Vietnamese · PANTRYHOP RECIPE
Bún Mắm Chay (Vegetarian Fermented-Style Noodle Soup)
40 minutes · 4 servings · vegan
Inspired by the bold Mekong Delta noodle soup, using miso to mimic depth in a home kitchen.
Ingredients
Check you have the quantities below.
- 8 oz (225 g) rice vermicelli
- 6 cups vegetable broth
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 cup pineapple chunks
- 1 medium eggplant, cubed
- 1 cup okra, sliced
- 14 oz (400 g) tofu, cubed
- 1 cup bean sprouts
- 1 cup Thai basil or basil
Let’s make it
- Cook the noodles according to package directions, then rinse and drain.
- Simmer broth, miso, soy sauce, pineapple, eggplant, and okra for 15 minutes until tender.
- Add tofu and warm through for 3 minutes.
- Divide noodles into bowls, ladle over the soup, and top with bean sprouts and basil.
Use mild broth and serve herbs separately so children can choose what they like.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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