Bun Thang Chay

Bun Thang Chay is a light, fragrant Vietnamese soup featuring delicate rice noodles and a medley of fresh vegetables, all simmered in a savory broth. This dairy-free version captures the essence of traditional Bun Thang while providing a wholesome, plant-based delight.

Ingredients

• Rice vermicelli noodles - 100 grams
• Vegetable broth - 1 liter
• Shiitake mushrooms - 50 grams, sliced
• Tofu - 100 grams, firm, cut into strips
• Carrot - 1 medium, julienned
• Daikon radish - 50 grams, julienned
• Green onions - 2 stalks, chopped
• Fresh cilantro - 10 grams, chopped
• Lime - 1, cut into wedges
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. In a pot, heat the vegetable broth over medium heat.
3. Add the sliced shiitake mushrooms, julienned carrot, and daikon radish to the broth. Simmer for about 10 minutes until the vegetables are tender.
4. In a separate pan, heat sesame oil over medium heat. Add the tofu strips and sauté until golden brown on all sides.
5. Once the vegetables are tender, stir in the soy sauce, and season with salt and black pepper to taste.
6. To serve, place a portion of the cooked rice vermicelli noodles in each bowl. Ladle the hot vegetable broth and vegetables over the noodles.
7. Garnish with chopped green onions and cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and mushrooms.
• Contains plant-based protein from tofu, supporting muscle health.

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