Bun Bo Hue Chay is a flavorful vegan Vietnamese noodle soup. It features a rich broth made from fruits and vegetables, complemented with faux meats and shiitake mushrooms, served over large rice noodles and garnished with fresh herbs.
1. Wash your fruits and veggies. Peel the carrots, onion, and chayotes.
2. Add all the fruits and vegetables to the pot along with the sugarcane, shiitake mushrooms, and lemongrass. Season broth with salt and mushroom seasoning. Cook the fruits and veggies for about 30-40 minutes or until they are falling apart. Remove anything that is falling apart. Add additional water to make up for the volume. Adjust seasoning as necessary.
3. In a large pan, sauté the shallots and lemongrass in oil until fragrant. Add 1/2 tablespoon of paprika and mix well into the oil. Add the faux meats and season with liquid seasoning and mushroom seasoning. Stir-fry everything together for about 10-15 minutes.
4. Fish out the shiitake mushrooms from the pot, slice into bite sizes, and add back to the pot along with some sliced pineapple. Add the faux meats to the pot and let it simmer for about 20 minutes.
5. Make yourself a bowl and enjoy!
