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    Home » Noodle Soup » Bún Riêu Chay (Vegetarian Tomato Noodle Soup)

    Published: Apr 30, 2020 · Last Modified: Jul 1, 2020 by Jeannette ·

    Bún Riêu Chay (Vegetarian Tomato Noodle Soup)

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    Noodles in a bowl with chopsticks, quarted tomatoes, slied vegetarian ham and mushrooms with Thai basil
    Noodles and sliced vegetarian ham in a spoon in a bowl of soup with Thai basil, quarted tomatoes, sliced mushrooms and minced tofu
    Noodles in a bowl of soup with sliced vegetarian ham, quarterd tomatoes, Thai basil and sliced mushrooms all beside tomatoes and herbs
    Noodles and sliced vegetarian ham in a bowl of soup with Thai basil and quartered tomatoes
    Noodles in a bowl of soup with vegetarian ham, sliced mushrooms, fried tofu and wuartered tomatoes surrounded by tomatoes and herbs
    Noodles with chopsticks in a bowl of soup with quartered tomatoes, sliced vegetarian ham an mushrooms and Thai basil

    This Bún Riêu Chay is a vegetarian noodle soup that’s light and fragrant with the most satisfying tangy flavor. The stock is beautifully sweetened from fruit and vegetables, then finished with tomato-infused toppings and a creamy tofu blend. It’s one of those dishes that feels like a warm hug!

    Noodles in a bowl with chopsticks, quarted tomatoes, slied vegetarian ham and mushrooms with Thai basil

    The most comforting noodle soup

    Bún Riêu Chay is the first vegetarian noodle soup I fell in love with. If you thought you had tasted some pretty good Vietnamese meatless dishes in the past, I guarantee you this one will make you think again.

    It’s not one of those recipes that packs an exciting punch like Mum’s Bún Bò Huế Chay. This is one of those meals you’d enjoy on any casual weekend, surrounded by your nearest and dearest.

    It’s a dish that goes down delicately smooth, from the silky rice noodles to the luxurious tofu and mushroom fusion that is just pure harmony.

    And when you reach the broth, you’ll find savouriness laced with a gentle tang, making it the perfect comfort meal.

    Noodles and sliced vegetarian ham in a spoon over quartered tomatoes, mint and sliced mushrooms in a bowl of soup.

    Why this recipe works

    • Using fresh tomatoes and tomato paste means the broth will be fragrantly rich with an exquisite tang.
    • Blending in vegetarian ham with tofu adds a wonderful springy texture and well-rounded flavor.
    • Stir frying the toppings in tomato paste ensures that every layer of the dish will be seasoned and mixed in with amazing aromas!

    What you’ll need

    The Vegetable Stock

    Lemongrass, two bottles of coconut water, carrots, apples, ginger, chayote, pear and daikon

    About the selection

    Some of these fruits and vegetables can be easily found in the kitchen, but you can certainly use any others available in that season. Some alternatives might include:

    • Corn
    • Cauliflower
    • Nashi
    • Wintermelon
    • Celery

    Stock Seasoning

    Tomatoes, tomato paste in a container, rock sugar, vegetable stock powder, salt and rock sugar in dishes and bun rieu chay stock cubes in a box

    About the seasoning

    The tamarind paste and Bún Riêu Chay stock cubes can be found in Asian supermarkets.

    The Toppings

    king oyster and enoki mushrooms in a colander with lion's mane mushrooms and shiitake mushrooms in bowls along with eggs, tomato paste in a container, silken and fried tofu in a box, vegetarian ham on a plate and vegetarian ham and burdock gean in plastic bags

    About the produce

    All of the tofu varieties and vegetarian hams can be found in the fridge or freezer section of Asian vegetarian stores. If they’re not available, mushrooms are a great substitute.

    The Garnish

    Lemon, bean sprouts, water spinach, Thai basil, Vietnamese coriander, mint and lizard's tail

    About the herbs

    All of these greens can be found fresh at your local Asian supermarket. If there are some that are not available, you can simply leave them out.

    The Noodles

    Thin rice vermicelli in and out of the package

    About the noodles

    Bún Riêu Chay is traditionally eaten with thinner rice vermicelli noodles that have a milky white color when cooked. Be careful not to get it confused with vermicelli that is clear when cooked.

    How to make this recipe

    Quartered apples, pear and lemongrass mushrooms in a pot of boiling water

    On medium to high heat, cook the stock fruit, vegetables, lemongrass, ginger and mushrooms in a large pot of water for 3 hours or until soft. Scoop them out when they have softened, separating the mushrooms for later.

    Blended vegetarian ham in a dish

    While the stock is cooking, use a food processor to process the vegetarian ham and oyster mushrooms until well combined.

    Blended vegetarian ham and tofu in a dish

    Set up a steamer and mix in the tofu, 1 tbsp vegan fish sauce and eggs.

    Blended vegetariam ham and tofu in a dish in a pot

    Steam the dish for 15 minutes. Let it cool for 10 minutes to firm up.

    Diced tomatoes in a bowl with slides mushrooms in a bowl

    Roughly chop the tomatoes into chunks and slice the shiitake and lion’s mane mushrooms into 1/2 cm (0.2″) thick.

    Fresh tomato sauce in a pan

    Heat up a pan with 2 tbsp cooking oil and simmer the tomatoes with 1 tbsp vegan fish sauce, 1 tsp vegetable stock powder and 4 tbsp tomato paste for 15 minutes or until they have consistency of fresh tomato sauce, then pour into the broth.

    Note: During cooking, use a utensil to flatten each chunk.

    Sliced mushrooms with a tomato past coat in a pan

    Pour 1 tbsp cooking oil into the same pan over high heat and stir fry the mushrooms with 1 1/2 tbsp tomato paste and 1/2 tsp salt for 3 minutes.

    Fried tofu in a pan

    Repeat the previous step with the remaining toppings.

    Sliced mushrooms in a pot of bun rieu chay stock

    Turn up the heat to high and transfer the cooked contents into the stock broth and season with the Bún Riêu Chay stock cube, vegetable stock powder, salt, rock sugar and vegan fish sauce.

    When it boils, lower the heat to a simmer and add the coconut water in.

    Tamarind paste in water in a bowl

    Mix the tamarind paste with water to dissolve it, then pour it into the vegetable broth.

    Cooked thin rice noodles in a colander

    Bring another pot of water to boil and cook the rice vermicelli noodles for 5 minutes or until al dente. Run the cooked noodles under cold water to cool, then set in a colander to drip dry.

    Cook the water spinach in the broth and assemble your bowl with noodles, toppings and hot soup. Serve topped with fresh garnish and a squeeze of lemon!

    FAQs

    What if I can’t find tamarind paste?

    Tamarind will give the soup a tangy kick, which can be achieved by using powdered tamarind soup base as well. If neither of those are available at the shops, then you can add more tomato paste for the tang.

    What do I do if I don’t have vegetarian ham?

    The vegetarian ham in the tofu is used for extra flavor and texture, but you can leave it out and use firm tofu instead. Just break it into smaller chunks using a fork rather than a food processor since it is much more delicate.

    Tips for best results

    • Use softer, riper tomatoes for the broth and firmer tomatoes for serving. Ripe tomatoes have fuller flavor which is perfect to cook down and season your broth with. Save the firmer tomatoes for a quick boil and when you’re just about to eat.
    • Like all other noodle soups, the broth will taste better the next day. So this is the perfect dish to make ahead of time and can just be reheated the following day.
    • Don’t overseason it! You’ll have plenty of opportunities to season the toppings as you cook them, but go light to start. You can always taste and add more salt or sugar towards the end of cooking.

    Pair it with a Vietnamese dessert!

    • Coconut Pandan Waffles (Bánh Kẹp) – Crispy on the outside and fluffy on the inside, these are the perfect snack for every occasion!
    • Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) – Indulge in chewy and creamy rice balls in a sweet hot syrup that are drizzled with a rich pandan-infused coconut cream.

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Noodles in a bowl with chopsticks, quarted tomatoes, slied vegetarian ham and mushrooms with Thai basil

    Bún Riêu Chay (Vegetarian Tomato Noodle Soup)

    Fall in love with Bún Riêu Chay, the most soothing Vietnamese vegetarian noodle soup! It's topped with a delicious assortment of tomatoes, mushrooms and tofu, which makes for a great weekend meal!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 3 hours 30 minutes
    Total Time: 4 hours 30 minutes
    Servings: 10
    Calories: 292kcal
    Author: Jeannette

    Equipment

    • Food processor

    Ingredients

    The Vegetable Stock

    • 800 g / 1.8 lb daikon
    • 500 g / 1.1 lb pear
    • 500 g / 1.1 lb red apples
    • 250 g / 0.6 lb carrots
    • 900 g / 2 lb chayotes
    • 1 stalk lemongrass
    • 25 g / 0.06 lb ginger
    • 2 L / 8.5 US cup coconut water
    • 5 L / 21 US cup water
    • 2 US cup lion's mane mushrooms (or to preference)
    • 2 US cup shiitake mushrooms (or to preference)

    Stock Seasoning

    • 700 g / 1.54 lb tomatoes
    • 1 Bún Riêu Chay stock cube
    • 1 1/4 tbsp salt, or to taste
    • 10 g / 0.2 lb rock sugar, or to taste
    • 2 1/4 tbsp vegetable stock powder
    • 7 tbsp vegan fish sauce
    • 1/2 tbsp tamarind paste
    • 1/4 US cup water (to dilute the tamarind paste)

    The Toppings

    • king oyster mushrooms
    • enoki mushrooms
    • 100 g / 0.22 lb oyster mushrooms (for blending with the vegetarian ham)
    • 4 eggs
    • 300 g / 0.66 lb silken tofu (for mixing with the vegetarian ham and oyster mushrooms)
    • fried tofu
    • 300 g / 0.66 lb vegetarian ham (plus more to be served as a sliced topping)
    • burdock gean
    • tomato paste
    • vegetable stock powder
    • vegan fish sauce (for the vegetarian ham and tofu mix)
    • cooking oil

    The Garnish

    • bean sprouts
    • water spinach
    • Thai basil
    • Vietnamese coriander
    • mint
    • lizard's tail
    • lemon/lime

    The Noodles

    • thin rice vermicelli noodles

    Instructions

    • On medium to high heat, cook the stock fruit, vegetables, lemongrass and shiitake and lion's mane mushrooms in a large pot of water for 3 hours or until soft. Scoop them out when they have softened, separating the mushrooms to use as a topping for later.
    • While the stock is cooking, use a food processor to process the vegetarian ham and oyster mushrooms until well combined.
    • Set up a steamer and mix in the tofu,1 tbsp vegan fish sauce and eggs.
    • Steam the dish for 15 minutes. Let it cool for 10 minutes to firm up.
    • Roughly chop the tomatoes into chunks and slice the shiitake and lion's mane mushrooms into 1/2 cm (0.2") thick.
    • Heat up a pan with 2 tbsp cooking oil and simmer the tomatoes with 1 tbsp vegan fish sauce, 1 tsp vegetable stock powder and 4 tbsp tomato paste for 15 minutes or until they have consistency of fresh tomato sauce, then pour into the broth.
      Note: During cooking, use a utensil to flatten each chunk.
    • Pour 1 tbsp cooking oil into the same pan over high heat and stir fry the mushrooms with 1 1/2 tbsp tomato paste and 1/2 tsp salt for 3 minutes.
    • Repeat the previous step with the remaining toppings.
    • Turn up the heat to high and transfer the cooked contents into the stock broth and season with the Bún Riêu Chay stock cube, vegetable stock powder, salt, rock sugar and vegan fish sauce.
      When it boils, lower the heat to a simmer and add the coconut water in.
    • Mix the tamarind paste with water to dissolve it, then pour it into the vegetable broth.
    • Bring another pot of water to boil and cook the rice vermicelli noodles for 5 minutes or until al dente. Run the cooked noodles under cold water to cool, then set in a colander to drip dry.
    • Cook the water spinach in the broth and assemble your bowl with noodles, toppings and hot soup.
    • Serve topped with fresh garnish and a squeeze of lemon!

    Notes

    • Use softer, riper tomatoes for the broth and firmer tomatoes for serving. Ripe tomatoes have fuller flavor which is perfect to cook down and season your broth with. Save the firmer tomatoes for a quick boil and when you're just about to eat.
    • Like all other noodle soups, the broth will taste better the next day. So this is the perfect dish to make ahead of time and can just be reheated the following day.
    • Don't overseason it! You'll have plenty of opportunities to season the toppings as you cook them, but go light to start. You can always taste and add more salt or sugar towards the end of cooking.
    • Some of the fruits and vegetables for the stock can be easily found in the kitchen, but you can certainly use any others available in that season such as corn, cauliflower, nashi, wintermelon and celery.
    • The tamarind paste and Bún Riêu Chay stock cubes can be found in Asian supermarkets.
    • All of the tofu varieties and vegetarian hams can be found in the fridge or freezer section of Asian vegetarian stores. If they're not available, mushrooms are a great substitute.
    • All of these greens can be found fresh at your local Asian supermarket. If there are some that are no available, you can simply leave them out.
    • Bún Riêu Chay is traditionally eaten with thinner rice vermicelli noodles that have a milky white color when cooked. Be careful not to get it confused with vermicellli that is clear when cooked.

    Nutrition

    Calories: 292kcal | Carbohydrates: 43g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 2362mg | Potassium: 1298mg | Fiber: 10g | Sugar: 25g | Vitamin A: 4894IU | Vitamin C: 45mg | Calcium: 142mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Bun Bo Hue Chay (Vegetarian Spicy Noodle Soup)
    Black Sesame Soup (芝麻糊) »

    Reader Interactions

    Comments

    1. Gabby says

      April 30, 2020 at 11:23 pm

      5 stars
      This looks absolutely wonderful! We’re heading into winter where I live so I’ll be indulging in plenty of nourishing soups over the coming months.

      Reply
      • Jeannette says

        May 01, 2020 at 6:40 am

        That’s sounds so wonderful! Enjoy!

        Reply
    2. Biana says

      May 01, 2020 at 1:29 am

      5 stars
      This soup sounds so good! Delicious and perfect for summer.

      Reply
      • Jeannette says

        May 01, 2020 at 6:41 am

        Thanks, Biana! It certainly is!

        Reply
    3. Phenie says

      May 01, 2020 at 1:44 am

      5 stars
      This is one of my favourite Vietnamese dishes. I can’t wait to try it now that the weather is getting colder.

      Reply
      • Jeannette says

        May 01, 2020 at 6:39 am

        I’m glad you love it because it’s super delicious to make! Thanks!

        Reply
    4. Peter Petrzala says

      May 01, 2020 at 2:00 am

      5 stars
      WOW. This looks amaaazing. I love that you added so many tips and advice in your recipe. It’s all REALLY helpful to making a fabulous VEGETARIAN soup!

      Reply
      • Jeannette says

        May 01, 2020 at 6:41 am

        Thanks, Peter! I’m glad the tips were helpful because I know they’re not easy to come by!

        Reply
    5. Rhonda says

      May 01, 2020 at 2:26 am

      5 stars
      The combination of flavours makes this soup sound great, even without the vegetarian ham, something we have never tried. I think we will give the extra firm tofu option a go.

      Reply
      • Jeannette says

        May 01, 2020 at 6:42 am

        Your version sounds delicious, Rhonda! Enjoy!

        Reply
    6. Jen says

      July 01, 2020 at 2:53 pm

      When do you put in coconut water? Do you add additional water to that?

      Reply
      • Jeannette says

        July 01, 2020 at 8:22 pm

        You can add it along with the seasoning 🙂

        Reply
    7. Linda says

      October 20, 2021 at 12:01 pm

      I found the ingredient list a little bit hard to follow going based off grams/lbs. I just went based off your pictures. However for the stock, you mentioned mushrooms but there’s no mushrooms listed in the vegetable stock section? I’ve only started the stock right now, so I’ll post again once I’ve completed!

      Reply
      • Jeannette says

        October 20, 2021 at 4:08 pm

        Hi, Linda! Sorry for the confusion! I’ve updated the recipe instructions to include the mushrooms. Once they’re cooked in the stock for 3 hours, you can separate them to use as a topping for the noodle soup.

        Reply

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