3+ Easy & Delicious Vegan Bun Rieu Recipes to Make at Home

Vegan bun rieu is a light and flavorful Vietnamese noodle soup made with a naturally sweet vegetable broth, tofu-based vegan crab topping, mushrooms, fresh vermicelli, and herbs. It is suitable for Buddhist observances, family meals, or anyone who enjoys plant-based Vietnamese cuisine.

In this guide, Vô Úy Vegetarian Restaurant shares three simple ways to make vegan bun rieu: with unsweetened soy milk, with tofu and mushrooms, and with an air fryer.

Ingredients for Vegan Bun Rieu

This recipe serves approximately four people.

Ingredient	Amount
Fresh rice vermicelli	1 kg
Unsweetened soy milk	1 liter
Soft tofu	200 g
Fried tofu	200 g
Straw mushrooms or shiitake mushrooms	150 g
Tomatoes	3, about 300 g
Carrot, white radish, and chayote	1 each
Fresh vegetables and herbs	About 200 g
Tamarind or calamansi juice	About 60 ml
Vegan seasonings	To taste

Tips for Choosing Ingredients

• Choose fresh vermicelli with an ivory-white color and no unusual sour smell.
• Use ripe, juicy tomatoes for natural color and gentle acidity.
• Choose fresh mushrooms without dark or slimy stems.
• Use unsweetened soy milk to control the sweetness and richness of the vegan topping.
• Wash fresh vegetables carefully, soak them briefly in diluted salt water, and drain well.

If soy milk is unavailable, combine soft tofu with fermented tofu to create a richer topping. Straw mushrooms can also be replaced with oyster mushrooms or king oyster mushrooms.

How to Make Vegan Bun Rieu with Soy Milk

This version has a soft, mildly rich topping and a naturally sweet broth. The total preparation and cooking time is approximately 45–60 minutes.

Step 1: Prepare the Ingredients

Wash the lettuce, fresh herbs, and shredded banana blossom. Soak them in diluted salt water for about 10 minutes, then drain thoroughly.

Peel and wash the carrot, white radish, and chayote. Cut them into bite-sized pieces. Cut the tomatoes into wedges. Soak the dried mushrooms until soft, rinse them, and chop finely if you plan to use them in the vegan topping.

Step 2: Make the Vegan Crab Topping

Heat 1 liter of unsweetened soy milk over low heat. Add approximately 60 ml of tamarind juice or calamansi juice, then stir gently. After about 5–7 minutes, the soy milk will begin to separate into soft curds.

Carefully remove the curds with a fine sieve and let them drain. Keep the remaining soy liquid to add to the broth. Stir gently throughout the process to prevent the curds from breaking apart.

Step 3: Cook the Broth

Add the carrot, white radish, and chayote to a pot with 1.5 liters of water. Simmer over medium heat for 20–30 minutes. Remove the vegetables if you prefer a clearer broth.

Sauté minced lemongrass or shallots with a small amount of annatto oil. Add the tomatoes and cook until soft and bright red. Transfer the tomatoes to the broth.

Season with vegan fish sauce, mushroom seasoning, sugar, and the reserved soy liquid. Simmer for a few more minutes, then taste and adjust. The broth should be mildly tangy, naturally sweet, and not overly salty.

Step 4: Assemble the Bowl

Blanch the fresh rice vermicelli in boiling water for about 30 seconds, then place it in a serving bowl. Add the vegan crab topping, fried tofu, mushrooms, tomatoes, and fresh vegetables.

Ladle the hot broth into the bowl. Finish with Vietnamese coriander, fried shallots, and black pepper. Serve with lime and fresh chili for extra sourness and heat.

How to Keep the Topping from Breaking Apart

• Use unsweetened soy milk and heat it gently.
• Stir slowly while the soy milk separates.
• Remove the curds as soon as they form larger pieces.
• Do not boil the broth vigorously after adding the topping.

How to Make Vegan Bun Rieu Without Soy Milk

This version uses soft tofu and mushrooms instead of soy milk. It is a convenient option when you want a quicker recipe.

Step 1: Prepare the Vegan Topping

Mash 200 g of soft tofu and mix it with 100 g of finely chopped straw or shiitake mushrooms. Add a small amount of mushroom seasoning, sugar, and black pepper.

Sauté minced lemongrass with annatto oil. Add the tofu and mushroom mixture and stir-fry for about 5 minutes. Add 1 tablespoon of mashed fermented tofu for richness, followed by a small amount of tapioca starch to help bind the mixture.

Step 2: Cook the Broth and Serve

Simmer the carrot, white radish, and chayote in 1.5 liters of water for about 20 minutes. Sauté the tomatoes with annatto oil and add them to the broth. Season with vegan fish sauce, mushroom seasoning, and sugar.

Add the tofu topping to the broth and simmer gently so it absorbs the seasoning. To serve, blanch the vermicelli and place it in a bowl with the topping, fried tofu, fresh vegetables, and tomatoes. Pour the hot broth over the top and garnish with fried shallots.

Tips for Better Flavor

• Add a little fermented tofu for a richer and more aromatic topping.
• Do not use too much starch, or the topping may become dense.
• Cook the tomatoes thoroughly to give the broth a naturally bright color.

How to Make Vegan Bun Rieu Topping in an Air Fryer

Using an air fryer gives the topping a slightly firmer surface with less oil. This method also helps it hold its shape when added to the noodle soup.

Step 1: Bake the Vegan Topping

Mash 200 g of soft tofu and mix it with 100 g of finely chopped straw mushrooms, 1 tablespoon of fermented tofu, 1 teaspoon of mushroom seasoning, and 1 teaspoon of tapioca starch.

Spread the mixture evenly on a tray lined with parchment paper. Air-fry at 180°C for 10–12 minutes. After about 6 minutes, gently turn the topping so it cooks evenly.

Step 2: Cook the Broth and Finish the Dish

Bring 1 liter of fresh coconut water or vegetable broth to a gentle simmer. Sauté the tomatoes with a little annatto oil and add them to the pot. Season with vegan fish sauce, mushroom seasoning, and sugar.

Add the baked vegan topping and simmer for about 5 minutes. To serve, place blanched vermicelli, the topping, fried tofu, fresh vegetables, and shredded banana blossom in a bowl. Pour in the hot broth and add Vietnamese coriander, pepper, lime, and chili.

How Is Vegan Bun Rieu Different from Traditional Bun Rieu?

Vegan bun rieu uses tofu, mushrooms, vegetables, and plant-based ingredients instead of crab, shrimp, or meat. As a result, the dish has a lighter flavor and is suitable for people following a vegan or vegetarian diet.

Criteria	Vegan bun rieu	Traditional bun rieu
Main ingredients	Tofu, mushrooms, soy milk, and vegetables	Crab, shrimp, meat, or other animal-based ingredients
Flavor	Light, mildly tangy, and gently rich	More savory with a stronger seafood flavor
Toppings	Vegan topping, tofu, mushrooms, and fresh vegetables	Crab, shrimp, meat, pork blood, or meat-based toppings
Suitable for	Vegans, vegetarians, and people looking for a lighter meal	People following a regular diet

Tips for Cooking Vegan Bun Rieu

• Stir the soy milk gently while it separates so the topping does not break apart.
• Cook the tomatoes thoroughly with annatto oil to create a more attractive broth color.
• Simmer the vegetables over medium heat instead of boiling them vigorously.
• Blanch the vermicelli immediately before serving so it does not become soggy.
• Add seasonings gradually and taste the broth before finishing the dish.
• Wash and drain the fresh vegetables carefully, then use them on the same day.

How to Fix Common Problems

• The topping breaks apart: Lower the heat, stir gently, and remove the curds as soon as they form.
• The broth becomes cloudy: Skim the foam and strain the broth through a fine sieve.
• The dish tastes bland: Add vegan fish sauce or mushroom seasoning a little at a time.
• The broth lacks sweetness: Simmer additional vegetables or add a small amount of fresh coconut water.
• The vermicelli becomes too soft: Blanch it briefly and serve immediately after adding the broth.

Enjoy Vegan Bun Rieu at Vô Úy

If you would like to enjoy vegan bun rieu in a peaceful setting, visit Vô Úy Vegetarian Restaurant in Go Vap. The dish combines vegetable broth, vegan topping, tofu, mushrooms, and fresh vegetables for a light yet satisfying meal.

Explore the Vô Úy vegetarian menu to discover more plant-based dishes for family meals and gatherings.

Frequently Asked Questions

How long can vegan bun rieu be stored?

Store the broth and toppings separately in airtight containers in the refrigerator and use them within 24 hours. Fresh vermicelli is best enjoyed immediately and should not be left soaking in the broth for too long.

How can I make the vegan topping richer?

Use unsweetened soy milk, soft tofu, fermented tofu, or a combination of tofu and mushrooms. Keep the heat low and stir gently to preserve the topping’s texture.

What can I use instead of tamarind juice?

You can replace tamarind juice with calamansi juice, lime juice, or a small amount of vinegar. Add it gradually and taste the broth to control the acidity.

When is vegan bun rieu suitable to serve?

This dish is suitable for the first and fifteenth days of the lunar month, Buddhist celebrations, family meals, or any day when you want a light plant-based noodle soup.

Conclusion

Vegan bun rieu can be prepared in several ways. You can use soy milk for a soft and mildly rich topping, combine tofu with mushrooms for a quicker recipe, or use an air fryer to create a firmer surface with less oil.

Try one of these recipes for your next family meal. If you prefer to enjoy vegan food in a peaceful restaurant setting, make a reservation at Vô Úy for a meal with family and friends.

• Address: 47 Street No. 3, CityLand Park Hills, Ward 10, Go Vap District, Ho Chi Minh City
• Hotline: 0902 353 527
• Website: nhahangvouy.com
• Fanpage: Vô Úy Vegetarian Restaurant
• Google Maps: Get directions