Bun Rieu Recipe Vegan Style Made Easy and Delicious

If you’ve ever craved a bowl of Vietnamese bun rieu but want to keep it completely plant-based, this vegan bun rieu recipe is exactly what you need. Traditionally, bun rieu is a tangy, savory crab and tomato noodle soup brimming with complex flavors and textures.

Our vegan version captures that same vibrant taste using wholesome, natural ingredients that are both nourishing and satisfying. Made with tofu, tomatoes, and a flavor-packed broth, this dish is perfect for anyone looking to explore Vietnamese cuisine while sticking to a vegan lifestyle.

This recipe is ideal for warming up on a chilly evening or impressing friends with a bowl full of authentic, fresh flavors. Whether you’re a seasoned vegan or simply curious about plant-based cooking, you’ll find this recipe approachable and rewarding.

Plus, it’s a great way to enjoy a nutritious, comforting meal without compromising on taste or tradition.

Why You’ll Love This Recipe

Vegan Bun Rieu combines the best of both worlds: traditional Vietnamese flavors with a cruelty-free twist. The broth is rich and tangy thanks to ripe tomatoes and tamarind, while the tofu adds a lovely texture reminiscent of the classic crab cakes.

This recipe is naturally gluten-free, packed with protein, and full of fresh herbs that make every bite refreshing and aromatic.

It’s also incredibly versatile and customizable. You can easily adjust the spice level or swap out vegetables based on what you have on hand.

Plus, it’s a fantastic recipe to make ahead of time since the flavors deepen beautifully overnight. If you enjoy dishes that are both comforting and vibrant, this vegan bun rieu will quickly become a staple in your recipe collection.

Ingredients

• 200g firm tofu, crumbled
• 4 medium ripe tomatoes, chopped
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp tamarind paste
• 6 cups vegetable broth
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sugar
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 200g rice vermicelli noodles
• 2 green onions, sliced thinly
• Fresh herbs: cilantro, Vietnamese coriander (rau ram), and mint
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1 small chili, thinly sliced (optional)
• 1 tbsp fried shallots (optional, for garnish)

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Colander
• Cutting board and sharp knife
• Mixing bowls
• Slotted spoon
• Ladle
• Chopsticks or forks for serving

Instructions

1. Prepare the tofu “crab” mixture: Heat the vegetable oil in a skillet over medium heat. Add the crumbled tofu and sauté until golden brown and slightly crispy, about 6-8 minutes. Set aside.
2. Sauté aromatics: In the large pot, heat a splash of oil and add the chopped onion and garlic. Cook until translucent and fragrant, about 3-4 minutes.
3. Add tomatoes and tomato paste: Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes, breaking down the tomatoes with the back of a spoon until soft and saucy.
4. Make the broth: Pour in the vegetable broth, tamarind paste, soy sauce, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
5. Add tofu: Add the cooked tofu to the broth and simmer for another 5 minutes to infuse the tofu with the tangy broth flavor.
6. Cook the noodles: While the broth simmers, soak the rice vermicelli noodles in hot water for 5 minutes or according to package instructions. Drain and set aside.
7. Assemble the bowls: Divide the noodles into serving bowls. Ladle the hot broth and tofu mixture over the noodles.
8. Garnish and serve: Top with fresh herbs, bean sprouts, sliced green onions, chili slices, and a squeeze of lime. Add fried shallots if using for extra crunch and flavor.

Tips & Variations

“For an extra umami boost, add a splash of vegan fish sauce or a teaspoon of dried seaweed powder to the broth!”

• You can substitute the tofu with shredded king oyster mushrooms for a meatier texture reminiscent of crab.
• Adjust the tamarind paste to taste; it provides the signature tang but can be toned down if you prefer milder flavors.
• Try adding some sautéed shiitake mushrooms or water spinach (rau muong) for added depth and nutrients.
• For a spicier soup, add chili oil or fresh sliced chilies to your bowl.
• If you are short on time, use pre-made vegan broth or bouillon cubes to speed up the process.

Nutrition Facts

Serving Suggestions

Serve your vegan bun rieu hot with a side of fresh lime wedges and extra chili slices for those who like it spicy. This soup pairs wonderfully with a light Vietnamese iced tea or a crisp cucumber salad to balance the rich, tangy flavors.

For a complete Vietnamese-inspired meal, consider trying some fresh spring rolls or a light pickled vegetable side. If you enjoy exploring vibrant, plant-based dishes, you might also love our Lemon Ricotta Pasta With Arugula Recipe or the hearty Lion’S Mane Mushroom Crumble Recipes.

Conclusion

This vegan bun rieu recipe is a celebration of flavors that brings a beloved Vietnamese classic into the plant-based kitchen. It’s perfect for anyone wanting to enjoy authentic, rich-tasting soup without animal products.

The tangy tomato broth, combined with the tofu’s satisfying texture and fresh herbs, creates a dish that’s both comforting and refreshing.

With easy-to-find ingredients and simple steps, it’s a fantastic recipe to add to your weekly rotation. Whether you’re cooking for yourself or entertaining guests, this vegan bun rieu will impress with its depth of flavor and colorful presentation.

Don’t forget to explore more delicious vegan recipes on our site, including the flavorful Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for more cozy meal ideas!

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