Bun Rieu Chay

Bun Rieu Chay is a fragrant and flavorful Vietnamese noodle soup that highlights the deliciousness of plant-based ingredients. This dairy-free dish is packed with vibrant vegetables and a rich tomato broth, making it a comforting and healthy meal.

Ingredients

• Rice vermicelli noodles - 100 grams
• Tomatoes - 200 grams, diced
• Tofu - 150 grams, firm, cut into cubes
• Vegetable broth - 750 milliliters
• Mushrooms - 100 grams, sliced (shiitake or oyster)
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Lemongrass - 1 stalk, bruised
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Fresh herbs (basil, mint, cilantro) - 1 cup, chopped
• Bean sprouts - 100 grams
• Chili pepper - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat a splash of vegetable broth over medium heat and sauté the onion and garlic until fragrant.
2. Add the diced tomatoes and cook until they start to break down, about 5 minutes.
3. Pour in the vegetable broth and add the bruised lemongrass. Bring to a boil.
4. Reduce the heat and let it simmer for 10 minutes to develop flavors.
5. Add the tofu and mushrooms to the pot, followed by the soy sauce and rice vinegar. Simmer for another 5 minutes.
6. Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
7. Remove the lemongrass from the soup and season with salt and black pepper to taste.
8. To serve, divide the cooked noodles into two bowls and ladle the hot soup over the noodles.
9. Top with bean sprouts, fresh herbs, and sliced chili pepper if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides plant-based protein from tofu.
• Low in cholesterol, making it heart-friendly.

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