After peeling all vegetables, simmer them for 3-5 hours in a regular pot or pressure cooker. Skim the foam on the surface. For more detail, refer to the guide on how to make vegan bone broth here.

While waiting for the broth, we can start preparing toppings for Bun Rieu Chay. Rinse the mushrooms and remove any impurities and dirt. Chop or blend them finely until they are completely crushed.

In a bowl, crush the tofu by hand or using a blender (pic 1). Mix the crushed tofu and mushroom until they are well combined into a thick paste (pic 2). Flatten the surface and brush a layer of annatto oil onto achieve a more vibrant hue (pic 3). Finally, steam the paste, or simply microwave it for 5-7 minutes to create vegan crab paste.

Cut tofu into cubes and fry them on medium heat until 6 sides of a cube turn golden brown. Rest them on paper tissue to remove the excessive oil.

Slice king oyster mushrooms vertically and fry them until golden brown. Set aside.

Add dried vermicelli and water to a saucepan or pot and heat them over high heat. Once the vermicelli starts softening, stir occasionally to prevent sticking. When the vermicelli is cooked, drain out the water and rinse the vermicelli under cool water. This process typically takes 5-8 minutes.

Wash and cut the tomatoes into pieces.

Heat 2 tablespoons of cooking oil over medium heat and add the minced garlic (pic 1). Once the garlic turns golden brown, add the tomatoes and stir-fry until softened (pic 2). Next, add 3 tablespoons of the crab paste prepared in step 2, along with 2 tablespoons of annatto oil, to the pan (pic 3). Stir until well combined, then add 2 tablespoons of salt or vegan fish sauce to finish the seasoning sauce.

When the vegan broth is ready, transfer the seasoning sauce into the broth. Taste the broth and adjust the seasoning according to your preference, adding salt, sugar, vegan fish sauce, etc.

Now that everything is ready, it's time to assemble Bun Rieu Chay. First, place the rice vermicelli in the bowl, followed by the vegan crab paste, tofu, and mushrooms. Pour the broth over the ingredients until it just covers the vermicelli and toppings. Finally, garnish the bowl with a bit of chopped spring onion and cilantro. Add vegetables such as lettuce, bean sprouts, morning glory, shredded cabbage, etc., to enjoy. If desired, adjust the taste of your bowl with lemon juice and chili.