Bún Riêu Chay (Vegan Crab Noodle Soup)

Instructions

1. 1Place a large pot over medium heat (148.9-162.8°C / 150-160°C). Add the 2 tbsp Annatto Oil. Once the oil is shimmering, add the 1 medium diced Onion and 3 cloves minced Garlic. Cook for 3-5 minutes, stirring occasionally, until the onion is translucent and the mixture is fragrant.
2. 2Add the 2 cups diced Tomatoes and 2 tbsp Tomato Paste to the pot. Cook for 5-7 minutes, stirring frequently, until the tomatoes have softened significantly and started to break down.
3. 3Pour in the 8 cups Vegetable Broth. Add the 2 tbsp Vegan Fish Sauce, 1 tbsp Sugar, 1 tsp Salt, and 1/2 tsp Pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer (small bubbles will form at the edges and rise to the surface). Reduce the heat to low and simmer gently for 20 minutes to allow the flavors to meld.
4. 4While the broth simmers, prepare the noodles. Bring a separate large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g Rice Vermicelli Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew (al dente). Carefully drain the noodles in a colander and rinse them thoroughly with cold water to prevent them from sticking together.
5. 5Add the 1 block of cubed and fried Firm Tofu and the about 225 g Vegan Crab to the simmering broth in the large pot. Continue to simmer for 5 minutes, ensuring the tofu and vegan crab are heated through.
6. 6To assemble each serving: Place a portion of the cooked about 225 g Rice Vermicelli Noodles into a serving bowl. Arrange some of the 1 block of cubed and fried Firm Tofu and about 225 g Vegan Crab over the noodles. Ladle the hot broth from the pot over the noodles, tofu, and vegan crab. Garnish each bowl with a sprinkle of 1/4 cup chopped Green Onions and 1/4 cup chopped Cilantro.

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