Bun Rieu Recipe Vegetarian Style Made Easy and Delicious

Bun Rieu is a beloved Vietnamese noodle soup known for its rich, tangy broth and delightful medley of textures. Traditionally made with crab and pork, this dish bursts with umami flavors that make it a comforting yet exciting meal.

But what if you’re vegetarian or simply want to enjoy a plant-based version of this classic? Our vegetarian Bun Rieu recipe captures all the vibrant tastes and aromas using fresh vegetables, tofu, and mushrooms, creating a hearty and satisfying bowl without any animal products.

This recipe is perfect for those looking to explore Vietnamese cuisine while keeping their meals meat-free. It’s packed with layers of flavor — from the savory tomato broth to the fragrant herbs and crispy tofu topping.

Whether you’re a seasoned vegan or just curious about plant-based cooking, this Bun Rieu will become a favorite in your kitchen.

Why You’ll Love This Recipe

Flavorful & Authentic: Despite being vegetarian, this recipe maintains the signature tangy, savory profile of traditional Bun Rieu, thanks to a well-balanced broth made from tomatoes, tamarind, and mushrooms.

Nutritious & Filling: Loaded with plant-based protein from tofu and mushrooms, fresh vegetables, and rice noodles, this soup offers a wholesome and satisfying meal.

Easy to Customize: You can adjust the heat level, add your favorite herbs, or swap ingredients based on availability, making it versatile for any pantry.

Perfect for Any Season: Warm and comforting for chilly days, yet light and refreshing thanks to fresh herbs for warmer weather.

Ingredients

• 200g rice vermicelli noodles
• 200g firm tofu, pressed and cubed
• 150g shiitake mushrooms, sliced
• 4 large ripe tomatoes, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tamarind paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 6 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup bean sprouts, rinsed
• Fresh herbs: Vietnamese coriander (rau ram), cilantro, mint, and Thai basil (about 1/4 cup each)
• 2 limes, cut into wedges
• 2 scallions, thinly sliced
• Chili flakes or fresh chili, optional for heat

Equipment

• Large pot or soup pot
• Medium skillet or frying pan
• Cutting board and sharp knife
• Mixing bowls
• Strainer or colander for noodles
• Wooden spoon or ladle
• Measuring spoons and cups

Instructions

1. Prepare the tofu: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add cubed tofu and fry until golden and crispy on all sides, about 5-7 minutes. Set aside on paper towels to drain excess oil.
2. Sauté aromatics: In the large soup pot, heat the remaining 1 tablespoon of oil. Add chopped onion and minced garlic. Cook until fragrant and translucent, about 3-4 minutes.
3. Add tomatoes: Stir in the chopped tomatoes and cook for 5-6 minutes until softened and juicy. Use your spoon to gently mash the tomatoes to release their juices.
4. Add mushrooms and spices: Add sliced shiitake mushrooms and smoked paprika to the pot. Stir to combine and cook for another 3 minutes.
5. Build the broth: Pour in the vegetable broth, tamarind paste, soy sauce, and sugar. Stir well and bring the mixture to a boil. Reduce heat to a simmer and cook for 20 minutes to allow the flavors to meld.
6. Prepare noodles: While the broth simmers, cook the rice vermicelli according to package instructions. Drain and set aside.
7. Season the broth: Taste and adjust seasoning with salt, pepper, or more tamarind paste if you like it tangier.
8. Assemble the bowls: Divide cooked noodles into serving bowls. Ladle hot broth with mushrooms and tomatoes over the noodles.
9. Add toppings: Top each bowl with crispy tofu cubes, bean sprouts, sliced scallions, and fresh herbs.
10. Serve with lime and heat: Offer lime wedges and chili flakes or fresh chili on the side for guests to customize their soup.

Tips & Variations

For an even richer broth, add a handful of dried shiitake mushrooms to the broth while it simmers and remove before serving.

Try substituting tofu with tempeh or seitan for a different texture.

If tamarind paste is unavailable, a mix of lime juice and a splash of rice vinegar can add similar acidity.

For a gluten-free version, ensure your soy sauce is tamari or a certified gluten-free brand. You can also add other veggies like daikon radish or carrots for extra crunch.

Nutrition Facts

Serving Suggestions

Vegetarian Bun Rieu is best enjoyed piping hot, served with a side of fresh spring rolls or a crisp Asian cucumber salad. For a refreshing contrast, try pairing it with a light iced jasmine tea or a sparkling yuzu soda.

To enhance the meal, add extra fresh herbs like Thai basil and mint on the side, allowing everyone to customize their bowl. You could also serve with a small dish of chili garlic sauce or hoisin sauce for added flavor complexity.

For more delicious plant-based soup ideas, check out our Lectin Free Soup Recipes or explore vibrant noodle dishes like our Lemon Ricotta Pasta With Arugula Recipe.

Conclusion

Creating a vegetarian version of Bun Rieu is a wonderful way to savor the iconic flavors of Vietnamese cuisine while keeping meals plant-based and wholesome. This recipe balances tangy tomato broth, umami mushrooms, and crispy tofu to deliver a bowl full of comforting, layered taste that will satisfy vegetarians and meat-eaters alike.

Whether you’re cooking for family, friends, or just treating yourself, this vegetarian Bun Rieu is easy to make and customizable to your preferences. It’s a fantastic introduction to Vietnamese flavors and a nourishing dish that can be enjoyed year-round.

Don’t forget to explore other exciting recipes on our site, including our Instant Pot Rabbit Recipe for meat lovers or the refreshing Huckleberry Margarita Recipe to complement your meals.

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