Vegetarian bún riêu (vermicelli soup)

All the bold, rich flavours of a Vietnamese bún riêu – without the meat. Actress Jillian Nguyễn's vegetarian alternative to a traditional bún riêu uses chao cubes (fermented bean curd) and fermented soy beans to provide a savoury, umami flavour to the broth, using plant-based ingredients.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 600 g rice vermicelli noodles, rehydrated in boiling water for 5 minutes, then refreshed under cool water
• Shredded perilla leaves, bean sprouts, water spinach, Thai basil leaves, coriander leaves, Vietnamese mint leaves, lemon wedges, to serve

For the “riêu”

• 300 g silken tofu block, mashed
• 1 tbsp caster sugar
• 1 tsp vegetable or mushroom stock powder
• 1 tbsp annatto oil, or to taste
• 2 cubes fermented bean curd (chao cubes), mashed

For the broth

• 1 tbsp vegetable oil
• 1 small leek, very finely chopped
• 4 small tomatoes, cut into wedges
• 50 g shiitake mushrooms
• 50 g enoki mushrooms
• 1 tsp vegetable or mushroom stock powder
• Salt and sugar, to season
• 1.2 litres vegetable broth
• 1 tsp tamarind pulp, soaked in boiling water
• 1 deep-fried tofu block cut, cut into 2 cm cubes
• 2 cubes fermented bean curd (chao cubes)
• 2 tbsp fermented soy beans (yellow bean paste)

Instructions

1. To make the riêu, in a medium bowl, combine the tofu, sugar, vegetable stock powder and annatto oil. Mix well to combine. Heat a medium frying pan over medium-low heat, then add the mashed tofu. Stir-fry for 3 minutes, then add the mashed chao cubes. Bring to a boil and cook until some of the moisture from the tofu has evaporate and the mixture has thickened, then transfer to a medium bowl.
2. To make the broth, heat the oil in a large saucepan. Add the leek and cook, stirring until softened, then add the tomato, mushrooms, vegetable stock powder and a generous pinch of salt. Pour in the vegetable broth.
3. Add the soaked tamarind and fried tofu cubes and season to taste with sugar. In a small mini chopper, blitz the chao cubes and fermented soy beans to a thick paste, then add to the broth, whisking well to combine.
4. To serve, divide the prepared vermicelli noodles between bowls and top with the tofu “riêu”. Pour over hot broth and serve with fresh herbs, bean sprouts, greens and lemon wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.