vegetable broth or vegetarian bouillon
lemongrass, dry leafy parts cut off and roots smashed
water, to cover lemongrass and fill pot
onion, peeled and halved
fermented soybean paste
sugar or brown sugar
salt (adjust to taste)
canola or vegetable oil
shallot, thinly sliced (or 1/4 onion thinly sliced)
red pepper flakes
fried tofu and/or vegan beef slices
banana flower, sliced
Bun Bo Hue noodes (thick rice noodle sticks)
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.
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.
Remove solid parts from broth. Add soybean paste, sugar, soy sauce, salt, and msg to the pot. Continue to simmer broth for 15 minutes.
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.
Pour annato oil into broth. Add fried tofu and/or soy beef slices. Simmer for another 15 minutes.
Turn off heat. Remove tofu and mushrooms from broth and set aside to serve.
In a bowl, add noodles and toppings. Then pour in your broth to bowl. Squeeze some lemon juice on top. Enjoy!