Ingredients with Measurements:
- 1 package of dried bún (rice vermicelli noodles)
- 1 can of vegetarian fish sauce
- 1 can of vegetarian crab meat
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup of water
- 1 cup of bean sprouts
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1 lime, cut into wedges
Special Equipment Needed:
- Large pot
- Colander
- Soup ladle
Step-by-Step Instructions:
1. Soak the bún noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the diced onion and minced garlic to the pot and sauté until fragrant.
4. Add the can of diced tomatoes to the pot and stir.
5. Add the can of vegetarian fish sauce, can of vegetarian crab meat, sugar, tamarind paste, soy sauce, salt, and black pepper to the pot and stir.
6. Add the vegetable broth and water to the pot and bring to a boil.
7. Reduce the heat to low and let the soup simmer for 15 minutes.
8. While the soup is simmering, drain the bún noodles in a colander and set aside.
9. After 15 minutes, add the bean sprouts to the pot and stir.
10. Divide the bún noodles into four bowls.
11. Ladle the soup over the bún noodles.
12. Garnish each bowl with chopped cilantro, chopped green onions, and a lime wedge.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 3g
Carbohydrates per serving: 60g
Protein per serving: 10g
Substitutions for ingredients:
- Regular fish sauce can be used instead of vegetarian fish sauce.
- Regular crab meat can be used instead of vegetarian crab meat.
- Chicken broth can be used instead of vegetable broth.
Variations:
- Add tofu or mushrooms for extra protein.
- Use different types of noodles, such as udon or soba.
- Add chili paste for a spicier soup.
Tips and Tricks:
- Soaking the bún noodles in cold water before cooking will prevent them from becoming too soft.
- Adjust the seasoning to taste by adding more salt, sugar, or tamarind paste.
- Serve with additional lime wedges for extra acidity.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with the garnishes arranged on top.
Garnishes:
Chopped cilantro, chopped green onions, and lime wedges.
Pairings:
Serve with a side of steamed rice or a Vietnamese-style salad.
Suggested Side Dishes:
Steamed rice or a Vietnamese-style salad.
Troubleshooting Advice:
- If the soup is too sour, add more sugar to balance the acidity.
- If the soup is too salty, add more water or vegetable broth to dilute the seasoning.
Food Safety Advice:
- Make sure to use clean utensils and cookware when preparing the soup.
- Store leftover soup in the refrigerator within two hours of cooking.
Food History:
Bún Riêu Cá Chay is a vegetarian version of a popular Vietnamese soup called Bún Riêu, which typically contains crab meat and fish sauce.
Flavor Profiles:
The soup is tangy, savory, and slightly sweet, with a hint of umami from the vegetarian fish sauce.
Serving Suggestions:
Serve the soup hot with a side of steamed rice or a Vietnamese-style salad.
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Region: Vietnamese