Bun Rieu Chay (Vietnamese Tofu and Tomato Noodle Soup)
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Ingredients
- 300 g firm tofu, cubed
- 2 large eggs
- 400 g chopped tomatoes
- 2 shallots
- 2 garlic cloves
- 2 tbsp light soy sauce
- 300 g rice vermicelli noodles
- 2 spring onions
- 1 fresh coriander
- 1 lime
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 22.6 g
- Carbohydrate
- 69.2 g
- of which sugars
- 5.5 g
- Fat
- 10.5 g
- of which saturates
- 2.3 g
- Fibre
- 4.4 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash half the tofu with the eggs in a bowl to make a rough paste, then fry spoonfuls of it in a little oil until set and golden; set aside.
- 2
Fry the chopped shallots and garlic in a pot for 2 minutes, add the chopped tomatoes and cook for 5 minutes until broken down.
- 3
Pour in 1 litre water and the light soy sauce, bring to a simmer and cook for 10 minutes.
- 4
Add the remaining tofu cubes and the fried egg-tofu pieces and simmer for 5 minutes.
- 5
Cook the rice vermicelli noodles in a separate pan of boiling water for 3 minutes, then drain and divide between bowls.
- 6
Ladle the broth over the noodles, scatter with spring onions and coriander and serve with lime wedges.
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