​Here's my simple recipe for a vegan Vietnamese vermicelli sour soup, with vegan 'crab'!

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time:  60 minutes


  • 1liter soy milk

  • ​300ml of vegetable stock. 

  • 200g firm tofu, cut into cubes

  • 3 cloves of garlic, diced small

  • 2 ripe large tomatoes, chopped

  • ​2 ripe tomatoes, cut into wedges 

  • ​1 can of tomato sauce (100g)

  • 1 tbs vinegar, or lemon juice or tamarind juice

  • ​3 tbs vegetable oil

  • Rice vermicelli

  • Shiso leaves (beefsteak plant leaves), mint leaves, basil leaves, chopped

  • 300g water spinach, shredded

  • ​1 lime

  • ​salt and pepper to taste


In a pot, add the soy milk, then bring to a boil. Remember to stir often to prevent scorching. Lower the heat to a simmer. 
Heat 3tbs oil in a sauce pan, add garlic then stir, add sliced tomato and tomato sauce, and cook until the tomato releases its colour. 
When you see the red amber colour appear, pour this mixture into the simmering soy milk. Add the vinegar or tamarind juice. The vinegar is used as a coagulant to create that texture which looks like the mock crab meat. 
Cover the pot. It might take about 10 minutes for the soy milk to get coagulated. After another 10 or 15 minutes, add the vegetable stock and bring it back to simmer again.


Add the tofu, tomato wedges , salt and pepper to taste and continue to cook the soup for 15 more minutes. 
Finally, divide the vermicelli noodles among 4 soup bowls. Ladle the soup, tofu and tomato over the noodles, top with the shiso leaves, mint leaves and basil leaves. Add lime juice to taste. Serve with shredded water spinach. 


©2020 by Hien Minh Tran.