Vegan Bun Bo Hue

Total time1 hr 30 min

Prep time30 min

Cook time1 hr

4.6

(11)

This Vietnamese-inspired noodle soup is bold, fragrant, and deeply satisfying — the kind of bowl that makes you forget you're eating something entirely plant-based. The broth is the star: onion and ginger are charred directly in a dry pot to build that signature smoky depth, then simmered with lemongrass, dried shiitake mushrooms, and soy sauce until the whole kitchen smells incredible. A homemade annatto-lemongrass paste bloomed in oil gives the broth its gorgeous rust-orange color and layers of savory, citrusy heat without a drop of anything animal-derived. Vegan fish sauce steps in where traditional shrimp paste would go, keeping the flavor profile authentic while staying completely plant-based — no compromises needed. Tofu and king oyster mushrooms simmer right in the finished broth, soaking up all that color and spice before landing in your bowl alongside thick, chewy rice noodles. The spread of fresh herbs, shredded cabbage, bean sprouts, and lime wedges at the table means every diner can customize their bowl to exactly the level of brightness and heat they want. This recipe serves four and is the kind of project-worthy weeknight dinner that pays off in every single slurp.

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Ingredients

4 servings

For the broth

3 stalks lemongrass, trimmed to bottom 6 inches, bruised and cut into 3-inch pieces
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
1 tsp salt

For the annatto-lemongrass paste

2 tbsp neutral oil (such as canola 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.

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