Bun Bo Hue Recipe Vegetarian Style Made Easy

Bún bò Huế is a beloved Vietnamese noodle soup known for its bold, spicy, and aromatic flavors traditionally made with beef and pork bones. But what if you’re vegetarian and craving this iconic dish?

Good news — you can still enjoy a vibrant, deeply satisfying bowl of bun bo hue with this vegetarian recipe that doesn’t skimp on flavor. By using a rich mushroom and lemongrass broth, plenty of fresh herbs, and the classic thick rice noodles, you’ll experience all the comforting layers of this soup without any meat.

Whether you’re a vegetarian, vegan, or just looking to try a new twist on a classic, this recipe will warm your soul and tantalize your taste buds.

In this post, I’ll walk you through how to make a delicious vegetarian Bún bò Huế that’s perfect for any occasion. It’s hearty, aromatic, and surprisingly easy to prepare at home.

Plus, I’ll share tips to customize it to your liking, nutrition facts, and serving suggestions to elevate your meal. Ready to bring the vibrant flavors of central Vietnam to your kitchen?

Let’s get started!

Why You’ll Love This Recipe

Bún bò Huế vegetarian style combines the rich, complex flavors of traditional Vietnamese broth with the wholesome goodness of plant-based ingredients. This recipe captures the essence of the original with the following benefits:

• Deep umami flavor: thanks to dried shiitake mushrooms, lemongrass, and fermented bean paste.
• Spicy kick: from chili oil and fresh chili slices, giving you that signature heat.
• Fresh herbs and textures: crunchy bean sprouts, lime wedges, and herbs enhance every spoonful.
• Meat-free and nutrient-rich: perfect for vegetarians and anyone wanting a lighter yet satisfying meal.
• Customizable: easily adapted for vegan diets or adjusted for heat level.

This recipe is a fantastic option for those who want to explore Vietnamese cuisine in a plant-based way and is sure to impress family and friends alike!

Ingredients

• 8 cups vegetable broth (preferably homemade or low sodium)
• 4 dried shiitake mushrooms, soaked in warm water for 30 minutes
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 small onion, peeled and halved
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2 tablespoons vegetarian fermented bean paste (tương đen) or miso paste
• 1 tablespoon soy sauce
• 1 tablespoon chili oil (adjust to taste)
• 1 teaspoon paprika (for color and mild smokiness)
• 200g thick rice noodles (bún), cooked according to package instructions
• 1 block firm tofu, pressed and sliced or cubed
• Fresh bean sprouts, for garnish
• Fresh herbs: Thai basil, cilantro, and sawtooth coriander (rau răm)
• 1 lime, cut into wedges
• 2 green onions, thinly sliced
• Fresh chili slices, optional for extra heat
• Vegetable oil for frying tofu and sautéing

Equipment

• Large stockpot or soup pot
• Medium frying pan
• Knife and cutting board
• Mixing bowls
• Strainer (for soaking mushrooms)
• Wooden spoon or ladle
• Measuring spoons and cups
• Soup bowls for serving

Instructions

1. Prepare the mushrooms: Soak dried shiitake mushrooms in warm water for about 30 minutes until softened. Remove stems and slice caps thinly. Reserve the soaking liquid by straining it through a fine sieve to remove grit.
2. Make the broth base: In a large stockpot, combine vegetable broth, mushroom soaking liquid, lemongrass stalks, onion halves, sliced ginger, and minced garlic. Bring to a boil, then reduce heat and let it simmer gently for 30-40 minutes to infuse the flavors.
3. Sauté flavorings: While the broth simmers, heat a tablespoon of vegetable oil in a pan over medium heat. Add the fermented bean paste (or miso), soy sauce, chili oil, and paprika. Stir to combine and cook for 2 minutes to release aromas. Add this mixture to the broth pot.
4. Cook the tofu: In the same pan, add a little more oil if needed. Fry the tofu slices until golden and crispy on all sides. Set aside on paper towels to drain excess oil.
5. Strain the broth: After simmering, strain the broth to remove lemongrass, onion, and ginger pieces. Return the clear broth to the pot and adjust seasoning if necessary by adding more soy sauce or chili oil.
6. Prepare noodles: Cook the thick rice noodles according to package instructions until tender but still chewy. Drain and rinse with cold water to stop cooking.
7. Assemble the soup bowls: Portion the cooked noodles into bowls. Top with sliced mushrooms and crispy tofu pieces.
8. Serve the broth hot: Ladle the hot broth over the noodles and toppings.
9. Add garnishes: Offer fresh bean sprouts, chopped green onions, fresh herbs (Thai basil, cilantro, rau răm), lime wedges, and fresh chili slices on the side for everyone to customize their bowls.
10. Enjoy immediately: Encourage diners to squeeze lime juice and add herbs and chili to taste for an authentic Bun bo Hue experience.

Tips & Variations

To deepen the broth’s flavor, roast the onion halves and ginger slices in the oven or on a dry pan until slightly charred before adding them to the broth.

• Vegan option: Ensure the fermented bean paste or miso is free from animal products and use vegan chili oil.
• More protein: Add seitan strips or tempeh for a different texture.
• Less spicy: Reduce or omit chili oil and fresh chilies; add a dash of black pepper instead for mild heat.
• Extra veggies: Toss in sliced bok choy, water spinach (rau muống), or napa cabbage during the last 5 minutes of simmering.
• Make it gluten-free: Use tamari instead of soy sauce and check that the noodles are rice-based without additives.

Nutrition Facts

This recipe provides a balanced meal with moderate calories, high fiber from vegetables and mushrooms, and plant-based protein from tofu. Adjust the sodium levels by choosing low-sodium broth and soy sauce.

Serving Suggestions

Bún bò Huế vegetarian is best enjoyed piping hot with fresh garnishes on the side. Serve it with:

• A crisp Vietnamese iced coffee or jasmine tea to complement the spicy broth.
• A light cucumber salad tossed with rice vinegar and chili flakes for a refreshing contrast.
• Steamed or fried spring rolls as a delicious appetizer.
• If you’re interested in more hearty vegetarian dishes, try our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the fragrant Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Enjoying the rich, spicy, and aromatic flavors of Bún bò Huế doesn’t have to be limited to meat-eaters. This vegetarian version brings all the depth and satisfaction of the traditional soup with a wholesome, plant-based twist.

With a flavorful mushroom and lemongrass broth, crispy tofu, and fresh herbs, it’s a delicious way to explore Vietnamese cuisine while honoring your dietary choices.

This recipe is perfect for warming up on cool evenings or impressing guests with something out of the ordinary. Plus, it’s easily adaptable to your spice tolerance and ingredient preferences.

Don’t forget to check out other exciting recipes on our site like the Lemon Ricotta Pasta With Arugula Recipe for a refreshing pasta dish, or the Maple Bourbon Pickles Recipe to add a tangy crunch to your meals.

Happy cooking and chúc ngon miệng (enjoy your meal)!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bun Bo Hue Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegetarian version of the traditional Vietnamese spicy beef noodle soup. Rich in herbs and spices, it’s perfect for a comforting meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT1H”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g rice vermicelli noodles”, “1 tablespoon vegetable oil”, “1 onion, sliced”, “3 cloves garlic, minced”, “1 stalk lemongrass, bruised and chopped”, “1 tablespoon chili paste (adjust to taste)”, “1 tablespoon soy sauce”, “1 liter vegetable broth”, “100g tofu, cubed and pan-fried”, “100g mushrooms, sliced”, “1 cup shredded cabbage”, “Fresh herbs (cilantro, Thai basil, mint) for garnish”, “Lime wedges for serving”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak rice vermicelli in warm water for 10 minutes, then drain.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pot and saut\u00e9 onion, garlic, and lemongrass until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add chili paste and soy sauce, cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add tofu and mushrooms, simmer for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Add shredded cabbage and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls and ladle hot broth with tofu and vegetables over them.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh herbs and serve with lime wedges.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “10 g”, “carbohydrateContent”: “45 g”}}