Low Sugar Vegan Bun Bo Hue

Total time1 hr 30 min

Prep time30 min

Cook time1 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

3 stalks lemongrass, trimmed to bottom 6 inches, bruised and cut into 3-inch pieces
Simple Truth Organic Lemongrass
That's Tasty Lemongrass 2 ea
Nature's Promise Organic Lemon Grass Fresh Fresh Lemon Grass Lucinda's Lemon Grass
See all
1 medium yellow onion, halved
1 (2-inch) piece fresh ginger, halved lengthwise
8 cups vegetable broth
1 oz dried shiitake mushrooms
2 tbsp soy sauce
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt

For the annatto-lemongrass paste

2 tbsp neutral oil (such as canola oil or vegetable oil)
1 tbsp annatto seeds
2 stalks lemongrass, trimmed to bottom 6 inches, finely minced
4 cloves garlic, minced
2 shallots, minced
1 tbsp shrimp paste substitute (vegan fish sauce or additional soy sauce)
1–2 tsp chili flakes or sambal oelek, to taste

For the toppings

14 oz extra-firm tofu, drained and cut into 1-inch cubes
4 oz fresh king oyster mushrooms or cremini mushrooms, sliced

For the noodles

12 oz thick round rice noodles (bun bo hue noodles)

For serving

2 cups bean sprouts
½ small head green cabbage, thinly shredded
1 cup fresh herb mix (thai basil, mint, and/or perilla leaves)
2 limes, cut into wedges
2–3 fresh thai chiles or serrano peppers, thinly sliced (optional)

Instructions

1
Set a large pot over medium-high heat. Place the halved onion and ginger cut-side down directly in the dry pot and cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and fragrant. Add the bruised lemongrass pieces, vegetable broth, dried shiitake mushrooms, soy sauce, sugar, and salt. Bring to a boil, then reduce heat to a gentle simmer and cook for 30 minutes.
2
While the broth simmers, make the annatto-lemongrass paste. Heat the neutral oil in a small skillet over medium heat. Add the annatto seeds and cook, stirring, for 1–2 minutes until the oil turns a deep orange-red, then remove the seeds with a spoon and discard them. Add the minced lemongrass to the colored oil and cook, stirring frequently, for 3–4 minutes until softened and fragrant. Add the garlic and shallots and cook for 2 minutes more, until softened and golden at the edges. Stir in the vegan fish sauce and chili flakes and cook for 30 seconds, then remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!