Are you looking for delicious and authentic Vietnamese dishes that just happen to be vegetarian? Look no further! Vietnam is a country known for its vibrant food culture, and vegetarian options are plentiful. In fact, many traditional Vietnamese dishes are already naturally vegetarian, or can be easily adapted with a few simple substitutions.
From the popular street foods of Hanoi and Ho Chi Minh City, to the hearty stews and soups of the countryside, there’s something for every taste bud and dietary preference. And in this article, we’ll share 20 mouth-watering Vietnamese vegetarian recipes that are perfect for any occasion – whether you’re a long-time vegetarian or just looking to mix things up.
From savory noodle dishes to sweet desserts, these recipes showcase the best of Vietnam’s vegetarian cuisine. So grab your apron and get cooking! In this article, we’ll be exploring everything from classic favorites like Vegetarian Pho with Mushrooms and Tofu, to innovative twists on traditional dishes like Banh Mi Chay (Vietnamese Vegetarian Sandwich).
Vegetarian Pho with Mushrooms and Tofu
This vegetarian pho recipe is a twist on the classic Vietnamese noodle soup, substituting beef broth with a rich and savory mushroom-based stock. The addition of crispy tofu and fresh herbs adds texture and freshness to this comforting dish.
Ingredients:
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 block firm tofu, cut into small cubes
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 8 oz rice noodles
– Fresh basil leaves and bean sprouts for garnish
Instructions:
1. In a large pot, combine mushrooms, tofu, vegetable broth, soy sauce, rice vinegar, ginger, and garlic. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Strain the soup through a fine-mesh sieve into a clean pot, discarding solids.
4. Add cooked noodles to the soup and cook for an additional 2-3 minutes, or until heated through.
5. Garnish with fresh basil leaves and bean sprouts. Serve hot.
Cooking Time: 25-30 minutes
Banh Mi Chay (Vietnamese Vegetarian Sandwich)
This vegan-friendly Banh Mi sandwich is a flavorful and satisfying vegetarian take on the traditional Vietnamese street food. With its crispy baguette, creamy pickled vegetables, and savory tofu, this recipe is sure to please even the most dedicated meat-eaters.
Ingredients:
– 1/2 cup extra-firm tofu, drained and cut into small cubes
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 baguette, split in half lengthwise
– Pickled carrots and daikon (store-bought or homemade)
– Sliced cucumber
– Fresh cilantro leaves
– Mayonnaise or vegan mayo
– Sriracha sauce (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Add tofu cubes and marinate for at least 30 minutes.
2. Grill baguette halves until lightly toasted.
3. Spread mayonnaise or vegan mayo on each half of the bread.
4. Assemble sandwich by adding pickled vegetables, tofu, cucumber, cilantro leaves, and a dash of Sriracha sauce (if using).
5. Serve immediately.
Cooking Time: 30 minutes
Goi Cuon Chay (Fresh Vegetarian Spring Rolls)
A refreshing and light Vietnamese snack, perfect for any occasion. These delicate spring rolls are filled with a mix of crunchy vegetables and soft rice noodles.
Ingredients:
– 1 package of rice paper wrappers
– 1/2 cup mixed vegetables (shredded carrots, bean sprouts, chopped cabbage)
– 1/4 cup cooked and cooled rice noodles
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes soft and pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange a portion of the mixed vegetables, noodles, and scallions 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.
7. Serve with soy sauce and lime juice for dipping.
Cooking Time: 15 minutes
Bun Cha Gio Chay (Vegetarian Vermicelli Bowl with Fried Spring Rolls)
This Vietnamese-inspired dish combines crispy fried spring rolls with a flavorful and nutritious vermicelli noodle bowl, perfect for a quick and satisfying meal. With the addition of fresh herbs and pickled vegetables, this recipe is a delicious and refreshing twist on traditional Vietnamese cuisine.
Ingredients:
– 1 package rice stick noodles (vermicelli)
– 2 cups water
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 4-6 spring roll wrappers
– Vegetable filling of your choice (e.g. shredded carrots, cabbage, mushrooms, bean sprouts, tofu)
– Pickled vegetables (e.g. cucumber, carrot, daikon)
– Fresh herbs (e.g. mint, basil, cilantro)
– Salt and pepper to taste
Instructions:
1. Cook vermicelli noodles according to package instructions.
2. Prepare vegetable filling by shredding or chopping ingredients into small pieces.
3. Assemble spring rolls by placing a few spoonfuls of filling in the center of each wrapper, then roll up and seal with water.
4. Fry spring rolls until crispy, then drain on paper towels.
5. In a separate pan, combine soy sauce and vegetable oil for the noodle bowl. Add cooked noodles and stir-fry until well coated.
6. Assemble bowls by placing noodles in the bottom, topping with fried spring rolls, pickled vegetables, and fresh herbs.
Cooking Time: 20-25 minutes
Com Chay (Vietnamese Vegetarian Fried Rice)
Com Chay is a beloved Vietnamese dish that’s perfect for vegetarians and vegans alike. This recipe combines flavorful ingredients with simple cooking techniques to create a satisfying and comforting meal.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the mixed vegetables and cook until they’re tender-crisp, about 2-3 minutes.
5. Add the cooked rice to the skillet or wok, breaking up any clumps with a spatula.
6. Cook for about 5 minutes, stirring frequently, until the rice is heated through and starting to brown.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with chopped scallions and serve hot.
Cooking Time: Approximately 15-20 minutes
Canh Chua Chay (Vegetarian Sweet and Sour Soup)
A popular Vietnamese vegetarian soup that combines sweet and sour flavors with a variety of vegetables, perfect for a comforting meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, zucchini, bell peppers)
– 1 cup pineapple chunks
– 1 cup tomato puree
– 2 cups water
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mixed vegetables and pineapple chunks; cook for an additional 5 minutes or until tender.
3. Stir in tomato puree, water, soy sauce, fish sauce (if using), sugar, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Mi Quang Chay (Vegetarian Turmeric Noodles)
Mi Quang Chay is a popular Vietnamese vegetarian dish that combines the warmth of turmeric with the comfort of noodles. This recipe is a simplified version of the original, using readily available ingredients to recreate the vibrant flavors of this beloved street food.
Ingredients:
– 200g rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, and bell peppers)
– 1 teaspoon grated turmeric
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
3. Add mixed vegetables and turmeric; stir-fry for 2-3 minutes.
4. Add soy sauce, lime juice, and noodles to the wok. Stir-fry everything together for about 1 minute.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: Approximately 15-20 minutes
Banh Xeo Chay (Vegetarian Vietnamese Pancake)
This classic Vietnamese dish gets a vegetarian twist with crispy rice flour pancakes filled with shrimp-free goodness. A perfect combination of flavors and textures, Banh Xeo Chay is a delightful treat for any meal or snack.
Ingredients:
– 1 cup rice flour
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Filling ingredients:
+ 1/2 cup shredded tofu
+ 1/2 cup chopped mushrooms
+ 1/4 cup chopped scallions
+ 2 cloves garlic, minced
+ 1 tablespoon soy sauce
+ 1 tablespoon sugar
Instructions:
1. In a large bowl, mix together rice flour, water, and salt until a smooth batter forms.
2. Heat a non-stick pan or a small ceramic plate over medium heat.
3. Pour about 1/4 cup of the batter into the pan and spread evenly to form a thin layer.
4. Add filling ingredients on one half of the pancake.
5. Fold the other half of the pancake over the filling to form a half-moon shape.
6. Cook for 2-3 minutes or until the pancake is crispy and golden brown.
7. Serve hot with fresh herbs, pickled vegetables, and your favorite dipping sauce.
Cooking Time: 10-12 minutes per batch (depending on number of pancakes)
Bun Rieu Chay (Vegetarian Tomato Noodle Soup)
A comforting and flavorful Vietnamese-inspired soup, perfect for a quick lunch or dinner.
Ingredients:
– 2 cups of vegetable broth
– 1 medium tomato, diced
– 1/4 cup of firm tofu, cut into small pieces
– 1 tablespoon of grated ginger
– 1 teaspoon of soy sauce
– 1/2 teaspoon of sesame oil
– 1/2 teaspoon of sugar
– 8 ounces of rice noodles
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine vegetable broth, diced tomato, tofu, ginger, soy sauce, sesame oil, and sugar.
2. Bring the mixture to a simmer over medium heat.
3. Cook for 15-20 minutes or until the flavors have melded together.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Ladle the soup into bowls and serve with cooked noodles and garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Banh Cuon Chay (Vegetarian Steamed Rice Rolls)
A popular Vietnamese dish, Banh Cuon Chay is a delicate and flavorful vegetarian option that combines the comfort of steamed rice with the crunch of fresh vegetables. This recipe yields 4-6 rolls, perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup water
– 1/4 cup finely chopped mushrooms
– 1/4 cup finely chopped carrots
– 1/4 cup shredded daikon radish
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh herbs (optional): mint, basil, or cilantro
Instructions:
1. Combine cooked rice and water in a bowl. Mix well until the rice is fully hydrated.
2. Heat vegetable oil in a small pan over medium heat. Add chopped mushrooms, carrots, and daikon radish. Cook for 3-4 minutes, stirring occasionally.
3. Add soy sauce to the pan and stir to combine.
4. To assemble the rolls, place a small amount of the rice mixture onto a piece of plastic wrap or parchment paper. Top with a spoonful of the vegetable mixture and fold the edges over to form a compact roll. Repeat for 4-6 rolls.
5. Steam the rolls for 10-12 minutes, or until heated through.
Cooking Time: 15-20 minutes
Che Troi Nuoc Chay (Vegetarian Glutinous Rice Balls in Ginger Syrup)
A popular Vietnamese dessert, Che Troi Nuoc Chay combines chewy glutinous rice balls with a sweet and spicy ginger syrup. This recipe is a delightful treat for any occasion.
Ingredients:
– 2 cups glutinous rice flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 cup grated fresh ginger
– 1 cup granulated sugar
– 2 cups water
– 1 tablespoon soy sauce (optional)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, mix together glutinous rice flour, salt, and 1/4 cup water to form a dough.
2. Knead the dough until smooth, then shape into small balls.
3. Bring the ginger syrup ingredients to a boil in a saucepan, then reduce heat and simmer for 10 minutes.
4. Add the rice balls to the syrup and cook for an additional 5 minutes.
5. Remove from heat and let cool. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)
This classic Vietnamese dish is a flavorful and nutritious stir-fry that highlights the delicate taste of water spinach. With garlic, ginger, and a hint of soy sauce, this recipe is sure to please even the most discerning palates.
Ingredients:
– 1 bunch of water spinach (rau muong)
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons of vegetable oil
– 1 tablespoon of soy sauce
– Salt and pepper to taste
Instructions:
1. Wash the water spinach and remove any stems or tough parts.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
4. Add the water spinach; stir-fry for 2-3 minutes, or until wilted.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Chao Nam Chay (Vegetarian Rice Porridge with Mushrooms)
Chao Nam Chay is a comforting and nutritious Vietnamese dish, perfect for any time of the day. This recipe combines fragrant rice porridge with earthy mushrooms and savory spices to create a soothing and filling meal.
Ingredients:
– 2 cups cooked white rice
– 4 cups water or vegetable broth
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the mushrooms, garlic, ginger, and cinnamon. Cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.
3. Add the cooked rice and water/broth mixture to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the porridge thickens to your liking.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped scallions and sesame seeds if desired.
Cooking Time: 20-25 minutes
Bo Kho Chay (Vegetarian Vietnamese Stew)
Bo Kho Chay is a hearty and flavorful vegetarian stew that’s popular in Vietnam. This comforting dish is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, potatoes, and mushrooms)
– 1 cup dried tofu, cut into small pieces
– 2 cups vegetable broth
– 1 teaspoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables and tofu; cook until the vegetables are tender, about 5 minutes.
4. Pour in the vegetable broth, soy sauce, and ginger. Bring to a simmer.
5. Reduce heat to low and let stew for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Banh Bot Loc Chay (Vegetarian Tapioca Dumplings)
Banh Bot Loc Chay are a popular Vietnamese dessert that combines the comforting warmth of tapioca with the freshness of vegetables. These bite-sized dumplings are perfect for a light and satisfying snack or dessert.
Ingredients:
– 1 cup tapioca pearls
– 1 cup water
– 1/2 cup grated coconut
– 1/4 cup chopped scallions
– 1/4 cup shredded carrot
– 1/4 cup chopped bok choy
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Rinse the tapioca pearls and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the tapioca, then cook it according to package instructions.
3. In a pan, heat some oil over medium heat. Add the grated coconut, scallions, carrot, and bok choy. Cook until the vegetables are tender.
4. Add the cooked tapioca pearls to the pan and stir well.
5. Season with salt to taste.
6. Fry small portions of the mixture in hot oil until they form into dumplings.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Ca Tim Kho To Chay (Braised Vegetarian Eggplant in Clay Pot)
Experience the bold flavors of Vietnamese cuisine with this simple and savory dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup vegetarian oyster sauce
– 2 cups vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large clay pot or Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the eggplant slices; cook until they start to brown, about 5 minutes per side.
4. Add the mushrooms, oyster sauce, broth, soy sauce, and ginger; stir to combine.
5. Bring the mixture to a simmer; reduce heat to low and braise for 20-25 minutes or until the eggplant is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot over steamed rice.
Cooking Time: 30-40 minutes
Banh Khot Chay (Vegetarian Mini Savory Pancakes)
Inspired by Vietnamese street food, Banh Khot Chay is a delightful vegetarian twist on the classic savory pancakes. These bite-sized treats are crispy on the outside and fluffy on the inside, flavored with turmeric and coconut milk.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup grated coconut
– 1/4 cup turmeric-infused water (see note)
– 1/4 cup coconut milk
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, grated coconut, and salt.
2. Gradually add in the turmeric-infused water and coconut milk to form a smooth batter.
3. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small amounts of batter into the hot oil, about the size of a golf ball.
5. Fry for 3-4 minutes on each side or until golden brown.
6. Drain and serve warm with your favorite dipping sauce.
Cooking Time: About 10-12 minutes total
Nom Du Du Chay (Vegetarian Green Papaya Salad)
This refreshing salad is a popular vegetarian twist on the classic Cambodian dish, Nam Sod. With its tangy and spicy flavors, it’s perfect for a light lunch or as a side dish to accompany your favorite meals.
Ingredients:
– 1 large green papaya, peeled and grated
– 2 cups mixed vegetables (such as cherry tomatoes, cucumber, carrots, and bell peppers)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar or brown sugar
– 1-2 teaspoons Thai chili flakes (depending on desired spiciness)
– Salt to taste
Instructions:
1. In a large bowl, combine the grated papaya and mixed vegetables.
2. In a small bowl, whisk together soy sauce, lime juice, palm sugar, and Thai chili flakes.
3. Pour the dressing over the papaya mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Xoi Chay (Vegetarian Sticky Rice with Mung Bean)
A traditional Vietnamese dish that’s both comforting and nutritious, Xoi Chay is a perfect blend of sweet sticky rice and savory mung bean. This recipe is a simplified version of the classic dish.
Ingredients:
– 1 cup glutinous sticky rice
– 1/2 cup dried mung beans, soaked overnight and drained
– 3 cups water
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 tablespoon vegetable oil
– Optional: pandan leaves or sesame seeds for garnish
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Cook the mung beans in a pot of boiling water until tender, about 30 minutes. Drain and set aside.
3. In a large saucepan, combine the drained sticky rice, sugar, salt, and vegetable oil. Add enough water to cover the rice and bring to a boil.
4. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and sticky.
5. Fluff the rice with a fork, then mix in the cooked mung beans.
6. Serve warm or at room temperature. Garnish with pandan leaves or sesame seeds if desired.
Cooking Time: 30-40 minutes
Banh Canh Chay (Vegetarian Thick Noodle Soup)
Banh Canh Chay is a popular Vietnamese soup that warms the heart and soul. This vegetarian version is just as satisfying, featuring tender noodles and a rich broth made with a variety of vegetables.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups vegetable broth
– 1 cup firm tofu, cut into small cubes
– 1/4 cup dried bean thread noodles (bánh canh)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until vegetables are tender.
4. Add tofu and noodles; cook for an additional 2-3 minutes or until noodles are rehydrated.
5. Season with ginger, salt, and pepper. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 25-30 minutes
Summary
Experience the flavors of Vietnam with these 20 delicious and easy-to-make vegetarian recipes! From comforting bowls to fresh spring rolls, there’s something for every occasion. Try Vegetarian Pho with Mushrooms and Tofu, Banh Mi Chay sandwiches, or Goi Cuon Chay spring rolls. Or, indulge in a variety of noodle dishes like Mi Quang Chay turmeric noodles or Bun Rieu Chay tomato soup. End your meal on a sweet note with Che Troi Nuoc Chay glutinous rice balls or Xoi Chay sticky rice with mung bean. Discover the rich flavors and textures of Vietnamese cuisine, vegetarian-style!
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