20 Flavorful Vietnamese Vegetarian Recipes Authentic

Hungry for something fresh, vibrant, and utterly delicious? Dive into the world of Vietnamese vegetarian cuisine with our roundup of 20 authentic recipes that promise to bring a burst of flavor to your table. From comforting pho to zesty spring rolls, these dishes are perfect for home cooks looking to explore the rich tapestry of Vietnam’s meat-free marvels. Let’s get cooking!

Vegetarian Pho with Tofu and Mushrooms

Nothing warms the soul quite like a bowl of aromatic pho, and this vegetarian version, brimming with hearty tofu and earthy mushrooms, is no exception. Crafted with care, it’s a symphony of flavors that promises comfort in every spoonful.

Ingredients

• 8 cups of vegetable broth
• a couple of star anise pods
• a cinnamon stick
• a splash of soy sauce
• 1 tbsp of brown sugar
• 1 block of firm tofu, cubed
• 2 cups of sliced mushrooms
• 1 onion, thinly sliced
• a handful of rice noodles
• a bunch of fresh basil and cilantro
• a lime, cut into wedges

Instructions

1. In a large pot, bring the vegetable broth to a gentle boil over medium heat.
2. Add the star anise, cinnamon stick, soy sauce, and brown sugar to the broth, then reduce the heat to low and let it simmer for 20 minutes to infuse the flavors.
3. While the broth simmers, heat a tablespoon of oil in a pan over medium heat and sauté the tofu cubes until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu before cooking removes excess water for better browning.
4. Add the mushrooms and onion to the pan with the tofu and cook until the mushrooms are tender and the onion is translucent, about 5 more minutes.
5. Cook the rice noodles according to package instructions, then drain and divide them among serving bowls.
6. Strain the broth to remove the spices, then pour the hot broth over the noodles in each bowl.
7. Top each bowl with the tofu, mushroom, and onion mixture, then garnish with fresh basil, cilantro, and a lime wedge. Tip: Adding the herbs just before serving keeps them vibrant and aromatic.

Mouthwatering and satisfying, this pho boasts a delicate balance of sweet, savory, and umami notes, with the tofu and mushrooms adding a delightful texture contrast. Serve it with extra lime wedges on the side for a bright, citrusy kick that elevates the dish to new heights.

Vietnamese Fresh Spring Rolls with Peanut Sauce

Yearning for a light yet satisfying dish that bursts with freshness and flavor? These Vietnamese Fresh Spring Rolls with Peanut Sauce are a vibrant, healthy option that combines crisp vegetables, tender shrimp, and soft rice noodles wrapped in delicate rice paper, all served with a rich, creamy peanut sauce for dipping.

Ingredients

• 8 rice paper wrappers
• a couple of cups of cooked rice vermicelli noodles
• 16 medium shrimp, peeled, deveined, and cooked
• a handful of fresh mint leaves
• a handful of fresh cilantro
• a couple of lettuce leaves, torn into pieces
• a splash of warm water for softening the wrappers
• 1/2 cup of creamy peanut butter
• a splash of soy sauce
• a squeeze of lime juice
• a drizzle of honey
• a pinch of crushed red pepper flakes

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it’s soft and pliable. Tip: The wrapper will continue to soften as you add the fillings, so don’t over-soak it.
2. Lay the softened wrapper on a clean, damp kitchen towel. Place a few pieces of lettuce, a small bunch of noodles, 2 shrimp, and a few mint and cilantro leaves in the center of the wrapper. Tip: Keep the fillings compact to make rolling easier.
3. Fold the sides of the wrapper over the fillings, then roll tightly from the bottom to the top to enclose the fillings completely. Repeat with the remaining wrappers and fillings.
4. For the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, honey, and red pepper flakes in a small bowl until smooth. Tip: If the sauce is too thick, add a little warm water to reach your desired consistency.
5. Serve the spring rolls immediately with the peanut sauce on the side for dipping.

Just as you take your first bite, the contrast of the crunchy vegetables against the soft noodles and shrimp, all wrapped in a chewy rice paper, is nothing short of delightful. The peanut sauce adds a creamy, slightly spicy finish that elevates the rolls to a whole new level. For an extra touch of elegance, slice the rolls in half diagonally before serving to reveal the beautiful layers inside.

Banh Mi Chay (Vegetarian Vietnamese Sandwich)

Unveiling the layers of flavor in Banh Mi Chay, this vegetarian Vietnamese sandwich is a symphony of crisp, fresh, and savory elements, artfully nestled within a crusty baguette. Its vibrant fillings and aromatic herbs promise a delightful crunch and a burst of freshness with every bite.

Ingredients

• A couple of crusty baguettes, split lengthwise
• A splash of soy sauce
• 2 tablespoons of vegan mayonnaise
• A handful of pickled carrots and daikon
• A few sprigs of fresh cilantro
• 1 thinly sliced cucumber
• A couple of jalapeño slices (optional for heat)
• 1 cup of firm tofu, pressed and sliced
• A drizzle of sesame oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F and lightly toast the baguettes for about 5 minutes, just until they’re warm and slightly crispy.
2. While the baguettes toast, heat a non-stick pan over medium heat and add a drizzle of sesame oil. Cook the tofu slices for 3-4 minutes on each side until golden brown, then season with a pinch of salt and pepper.
3. Spread vegan mayonnaise on both sides of the toasted baguette. Layer the bottom half with tofu slices, followed by pickled carrots and daikon, cucumber slices, and jalapeño if using.
4. Top with fresh cilantro sprigs and a splash of soy sauce for an extra umami kick.
5. Close the sandwich with the top half of the baguette, press gently, and slice diagonally for serving.

Banh Mi Chay offers a perfect balance of textures, from the crunch of the baguette to the softness of the tofu and the tangy crispness of the pickled vegetables. Serve it with a side of sweet potato fries or enjoy it as is for a light yet satisfying meal.

Vegetarian Bun Cha (Grilled Tofu with Noodles)

Savory and satisfying, this Vegetarian Bun Cha transforms the classic Vietnamese dish into a plant-based delight, featuring smoky grilled tofu and silky noodles drenched in a tangy-sweet sauce. Perfect for a light yet fulfilling meal, it’s a testament to how vibrant and hearty vegetarian cuisine can be.

Ingredients

• a block of firm tofu, pressed and sliced into 1/2-inch thick pieces
• a couple of cloves of garlic, minced
• a splash of soy sauce
• a tablespoon of maple syrup
• a teaspoon of sriracha
• a handful of rice noodles
• a cup of fresh herbs (mint, cilantro, and basil)
• a lime, cut into wedges
• a tablespoon of vegetable oil

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. In a small bowl, whisk together the minced garlic, soy sauce, maple syrup, and sriracha to create the marinade.
3. Brush both sides of the tofu slices with the marinade, reserving some for later.
4. Grill the tofu for about 4 minutes on each side, or until you see nice grill marks and the edges are slightly crispy.
5. While the tofu grills, cook the rice noodles according to the package instructions, then drain and rinse under cold water to stop the cooking.
6. Toss the noodles with the reserved marinade to coat them lightly.
7. Serve the grilled tofu over the noodles, garnished with fresh herbs and lime wedges on the side.

Golden and caramelized on the outside, the tofu offers a delightful contrast to the soft, chewy noodles, while the fresh herbs add a burst of brightness. For an extra crunch, sprinkle some crushed peanuts on top before serving.

Vietnamese Caramelized Tofu with Jasmine Rice

Unveiling the harmonious blend of sweet and savory, this Vietnamese Caramelized Tofu with Jasmine Rice is a testament to the delicate balance of flavors that Vietnamese cuisine is celebrated for. Perfectly caramelized tofu sits atop fragrant jasmine rice, offering a dish that’s as nourishing as it is indulgent.

Ingredients

• a block of firm tofu, pressed and cubed
• a couple of tablespoons of vegetable oil
• a quarter cup of sugar
• a splash of water
• a tablespoon of soy sauce
• a teaspoon of minced garlic
• a pinch of red pepper flakes
• a cup of jasmine rice
• two cups of water

Instructions

1. Start by cooking the jasmine rice: rinse the rice under cold water until the water runs clear, then combine with two cups of water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 18 minutes. Tip: Let the rice sit covered for 5 minutes after cooking for the perfect texture.
2. While the rice cooks, heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until all sides are golden brown, about 5 minutes. Tip: Pressing the tofu beforehand removes excess moisture, ensuring a crispier finish.
3. Remove the tofu from the skillet and set aside. In the same skillet, add a quarter cup of sugar and a splash of water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns a deep amber color, about 3 minutes. Tip: Keep a close eye on the sugar to prevent burning.
4. Quickly stir in the cooked tofu, a tablespoon of soy sauce, a teaspoon of minced garlic, and a pinch of red pepper flakes. Toss to coat the tofu evenly in the caramel sauce and cook for another 2 minutes until the tofu is glazed and sticky.
5. Serve the caramelized tofu over the cooked jasmine rice. Drizzle any remaining sauce from the skillet over the top for extra flavor.

Velvety in texture with a glossy caramel coating, the tofu contrasts beautifully with the fluffy jasmine rice. For an extra crunch, sprinkle with toasted sesame seeds or serve with a side of pickled vegetables to cut through the sweetness.

Vegetarian Goi Cuon (Summer Rolls with Herbs)

Captivating in their simplicity and freshness, Vegetarian Goi Cuon, or summer rolls, are a vibrant tapestry of crisp vegetables and fragrant herbs wrapped in delicate rice paper. These rolls are a testament to the beauty of plant-based ingredients, offering a light yet satisfying bite that’s perfect for warm days.

Ingredients

• a pack of rice paper wrappers
• a couple of carrots, julienned
• a handful of fresh mint leaves
• a handful of fresh cilantro
• a splash of hoisin sauce
• a sprinkle of crushed peanuts
• a few leaves of butter lettuce
• a cup of warm water (for soaking the wrappers)

Instructions

1. Prepare all your vegetables and herbs by washing and drying them thoroughly, then set them aside on a clean workspace.
2. Fill a shallow dish with warm water, about 1 cup, ensuring it’s wide enough to dip the rice paper wrappers.
3. Dip one rice paper wrapper into the warm water for about 5 seconds until it’s just pliable but still slightly firm.
4. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
5. Place a few mint and cilantro leaves in the center of the wrapper, followed by a couple of julienned carrots and a leaf of butter lettuce.
6. Sprinkle a small amount of crushed peanuts over the vegetables for a bit of crunch.
7. Drizzle a tiny splash of hoisin sauce over the filling for a hint of sweetness.
8. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, ensuring the roll is secure but not too tight to avoid tearing.
9. Repeat the process with the remaining ingredients, adjusting the amount of filling to your preference.
10. Serve the rolls immediately, or cover them with a damp towel to keep them fresh until serving.

Just as they are, these summer rolls are a delightful interplay of textures—crisp, fresh, and slightly chewy—with a flavor profile that’s herbaceous and subtly sweet. For an extra touch, slice them diagonally and arrange on a platter with a side of extra hoisin sauce for dipping, making them as visually appealing as they are delicious.

Vietnamese Lemongrass Tofu Stir-Fry

Gracefully balancing the vibrant flavors of Vietnam, this lemongrass tofu stir-fry is a testament to the art of quick, yet deeply flavorful cooking. Golden cubes of tofu meet the citrusy punch of lemongrass, creating a dish that’s as nourishing as it is exhilarating to the palate.

Ingredients

• 14 oz block of firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 stalks lemongrass, finely minced (about 2 tbsp)
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• A splash of water
• A couple of scallions, sliced
• 1 red chili, thinly sliced (optional for heat)

Instructions

1. Heat a large non-stick skillet over medium-high heat and add the vegetable oil.
2. Once the oil is shimmering, add the tofu cubes in a single layer. Cook for 4-5 minutes on each side until golden brown. Tip: Resist the urge to stir too soon; letting the tofu sit ensures a crispy exterior.
3. Push the tofu to one side of the skillet. Add the minced lemongrass and garlic to the empty space, sautéing for about 30 seconds until fragrant.
4. Stir the tofu back into the aromatics, then add the soy sauce and maple syrup. Toss everything together to coat evenly.
5. Add a splash of water to deglaze the pan, scraping up any browned bits for extra flavor.
6. Remove from heat and garnish with sliced scallions and red chili if using. Tip: The scallions add a fresh crunch, so don’t skip them!

The tofu emerges with a satisfying crispness, while the lemongrass infuses every bite with its bright, lemony essence. Serve it over steamed jasmine rice or alongside a crisp green salad for a meal that sings with freshness.

Vegetarian Banh Xeo (Crispy Vietnamese Pancakes)

Just imagine the perfect crunch giving way to a soft, flavorful interior—that’s the magic of Vegetarian Banh Xeo. These crispy Vietnamese pancakes are a symphony of textures and tastes, offering a delightful vegetarian twist on a classic street food favorite.

Ingredients

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 tsp turmeric powder
• 1 can (13.5 oz) coconut milk
• a splash of water
• a couple of cups of bean sprouts
• 1 cup sliced mushrooms
• 1/2 cup shredded carrots
• a handful of fresh cilantro
• 2 tbsp vegetable oil
• a pinch of salt

Instructions

1. In a large bowl, whisk together the rice flour, cornstarch, turmeric powder, and a pinch of salt until well combined.
2. Gradually add the coconut milk and a splash of water to the dry ingredients, whisking continuously to avoid lumps, until the batter is smooth and slightly thin.
3. Let the batter rest for 30 minutes to allow the flavors to meld and the flour to fully hydrate.
4. Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat (350°F) and sauté the mushrooms and carrots until just soft, about 3 minutes.
5. Pour a ladleful of batter into the skillet, swirling it around to form a thin, even layer. Sprinkle a handful of bean sprouts over one half of the pancake.
6. Cover the skillet and cook for 3-4 minutes, or until the edges are crispy and lift easily from the pan.
7. Fold the pancake over the bean sprouts, press down gently, and cook for another minute to ensure the inside is heated through.
8. Transfer to a plate and repeat with the remaining batter and fillings, adding more oil to the skillet as needed.
9. Garnish with fresh cilantro before serving.

Perfectly golden and crispy on the outside, these pancakes reveal a tender, veggie-packed center with each bite. Serve them with a side of tangy dipping sauce or wrap them in lettuce leaves for an extra crunch.

Vietnamese Vegetarian Hot and Sour Soup

Lusciously tangy and brimming with vibrant flavors, this Vietnamese Vegetarian Hot and Sour Soup is a symphony of taste and texture, perfect for those seeking a comforting yet exotic bowl.

Ingredients

• 4 cups of vegetable broth
• a splash of rice vinegar
• a couple of tablespoons of soy sauce
• 1 tablespoon of sugar
• a handful of mushrooms, sliced
• a small block of tofu, cubed
• a couple of carrots, julienned
• a handful of bean sprouts
• a sprinkle of cilantro, chopped
• a dash of chili paste
• a squeeze of lime juice

Instructions

1. In a large pot, bring the vegetable broth to a boil over medium-high heat.
2. Add the rice vinegar, soy sauce, and sugar, stirring until the sugar dissolves completely.
3. Toss in the mushrooms and tofu, letting them simmer for about 5 minutes to absorb the flavors.
4. Tip: For an extra depth of flavor, lightly sauté the mushrooms before adding them to the broth.
5. Add the julienned carrots and bean sprouts, cooking for another 3 minutes until just tender.
6. Stir in the chili paste and lime juice, adjusting the amounts to suit your preferred level of heat and sourness.
7. Tip: Always add chili paste gradually to avoid overpowering the soup.
8. Finally, garnish with chopped cilantro before serving.
9. Tip: For a refreshing twist, serve the soup with a side of fresh lime wedges to squeeze over just before eating.

The soup presents a delightful contrast between the silky tofu and the crisp vegetables, with a broth that’s both fiery and soothing. Consider topping it with extra bean sprouts and a drizzle of chili oil for an added crunch and kick.

Vegetarian Com Chay (Vietnamese Broken Rice)

Amidst the bustling streets of Vietnam, Vegetarian Com Chay stands as a testament to the simplicity and depth of plant-based cuisine, offering a symphony of textures and flavors that delight the senses. This dish, a vegetarian twist on the classic broken rice, combines the earthy tones of mushrooms with the crisp freshness of vegetables, all brought together by a savory, umami-rich sauce.

Ingredients

• 1 cup of broken rice
• A couple of cups of water
• A splash of vegetable oil
• 2 cloves of garlic, minced
• A handful of shiitake mushrooms, sliced
• A small carrot, julienned
• A handful of bean sprouts
• A splash of soy sauce
• A pinch of sugar
• A drizzle of sesame oil

Instructions

1. Rinse the broken rice under cold water until the water runs clear, then drain.
2. In a medium pot, bring the rice and water to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
3. Heat a splash of vegetable oil in a pan over medium heat, add the minced garlic, and sauté until fragrant, about 30 seconds.
4. Add the sliced shiitake mushrooms and julienned carrot to the pan, stirring occasionally, until the vegetables are tender, about 5 minutes. Tip: For an extra layer of flavor, let the vegetables caramelize slightly.
5. Stir in the bean sprouts, a splash of soy sauce, a pinch of sugar, and a drizzle of sesame oil, cooking for another 2 minutes until everything is well combined.
6. Fluff the cooked rice with a fork and divide it between plates, topping each with the vegetable mixture.

How the broken rice’s slight chewiness contrasts beautifully with the tender vegetables and the umami-packed sauce makes every bite a discovery. Serve it with a side of pickled vegetables or a fried egg for an extra touch of indulgence.

Vietnamese Tofu and Vegetable Curry

Vietnamese Tofu and Vegetable Curry is a harmonious blend of vibrant flavors and textures, offering a comforting yet sophisticated dish that’s as nourishing as it is delightful. Velvety coconut milk and aromatic spices create a rich base for the crisp vegetables and tender tofu, making every bite a testament to the beauty of Vietnamese cuisine.

Ingredients

• a block of firm tofu, pressed and cubed
• a couple of carrots, sliced into thin rounds
• a handful of green beans, trimmed and halved
• a splash of vegetable oil
• a can of coconut milk
• a tablespoon of curry powder
• a teaspoon of turmeric
• a clove of garlic, minced
• a small onion, diced
• a cup of vegetable broth
• a pinch of salt
• a handful of fresh basil leaves

Instructions

1. Heat a splash of vegetable oil in a large pan over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2 minutes.
3. Toss in the cubed tofu, cooking until golden on all sides, roughly 5 minutes. Tip: Pressing the tofu beforehand removes excess water, ensuring a better sear.
4. Stir in the curry powder and turmeric, coating the tofu evenly for a minute to toast the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Add the sliced carrots and green beans, cooking until the vegetables are tender but still crisp, about 10 minutes. Tip: Cutting the vegetables uniformly ensures even cooking.
7. Season with a pinch of salt, adjusting as needed, and fold in the fresh basil leaves just before serving. Tip: Adding the basil at the end preserves its vibrant color and aroma.

Delightfully creamy with a subtle heat, this curry pairs beautifully with steamed jasmine rice or crusty bread for soaking up the flavorful sauce. The tofu absorbs the aromatic spices wonderfully, while the vegetables add a refreshing crunch, making it a perfectly balanced meal.

Vegetarian Mi Quang (Turmeric Noodles with Tofu)

Kaleidoscopic in its vibrant hues and textures, Vegetarian Mi Quang is a feast for the senses, blending the earthy warmth of turmeric noodles with the delicate crispness of tofu and a symphony of fresh herbs.

Ingredients

• 8 oz of rice noodles, the flat kind
• 1 block of firm tofu, pressed and cubed
• 2 tbsp of turmeric powder
• 1 tbsp of vegetable oil
• a couple of cups of vegetable broth
• a splash of soy sauce
• a handful of peanuts, roughly chopped
• a bunch of fresh herbs (mint, cilantro, and basil)
• 1 lime, cut into wedges
• a couple of shallots, thinly sliced
• 2 cloves of garlic, minced

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re pliable but still firm, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat, add the tofu cubes, and fry until golden on all sides, about 5 minutes. Tip: Pressing the tofu beforehand ensures a crispier texture.
3. Remove the tofu and in the same pan, sauté the shallots and garlic until fragrant, about 2 minutes.
4. Stir in the turmeric powder and cook for another minute to release its aroma.
5. Add the vegetable broth and bring to a simmer, then add the drained noodles and cook for 3-4 minutes until they’re tender but still have a bite. Tip: Keep an eye on the noodles to prevent them from becoming mushy.
6. Return the tofu to the pan, add a splash of soy sauce, and gently toss everything together to combine.
7. Serve the noodles topped with chopped peanuts, fresh herbs, and lime wedges on the side. Tip: The lime adds a bright acidity that balances the dish’s richness.

Now, the noodles should be silky with a slight chew, enveloped in a golden, aromatic broth that’s both comforting and invigorating. For an extra crunch, sprinkle additional peanuts right before serving, or wrap portions in lettuce leaves for a playful, hands-on experience.

Vietnamese Vegetarian Sticky Rice with Mung Beans

Zesty and vibrant, this Vietnamese Vegetarian Sticky Rice with Mung Beans is a delightful harmony of textures and flavors, offering a comforting yet sophisticated dish that’s perfect for any meal of the day. Its sticky, chewy rice paired with the creamy mung beans creates a satisfying bite that’s both nutritious and indulgent.

Ingredients

• 2 cups of sticky rice
• 1 cup of split mung beans
• A splash of coconut milk
• A couple of tablespoons of sugar
• A pinch of salt
• A drizzle of sesame oil

Instructions

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for best results.
2. Soak the split mung beans in water for about 2 hours, then drain and set aside.
3. Steam the soaked sticky rice over boiling water for 20 minutes, or until translucent and tender.
4. While the rice is steaming, cook the mung beans in a pot with just enough water to cover them, simmering for 15 minutes until soft.
5. Mix the cooked mung beans with a splash of coconut milk, a couple of tablespoons of sugar, and a pinch of salt, mashing lightly for a creamy texture.
6. Layer the steamed sticky rice and the mung bean mixture in a serving dish, pressing down lightly to compact the layers.
7. Drizzle with sesame oil before serving to add a nutty aroma.

Generously portioned, this dish boasts a delightful contrast between the sticky, slightly sweet rice and the creamy, savory mung beans. Serve it warm, garnished with toasted sesame seeds or a side of pickled vegetables for an extra layer of flavor and texture.

Vegetarian Canh Chua (Sweet and Sour Soup)

Zesty and vibrant, this Vegetarian Canh Chua brings a symphony of sweet, sour, and savory flavors to your table, offering a light yet deeply satisfying bowl that’s as nourishing as it is colorful. Perfect for those seeking a meatless twist on the classic Vietnamese soup, it’s a delightful dance of textures and tastes.

Ingredients

• 4 cups of vegetable broth
• a couple of ripe tomatoes, quartered
• a handful of pineapple chunks
• a splash of tamarind paste
• a drizzle of vegetable oil
• a few cloves of garlic, minced
• a sprinkle of sugar
• a pinch of salt
• a bunch of fresh herbs (cilantro and Thai basil), roughly chopped
• a couple of green onions, sliced
• a handful of bean sprouts
• a few slices of tofu, fried until golden

Instructions

1. Heat a drizzle of vegetable oil in a large pot over medium heat, then sauté the minced garlic until fragrant, about 30 seconds.
2. Add the quartered tomatoes and pineapple chunks to the pot, stirring gently for about 2 minutes until they start to soften.
3. Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
4. Stir in a splash of tamarind paste, a sprinkle of sugar, and a pinch of salt, adjusting the amounts to balance the sweet and sour flavors to your liking.
5. Add the fried tofu slices to the soup, letting them soak up the broth for about 2 minutes.
6. Finally, toss in the fresh herbs, green onions, and bean sprouts, giving everything a quick stir just before serving to keep the herbs vibrant and crisp.

This soup is a delightful contrast of textures, from the soft tofu to the crunchy bean sprouts, all swimming in a broth that’s perfectly balanced between sweet and sour. Serve it with a side of steamed rice for a complete meal that’s both comforting and refreshing.

Vietnamese Vegetarian Noodle Salad with Lime Dressing

Vibrant and refreshing, this Vietnamese Vegetarian Noodle Salad with Lime Dressing is a symphony of textures and flavors, perfect for those seeking a light yet satisfying meal. Its zesty lime dressing and crisp vegetables offer a delightful contrast to the soft rice noodles, making it an ideal dish for warm summer days.

Ingredients

• 8 oz of rice noodles
• A couple of carrots, julienned
• 1 cucumber, thinly sliced
• A handful of fresh mint leaves
• A handful of fresh cilantro leaves
• A splash of lime juice (about 3 tbsp)
• A drizzle of olive oil (about 2 tbsp)
• A pinch of salt
• A sprinkle of sugar (about 1 tsp)
• A dash of chili flakes (optional)

Instructions

1. Bring a large pot of water to a boil and cook the rice noodles according to package instructions, usually about 3-5 minutes, then drain and rinse under cold water to stop the cooking process.
2. While the noodles are cooking, whisk together lime juice, olive oil, salt, sugar, and chili flakes in a small bowl to create the dressing. Tip: Adjust the sweetness or acidity to your liking by adding more sugar or lime juice.
3. In a large mixing bowl, combine the cooled noodles, julienned carrots, sliced cucumber, mint, and cilantro. Tip: For extra crunch, add the vegetables just before serving to keep them fresh.
4. Pour the dressing over the salad and toss gently to combine everything evenly. Tip: Use your hands or salad tongs for the best mix without breaking the noodles.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.

Crisp, tangy, and utterly refreshing, this salad is a testament to the beauty of simple ingredients coming together. Serve it in a large, shallow bowl to showcase its vibrant colors, or pack it for a picnic to enjoy under the sun.

Vegetarian Banh Cuon Chay (Steamed Rice Rolls)

Just imagine the delicate, translucent layers of steamed rice rolls, a vegetarian twist on the classic Banh Cuon, cradling a savory filling of mushrooms and tofu, all wrapped up in a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 cups water
• A splash of vegetable oil
• A couple of cups of sliced mushrooms
• 1 block of firm tofu, crumbled
• 2 tbsp soy sauce
• 1 tbsp sugar
• A handful of chopped green onions

Instructions

1. In a large bowl, whisk together the rice flour, tapioca starch, and water until smooth to create the batter.
2. Heat a non-stick pan over medium heat and lightly brush with vegetable oil.
3. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cover and steam for about 2 minutes until the sheet is translucent and pliable.
4. While the rice sheets are cooking, sauté the mushrooms and crumbled tofu in a pan with soy sauce and sugar until golden brown, about 5 minutes.
5. Place a spoonful of the mushroom and tofu mixture onto each rice sheet, then gently roll it up.
6. Repeat the process until all the batter and filling are used up, keeping the rolls warm under a clean towel.
7. Garnish with chopped green onions before serving.

Banh Cuon Chay offers a delightful contrast of textures, from the soft, chewy rice sheets to the hearty, umami-rich filling. Serve these rolls with a side of nuoc cham for dipping, or get creative by pairing them with a crisp, fresh salad for a complete meal.

Vietnamese Vegetarian Jackfruit Curry

Captivating the senses with its aromatic blend of spices and tender jackfruit, this Vietnamese Vegetarian Jackfruit Curry is a testament to the beauty of plant-based cooking. Its rich, coconut-infused broth and vibrant colors make it a feast for both the eyes and the palate.

Ingredients

• 2 cups of young jackfruit, shredded
• 1 can of coconut milk
• a splash of vegetable oil
• a couple of garlic cloves, minced
• 1 tbsp of curry powder
• 1 tsp of turmeric
• a pinch of salt
• 1 cup of vegetable broth
• a handful of fresh basil leaves

Instructions

1. Heat a splash of vegetable oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.
3. Toss in the shredded jackfruit, stirring to coat it evenly with the oil and garlic, and cook for 5 minutes to soften.
4. Sprinkle the curry powder and turmeric over the jackfruit, stirring well to ensure every piece is beautifully spiced.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
6. Season with a pinch of salt, then tear the fresh basil leaves and stir them into the curry just before serving to preserve their vibrant color and aroma.

Silky from the coconut milk and hearty thanks to the jackfruit, this curry offers a delightful contrast of textures. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful broth.

Vegetarian Chao Chay (Vietnamese Rice Porridge)

Perfect for a comforting meal any time of day, Vegetarian Chao Chay is a Vietnamese rice porridge that’s both nourishing and deeply flavorful, with a delicate balance of textures and aromas.

Ingredients

• 1 cup of jasmine rice
• 6 cups of vegetable broth
• a splash of sesame oil
• a couple of cloves of garlic, minced
• a thumb-sized piece of ginger, sliced
• 2 tablespoons of soy sauce
• a handful of mushrooms, sliced
• a bunch of green onions, chopped
• a sprinkle of white pepper
• a dash of salt

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, to remove excess starch.
2. In a large pot, heat a splash of sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant, about 1 minute.
3. Add the rinsed rice to the pot, stirring to coat the grains with the oil, garlic, and ginger.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
5. While the porridge cooks, sauté the sliced mushrooms in a separate pan with a little sesame oil until golden, about 5 minutes.
6. After the porridge has simmered for 25 minutes, stir in the soy sauce, sautéed mushrooms, and chopped green onions. Cook for another 5 minutes.
7. Season with a sprinkle of white pepper and a dash of salt, adjusting to your preference.
8. Remove from heat and let it sit covered for 5 minutes to thicken slightly.

Just before serving, give the porridge a final stir to ensure everything is well combined. The result is a silky, comforting bowl with the earthy depth of mushrooms and the bright notes of green onion. For an extra touch, top with crispy fried shallots or a soft-boiled egg.

Vietnamese Vegetarian Stuffed Bitter Melon

Just when you thought bitter melon couldn’t get more intriguing, along comes this Vietnamese-inspired vegetarian version, stuffed with a harmonious blend of tofu, mushrooms, and aromatic herbs, simmered in a light, savory broth that transforms the bitterness into something unexpectedly delightful.

Ingredients

• 2 medium bitter melons
• a block of firm tofu, about 14 oz
• a handful of dried shiitake mushrooms, soaked and finely chopped
• a couple of shallots, minced
• a splash of soy sauce
• a teaspoon of sugar
• a pinch of salt and pepper
• a tablespoon of vegetable oil
• 2 cups of vegetable broth

Instructions

1. Cut the bitter melons in half lengthwise and scoop out the seeds with a spoon, creating a hollow cavity in each half.
2. In a bowl, crumble the tofu and mix it with the chopped mushrooms, minced shallots, soy sauce, sugar, salt, and pepper until well combined.
3. Heat the vegetable oil in a pan over medium heat, then sauté the tofu mixture for about 5 minutes, until fragrant and slightly golden. Tip: Pressing the tofu before crumbling removes excess water, making the filling firmer.
4. Stuff each bitter melon half with the tofu mixture, packing it tightly.
5. Place the stuffed bitter melons in a pot and pour the vegetable broth over them. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the melons are tender but still hold their shape. Tip: Keep an eye on the broth level; add a little water if it reduces too much.
6. Carefully remove the melons from the broth and let them cool slightly before serving. Tip: For an extra layer of flavor, reduce the remaining broth by half and drizzle it over the melons before serving.

Delicately balancing the bitter melon’s natural sharpness with the savory, umami-rich filling, this dish offers a textural contrast between the tender melon and the hearty tofu mixture. Serve it atop a bed of jasmine rice to soak up the flavorful broth, or alongside a crisp, green salad for a refreshing contrast.

Vegetarian Banh Bot Loc (Tapioca Dumplings)

Savory and translucent, these Vegetarian Banh Bot Loc dumplings are a delightful twist on the traditional Vietnamese favorite, offering a chewy texture and rich flavors that are sure to impress. Perfect for a light lunch or as an elegant appetizer, they’re a testament to the beauty of plant-based cuisine.

Ingredients

• 1 cup tapioca starch
• A splash of water, just enough to form a dough
• A couple of tablespoons of vegetable oil
• 1 cup chopped mushrooms, for that umami kick
• 2 cloves garlic, minced, because everything’s better with garlic
• A pinch of salt, to bring all the flavors together
• 1 teaspoon sugar, for a hint of sweetness
• A handful of fresh cilantro, chopped, for garnish

Instructions

1. In a mixing bowl, combine the tapioca starch with a splash of water, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust water or starch as needed.
2. Heat a tablespoon of vegetable oil in a pan over medium heat, sautéing the mushrooms and garlic until fragrant, about 3 minutes. Season with salt and sugar.
3. Divide the dough into small balls, flattening each into a disc. Place a teaspoon of the mushroom filling in the center, then fold and seal the edges to form dumplings.
4. Bring a pot of water to a boil, gently dropping in the dumplings. Cook until they float to the surface, about 5 minutes, then simmer for another 2 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Remove the dumplings with a slotted spoon, drizzle with the remaining oil, and garnish with cilantro. Tip: Serve immediately for the best texture.

Kneading the dough to the right consistency is key to achieving the perfect chewiness, while the mushroom filling offers a deep, savory contrast. These dumplings shine when served with a side of tangy dipping sauce, making each bite a harmonious blend of textures and flavors.

Summary

Luscious and vibrant, this collection of 20 Flavorful Vietnamese Vegetarian Recipes brings authentic tastes right to your kitchen. Whether you’re a seasoned cook or just starting out, these dishes promise to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!