MC Đại Nghĩa makes irresistibly delicious vegetarian Huế-style noodles

MC Đại Nghĩa's Vegetarian Huế-Style Noodles Look Absolutely Delicious and Tempting

MC Đại Nghĩa is one of the Vietnamese celebrities known for his dedication to charity work and long-term vegetarianism. He frequently cooks for himself and shares simple yet healthy and delicious vegetarian recipes with friends and fans.

Most recently, the MC shared a mouthwatering bowl of vegetarian bún Huế (Huế-style noodles), making everyone crave it.
"Vegetarian bún Huế isn’t hard at all! I made it again this noon, and it was so tasty I felt like I was sitting by the Perfume River next to Thiên Mụ Pagoda in Huế. It felt like Huế was right beside me," he joyfully shared.

Looking at the bowl of bún Huế chay that Đại Nghĩa cooked, fans couldn’t help but admire his culinary skills:
"It looks amazing, Nghĩa! You’re so talented — you can cook everything!"
"That’s the authentic Huế color!"
"When you open a restaurant, count me in as a loyal customer!"

Đại Nghĩa is famous for being a male MC who makes incredibly tasty vegetarian food.

His latest shared dish was a fragrant and appetizing bowl of bún Huế chay. The bowl features vibrant colors with various mushrooms and fresh, nutritious vegetables that are good for your health.

The vegetarian dishes made by Đại Nghĩa are usually well-balanced, colorful, and feature a diverse, flavorful menu.
He often adds fresh vegetables and protein-rich legumes to his meals. Many of the vegetables, mushrooms, and herbs are grown hydroponically by Đại Nghĩa himself on his rooftop. He uses these clean vegetables to prepare dishes like salads, hot pots, and more.

Vegetarian bánh Tét made by Đại Nghĩa for the recent Lunar New Year.

On full moon days, the first day of each lunar month, or whenever you're looking to change up your taste, you can try this simple vegetarian bún bò Huế recipe shared by MC Đại Nghĩa.

1. Ingredients for Vegetarian Bún Bò Huế:

• Thick rice noodles (bún)

• Minced garlic and chopped shallots

• Minced lemongrass and chili

• 3 stalks of lemongrass

• Ginger, garlic, and onion

• Fried tofu balls

• Vegetarian sausage (chả lụa chay)

• Dried bean curd sheets (tàu hũ ky)

• Vegetables for broth: Corn, pineapple, carrot, daikon radish

• Mushrooms: King oyster mushrooms, shiitake mushrooms...

• Vegetarian bún bò seasoning (available at supermarkets), annatto oil

• Pho spices: Cinnamon, star anise, black cardamom, cloves, coriander seeds, fennel seeds

2. Instructions:

Preparation:

• Clean and cut corn, pineapple, carrot, and daikon into chunks. Boil to extract a sweet broth.

• Bruise the lemongrass. Roast the ginger, garlic, and onion.

• Toast the pho spices in a dry pan, cool them, then place them in a fabric pouch.

Making the Broth:

• In a pot, add a bit of oil, bruised lemongrass, minced shallots, garlic, and lemongrass. Sauté until golden and fragrant.

• Add water and toss in the roasted ginger, onion, and garlic. Add the corn, pineapple, carrot, and daikon to simmer.

• Add the spice pouch. After 10 minutes of boiling, remove the spice pouch.

Making the Sate (Chili Oil Mix):

• Heat a pan with oil, then sauté the remaining shallots, garlic, lemongrass, and chili. Add vegetarian seasoning and annatto oil. This will create a fragrant, brightly colored sate.

• Soak bean curd sheets until soft. Add to the pan with mushrooms and mix well to coat with the sate. Keep heat medium. Add a spoon of sugar to balance.

• After 30 minutes of simmering, strain out all the vegetables from the broth, keeping only the carrots. Add the sate mixture into the broth.

• Add tofu balls.

• Season the soup with vegetarian bún bò Huế seasoning to taste.