How to Make/Cook Vietnamese Bún Riêu Recipe Egg free
This vegan version of Bun Rieu captures the essence of the traditional dish while being completely plant-based, using mushrooms, tofu, and fresh vegetables for a hearty and satisfying soup.
Here’s an updated recipe for Vietnamese Bún Riêu without chicken or eggs. This vegetarian-friendly or pescatarian version retains the authentic flavors of the dish while being light and healthy.
Vietnamese Bún Riêu (Without Chicken or Egg)
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the Broth:
8 cups water or vegetable stock
1 medium onion, quartered
2 garlic cloves, smashed
3 large tomatoes, cut into wedges
1 tablespoon tamarind paste (or 1-2 tablespoons lime juice for tanginess)
2 tablespoons soy sauce or fish sauce (if pescatarian)
1 tablespoon annatto oil (optional, for color)
For the Tofu and Crab Mixture:
1 cup canned crab meat (optional, skip for vegetarian)
1 block firm tofu, crumbled
1 tablespoon cornstarch (for binding)
1 teaspoon soy sauce
1/4 teaspoon black pepper
For the Noodles and Toppings:
1 lb rice vermicelli noodles, cooked and drained
Fresh herbs (cilantro, mint, Thai basil)
Shredded cabbage or water spinach (rau muống)
Bean sprouts
Lime wedges
Sliced chilies or chili sauce (optional)
Instructions
1. Prepare the Broth:
1. In a large pot, bring the water or vegetable stock to a boil. Add the onion and garlic, then simmer for 10 minutes to infuse the flavor.
2. Stir in the tamarind paste, soy sauce (or fish sauce if pescatarian), and annatto oil. Adjust seasoning to taste.
3. Add the tomato wedges and simmer for another 10 minutes, until softened.
2. Make the Tofu and Crab Mixture:
1. In a mixing bowl, combine crumbled tofu, crab meat (if using), cornstarch, soy sauce, and black pepper. Mix well to form a thick paste.
2. Shape the mixture into small spoonfuls and carefully drop them into the simmering broth. Cook for 5-7 minutes, or until the tofu mixture floats to the surface and is fully cooked.
3. Assemble the Bowl:
1. Place cooked vermicelli noodles into serving bowls.
2. Ladle the hot broth over the noodles, adding the tofu and tomato wedge.
3. Top with fresh herbs, bean sprouts, and shredded cabbage or water spinach.
4. Serve with lime wedges and chili sauce on the side for extra tang and spice.
Tips:
Vegetarian Option: Skip the crab and use mushroom broth for added umami.
Binding Alternative: If cornstarch isn’t enough, mashed potato or breadcrumbs can help bind the tofu mixture.
Boost Flavor: Add a dash of soy sauce or miso paste to deepen the broth's flavor profile.
This no-chicken, no-egg Bún Riêu is still full of rich, tangy flavors and makes for a vibrant, satisfying meal!
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