🧱 Ingredients


Broth

• 1.5–2 L water
• 3–4 ripe tomatoes (cut wedges)
• 1 tbsp tomato paste
• 1/2 onion (halved)
• 3 cloves garlic (minced)
• 1/2 cup pineapple (optional)
• 4 dried shiitake mushrooms
• 2 tbsp oil


🍥 Riêu (simple version)

• 200g firm tofu (mashed)
• 100g mushrooms (finely chopped)


Seasoning

• 1 tbsp soy sauce
• 1/2 tbsp vegan oyster sauce
• 1/2 tsp vegan chicken salt
• Pepper


🥬 Serving

• Bún (rice vermicelli)
• Fried tofu cubes
• Bean sprouts
• Rau muống / lettuce
• Herbs (mint, perilla)
• Spring onions


🧂 Broth seasoning

• 1–1.5 tbsp soy sauce
• 1 tbsp vegan fish sauce
• OR 1/2–1 tsp vegan shrimp paste (diluted)
• 1/2–1 tsp vegan chicken salt
• 1/2 tsp sugar



🍳 Instructions


1. Cook riêu

• Sauté mushrooms until slightly dry
• Add mashed tofu + seasoning
• Cook until lightly firm
• Set aside


2. Build broth

• Heat oil → sauté garlic
• Add tomatoes + tomato paste → cook until soft

👉 This creates rich tomato base

• Add water + onion + pineapple + shiitake
• Simmer 20–25 minutes


3. Season broth

• Add soy sauce + vegan fish sauce
OR diluted vegan shrimp paste
• Add chicken salt + sugar

👉 Taste: light, tangy, slightly sweet


4. Add riêu

• Spoon into broth in chunks
• Simmer gently 5–10 minutes


5. Prepare noodles

• Cook bún separately → drain


6. Assemble

• Bún in bowl
• Add tofu, vegetables, herbs
• Pour hot broth + riêu


7. Finish

• Add spring onions
• Optional chilli + lime




✅ Taste Profile

• Tomato-rich, slightly tangy
• Light sweetness
• Umami from mushroom + seasoning
• Fresh herbs balance everything



🔥 Tips

• Don’t over-salt → broth should be drinkable
• Cook tomatoes well → deeper flavour
• Add riêu gently → keep chunks
• Pineapple = big flavour upgrade