Bún Đậu Chay

Bún Đậu Chay is a refreshing and flavorful Vietnamese vegetarian soup featuring rice noodles and an assortment of vegetables, served with a fragrant broth. This delightful dish is perfect for a light meal, offering a symphony of textures and tastes.

Ingredients

• Rice vermicelli - 100 grams
• Tofu - 200 grams, cubed
• Vegetable broth - 500 milliliters
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Spinach or water spinach - 100 grams
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Lime - 1, juiced
• Chili sauce - to taste
• Fresh herbs (mint, cilantro) - for garnish
• Salt - to taste
• Pepper - to taste
• Sesame oil - 1 tablespoon

Steps

1. Start by cooking the rice vermicelli according to the package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant.
3. Add the cubed tofu to the pot and cook until golden brown on all sides, about 5-7 minutes.
4. Pour in the vegetable broth and bring to a simmer. Add the sliced mushrooms and julienned carrots, cooking for another 5-7 minutes until the vegetables are tender.
5. Stir in the spinach or water spinach, and cook for an additional 2-3 minutes until wilted.
6. Season the broth with soy sauce, lime juice, salt, and pepper to taste.
7. To serve, place a portion of the cooked rice vermicelli in a bowl, ladle the hot soup over it, and garnish with chopped green onions, fresh herbs, and chili sauce.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from a variety of vegetables.

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