Vegan Bún Riêu is a Vietnamese noodle soup traditionally made with crab, but this vegan version substitutes the crab with plant-based ingredients to maintain the dish’s rich, savory flavor profile. The soup features a tangy, aromatic broth made with tomatoes and tamarind, complemented by tofu and various fresh herbs. The dish is vibrant, light, and comforting, making it a great option for those seeking a flavorful vegan alternative to classic Vietnamese fare.
Ingredients:
- Rice vermicelli noodles (Bún) (or any preferred rice noodles)
- Vegetable broth (or a mix of vegetable stock and water)
- Tomatoes (fresh, cut into wedges)
- Tamarind paste or fresh tamarind (for a sour note)
- Tofu (firm, pan-fried or crumbled for a “crab-like” texture)
- Mushrooms (shiitake, oyster, or wood ear for texture and flavor)
- Onion (sliced)
- Garlic (minced)
- Lemongrass (smashed, for aromatic flavor)
- Soy sauce or tamari (for saltiness)
- Vegan fish sauce (optional, for added umami)
- Chili paste or fresh chili (for heat)
- Fresh herbs: cilantro, Thai basil, and mint (for garnish)
- Lime wedges (for added freshness)
- Fried shallots (for garnish)
- Bean sprouts (for garnish and crunch)
- Chopped fresh vegetables: water spinach, bok choy, or cabbage (optional)
Directions:
- Prepare the noodles: Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- Make the broth: In a large pot, sauté garlic and onion in a bit of oil until fragrant. Add the tomatoes and lemongrass and cook for about 5 minutes until the tomatoes start to break down.
- Add the broth: Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 10-15 minutes, allowing the tomatoes to soften and infuse the broth with their flavor.
- Add tamarind and seasonings: Stir in the tamarind paste (or fresh tamarind pulp) for sourness, soy sauce (or tamari) for salt, and vegan fish sauce (if using) for umami. Adjust the seasoning with chili paste or fresh chilies to your preferred heat level.
- Add tofu and mushrooms: Add the tofu (either cubed or crumbled to mimic a “crab” texture) and mushrooms. Let them cook in the broth for another 5-7 minutes, absorbing the flavors.
- Simmer: Taste the broth and adjust the seasoning. If you want more sourness, add a little more tamarind or a squeeze of lime. If you prefer it saltier, add more soy sauce or vegan fish sauce.
- Assemble the soup: Place a portion of cooked noodles into each bowl. Pour the hot broth and tofu-mushroom mixture over the noodles.
- Garnish: Top with fresh herbs (cilantro, Thai basil, and mint), a handful of bean sprouts, fried shallots, and lime wedges. For extra crunch, add a few slices of fresh chili if desired.
Serving Suggestions:
- Accompaniments: Bún Riêu is often served with a side of pickled vegetables (such as pickled carrots and daikon) to balance the savory and sour flavors of the soup.
- Condiments: Offer extra chili paste, soy sauce, and lime wedges at the table for guests to adjust the flavor to their liking.
This vegan version of Bún Riêu captures the essence of the traditional dish while using plant-based ingredients to recreate the complex layers of flavor, from the sour tamarind to the savory umami broth. It’s a light yet hearty soup that’s both satisfying and refreshing!
