Vegetarian Delights
Taste the vibrant flavors of Vietnam’s vegetarian cuisine, from fresh, wholesome dishes to creative plant-based delights, all celebrating local traditions and healthy living.
Do not miss Vietnamese Vegetarian Pho when visiting Vietnam
05 Sep, 2025
When traveling to Vietnam, food is often at the heart of the experience. While dishes like bánh mì, spring rolls, or the traditional beef pho have gained worldwide fame, there is one variation that often surprises visitors with its delicate yet unforgettable flavors: Vietnamese Vegetarian Pho. This plant-based twist on the country’s national dish is not only a treat for vegetarians but also a refreshing experience for anyone seeking a lighter, healthier option without sacrificing taste. What Makes Vegetarian Pho Special? Vegetarian Pho (Phở Chay) is crafted with the same love and care as the traditional version, but instead of beef or chicken, the broth is simmered with an assortment of fresh vegetables, mushrooms, and aromatic spices. Ingredients such as carrots, daikon, onions, ginger, cinnamon, star anise, and cloves combine to create a broth that is naturally sweet, fragrant, and deeply satisfying. The noodles remain the same flat rice noodles (bánh phở) that are soft yet chewy, perfectly soaking up the flavors of the broth. On top, you’ll find toppings like tofu, shiitake or oyster mushrooms, bean sprouts, fresh herbs, and a squeeze of lime, all of which bring layers of freshness and balance to the bowl. Unlike its meat-based counterpart, vegetarian pho is light yet nourishing, making it perfect for those who prefer a healthier diet or want a comforting meal that won’t feel too heavy. Packed with vitamins, minerals, and plant-based protein, this dish not only delights the taste buds but also supports a balanced lifestyle. Many locals, even those who are not vegetarians, choose vegetarian pho on Buddhist fasting days or simply as a wholesome alternative. Where Can You Try Vegetarian Pho in Vietnam? Vegetarian Pho is widely available across the country, from small family-run eateries to modern vegetarian restaurants. Hanoi: Try it in traditional vegetarian restaurants like Ưu Đàm Chay or in small street food stalls tucked in the Old Quarter, where recipes have been passed down through generations. Hue: Known as the “capital of vegetarian cuisine” in Vietnam, Hue offers refined versions of pho chay often served in temple-inspired restaurants. Ho Chi Minh City: With its bustling food scene, Saigon has countless vegetarian and vegan restaurants such as Hum Vegetarian or local cơm chay (vegetarian rice) spots where pho chay is a staple. More Than Just a Dish In Vietnam, vegetarian cuisine is not only about health but also about culture and spirituality. Many people enjoy vegetarian dishes during Buddhist observances, seeing it as a way to cultivate mindfulness and compassion. Eating a bowl of vegetarian pho, therefore, is more than satisfying hunger—it’s also a way to experience Vietnamese values of balance and harmony. Whether you are a dedicated vegetarian, a curious foodie, or simply a traveler who loves to explore new tastes, Vietnamese Vegetarian Pho is a dish you shouldn’t miss when visiting Vietnam. With its rich flavors, fresh ingredients, and cultural depth, it offers a comforting yet eye-opening experience that will leave a lasting impression on your culinary journey.
Braised tofu with lemongrass and chili: A deliciously flavorful Vietnamese dish
05 Sep, 2025
What is Braised Tofu with Lemongrass and Chili? Braised Tofu with Lemongrass and Chili is a classic Vietnamese vegetarian dish where firm tofu is slowly braised in a savory sauce infused with lemongrass, chili, garlic, and soy sauce (or fish sauce for non-vegetarian versions). The dish is simple in ingredients but rich in aroma and taste. The tofu absorbs the flavors of the braising liquid, creating a savory, slightly spicy, and deeply satisfying dish that is both comforting and nutritious. Ingredients To prepare Braised Tofu with Lemongrass and Chili for 2–3 servings, you will need the following ingredients: Firm tofu: 300–400g, cut into cubes Lemongrass stalks: 2–3, finely chopped Red chili: 1–2, thinly sliced Garlic: 2 cloves, minced Soy sauce: 2–3 tablespoons (or fish sauce for non-vegetarian version) Sugar: 1 teaspoon Vegetable oil: 1–2 tablespoons Water or coconut water : 50–100ml Optional garnish: chopped scallions or coriander Before starting, it is important to ensure that all ingredients are properly prepared and ready to use. Wash and slice the tofu into even cubes so they cook evenly, finely chop the lemongrass to release its aromatic oils, and slice the chili to the desired spiciness level. Mince the garlic carefully, and have your soy sauce, sugar, and any other seasoning within reach. How to Cook Start by heating 1–2 tablespoons of vegetable oil in a medium-sized pan over medium heat. Once the oil is hot, add the minced garlic and finely chopped lemongrass. Sauté them gently, stirring occasionally, until their aroma fills the kitchen and the garlic turns a light golden color. This step is crucial as it releases the essential oils from the lemongrass, forming the fragrant base of the dish. Next, carefully add the tofu cubes into the pan. Fry them gently on all sides until they develop a light golden crust. Be careful not to stir too roughly, as tofu is delicate and can break easily. This golden layer helps the tofu hold its shape and allows it to better absorb the flavors during braising. Once the tofu is lightly golden, pour in the soy sauce and sprinkle the sugar over the tofu. Stir gently to coat each piece evenly with the seasoning. Allow the tofu to simmer briefly so it begins to absorb the sweet and savory flavors, creating a balanced taste. Add the sliced red chili to the pan for a touch of heat, and pour in a small amount of water—just enough to create a shallow layer at the bottom of the pan. Cover the pan with a lid and let the tofu braise for 5–10 minutes. During this time, the tofu will soak up the aromatic lemongrass, the subtle spiciness of the chili, and the savory-sweet seasoning, resulting in a deeply flavorful and aromatic dish. After braising, remove the lid and check the seasoning. Taste the tofu and adjust by adding a little more soy sauce or salt if needed. Stir gently one last time and remove the pan from heat. The tofu should be tender yet firm, fully infused with the fragrant lemongrass and lightly spicy chili, ready to serve. Braised Tofu with Lemongrass and Chili is a harmonious blend of textures and tastes. The tofu is soft yet firm, melting in the mouth while carrying the rich aroma of lemongrass. The chili adds a gentle spiciness that is balanced by the slight sweetness of sugar and the savory umami from soy sauce. This combination creates a layered flavor that is fragrant, mildly spicy, and utterly comforting—a true reflection of Vietnamese home-cooked cuisine. This dish can be enjoyed on its own as a light vegetarian main course or served alongside steamed rice for a more filling meal. It pairs well with fresh herbs or a side of sautéed greens. For a complete Vietnamese meal experience, try it with a simple vegetable soup or a fresh salad. Braised Tofu with Lemongrass and Chili is best served warm to fully appreciate its aroma and flavors.
Banana flower salad: A light and flavorful Vietnamese dish
05 Sep, 2025
Banana flower, also known as banana blossom, is the unopened flower of the banana plant, with a pale pinkish-purple color and a soft yet naturally crisp texture. It is a familiar ingredient in traditional Vietnamese dishes, especially in salads and stir-fries. Banana flower not only provides a fresh, delicate flavor but is also rich in fiber, vitamins, and minerals, helping to cool the body and aid digestion, making the salad both delicious and healthy. Ingredients Before you start making this refreshing Vietnamese salad, it’s important to gather all the ingredients to ensure the flavors come together perfectly. Each component, from the crisp banana flower to the aromatic herbs, plays a key role in creating the dish’s signature taste. Preparing everything in advance will make the cooking process smooth and enjoyable. To make banana flower salad for 2–3 people, you will need the following ingredients: Banana flower: 1 blossom (choose a young, fresh one) Carrot: 1, shredded Cucumber: 1, thinly sliced Herbs: coriander, Thai basil, or Vietnamese mint, according to your preference Roasted peanuts: 2–3 tablespoons, crushed Salad dressing ingredients: fish sauce, lime, sugar, chili, and minced garlic Preparing the banana flower The banana flower must be properly prepared to maintain its crispness and remove its characteristic bitterness. First, remove the outer tough layers, keeping only the soft core. Then, slice or shred it into thin, bite-sized pieces. Next, soak the banana flower in salt and lime juice for about 10 minutes to remove the bitterness and preserve its bright color. Finally, rinse thoroughly before mixing the salad to ensure it stays crisp and fresh. Making the dressing The dressing is the key to the salad’s flavor. Combine fish sauce with sugar, lime juice, minced garlic, and chili to create a harmonious balance of sour and spicy. Stir well until the sugar completely dissolves, then taste and adjust according to your preference, adding a little water to mellow it or extra lime juice for a fresher tang. The right amount of dressing will allow the ingredients to absorb the flavors while maintaining the crispness of the banana flower and vegetables. Mixing the salad Once the banana flower and vegetables are ready, place them in a large bowl, add dried shrimp or fried tofu, and sprinkle with fresh herbs. Pour the dressing over the salad and gently toss with your hands or chopsticks, being careful not to crush the ingredients. Finally, sprinkle the crushed roasted peanuts on top to add a nutty, savory flavor and enhance the salad’s appeal. Serving Banana flower salad is best enjoyed immediately after mixing to preserve its crispness and freshness. This dish is often served with grilled rice paper, fresh rice noodles, or steamed rice, offering a light and refreshing taste. The combination of sweet and sour flavors, a hint of spiciness, the crunch of banana flower, and the richness of peanuts creates a complete Vietnamese culinary experience, suitable for a light lunch or a healthy, satisfying dinner. Banana flower salad is not only delicious but also highly nutritious. Banana flower provides plenty of fiber and vitamins, promoting healthy digestion, while fresh vegetables supply a rich source of vitamins and minerals. Dried shrimp or fried tofu add protein and energy to the dish. Low in oil and light on the palate, this salad is an ideal choice for anyone seeking healthy eating, weight management, or simply a fresh, refreshing dish on a hot day.
Treat yourself to the irresistible taste of Vegetarian Pho Roll
05 Sep, 2025
What is Vegetarian Pho Roll? Vegetarian Pho Roll is a creative variation of the traditional pho from Hanoi. Instead of being served with a bone-based broth and meat, this dish is made entirely from plant-based ingredients. Sheets of soft, thin rice noodles are used to wrap a colorful filling of vegetables, mushrooms, and tofu. The rolls are then enjoyed with a light vegetarian dipping sauce, delicately balancing salty, sweet, sour, and spicy notes, offering a harmonious and captivating taste experience. The core of the dish is soft, thin rice noodle sheets, carefully steamed to achieve the perfect balance of tenderness and pliability. These sheets are used to wrap a vibrant filling composed of fresh vegetables, such as carrots, cucumber, and lettuce, along with aromatic herbs, mushrooms, and lightly pan-fried tofu. The combination not only provides a variety of textures – crisp, soft, and chewy – but also creates a visually appealing and colorful presentation. The Essential Ingredients of Vegetarian Pho Roll To craft a delicious vegetarian pho roll, ingredient selection plays a vital role. The filling typically includes lettuce, basil, cilantro, shredded carrots, cucumber, sautéed mushrooms, and golden-fried tofu. These fresh vegetables not only add vibrant colors but also provide natural fiber and vitamins. The highlight of the dish lies in the vegetarian dipping sauce, often made from soy sauce or vegetarian fish sauce, blended with fried garlic, chili, ginger, and a hint of lime. This combination makes the rolls light yet flavorful enough to win over any palate. The Difference Between Vegetarian Pho Roll and the Regular Version The biggest difference lies in the ingredients. The regular pho roll is usually filled with stir-fried beef and onions, creating a rich and savory taste. Meanwhile, the vegetarian version emphasizes the freshness and purity of vegetables, tofu, and mushrooms. This substitution not only makes the dish lighter and lower in calories but also aligns with the rising trend of plant-based cuisine. Additionally, vegetarian pho rolls are suitable for a wide range of diners: vegetarians, health-conscious eaters, or simply those looking for a dish that refreshes and detoxifies the body. Today, vegetarian pho rolls have become increasingly popular and can be found in many vegetarian restaurants across Hanoi, Ho Chi Minh City, and other major cities. In Hanoi, you can visit the famous Ngu Xa Street, known as the “pho roll hub,” where many eateries now offer vegetarian versions to meet customer demand. In Ho Chi Minh City, from casual eateries to fine dining vegetarian restaurants, vegetarian pho rolls are often featured as a favorite choice. Beyond that, this is also an easy dish to make at home, allowing you to enjoy it with family while ensuring both taste and nutrition. Vegetarian Pho Roll is not only a delightful dish but also a reflection of a mindful, healthy lifestyle. Each roll may be small, yet it wraps up the essence of Vietnamese culinary art and the philosophy of simplicity and purity.
Relish the irresistible flavor of vegetarian spring roll
05 Sep, 2025
What is Nem Chay? Nem chay is a traditional Vietnamese dish inspired by the familiar nem rán (fried spring rolls) or chả giò, but made entirely from plant-based ingredients instead of meat, shrimp, or crab. The filling is wrapped in thin rice paper, then deep-fried until golden and crispy, creating an irresistible crunchy exterior. Vegetarian spring rolls are not only a plant-based alternative but also a symbol of creativity and elegance in Vietnamese cuisine. From humble ingredients such as mushrooms, vegetables, and tofu, the Vietnamese have crafted a dish that is both delicious and healthy, while also carrying deep cultural and spiritual meaning. Whether you follow a vegetarian diet, enjoy occasional plant-based meals, or simply want to explore a new flavor, nem chay promises an unforgettable culinary experience. The charm of nem chay lies not only in its taste but also in its cultural significance. For Vietnamese people, vegetarian food is often associated with compassion, peace, and purification. Thus, nem chay is more than just food – it reflects a lifestyle of simplicity, mindfulness, and closeness to nature. Ingredients for Making Nem Chay Nem chay is loved not only for its flavor but also for its flexibility in choosing ingredients. Depending on the region and preference, the filling can vary, but it usually includes: Glass noodles (miến dong): A key ingredient that adds chewiness and binds the filling together. Mushrooms (shiitake, straw mushrooms, wood ear fungus): Provide natural sweetness, rich umami, and extra nutrition. Fresh vegetables: Carrots, jicama, kohlrabi, taro, and spring onions, finely shredded to keep the rolls crispy and naturally sweet. Tofu: Mashed to add protein and a subtle creaminess to the filling. Seasonings: Pepper, salt, sesame oil, soy sauce, and sometimes roasted sesame seeds for aroma. The preparation is meticulous: after being chopped and seasoned, the ingredients are mixed together, carefully wrapped in thin rice paper, then fried until golden brown. The result is crispy rolls with a fragrant aroma outside and a soft, naturally sweet filling inside. Nem chay is often enjoyed with fresh herbs, lettuce, cucumber, and a tangy-sweet vegetarian dipping sauce made from soy sauce or vegan fish sauce. The Difference Between Nem Chay and Regular Nem At first glance, vegetarian and regular spring rolls look similar, but they differ significantly in ingredients, flavor, nutrition, and meaning: Ingredients: Regular nem uses minced pork, seafood such as shrimp or crab, and sometimes eggs. Nem chay replaces all of these with mushrooms, vegetables, and tofu. Flavor: Regular nem is rich, savory, and fatty, while nem chay tastes light, fresh, and natural, without being greasy – ideal for those seeking a healthier diet. Nutritional Value: Nem chay is rich in fiber, vitamins, and minerals from vegetables, contains little cholesterol, and is easier to digest. Regular nem, meanwhile, is higher in animal protein and fat. Spiritual Meaning: Regular nem is commonly served during festive meals and celebrations. Nem chay, on the other hand, often carries a spiritual meaning, associated with purification and Buddhist practices. These differences make nem chay not just a substitute for its meat-based counterpart, but a unique culinary experience that brings balance and lightness to the table. Where to Enjoy Nem Chay in Vietnam Today, nem chay can be found throughout Vietnam, from humble eateries to high-end vegetarian restaurants. Some notable places to try it include: Hanoi: The capital is home to many long-standing vegetarian restaurants such as Ưu Đàm Chay and An Phúc Chay, where nem chay is prepared with care and carries the distinct flavor of Northern Vietnam. Hue: Known as the “capital of vegetarian cuisine,” Hue offers nem chay as part of its refined royal-style vegetarian feasts, deeply influenced by Buddhist traditions. Ho Chi Minh City: As a culinary hub, Saigon has a wide variety of vegetarian restaurants like Hum Vegetarian, Bông Súng, and numerous casual eateries, each offering their own creative take on nem chay. Festivals and Family Meals: During the full moon or the first day of the lunar month, many Vietnamese families prepare nem chay at home as an offering to ancestors and to share in family gatherings. Visitors can also join vegetarian cooking classes in Hanoi, Hue, or Ho Chi Minh City, where nem chay is often featured as a must-learn dish, giving travelers the chance to both cook and experience Vietnamese food culture firsthand.
Savor vegetarian Mi Quang: The culinary essence of Central Vietnam
05 Sep, 2025
Key Ingredients of Vegetarian “Mì Quảng” To make a delicious vegetarian “Mì Quảng,” it’s important to select fresh, high-quality ingredients that bring out the authentic flavors of the dish. Each component, from the noodles to the broth and toppings, plays a crucial role in creating a balanced and satisfying meal. Vegetarian “Mì Quảng” retains the basic ingredients of traditional “Mì Quảng” but contains no meat or seafood. Common ingredients include: “Mì Quảng” noodles: made from rice flour, moderately thick, chewy and soft; can be homemade or store-bought. Fresh vegetables: carrots, pumpkin, mushrooms, tofu, water spinach, mustard greens, etc., cut into small pieces and lightly stir-fried. Vegetarian broth: simmered from vegetables, shiitake mushrooms, seaweed, and vegetarian seasonings, providing a naturally sweet and rich flavor without using meat or bones. Seasonings: vegetarian fish sauce, sesame oil, fried garlic, fresh chili, fried shallots, and herbs like basil and coriander. Nuts and seeds: crushed roasted peanuts and toasted sesame seeds add a nutty flavor and enhance the dish’s appeal. How to Prepare Vegetarian “Mì Quảng” Preparing vegetarian “Mì Quảng” requires careful attention to blend the broth and ingredients, creating its signature taste: Stir-fry vegetables and tofu: Cut vegetables into bite-sized pieces, fry tofu until golden, then lightly stir-fry with sesame oil, a pinch of salt, and vegetarian seasoning. Cook the broth: Simmer vegetables, shiitake mushrooms, and seaweed for a long time to extract natural sweetness. Vegetarian broth is usually lighter and clearer than meat-based broth. Assemble the noodles: Blanch “Mì Quảng” noodles in boiling water, place them in a bowl, add vegetables and tofu, and pour just enough broth. Garnish: Sprinkle with roasted peanuts, sesame seeds, fried shallots, and a few chili slices. Serve with fresh herbs and sesame rice crackers to enhance flavor. Flavor and Experience Vegetarian “Mì Quảng” offers a mild yet rich flavor, allowing diners to enjoy the essence of Quang Nam cuisine without feeling overwhelmed. The chewy noodles, naturally sweet broth, crisp vegetables, and soft tofu create a perfect balance in every bite. You can also roll it with sesame rice crackers or dip in a little vegetarian fish sauce to enhance the taste. Besides being delicious, vegetarian “Mì Quảng” brings several health benefits: Low in fat and cholesterol: suitable for vegetarians or those looking to reduce fat intake. Rich in fiber and vitamins: thanks to fresh vegetables, it aids digestion and provides essential nutrients. Light and easy to digest: meat-free, making it ideal for a light meal or dinner. Vegetarian “Mì Quảng” is not only a dish for vegetarians but also a delightful culinary experience for anyone wishing to enjoy the distinctive flavors of Quang Nam in a light, delicate way. With its harmonious combination of noodles, broth, vegetables, and seasonings, this dish provides a satisfying yet comfortable dining experience, making it an ideal choice to explore Central Vietnamese cuisine from a different perspective.
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Spend 2 days cruising around Halong Bay, Lan Ha Bay or Bai Tu Long Bay. Highlights include Sung Sot Cave and Titop Island for Halong, Cat Ba Island and Dark and Bright Cave for Lan Ha, and Thien Cahn Son Cave and Vung Vien Floating Village for Bai Tu Long. Tour includes accommodation at different luxury levels, meals, activities and round-trip transfers from Hanoi. Overnight cruise around Halong, Lan Ha or Bai Tu Long bay Stay in an air-conditioned cabin with private bathroom Boats and accommodations range from three to five stars Activities can include kayaking, bamboo boat, cooking and tai chi
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