Eggless Vegan Bun Bo Hue

Ingredients

4 servings

Instructions

1. 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. 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.