I had bún riêu chay for dinner today! c:
It’s a vegan take on a traditional Aulacese noodle soup dish. My family’s version featured:
- vegetable-tomato broth
- carrots & tomatoes
- rice noodles
- pan-fried tofu (seasoned with garlic, pepper & salt)
- mushrooms
- crumbled white tofu
- spring onions and cilantro
- a splash of kumquat juice (lemon or lime also work, but kumquats offer a unique orange-like aroma, in addition to the sour qualities of the former)
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