Bún Bò Huế Chay

What's in the box?

Spicy Lemongrass Vegan broth

Marinated Heura Chick'n strips

Gluten free rice noodles


Bamboo chopsticks

Equipment needed

Bowl or pan (for noodles)

Saucepan (for broth)

Frying pan (for Chick'n)

Chopping board and knife

2 large bowls

Cooking time

10 minutes

Step 1 - Prepare

Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.


Pop the noodles in a large pan or bowl and pour over enough boiling water from the kettle to cover.

Leave to soak for 5-6 mins. You want them soft but still al dente (they'll continue cooking in the broth).

Drain the water and then rinse them with fresh water until you have removed the starch (the water will go clear when it is all removed).

To stop them from softening further, keep the noodles in a bowl of cold water until you are ready to assemble (see Step 3).


Remove from the bag. We have already marinated this for you.

Set aside until ready to cook (see Step 2).


Rinse the garnishes in water to remove any dirt, then:

Spring onions – cut into rounds, diagonals, or slice lengthways (as you prefer).

Lime – cut into quarters.

Herbs – either chop them in advance, or tear in to your pho at the table (as they do in Vietnam).

Beansprouts – wash, dry and set aside.

Chillies – thinly slice. BE CAREFUL! Bird's eye chillies are super hot, so wash your hands in cold water after you've cut them and watch what you touch.

Arrange all of the above on a plate and place in the centre of the table, this will allow everyone to add their own garnishes as they like.

Step 2 - Cook

Heat a little oil in a frying pan on a medium-high heat and then fry the chick'n for 5-6 minutes until golden brown. Set aside until ready to assemble (see Step 3)

Pour broth into a saucepan and place over a high heat. It's ready once it's at a rolling boil.

Step 3 - Serve

Drain the noodles, to ensure your dish is hot, pour some boiling water over your noodles and then drain again and place them in your bowl.

Lay your chick'n on the noodles, then pour over the boiling hot broth (do this at the table if you've got good ladle skills!).

Taste your dish now, this is the base flavour and you can now adjust the dish to your preference using the garnishes.

Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you!