bunch
- Lime1
- Bean sprouts150g
- Thai basil0.5 bunch
Các bước
- 1
Prepare vegetables: Cut tofu into cubes. Slice mushrooms. Peel and julienne carrots. Bruise and chop lemongrass. Mince garlic and shallots. Finely chop chili peppers.
- 2
Create the aromatic base: Sauté minced garlic and shallots until fragrant. Add annatto seeds and cook until oil turns red. Strain the oil into the vegetable broth. Add bruised lemongrass and chili peppers.
- 3
Simmer the broth: Bring the broth to a simmer. Add tofu, mushrooms, and carrots. Season with vegetarian mushroom seasoning (or soy sauce) and salt. Simmer for 20-30 minutes to allow flavors to meld.
- 4
Prepare noodles: Cook rice vermicelli noodles according to package directions. Rinse under cold water and drain.
- 5
Assemble the bowls: Place a portion of noodles in each bowl. Ladle the hot vegetable broth with tofu, mushrooms, and carrots over the noodles.
- 6
Garnish: Sprinkle with chopped scallions and cilantro. Serve immediately with lime wedges, fresh bean sprouts, and Thai basil on the side.
