Mommy's Bun Bo Hue Chay (Vegetarian Spicy 'Beef' Noodle Soup) Recipe | Yummly
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Mommy's Bun Bo Hue Chay (Vegetarian Spicy 'Beef' Noodle Soup)

SMOKED SALT AND PEPPER
32Ingredients
85Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 3 stalks lemongrass (outer layers and ends discarded and stalk bruised to release aroma. Cut in 1/2: use green part for boiling, white part for frying)
  • 1 ginger (~4" piece of)
  • 1 yellow onion (large)
  • 1/2 pineapple (about 3 cups cubed)
  • 2 green apples (peeled)
  • 1 pear
  • 5 dried shiitake mushrooms (Japanese or Korean brands, try to avoid Chinese brands)
  • 1 tablespoon salt
  • 1 tablespoon vegetable bouillon
  • 1 daikon (small)
  • 1/2 jicama
  • 1/2 sauce (leak, white part reserved for)
  • 1 celery
  • 1/4 winter melon
  • 1 napa cabbage
  • 1 bulb minced garlic
  • leeks (the reserved white parts of)
  • 3 tablespoons fermented bean curd (chunk and some of the sauce from the jar, chao)
  • 3 tablespoons shrimp (vegetarian, soybean sauce (mam ruoc chay))
  • 1 tablespoon ground red pepper
  • 1 tablespoon smoked paprika
  • 3 tablespoons green onions (chopped)
  • 1/2 cup rice vermicelli (cooked, Bun Bo Hue)
  • 4 cubes fried tofu
  • 5 slices shitake mushrooms (reserved)
  • 5 slices ham (vegetarian "chicken, " roll, cha lua chay)
  • 1 lemon thyme (minced)
  • 2 teaspoons chopped cilantro
  • 2 tablespoons bean sprouts
  • 1/3 cup white cabbage (shredded purple and)
  • 1 teaspoon sauce (or depending on spiciness preference, more)
  • 2 cups broth
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