Do you know how to transform the famous Hue specialty dish into a vegetarian dish? Let TasteVN guide you into the kitchen to make 2 authentic spicy and flavorful vegetarian Hue beef noodle recipes right now!
1. Vegetarian Hue Beef Noodle
-
Preparation
2 hours
-
Difficulty
Medium
Ingredients for Vegetarian Hue Beef Noodle For 4 people
Noodles 500 gr Chopped lemongrass 2 tablespoons Chopped garlic 1 tablespoon Chopped chili 1 tablespoon Fried tofu 2 pieces Vegetarian sausage 2 pieces Tofu skin 10 gr Dried shiitake mushrooms 30 gr (shiitake mushrooms) Green onion 1 stalk (use the white part) Corn 1 ear Cassava 1 root White radish 1 root Straw mushrooms 100 gr Onion 1 bulb Pineapple 200 gr Lemongrass 4 stalks Bean sprouts 200 gr (optional) Water spinach 300 gr (optional) Vietnamese coriander and accompanying herbs 100 gr (based on taste) Seasoning 70 gr (cooking oil/ rock sugar/ vegetarian seasoning/ salt/ annatto oil…)
How to choose fresh ingredients
- Straw mushrooms can be replaced with shiitake mushrooms or oyster mushrooms.
- Rock sugar will make the broth light; if you don’t have it, regular sugar will work fine too.
- Tofu can be purchased pre-fried or you can buy plain tofu to fry yourself. If you don’t buy ready-made tofu, you can refer to: How to make tofu at home deliciously and simply.
- Choose good corn: You should select fresh corn with green skin that hasn’t dried out, the corn silk should still be soft and smooth, and the outer husk must tightly embrace the cob. The kernels should be plump, uniform, shiny, and straight, without any pests. Avoid choosing overly large corn; opt for medium-sized, slender cobs.
How to prepare Vegetarian Bun Bo Hue
-
Prepare the ingredients
Dried shiitake mushrooms are rinsed with water to clean off dirt, then placed in a bowl of hot water with a little salt to soak and soften for about 30 minutes, then remove the mushrooms and squeeze out excess water.
Peel the cassava and white radish, and remove the husk from the corn, cutting it into bite-sized pieces. Peel the pineapple, remove the eyes, and cut it into pieces.
Clean the straw mushrooms, trim the stems, and cut large mushrooms in half.
Peel and clean the onion. Smash the white part of the scallion and cut it into rings.
Wash the fresh herbs, bean sprouts, and aromatic herbs, then drain. Smash the lemongrass stalks and cut them in half. Cut the tofu into small square pieces as shown. Slice the vegetarian sausage thinly.
Tip:
- To soak the mushrooms faster, use warm or hot water for soaking. Add a little salt to the soaking water.
- When soaking, make sure the mushroom stems are submerged in the water. This way, you can easily remove dirt from the shiitake mushrooms.
-
Fry the tofu and stir-fry the ingredients
Place a pan on the stove, add enough oil to fry about 1/3 of the tofu piece, turn on medium heat, when the oil is lightly bubbling, add the diced tofu into the pan and fry until golden on all sides.
Add the fried tofu skin to fry until puffed evenly. Once cooked, remove to drain the oil. Do the same with the fried tofu skin.
Place a pan on the stove, add about 1 tablespoon of cooking oil. Add the scallions to sauté until fragrant. Add the straw mushrooms and shiitake mushrooms that have been soaked, season with 1/2 teaspoon of seasoning for taste. Stir-fry for about 3 minutes and then turn off the heat.
Tips for frying crispy, delicious tofu:
- Make sure the tofu is really dry before frying because if it’s still wet, it will splatter oil and stick to the pan.
- When frying tofu, heat the pan first, then add the cooking oil, wait for the oil to bubble before adding the tofu. Otherwise, the tofu will stick to the pan; when the oil is hot, the fried tofu skin will turn golden and crispy, looking better. Do not fry with oil that is too hot and smoking, as the tofu will burn quickly.
- The frying oil should cover about 1/3 or 1/2 of the tofu piece, fry over medium heat.
- When frying, do not let the tofu pieces stick together, as they will be difficult to remove. Fry with a moderate amount of tofu, not too much to avoid lowering the oil temperature, which can prevent the tofu from being crispy and delicious.
- When frying, let one side of the tofu turn fully golden before flipping to fry the other side; flipping too early can cause the tofu to break easily.
- If the tofu sticks to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool, and the tofu will come off by itself.
-
Make satay seasoning for the broth
Add 2 tablespoons of annatto oil, minced garlic and lemongrass into the pan, and sauté until fragrant.
Season with 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, add minced chili, stir well, and then turn off the heat.
-
Cook the broth
Place a pot on the stove, add 1.5 liters of water.
Add corn, pineapple, cassava, white radish, and onion to the pot of broth. Cook over medium heat for about 20 – 30 minutes to extract the sweetness.
Add the sautéed mushrooms into the broth pot. Then add the fried tofu and vegetarian sausage.
Add smashed lemongrass and cook for another 10 minutes. Skim off all the foam that rises to keep the broth clear.
Add 1 tablespoon of the satay made above into the pot, stir well. Depending on your preference for spiciness, you can adjust the amount to your liking.
Season with 2 tablespoons of seasoning powder, 2 tablespoons of rock sugar, and 1 teaspoon of monosodium glutamate. You can adjust to suit your family’s taste. Stir to dissolve the seasoning and the dish is ready.
Arrange fresh vegetables and noodles in a bowl, pour hot broth over it, and enjoy!
-
Final Product
Delicious and flavorful vegetarian Bun Bo Hue with naturally sweet vegetable broth, tasty tofu, and spicy satay is truly delightful, isn’t it? Let’s enjoy this delicious dish right away!
2. Vegetarian Bun Hue (recipe from the TikTok channel Bếp chay XANH)
-
Preparation Time
2 hours
-
Difficulty Level
Medium
Ingredients for Vegetarian Bun Hue (recipe from the TikTok channel Bếp chay XANH) Serves 2 people
Minced lemongrass 3 tablespoons Korean chili powder 1 tablespoon Ground chili 1 tablespoon Annatto oil 3 tablespoons Vegetarian fish sauce 5 tablespoons Rock sugar 5 gr Vegetarian seasoning powder 5 tablespoons Ripe pineapple 1 fruit Lemongrass stalks 6 stalks Optional mushrooms 200 gr (straw mushrooms; enoki mushrooms; shiitake mushrooms) Fresh noodles 500 gr Shredded water spinach 200 gr
Image of Ingredients
How to make Vegetarian Hue Noodles (recipe from the TikTok channel Bếp chay XANH)
-
Make vegetarian sate
You put a pot on the stove, add 3 tablespoons of minced lemongrass, 1 tablespoon of Korean chili powder, 1 teaspoon of ground chili, and 3 tablespoons of annatto oil, and mix well.
Next, add 3.5 tablespoons of vegetarian fish sauce, 1 tablespoon of vegetarian seasoning, and 1 tablespoon of rock sugar, stirring until the sugar dissolves.
Take about 2 tablespoons of the seasoning out into a small bowl to use as the sate to add when the Hue noodles are complete.
-
Cook the broth
For the remaining seasoning in the pot, continue to add 1 sliced pineapple and stir well. When the pineapple has just softened, add 1.5 liters of filtered water and bring to a boil.
Once the broth is boiling, add 6 stalks of lemongrass and season with 1 tablespoon of vegetarian seasoning, 1 tablespoon of rock sugar, and 1 tablespoon of vegetarian fish sauce (can be adjusted to taste).
Finally, add 200 grams of your chosen ingredients to the broth and cook for an additional 5 minutes to complete.
-
Finished Product
Delicious and flavorful Vegetarian Hue Noodles, with sweet and sour broth, served with crispy shredded water spinach, extremely appealing. Make this simple dish for your family right away!
See more:
Vegetarian Hue Beef Noodle Soup is delicious and really easy to make, isn’t it? Let’s get into the kitchen and cook this tasty dish for your family. Wishing you success!
*Refer to the images and recipe from the YouTube channel Delicious Dishes and Green Vegetarian Kitchen!
