Bun Nuoc Leo

Bun Nuoc Leo is a delightful Vietnamese soup that combines the flavors of lemongrass, fresh herbs, and a rich broth made from mushrooms, offering a comforting and aromatic experience. This dairy-free dish is perfect for a light meal that is both nourishing and satisfying.

Ingredients

• Rice vermicelli noodles - 100 grams
• Dried shiitake mushrooms - 30 grams
• Vegetable broth - 750 milliliters
• Lemongrass stalk - 1, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, julienned
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Fresh cilantro - 1/4 cup, chopped
• Soy sauce - 2 tablespoons
• Lime - 1, juiced
• Chili flakes - 1 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the dried shiitake mushrooms in warm water for about 20 minutes until softened, then slice them thinly.
2. In a pot, heat a splash of vegetable broth over medium heat and sauté the minced garlic, grated ginger, and chopped lemongrass until fragrant, about 2 minutes.
3. Add the sliced shiitake mushrooms to the pot and cook for another 3 minutes.
4. Pour in the vegetable broth and bring to a simmer. Add the julienned carrot and cook for 5 minutes.
5. While the broth simmers, cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
6. Once the broth is ready, stir in the soy sauce, lime juice, and salt and pepper to taste.
7. To serve, place a portion of the cooked vermicelli noodles in a bowl, ladle the hot broth over the noodles, and top with bean sprouts, chopped green onions, cilantro, and chili flakes if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables and herbs.
• Low in calories and fat, making it a great option for weight management.

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