Bún Nước Lèo Chay

Bún Nước Lèo Chay is a vibrant vegan Vietnamese noodle dish featuring a fragrant broth made from aromatic herbs and spices, served with fresh vegetables and rice noodles. This dish is not only delicious but also a healthy choice for those wanting to enjoy plant-based cuisine.

Ingredients

• Rice noodles - 200 grams
• Vegetable broth - 750 ml
• Onion - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, sliced
• Lemongrass - 1 stalk, bruised
• Turmeric powder - 1 teaspoon
• Soy sauce - 2 tablespoons
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1, sliced
• Spinach - 100 grams
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges
• Chili - 1, sliced, optional

Steps

1. Soak the rice noodles in warm water for 15 minutes until softened, then drain and set aside.
2. In a pot, heat a splash of oil over medium heat and sauté the sliced onion, minced garlic, and ginger until fragrant.
3. Add the bruised lemongrass and turmeric powder, stirring for another minute.
4. Pour in the vegetable broth and bring to a simmer, then add the soy sauce and sliced mushrooms.
5. Simmer for about 10 minutes until the mushrooms are tender.
6. Add the julienned carrot and sliced bell pepper, cooking for an additional 5 minutes.
7. Stir in the spinach and let it wilt for 2 minutes.
8. Remove the pot from heat and discard the lemongrass stalk.
9. Divide the soaked rice noodles into two bowls and ladle the hot broth and vegetables over the top.
10. Garnish with fresh cilantro, serve with lime wedges and sliced chili if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories but high in flavor, making it a satisfying meal option.

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