Vietnamese Vegetarian Vermicelli Soup (Bun rieu chay)
Serves: 5 servings
  • For the Vegetarian broth:
  • 12 cups water
  • 2 Fuji apples (peeled & seeded)
  • 1 medium daikon radish (chopped)
  • 1 medium jicama (cut into 4)
  • 1 onion (peeled)
  • 1 can 28oz of vegetarian broth
  • 1 can water
  • 3 tablespoon of vegetarian powder
  • 1 teaspoon of tamarin powder
  • For the toppings
  • 1 tablespoon of minced garlic
  • 9 oz soft tofu
  • 1 teaspoon salt
  • 3 tablespoon of annatto seed oil
  • 3 tablespoon of olive oil
  • 1 tablespoon of vegetables powder
  • A pinch of black pepper
  • 2 cups of fried tofu (chopped into small pieces)
  • 5 plum tomatoes (sliced into 1 inch pieces)
  • 1 pack of eoki mushrooms (about 5 oz.)
  • For servings:
  • 1 packet of vermicelli noodles (cook according to package instruction)
  • Bean sprouts
  • Lime wedges
  • 1 cup chopped green onion
  1. In a large pot, fill with 12 cups of water. Add apples, daikon radish, jicama & onion and simmer on low heat for at least 1-2 hours. When the broth is ready, discard the fruits and add 1 can of vegetable broth, vegetables power and tamarin to the broth.
  2. While the soup is simmering, prepare the “crab-less” mixture in a bowl. Using a spatula, smash the soft tofu and add a teaspoon salt. Heat 1 tablespoon of olive oil in a pan and slightly fry the soft tofu mixture. Pour the soft tofu in the soup pot.
  3. Using the same pan, add 2 tablespoon of oil and stir fry the tomatoes, mushrooms, and the fry tofu. Season with 3 tablespoon of annatto oil, a tablespoon of vegetables powder and a pinch of black pepper.
  4. Pour the vegetables mixture and tofu into the soup pot.
  5. Season according to taste and let the broth simmer for an additional 15 minutes before serving.
  6. To serve: add some rice vermicelli, pour the broth with all of ingredients. Sprinkles chopped green onion, squeeze of lime and bean sprouts.
Recipe by A Taste of Joy and Love at