Bún Thang Chay

Bún Thang Chay is a vibrant and aromatic vegan Vietnamese noodle soup, featuring a medley of fresh vegetables and herbs, served in a fragrant broth. This comforting dish is perfect for a light yet satisfying meal, showcasing the essence of traditional Vietnamese flavors.

Ingredients

• Rice vermicelli noodles - 100 grams
• Vegetable broth - 800 milliliters
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Tofu (firm) - 150 grams, sliced
• Green onions - 2 stalks, chopped
• Fresh herbs (cilantro, mint, or basil) - 20 grams, chopped
• Soy sauce - 2 tablespoons
• Lime - 1, cut into wedges
• Chili (optional) - 1, sliced
• Sesame oil - 1 tablespoon
• Salt - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions, drain, and set aside.
2. In a large pot, heat sesame oil over medium heat and sauté the sliced mushrooms, carrot, and daikon radish for about 5 minutes until they begin to soften.
3. Add the vegetable broth to the pot and bring to a simmer. Season with soy sauce and salt to taste.
4. Carefully add the sliced tofu into the broth and simmer for an additional 5-7 minutes.
5. Divide the cooked noodles into two bowls and ladle the hot broth and vegetables over the noodles.
6. Garnish each bowl with chopped green onions, fresh herbs, and sliced chili if desired.
7. Serve with lime wedges on the side for an added burst of flavor.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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