Vegan Bún Bò Huế

Ingredients

• 10 cups water
• 2 medium carrots
• 1 medium daikon radish
• 1 cup chopped pineapple
• 2 lemongrass stalks (slightly smashed)
• 1 cup mushrooms (sliced)
• 1 tbsp sea salt
• 1 tbsp rock sugar (or regular sugar)
• 1 tsp vegan fish sauce (optional)
• 1 tsp mushroom seasonning (optional)
• 1/4 cup freshly chopped cilantro (or sawtooth coriander)
• 3 tbsp saté
• About 5 ounces dry bun noodles
• 10 pieces vegan beef slices (optional)
• 1 block of fried tofu (cut into 1/2-inch slices)
• 1/2 onion (thinly sliced)
• 1 piece vegan sausage (cut into slices, optional)
• For serving: Thai basil, cilantro, lime juice

Instructions

1. 1

   --- Broth ---

2. 2

   Peel and cut the carrot and radish into 1-inch slices. Add to a large pot with the chopped pineapple, lemongrass stalks, mushrooms, salt, sugar, and fish sauce if using. Cover with 10 cups of water.

3. 3

   Bring to a boil over medium heat, then lower the heat and let simmer (on low-medium) uncovered for about 2 hours. In the meantime, if you haven't already, prepare the saté.

4. 4

   Stir in the mushroom seasoning, if using, and the chopped cilantro. Taste the broth and adjust salt and sugar to taste. Cover the pot to keep it hot.

5. 5

   --- The Rest ---

6. 6

   If using, soak the vegan beef in water for at least 25 minutes. Then drain and squeeze to press out excess water. Transfer to a small mixing bowl and season with about 1/4 tsp salt, 1/2 tsp sugar, and a pinch of ground black pepper. Stir to coat.

7. 7

   Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the vegan beef and sauté for 3-5 minutes or until slightly golden. Remove from heat and set aside.

8. 8

   Cook the rice noodles according to the package instructions. Drain the noodles and divide them into serving bowls. Add about 1 tbsp of saté (more or less depending on how spicy you want it) to each bowl. Pour in the hot broth and stir to dissolve the saté. Top with vegan beef slices, tofu, vegan sausage, sliced onions, a squeeze of lime, and more fresh cilantro. You can also add mung bean sprouts and/or banana blossoms for extra texture. Enjoy immediately!

9. 9

   The broth will keep for up to 4 days in the refrigerator.