A traditional Vietnamese soup & noodle dish featuring thin rice noodles in a flavor-packed, tomato-based broth that’s loaded with vegetables. An Asian tomato soup with rice noodles.
Saute garlic & onions in 1.5 Tbsp olive oil on medium heat in a medium sauce pot for 5 minutes or until onions soften.
Add 1 teaspoon sugar, rice vinegar, Bragg’s Liquid Amino, and the entire can of stewed tomatoes including the liquid.
Cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.
In the meantime, cook the bun (rice vermicelli noodles) in a separate large stock pot according to the package instructions. Be sure to rinse thoroughly in cold water afterwards.
After the bun noodles are done cooking, rinse out the pot and use it to cook the soup. Start by bringing the vegetable broth to a boil.
Add the tofu, 1 tsp raw sugar, red pepper flakes, dried mushroom powder, and salt, then simmer for 3 minutes.
Add tomato quarters and mushrooms, then simmer for another 3 minutes.
Add the tomato mixture from the other sauce pot to the broth and stir thoroughly.
Serve soup with noodles and any desired garnishes.
Variations & Substitutions
If you don't need to keep this recipe vegan but want to stay vegetarian, there are several ways you make your dish more reminiscent of traditional bun rieu by adding a crab-like element. There are several ways you can do this: