Bun Bo Hue Vegan Recipe Easy and Flavorful Guide

If you’ve ever craved the vibrant, spicy, and deeply flavorful experience of Vietnamese cuisine but want to keep it completely plant-based, this Bún Bò Huế vegan recipe is your new best friend. Originating from the city of Huế in central Vietnam, Bún Bò Huế is traditionally a beef noodle soup known for its bold lemongrass-infused broth and spicy kick.

Our vegan adaptation captures all those incredible layers of flavor using mushrooms, tofu, and carefully balanced spices. Whether you’re a seasoned vegan or just exploring meatless meals, this recipe offers a fresh, satisfying way to enjoy one of Vietnam’s most iconic dishes.

The broth is aromatic and hearty, packed with umami from shiitake mushrooms and a touch of sweetness from coconut milk. The noodles stay perfectly springy, while fresh herbs and crunchy vegetables add brightness and texture.

Grab your chopsticks and a big bowl—this recipe is as comforting as it is exciting!

Why You’ll Love This Recipe

This vegan Bún Bò Huế recipe is a delicious gateway into Vietnamese flavors without any animal products. It’s:

• Rich and layered: The broth is a beautiful complexity of lemongrass, garlic, and chili, simmered to perfection.
• Nutritious and filling: Packed with fiber from mushrooms and tofu, plus fresh veggies and herbs.
• Customizable: You can adjust the spice level and add your favorite veggies.
• Perfect for any season: Enjoy it hot on a chilly day or lighter with fresh herbs when it’s warm.
• Impressively authentic: Despite being vegan, it stays true to the spirit of the classic dish.

Ingredients

• Broth Base:
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup dried shiitake mushrooms, soaked and sliced
  • 1 stalk lemongrass, bruised and chopped
  • 3 cloves garlic, minced
  • 1 small onion, quartered
  • 1-inch piece fresh ginger, sliced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp vegan fish sauce substitute (optional)
  • 1 tbsp tomato paste
  • 1 tbsp coconut sugar or brown sugar
  • 1 cup coconut milk
  • 1 tbsp chili oil or to taste
  • 1 tsp smoked paprika (for depth)
• Proteins & Noodles:
  • 200g firm tofu, pressed and sliced
  • 200g thick rice vermicelli noodles (bún noodles)
• Vegetables & Garnishes:
  • Bean sprouts
  • Thinly sliced red onion
  • Fresh cilantro
  • Thai basil leaves
  • Thinly sliced green onions
  • Lime wedges
  • Sliced fresh chili or chili flakes
  • Shredded banana blossom or thinly sliced cabbage (optional)

Equipment

• Large stockpot or soup pot
• Medium bowl for soaking mushrooms
• Strainer or colander
• Sharp knife and cutting board
• Cooking spoon and ladle
• Chopsticks or tongs for noodles
• Soup bowls for serving

Instructions

1. Prepare the mushrooms: Soak the dried shiitake mushrooms in warm water for about 20 minutes until softened. Slice them thinly and reserve the soaking liquid for extra umami flavor.
2. Make the broth base: In your large stockpot, combine the vegetable broth, water, reserved mushroom soaking liquid (strained), lemongrass, garlic, onion, ginger, soy sauce, vegan fish sauce, tomato paste, and coconut sugar.
3. Simmer the broth: Bring the mixture to a boil, then reduce to low heat and simmer for 45 minutes to 1 hour. This slow simmer extracts all the flavors and develops the broth’s depth.
4. Add mushrooms and coconut milk: After simmering, strain out the solids (lemongrass, onion, garlic, ginger) and return the broth to the pot. Add the sliced shiitake mushrooms and coconut milk. Stir well and keep warm.
5. Prepare tofu and noodles: While the broth simmers, slice the pressed tofu into bite-sized pieces. Cook the rice vermicelli according to package instructions, then drain and rinse under cold water to stop cooking.
6. Assemble the bowls: Divide noodles into serving bowls. Place tofu on top, then ladle the hot broth and mushrooms over the noodles. Add a drizzle of chili oil and a sprinkle of smoked paprika for that signature smoky heat.
7. Garnish generously: Top with bean sprouts, sliced red onion, cilantro, Thai basil, green onions, lime wedges, and fresh chili slices. Encourage guests to squeeze lime and adjust spice to taste.
8. Serve immediately: Enjoy your vegan Bún Bò Huế hot for the best experience!

Tips & Variations

“For a more authentic texture, try adding thin slices of king oyster mushrooms sautéed with a bit of soy sauce to mimic the chewiness of beef.”

• Adjusting spice: Add more chili oil or fresh chilies if you love heat, or tone down for a milder soup.
• Mushroom variety: Use a mix of shiitake, oyster, and cremini mushrooms for a richer umami profile.
• Vegan protein swap: Use tempeh or seitan instead of tofu for different textures.
• Make it gluten-free: Use tamari instead of soy sauce and ensure your noodles are rice-based.
• Extra veggies: Add shredded carrots, thinly sliced daikon, or spinach for added nutrition and color.

Nutrition Facts

Serving Suggestions

This vegan Bún Bò Huế is fantastic on its own as a hearty meal, but you can also pair it with some simple sides to round out your dining experience.

• Serve with a side of fresh spring rolls filled with herbs and tofu for a refreshing contrast.
• Accompany the soup with light pickled vegetables like daikon and carrots to add tangy brightness.
• Try a crisp Vietnamese iced coffee or a green tea to complement the spicy heat.
• For dessert, check out our Lemon Straws Recipe for a light, citrusy finish.

Conclusion

This vegan Bún Bò Huế recipe is a celebration of bold flavors and hearty textures that perfectly captures the essence of traditional Vietnamese cuisine without any animal products. It’s a fantastic choice whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your repertoire.

The fragrant lemongrass broth, combined with the umami richness of mushrooms and silky tofu, makes this soup a true comfort food with a spicy kick.

By making this recipe at home, you not only enjoy a delicious bowl of goodness but also gain the flexibility to tailor the spice levels and ingredients to your liking. If you love exploring vibrant, international dishes, you might also enjoy our Lemon Ricotta Pasta With Arugula Recipe or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Happy cooking and savor every bowl!

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