Ingredients with Measurements:
- 8 oz. dried rice vermicelli noodles
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. tomato paste
- 1 can (14 oz.) diced tomatoes
- 4 cups vegetable broth
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. mushroom seasoning
- 1 tsp. paprika
- 1 tsp. chili flakes
- 1 block (8 oz.) firm tofu, crumbled
- 1/2 cup dried shiitake mushrooms, soaked and sliced
- 1/2 cup dried wood ear mushrooms, soaked and sliced
- 1/2 cup dried lily flowers, soaked and sliced
- 1/2 cup fried tofu puffs, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh scallions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Colander
- Small bowls for soaking mushrooms and lily flowers
Step-by-step instructions:
1. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. Add the tomato paste and diced tomatoes to the pot, and stir to combine. Cook for 5 minutes, until the tomatoes have broken down and the mixture has thickened.
4. Pour in the vegetable broth, and add the salt, sugar, mushroom seasoning, paprika, and chili flakes. Stir to combine.
5. Add the crumbled tofu, sliced shiitake mushrooms, wood ear mushrooms, and lily flowers to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Add the sliced fried tofu puffs to the pot, and let the soup simmer for another 5 minutes.
7. Divide the cooked rice vermicelli noodles among 4 bowls. Ladle the soup over the noodles, and top with chopped cilantro and scallions.
8. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrate: 48g
Dietary fiber: 6g
Total sugars: 8g
Protein: 15g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth for non-vegetarian version.
- Dried shiitake mushrooms, wood ear mushrooms, and lily flowers can be substituted with fresh mushrooms and bean sprouts.
- Fried tofu puffs can be substituted with fried tofu cubes or sliced boiled eggs.
Variations:
- Add sliced carrots, celery, and bok choy for extra vegetables.
- Use chicken or beef instead of tofu for non-vegetarian version.
- Add crab meat or shrimp for seafood version.
Tips and tricks:
- Soak the dried mushrooms and lily flowers in hot water for at least 30 minutes before using.
- Crumble the tofu with your hands or a fork to create a texture similar to ground meat.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with lime wedges on the side.
Garnishes:
Chopped cilantro and scallions.
Pairings:
Serve with Vietnamese iced coffee or hot tea.
Suggested side dishes:
Fresh spring rolls or crispy fried spring rolls.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to soak the dried mushrooms and lily flowers in hot water for at least 30 minutes before using to ensure they are fully rehydrated.
- Store leftover soup in an airtight container in the refrigerator and consume within 3 days.
Food history:
Bún Riêu Gà Chay is a vegetarian version of the traditional Vietnamese soup made with chicken and tomatoes. It originated in the northern region of Vietnam and is a popular street food dish.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve the soup hot with lime wedges on the side and garnished with chopped cilantro and scallions.
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Region: Vietnamese