Traveling through Vietnam made me realise that food is at the very heart of the Vietnamese culture. Over the last few weeks I have slurped and crunched my way through this beautiful country. Of course pho has been one of the delicious soups I've enjoyed the last few weeks but I was eager to try other soups too.
This Vietnamese soup recipe was taught to me by a lovely lady named Van from the Green Bamboo Cooking School in Hoi An. Bun Chay Soup offers a beautiful combination of flavours and is light & hearty at the same time.
- Water - 1L/ 4 cups
- Leek - 1 small, finely chopped
- Olive Oil - 3 tbsp.
- Tofu - 200g/ 7 oz, diced in small cubes
- Mushrooms - 100g/ 3.5 oz, cut into halves
- Soya Sauce - 4 tbsp.
- Salt & Pepper - to taste
- Pineapple - 100g/ 3.5oz, diced in small pieces
- Sweet Potato - 2 medium, diced into pieces
- Pumpkin - 1/4, diced into pieces
- Tomatoes - 2, finely chopped
- Sugar - 1 tbsp.
- Serve with;
- Fresh Noodles - depending how filling you like to make this soup
- Fresh Herbs - add you favourite herbs (mint, basil, coriander)
- Spring Onion - to sprinkle on top
- Roasted Peanuts - to sprinkle on top
Start with cutting up all the ingredients. Heat the olive oil in a pan and stir fry the leek. Once stir fried, transfer to a medium size bowl. Add the mushrooms & tofu to the bowl of leek and marinate with soya sauce, salt and pepper. Mix all ingredients well and set aside.
Now stir fry the chopped tomatoes for a few minutes to get a nice red colour and set aside once done.
Bring 1L water to a boil in a stockpot. Once boiling, add the pumpkin and sweet potato, reduce the heat and simmer for about 15 minutes or until the vegetables are tender.
Now add all other ingredients to the soup and simmer for 5 minutes. Season to taste with some extra soya sauce and/or salt & pepper.
Before serving, place fresh noodles in each bowl and ladle the soup on top of the noodles. Garnish with fresh herbs and sprinkle the spring onions and roasted peanuts on top.