Are you a foodie looking for some delicious and authentic Vietnamese cuisine that just happens to be vegetarian? You’re in luck! Vietnamese cooking has always been known for its fresh flavors, aromas, and bold spices, and many traditional dishes can easily be adapted to accommodate vegetarian diets. In this article, we’ll take you on a culinary journey through 18 mouthwatering Vietnamese vegetarian recipes that are sure to satisfy your cravings.
From hearty noodle soups like Vegetarian Pho with Tofu and Mushrooms to crispy spring rolls like Cha Gio Chay, these dishes showcase the incredible variety and versatility of Vietnamese cuisine. And the best part? Each recipe is carefully crafted to highlight the unique flavors and textures that make Vietnamese cooking so beloved around the world.
In this article, we’ll dive into each of these 18 recipes, sharing secrets, tips, and techniques for bringing the authentic tastes of Vietnam right to your own kitchen. So whether you’re a vegetarian looking for some new inspiration or just a food lover looking to explore the flavors of Southeast Asia, keep reading to discover the incredible world of Vietnamese vegetarian cuisine!
Vegetarian Pho with Tofu and Mushrooms
This recipe reimagines the classic Vietnamese noodle soup as a hearty, comforting vegetarian option. Rich flavors from mushrooms, ginger, and star anise meld together to create a deliciously rich broth.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 1 block firm tofu, cut into bite-sized pieces
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger
– 1 star anise pod
– 8 ounces rice noodles
– Fresh cilantro leaves and bean sprouts for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add tofu and cook until golden brown, about 3-4 minutes.
4. Pour in broth, soy sauce, rice vinegar, ginger, and star anise. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Cook noodles according to package instructions. Serve with hot broth, garnished with cilantro and bean sprouts if desired.
Cooking Time: 30-40 minutes
Banh Mi Chay (Vietnamese Vegetarian Sandwich)
Banh Mi Chay, a popular Vietnamese vegetarian sandwich, is a flavorful and satisfying meal option that combines the crunch of pickled vegetables with the richness of tofu. This recipe is easy to make and can be customized with your favorite toppings.
Ingredients:
– 1 baguette
– 1/2 cup firm tofu, marinated in soy sauce and lime juice
– 1/4 cup pickled carrots and daikon (see note)
– 1/4 cup cilantro leaves
– 1 tablespoon mayonnaise or vegan mayo
– 1 tablespoon Sriracha sauce
– Salt and pepper to taste
– Optional toppings: sliced cucumber, jalapeños, and/or quick-pickled red onion
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Grill the baguette for about 5 minutes on each side, or until crispy and slightly charred.
3. Assemble the sandwich by spreading mayonnaise on the bottom half of the baguette, followed by tofu, pickled vegetables, cilantro leaves, and Sriracha sauce.
4. Top with optional toppings, if desired.
5. Serve immediately.
Cooking Time: 15-20 minutes
Goi Cuon Chay (Fresh Vegetarian Spring Rolls)
Experience the vibrant flavors of Vietnam with these refreshing spring rolls, packed with crunchy vegetables and soft rice noodles. Perfect for a light and satisfying snack or meal.
Ingredients:
– 1 package of rice paper wrappers
– 1/2 cup mixed greens (beefsteak tomatoes, lettuce, mint)
– 1/2 cup shredded carrots
– 1/2 cup sliced mushrooms
– 1/4 cup chopped cilantro
– 1/4 cup cooked and cooled rice noodles
– 1/4 cup tofu, marinated in soy sauce, lime juice, and sesame oil (optional)
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds to soften.
3. Remove the wrapper and place it on a clean surface.
4. Arrange a few leaves of mixed greens, carrots, mushrooms, cilantro, and noodles in the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining wrappers and filling ingredients.
Cooking Time: 15 minutes
Bun Cha Gio Chay (Vegetarian Vermicelli Noodle Bowl)
This recipe serves a flavorful and nutritious vegetarian take on the popular Vietnamese dish, featuring crispy spring rolls, chewy noodles, and an array of colorful vegetables.
Ingredients:
– 1 package vermicelli noodles
– 2 cups mixed vegetables (bell peppers, carrots, bean sprouts, etc.)
– 2 tablespoons vegetable oil
– 4 spring roll wrappers (preferably rice paper or gluten-free)
– 1/4 cup chopped scallions
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: sliced avocado, pickled ginger, and lime wedges for garnish
Instructions:
1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat oil in a pan over medium heat. Add mixed vegetables and cook until tender.
3. Prepare spring roll wrappers by soaking them in warm water for 5-10 seconds, then filling with vegetable mixture and rolling up tightly.
4. Serve vermicelli noodles in a bowl, topped with the crispy spring rolls, scallions, and your choice of garnishes.
Cooking Time: 20 minutes
Canh Chua Chay (Vietnamese Vegetarian Sour Soup)
A refreshing and flavorful vegetarian soup that’s perfect for hot summer days, Canh Chua Chay is a popular Vietnamese dish made with a variety of vegetables, tofu, and a tangy broth.
Ingredients:
– 2 cups vegetable broth
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1/4 cup tomato paste
– 1/2 cup firm tofu, cut into small cubes
– 1 cup mixed vegetables (such as bok choy, carrots, and mushrooms)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. In a large pot, combine broth, ginger, garlic, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add tofu and mixed vegetables to the pot. Simmer for an additional 5-7 minutes or until vegetables are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro and a squeeze of lime juice.
Cooking Time: 20-25 minutes
Xoi Chay (Sticky Rice with Vegetarian Toppings)
This classic Vietnamese dish is a flavorful and nutritious meal that combines the comfort of sticky rice with an assortment of savory vegetarian toppings. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup uncooked glutinous rice
– 2 cups water
– 1/4 cup vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (e.g., shiitake, cremini), sliced
– 1 cup firm tofu, cut into small cubes
– 1 cup bean sprouts
– 1/4 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. Rinse the rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the water is absorbed.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms, tofu, and bean sprouts; stir-fry until the vegetables are tender-crisp (5-6 minutes).
4. Fluff cooked sticky rice with a fork.
5. Serve sticky rice topped with the vegetable mixture.
Cooking Time: 30-40 minutes
Com Chay (Vegetarian Broken Rice with Lemongrass Tofu)
This traditional Vietnamese dish combines the savory flavors of tofu and lemongrass with the comfort of broken rice, creating a satisfying and filling meal.
Ingredients:
– 1 cup brown rice
– 2 cups water
– 1/2 cup firm tofu, drained and cut into small pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish-free sauce (or to taste)
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the brown rice according to package instructions.
2. In a large pan, heat the sesame oil over medium-high heat. Add the tofu, lemongrass, and garlic; cook for 3-4 minutes, until the tofu is golden brown and the lemongrass is fragrant.
3. Stir in soy sauce and fish-free sauce; cook for an additional minute.
4. Serve the tofu mixture over the cooked rice.
Cooking Time: 20-25 minutes
Mi Quang Chay (Vegetarian Turmeric Noodles)
This vibrant and flavorful vegetarian noodle dish is a popular Vietnamese street food, perfect for a quick and satisfying meal. Mi Quang Chay is a vegan version of the classic recipe, substituting meat with an array of colorful vegetables.
Ingredients:
– 200g rice noodles
– 2 tablespoons turmeric powder
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and garlic; stir-fry until softened (3-4 minutes).
3. Add mixed vegetables; stir-fry for an additional 2-3 minutes, or until tender.
4. Add cooked noodles, soy sauce, lime juice, salt, and pepper to the wok. Stir-fry until well combined.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 15-20 minutes
Banh Xeo Chay (Vegetarian Vietnamese Crispy Pancake)
A delicious and crispy Vietnamese pancake filled with a savory mixture of vegetables, tofu, and rice flour, served with fresh herbs and sweet sauce. This vegetarian version is a popular variation of the traditional Banh Xeo.
Ingredients:
– 1 cup rice flour
– 1/2 cup water
– 1/4 cup firm tofu, crumbled
– 1/2 cup mixed vegetables (e.g., bean sprouts, carrots, onions)
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh herbs (e.g., mint, basil) for serving
– Sweet sauce (e.g., nuoc cham) for serving
Instructions:
1. In a bowl, mix together rice flour and water until smooth.
2. Heat the vegetable oil in a non-stick pan over medium heat.
3. Pour in the batter and cook for 2-3 minutes or until the edges start to curl.
4. Add the tofu, vegetables, soy sauce, salt, and pepper. Cook for another 2-3 minutes or until the filling is cooked through.
5. Flip the pancake and cook for an additional minute.
6. Serve hot with fresh herbs and sweet sauce.
Cooking Time: 10-12 minutes
Cha Gio Chay (Vegetarian Fried Spring Rolls)
In this recipe, we’ll make crispy and delicious vegetarian fried spring rolls filled with a mixture of shredded vegetables and tofu. Perfect as an appetizer or snack, these Cha Gio Chay are easy to make and can be served with your favorite dipping sauce.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section or at Asian markets)
– 1/2 cup firm tofu, drained and crumbled
– 1/2 cup shredded carrots
– 1/2 cup shredded zucchini
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together tofu, carrots, zucchini, scallions, and garlic.
2. Place a spring roll wrapper on a flat surface. Place about 1/4 cup of the vegetable mixture in the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan or wok until it reaches 350°F.
5. Fry the spring rolls in batches until they are golden brown and crispy, about 3-4 minutes per batch.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 15-20 minutes
Ca Ri Chay (Vietnamese Vegetarian Curry)
This classic Vietnamese dish is a staple of many vegetarian meals, and for good reason – the combination of tender vegetables, rich curry sauce, and savory spices is simply irresistible. With this recipe, you’ll be able to create a comforting and satisfying meal that’s perfect for any occasion.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed vegetables (such as bell peppers, carrots, potatoes, and zucchini)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for an additional minute.
4. Add mixed vegetables and cook until tender, about 10-12 minutes.
5. Stir in vegetable broth and coconut milk. Bring to a simmer.
6. Reduce heat to low and let curry sauce simmer for 10-15 minutes or until thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: Approximately 30-40 minutes
Goi Du Du Chay (Green Papaya Salad with Vegetarian Protein)
Goi Du Du Chay is a popular Vietnamese salad made with shredded green papaya, crispy vegetables, and savory vegetarian protein. This recipe is a creative twist on the classic dish, using textured vegetable protein (TVP) as a substitute for traditional meat.
Ingredients:
– 1 large green papaya, peeled and shredded
– 1/2 cup TVP, cooked according to package instructions
– 1/2 cup mixed vegetables (carrots, cucumbers, bell peppers)
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon fish sauce-free soy sauce
– 1 tablespoon palm sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine shredded green papaya, cooked TVP, and mixed vegetables.
2. In a small bowl, whisk together lime juice, soy sauce, and palm sugar.
3. Pour the dressing over the papaya mixture and toss to combine.
4. Sprinkle cilantro on top and adjust seasoning with salt and pepper as needed.
5. Serve immediately.
Cooking Time: 15 minutes
Bun Bo Hue Chay (Vegetarian Spicy Lemongrass Noodle Soup)
Bun Bo Hue Chay is a popular Vietnamese vegetarian soup that combines the flavors of lemongrass, chilies, and noodles. This spicy and savory dish is a staple in many Vietnamese households.
Ingredients:
– 1 tablespoon vegetable oil
– 2 stalks lemongrass, bruised
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 2 cups vegetable broth
– 1 cup water
– 1/4 cup soy sauce
– 2 tablespoons chili flakes
– 1 teaspoon sugar
– Salt and black pepper to taste
– 8 oz rice noodles
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat oil over medium-high heat. Add lemongrass, onion, garlic, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
2. Add vegetable broth, water, soy sauce, chili flakes, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Ladle soup into bowls and add cooked noodles. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)
This classic Vietnamese recipe highlights the simplicity and flavor of Rau Muong Xao Toi, a popular dish that pairs well with steamed rice or noodles. With just a few ingredients and quick cooking time, you can enjoy this delicious and nutritious stir-fry in no time!
Ingredients:
– 1 bunch water spinach (Rau Muong), cleaned and chopped
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– Salt to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and stir-fry until fragrant (about 30 seconds).
3. Add the chopped water spinach and stir-fry until wilted (about 2-3 minutes).
4. Season with soy sauce and salt to taste.
5. Serve hot, garnished with sliced chili peppers or bean sprouts if desired.
Cooking Time: 5 minutes
Che Ba Mau Chay (Vegetarian Three-Color Dessert)
This vibrant dessert is a popular Vietnamese treat that’s both visually stunning and deliciously sweet. With just a few ingredients, you can create a colorful and refreshing dessert perfect for special occasions or everyday treats.
Ingredients:
– 1 cup cooked white bean paste (such as azuki or mung beans)
– 1/2 cup red beet juice
– 1/4 cup coconut milk
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/2 cup water
– Food coloring (blue and yellow)
Instructions:
1. In a small saucepan, combine white bean paste, sugar, and salt. Heat over low heat, stirring until smooth.
2. Add coconut milk and water, and stir until well combined.
3. Divide the mixture into three portions. Add red beet juice to one portion, blue food coloring to another, and yellow food coloring to the third.
4. Pour each color into a separate serving cup or mold.
5. Refrigerate for at least 2 hours to allow colors to set.
6. Serve chilled and enjoy!
Cooking Time: 10 minutes
Banh Chuoi Chay (Steamed Banana Cake with Coconut)
Banh Chuoi Chay is a traditional Vietnamese dessert that combines the natural sweetness of bananas with the creamy richness of coconut. This steamed cake is easy to make and perfect for warm weather.
Ingredients:
– 3-4 ripe bananas
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/4 cup water
– 1/4 teaspoon instant yeast (optional)
Instructions:
1. Peel the bananas and mash them in a bowl.
2. In a separate bowl, whisk together flour, sugar, and salt.
3. Add the mashed bananas to the dry ingredients and mix until combined.
4. Stir in the shredded coconut and water.
5. Pour the mixture into a steamer basket lined with parchment paper.
6. Steam over boiling water for 20-25 minutes or until a toothpick inserted comes out clean.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Chao Dau Xanh Chay (Vegetarian Mung Bean Congee)
Chao Dau Xanh Chay is a popular Vietnamese congee dish made with split mung beans, vegetables, and aromatics. This comforting recipe is perfect for a chilly day or as a soothing meal any time of the year.
Ingredients:
– 1 cup dried split mung beans
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, potatoes, and green beans)
– 1 teaspoon grated ginger
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until the vegetables are tender.
3. Add the mixed vegetables and cook for an additional 5 minutes.
4. Add the mung beans and water to the pot. Bring to a boil, then reduce the heat and simmer for 1-2 hours or until the congee has thickened.
5. Season with salt to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1-2 hours
Bo Kho Chay (Vegetarian Vietnamese Stewed “Beef”)
A hearty and comforting vegetarian twist on the traditional Vietnamese beef stew, Bo Kho Chay uses tender mushrooms to replicate the rich flavor of braised beef. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups vegetarian “beef” strips (such as seitan or textured vegetable protein)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and onion; cook until softened.
2. Add mushrooms and “beef” strips; cook until browned, stirring occasionally.
3. In a small bowl, whisk together soy sauce, sugar, and vegetable broth. Pour into the pot and bring to a simmer.
4. Reduce heat to low and let stew for 1 hour, or until flavors have melded and mushrooms are tender.
5. Season with cumin, salt, and black pepper. Garnish with cilantro leaves.
Cooking Time: 1 hour
Summary
Vietnamese cuisine is known for its bold flavors and vibrant textures, and vegetarians can now enjoy these dishes with ease. This article presents 18 mouth-watering vegetarian recipes that showcase the country’s culinary creativity. From classic noodle bowls to crispy spring rolls and flavorful curries, there’s something for everyone. Discover how to make delicious dishes like Vegetarian Pho, Banh Mi Chay, and Goi Cuon Chay, and explore the versatility of Vietnamese cuisine with these inspiring and easy-to-follow recipes.
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