Bún Riêu Chay: Tomato Noodle Soup

Chef: Linh From: Vietnam Serves: 4
Time: 10 minutes prep, 30 minutes cooking

Ingredients

• 1 tin of chopped tomatoes

• 2 fresh tomatoes

• 1-2 onions

• 3 Cloves of Garlic

• 250g of Tofu

• 200g of Mushrooms

• 200g of rice vermicelli noodles

• 1 litre of water

• 1-2tbsp of Olive oil

• Salt & Black Pepper for seasoning

• For Garnish:

• 4 limes/lemon

• Spring onions

• Coriander

• Fresh chilli

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One of our members, Linh showed parents how to make this Vietnamese noodle soup alongside these summer rolls at one of our cultural cook-alongs at St Stephen’s children’s centre. Vietnamese food is so delicious and good for you, as it contains so many fresh vegetables and herbs. Check out more of Linh’s food on her instagram page: @linushkaskitchen

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Method 

1. Soak the rice vermicelli noodles in warm water, let sit aside.

2. Chop the onions and garlic into cubes. In a big saucepan pour 1 tablespoon of olive oil, add chopped onions and garlic to cook until browned. Add a can of chopped tomatoes and cover with the water, bring to boil and let simmer on medium/low heat for approx 30-40minutes. Add salt and pepper accordingly to the taste.

3. In the meantime whilst the soup is cooking, prepare the other ingredients. Cut the tofu into small cubes, quarter or slice the mushrooms and and chop the tomatoes into big chunks. Add all these  to the soup and cook for another 5-10mins.

4. Chop the spring onions, coriander, chilli and slice the limes and place on a plate for garnish.

5. In a separate saucepan boil some water, cook the soaked rice noodles for about 2 minutes or until the noodles are soft. Drain the noodles and run through cold water to stop them cooking.

6. Divide the noodles between 4 bowls, pour in some tomato soup and all it’s goodies, add spring onions, coriander for garnish. Add salt, pepper, chilli and lime according to the taste.

   Tadaaaah Enjoy your meal!