Spicy vegan Bún bò Huế by @woon.heng 🧡
(yields 6 servings)
Broth Ingredients (wash & cut into big chunks):
~ 1 leek, 1/2 pineapple, 1 medium onion, 1 daikon, 2 carrots, 1 corn, 3 lemongrass (smashed), 1 teaspoon salt
Bring a pot with 3.5 liters water to boil, add above ingredients. Let simmer for at least 2 hours or until all veggies are soft. (Instant pot will shorten cooking time). Using a fine sieve, drain soup into another pot.
Bún bò Huế seasoning:
~ 2 tablespoons annatto seeds, 1 tablespoon red chili flakes, 1/4 cup finely chopped lemongrass, 1 tablespoon organic sugar, 2 teaspoons mushrooms seasoning, 4 tablespoons oil
In a small pot, heat oil (bubbles will form when you insert a wooden chopstick), add annatto seeds, give it a quick stir - color releases as soon as you add the annatto seeds. Turn off heat & strain into a small bowl. Pour this oil back into the same pot (you may use half if preferred), turn on heat, cook lemongrass until fragrant and add chili flakes. Then stir in sugar & mushrooms seasoning. (I blended the seasoning to get a finer texture)
Add Bún bò Huế seasoning into the soup. Bring soup to boil, season accordingly with salt & more mushrooms seasoning.
~ Rice vermicelli - cook based on package instructions
~ Toppings: pan-fried tofu, Shimeji mushrooms, king oyster mushrooms (cook in soup before serving). You may stir fry them in garlic & shallots before adding to soup
~ Garnishes: Vietnamese coriander, shredded purple & white cabbage, sliced banana flowers, lime, mung bean sprouts, chopped scallions, jalapeno, mint & onion
Place rice vermicelli in a bowl, ladle soup over, add toppings and garnishes. #bestofvegan