Chef Q earned a plant-based nutrition certificate from Cornell University, and trained in raw vegan cuisine at Living Light, the first culinary institute dedicated to raw vegan cooking. She is proud to be the first Vietnamese female plant-based chef to graduate from Le Cordon Bleu, widely regarded as the most prestigious culinary school in the world.
She is also a cookbook author, sharing her knowledge and creativity with a wider audience through her recipes. Let’s step into the kitchen with Chef Q to see how this classic Vietnamese crab noodle soup is reimagined with fresh ingredients, modern techniques, and the deep care she brings to every bowl.
 Chef Bui Ngoc Quynh, known as Chef Q (Photo: Chef Q) |
"Hello, Food Delight. Thank you for having me. Today I'll make a signature Vietnamese dish – vegan crab soup, or bún riêu. I've been to many places in the world and tried different cuisines, but I have to say that Vietnamese food is the best. Our food has soul and is full of flavors. I apply a modern technique, which uses juice from vegetables instead of bone broth. It brings out the natural sweetness and umami flavor," said Chef Q.
Chef Q said: “Cook in oil and sauté the shallots. Oh my, it smells so good. Add tomatoes, and here comes the goodness — the vegetable juice. When you simmer the vegetables for a long time, the vitamins and minerals vaporize, but when you use cold-pressing instead, you can simmer for just a few minutes. The secret is the spices and herbs. Here comes the vegan fish sauce and the vegan shrimp paste. This is so important to mimic the flavor of the crab soup noodles. Fermented tofu, just like cheese. That’s an Asian thing, a little bit of "yum yum" I call it. I have vegan seasoning powder made from burdock and mushroom.”
Choosing the right noodles and protein sources is key in vegan cooking. Let’s hear what chef Q recommends. "I prefer brown rice noodles, but you can use the white ones. They're healthier, with more nutrients and fiber. Folks that go plant-based are quite confused about how to get enough protein, so you can add legumes and tempeh (fermented soybeans) to your diet. They're packed with nutrients and really good for your microbiome. Fried tofu cubes. Who doesn't love squishy tofu in the broth? Oyster mushrooms, for a more chewy texture in your mouth. The dish isn’t complete without fresh herbs and greens."
 Chef Q's plant-based take on bún riêu – rich, aromatic, and multi-layered. (Photo: Chef Q) |
Brown rice noodles, tempeh, tofu are ingredients that are rich in protein, but they’re also great for gut health and keeping you feeling full longer.
Chef Q added: “If you're allergic to soy, you can use tofu made from other legumes like chickpeas or lentils. They work just as well. Now sauté the onions. Now add tofu and annatto oil for color. Just a touch of seasoning powder. Vegan crab paste. Lotus seed tempeh, which I love, and umami broth. Beautiful. Green onion is a love it or hate it thing, so just a little will do.”
From the light tang of tomato to the warmth of sautéed shallots and the creaminess of fermented tofu, Chef Q’s version of bún riêu is thoughtful, balanced, and deeply satisfying.