Huế Rice Noodle Soup (Bún Huế)

Huế Rice Noodle Soup (Bún Huế)
by Mrs. Apple
Ingredients

• 1 chayote squash
  
• 1 jicama
  
• 1 daikon radish
  
• 2 carrots
  
• 1 apple
  
• Vegan seasoning
  
• 12 oz. of fresh coconut juice or 1 can of coconut soda
  
• 2 teaspoons of Huế noodle soup mixed seasonings
  
• 4 lemongrass stalks, cut in 2-inch pieces
  
• Vegan fish sauce
  
• Textured Vegetable Protein (TVP) – vegan beef style
  
• Textured Vegetable Protein (TVP) – vegan pork style
  
• Slices of pickled daikon (sweet and salty) – available at Asian markets
  
• Vegan rock sugar
  
• Cashew oil
  
• Rice noodles (big and round)
  
• Dried chili pepper
  
• Vietnamese coriander (rau răm), bean sprouts, onion, purple cabbage, spring onion, garlic
  
• 2 vegan hams (white) – optional
  

Directions

1. Peel chayote squash, jicama, daikon radish, carrots and apple. Put all in a pot with the coconut juice. Then add water to fill up the pot. Add 1 teaspoon of salt and 2 teaspoons of vegan seasoning. When water comes to a boil, continue in low heat. Scoop off the bubbles on the surface.
   
2. The longer you boil in low heat, the sweeter the broth will be (from the roots and apple).
   
3. Textured Vegetable Protein (TVP) slices (vegan beef and vegan pork): soak in water until soft. Then squeeze out the water.
   
4. Put TVPs in a big bowl. Add 2 teaspoons of vegan fish sauce, 2 spring onions, finely chopped garlic, lemongrass, and a pinch of vegan sugar. Mix well and set aside for 1 hour. After that, add some vegetable oil into a pan. Add Huế noodle soup seasonings, dried chili pepper and cashew oil.
   
5. Mix for 2 minutes. Then add the marinated TVP and stir fry for 5 minutes. When done, add everything into the soup pot. Boil for another hour. Season for taste.
   
6. Add boiled rice noodle in a bowl. Microwave 1 minute.
   
7. Arrange the TVPs and pickled radish on top of the rice noodle. Add 2-3 slices of vegan ham. Sprinkle sliced onion and Vietnamese coriander on top.
   
8. Now add the broth. Eat with bean sprouts and shredded purple cabbage. Remember to squeeze on a few drops of lime or lemon.