This vegan version of Bun Bo Hue captures the deep, meaty essence of the traditional Vietnamese soup entirely through vegetables and plant-based ingredients. A rich broth infused with lemongrass, aromatics, and a spicy, garlicky seasoning paste is simmered with tofu and various faux meats. Garnished with fresh herbs, lime, and a final touch of fermented soybean paste, the dish is hearty, aromatic, and full of complex, comforting flavors.
Falls Church VA
Chay
Bun Bo Hue
Lemongrass / Aromatics (garlic, onion) / Seasoning paste / Fermented soybean paste / Tofu / Faux meats (three varieties) / Noodles / Thai basil / Cabbage / Cilantro / Lime
Signature Dish
From Prep to Plate
Seth heads to Chay Vietnamese restaurant in Falls Church, VA to watch chef Lan Tran cook Bon Bo Hue, a speciality from central Vietnam, but with a twist — no meat! The process starts with broth made from lemongrass, star anise, cinnamon, and other ingredients, and concludes with traditional rice noodles. The result is flavorful and textured soup, with notes of garlic and fermented soy bean paste.
Spicy lemongrass beef noodle soup without the beef? Bun bo hue is one of the many beloved Vietnamese dishes that chef Lan Tran has managed to satisfyingly reinterpret without meat.
Anne Limpert, Jessica Sidman, Ike Allen, Washingtonian
