Photograph of the finished Vegetarian Noodle Soup with Lime Leaf

Vietnam · Bún chay lá chanh

Vegetarian Noodle Soup with Lime Leaf

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.8 lb
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Makrut lime leaves Makrut lime leaves 32 leaves
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Soak the shiitake mushrooms for 30 minutes, then cook the broth from the mushroom soaking water with lemongrass and tomatoes for 20 minutes.
  2. 2 Fry the diced tofu for 4 minutes until golden brown, then add it to the broth.
  3. 3 Crush the lime leaves and add them to the broth during the last 5 minutes; cooking lime leaves for too long will make the broth bitter.
  4. 4 Use soy sauce instead of fish sauce and taste again, as the saltiness of soy sauce varies depending on the type.
  5. 5 Blanch the rice noodles, then pour in the broth, and arrange the tofu, mushrooms, and herbs on top.

With an appliance

  • Air fryer 43 min

    Replace step 2: lightly spray oil onto the tofu block, air fry at 190 degrees for 10 minutes, flipping at the 5th minute to brown; add to the broth as before and keep step 3 the same, only cook the lime leaves for 5 minutes.

Start cooking