SERVES 4PREP COOK

Bun Bo Hue

3cups

vegetable broth or vegetarian bouillon

5stalks

lemongrass, dry leafy parts cut off and roots smashed

water, to cover lemongrass and fill pot

1whole

onion, peeled and halved

2tbsp

fermented soybean paste

1/3cup

sugar or brown sugar

1-2tbsp

soy sauce

2tbsp

salt (adjust to taste)

2tsp

msg

1tbsp

annatto seeds

2tbsp

canola or vegetable oil

1/2

shallot, thinly sliced (or 1/4 onion thinly sliced)

1tsp

red pepper flakes

fried tofu and/or vegan beef slices

banana flower, sliced

bean sprouts

mint/basil

cabbage, sliced

Bun Bo Hue noodes (thick rice noodle sticks)

lemon slices

  1. Bring pot of water to boil. Then add bun bo hue noodles and boil for 20 minutes. Drain and rinse with cold water. Set aside.

  2. In a large stockpot (around 6qt), add vegetable broth, lemongrass, and onions. Bring to a boil then lower the heat to medium low to allow the broth to simmer for 1 hour.

  3. Remove solid parts from broth. Add soybean paste, sugar, soy sauce, salt, and msg to the pot. Continue to simmer broth for 15 minutes.

  4. In a medium-sized pan, pour in canola oil. Bring the heat to medium high. Add annatto seeds, red pepper flakes, and soybean paste. Saute for 2-3 minutes then remove solids.

  5. Pour annato oil into broth. Add fried tofu and/or soy beef slices. Simmer for another 15 minutes.

  6. Turn off heat. Remove tofu and mushrooms from broth and set aside to serve.

  7. In a bowl, add noodles and toppings. Then pour in your broth to bowl. Squeeze some lemon juice on top. Enjoy!