20 Flavorful Vietnamese Vegetarian Recipes for Every Occasion

Vietnamese cuisine is a treasure trove of vibrant flavors and fresh ingredients, and it’s surprisingly easy to bring that magic into your vegetarian kitchen! Whether you’re craving a quick weeknight dinner, a dish to impress at your next gathering, or simply looking to spice up your meal routine, our roundup of 20 Flavorful Vietnamese Vegetarian Recipes has something for every occasion. Dive in and discover your next favorite dish!

Vegetarian Pho with Mushrooms and Tofu

Savory and satisfying, this vegetarian pho brings all the comfort of the traditional Vietnamese noodle soup without the meat. You’ll love the deep flavors from the mushrooms and the heartiness of the tofu.

Ingredients

• 8 cups of vegetable broth
• 1 package of rice noodles (14 oz)
• 1 block of firm tofu, pressed and cubed
• 2 cups of mixed mushrooms (shiitake, oyster, and cremini), sliced
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• 1 inch piece of ginger, peeled and sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp of soy sauce
• 1 tbsp of hoisin sauce
• 1 tsp of sugar
• 1 lime, cut into wedges
• Fresh cilantro and basil leaves for garnish
• 2 green onions, sliced
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the onion, garlic, ginger, star anise, and cinnamon stick to the broth. Reduce heat to low and simmer for 20 minutes to infuse the flavors.
3. While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
4. Heat a tablespoon of oil in a skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
5. In the same skillet, add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
6. Strain the broth to remove the solids. Return the broth to the pot and stir in the soy sauce, hoisin sauce, and sugar.
7. Divide the noodles among bowls. Top with tofu, mushrooms, and ladle the hot broth over.
8. Garnish with lime wedges, cilantro, basil, green onions, and jalapeño if using.

Enjoy the rich, aromatic broth paired with the tender noodles and hearty toppings. For an extra kick, serve with a side of sriracha or hoisin sauce for dipping.

Banh Mi Chay (Vietnamese Vegetarian Sandwich)

Perfect for a quick lunch or a light dinner, this Banh Mi Chay brings a burst of Vietnamese flavors to your table. You’ll love the crisp veggies and the tangy, spicy sauce nestled in a crusty baguette.

Ingredients

• 1 French baguette, halved lengthwise
• 1/2 cup pickled carrots, julienned
• 1/2 cup pickled daikon, julienned
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1/2 cup firm tofu, pressed and sliced into 1/4-inch thick pieces
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1/4 cup cilantro leaves
• 1/2 jalapeño, thinly sliced
• 1 tbsp vegetable oil

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp vegetable oil. Once the oil shimmers, add the tofu slices in a single layer. Cook for 3-4 minutes on each side until golden brown.
2. In a small bowl, whisk together 1 tbsp soy sauce and 1 tsp maple syrup. Brush this mixture over the tofu slices and cook for an additional 1 minute on each side. Remove from heat and set aside.
3. In another small bowl, mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce until well combined. Spread this sauce evenly on the inside of the baguette halves.
4. Layer the cooked tofu slices on the bottom half of the baguette. Top with pickled carrots, daikon, cilantro leaves, and jalapeño slices.
5. Close the sandwich with the top half of the baguette and press down gently. Cut into two halves and serve immediately.

Enjoy the contrast of textures from the crunchy baguette to the soft tofu and crisp pickled vegetables. The spicy mayo adds a creamy kick that ties everything together beautifully. For an extra crunch, serve with a side of kettle-cooked potato chips.

Goi Cuon Chay (Fresh Vegetarian Spring Rolls)

Ever tried making fresh spring rolls at home? You’re in for a treat with these Goi Cuon Chay, a vegetarian version that’s as refreshing as it is colorful. Perfect for a light lunch or a fancy appetizer, they’re surprisingly simple to whip up.

Ingredients

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup firm tofu, pressed and julienned
• 1 cup vermicelli rice noodles, cooked and cooled
• 1 cup red leaf lettuce, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup hoisin sauce
• 1 tbsp smooth peanut butter
• 1 tbsp water
• 1 tsp sriracha sauce (optional)

Instructions

1. Fill a large bowl with warm water (about 100°F). Dip one rice paper wrapper into the water for 10 seconds until pliable but still slightly firm.
2. Lay the wrapper flat on a clean, damp kitchen towel. Place a few slices of lettuce in the center, leaving a 1-inch border around the edges.
3. Layer tofu, noodles, carrots, cucumber, mint, and cilantro over the lettuce. Tip: Don’t overfill to prevent tearing.
4. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to enclose. Repeat with remaining wrappers and filling.
5. For the sauce, whisk together hoisin, peanut butter, water, and sriracha in a small bowl until smooth. Adjust consistency with more water if needed.
6. Serve rolls immediately with the sauce on the side. Tip: Keep rolls covered with a damp cloth to prevent drying out.

Unbelievably fresh and crunchy, these rolls are a delight with their mix of textures and flavors. Try serving them with a side of pickled vegetables for an extra tangy kick.

Bun Cha Gio Chay (Vegetarian Vermicelli Bowl with Fried Spring Rolls)

Today’s the perfect day to shake up your meal routine with something light yet satisfying. Think of this Bun Cha Gio Chay as your go-to for a flavorful, veggie-packed dish that doesn’t skimp on texture or taste.

Ingredients

• 8 oz dried rice vermicelli noodles
• 1 cup firm tofu, pressed and cubed
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/4 cup carrots, julienned
• 1/4 cup daikon radish, julienned
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup lettuce, shredded
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tbsp roasted peanuts, crushed
• 1 cup vegetable oil for frying
• 8 rice paper wrappers

Instructions

1. Soak the rice vermicelli noodles in warm water for 15 minutes, then drain and set aside.
2. Heat 2 tbsp vegetable oil in a pan over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add shiitake mushrooms, carrots, and daikon. Stir-fry for 3 minutes until slightly softened.
4. Return tofu to the pan. Add soy sauce, sugar, salt, and black pepper. Stir to combine and cook for another 2 minutes. Remove from heat.
5. Fill a large bowl with warm water. Dip one rice paper wrapper at a time for 10 seconds until pliable.
6. Lay the wrapper flat. Place a spoonful of the tofu mixture in the center. Fold sides inward, then roll tightly. Repeat with remaining wrappers and filling.
7. Heat 1 cup vegetable oil in a deep pan to 350°F. Fry spring rolls in batches until golden and crispy, about 3 minutes per batch. Drain on paper towels.
8. Divide soaked noodles among bowls. Top with lettuce, mint, cilantro, and fried spring rolls. Sprinkle crushed peanuts on top.

Perfectly crisp spring rolls meet soft noodles and fresh herbs in every bite. Try serving with a side of nuoc cham for an extra zing that ties all the flavors together beautifully.

Com Chay (Vietnamese Vegetarian Fried Rice)

So, you’re craving something light yet flavorful, and you’ve got a soft spot for Vietnamese cuisine? Let me introduce you to Com Chay, a vegetarian fried rice that’s as versatile as it is delicious, perfect for those meatless Mondays or any day you’re feeling a bit adventurous.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 cup carrots, finely diced
• 1 cup green peas, blanched
• 1/2 cup scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp white pepper, freshly ground

Instructions

1. Heat a large wok over medium-high heat for 2 minutes until it’s hot to the touch.
2. Add 1 tbsp clarified butter to the wok, swirling to coat the surface evenly.
3. Pour the lightly beaten eggs into the wok, stirring constantly for 1 minute until softly scrambled. Remove and set aside.
4. Add the remaining clarified butter to the wok, followed by the carrots. Stir-fry for 2 minutes until slightly softened.
5. Mix in the blanched green peas and scallions, cooking for an additional 1 minute to blend the flavors.
6. Increase the heat to high and add the cooled jasmine rice, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is evenly heated.
7. Drizzle the soy sauce and sesame oil over the rice, tossing to ensure every grain is coated. Sprinkle with white pepper.
8. Return the scrambled eggs to the wok, gently folding them into the rice mixture. Cook for another minute to reheat the eggs.

Great for a quick lunch or a side dish, this Com Chay boasts a delightful mix of textures—from the fluffy rice to the crisp veggies—and a savory, umami-packed flavor profile. Try topping it with a fried egg for an extra layer of richness!

Canh Chua Chay (Vegetarian Sweet and Sour Soup)

Just imagine a bowl of vibrant, tangy soup that’s both refreshing and comforting. You’ll love this vegetarian twist on the classic Vietnamese Canh Chua, packed with fresh veggies and a perfect balance of sweet and sour flavors.

Ingredients

• 4 cups vegetable broth
• 1 cup pineapple, cut into 1-inch chunks
• 1 cup ripe tomatoes, quartered
• 1 cup okra, sliced into 1/2-inch pieces
• 1/2 cup bean sprouts
• 2 tbsp tamarind paste
• 1 tbsp coconut sugar
• 1 tbsp soy sauce
• 1 tsp salt
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 Thai chili, thinly sliced (optional)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Pour in the vegetable broth and bring to a gentle boil over high heat, then reduce to a simmer.
4. Stir in the tamarind paste, coconut sugar, soy sauce, and salt until fully dissolved.
5. Add the pineapple and tomatoes, simmering for 5 minutes to soften the fruits slightly.
6. Gently fold in the okra and bean sprouts, cooking for an additional 3 minutes to retain their crunch.
7. Adjust the seasoning with more salt or sugar if needed, tasting as you go for the perfect balance.
8. Remove from heat and stir in the fresh cilantro and Thai chili for a fresh, spicy kick.

Vibrant and bursting with flavors, this soup offers a delightful contrast between the soft tomatoes and crunchy okra. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop of the savory broth.

Mi Quang Chay (Vegetarian Turmeric Noodles)

Did you know that Mi Quang Chay is a vibrant, comforting dish that’s as fun to make as it is to eat? This vegetarian version of the classic Vietnamese turmeric noodles is packed with fresh flavors and textures that’ll make your taste buds dance.

Ingredients

• 8 oz rice noodles, flat and wide
• 2 tbsp turmeric powder
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup tofu, firm, cubed
• 4 cups vegetable broth
• 1 cup bean sprouts
• 1/2 cup roasted peanuts, crushed
• 2 tbsp scallions, finely chopped
• 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the shiitake mushrooms and tofu cubes to the pot. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft.
4. Sprinkle the turmeric powder over the mixture, stirring well to coat evenly. Cook for another minute to release the turmeric’s aroma.
5. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
6. Add the soaked rice noodles to the pot. Cook for 3 minutes, or until the noodles are tender but still chewy.
7. Divide the noodle soup among bowls. Top with bean sprouts, crushed peanuts, and chopped scallions.
8. Serve immediately with lime wedges on the side for squeezing over the top.

All the elements come together in this dish for a symphony of textures—silky noodles, crunchy peanuts, and fresh bean sprouts. The turmeric gives it a golden hue and earthy depth, while the lime adds a bright finish. Try garnishing with extra herbs like cilantro or mint for an added layer of freshness.

Banh Xeo Chay (Vegetarian Vietnamese Pancake)

Perfect for a lazy weekend brunch or a light dinner, Banh Xeo Chay brings the vibrant flavors of Vietnam to your kitchen with a vegetarian twist. You’ll love the crispy edges and the soft, savory filling that makes every bite a delightful contrast.

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1 cup water
• 2 tbsp vegetable oil
• 1 cup bean sprouts
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/4 cup scallions, chopped
• 1/4 cup cilantro, chopped
• 1 tbsp soy sauce

Instructions

1. In a large bowl, whisk together rice flour, coconut milk, turmeric powder, salt, and water until smooth. Let the batter rest for 30 minutes to allow the flavors to meld.
2. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F). Pour 1/2 cup of batter into the skillet, swirling to form a thin, even layer.
3. Arrange a handful of bean sprouts, shiitake mushrooms, and scallions on one half of the pancake. Drizzle with soy sauce.
4. Cover the skillet and cook for 3 minutes, or until the edges are crispy and golden.
5. Fold the pancake over the filling and transfer to a plate. Repeat with the remaining batter and ingredients.
6. Garnish with chopped cilantro before serving.

Makes for a crispy, golden pancake with a soft, flavorful filling. Serve with a side of nuoc cham for dipping or wrap in lettuce leaves for a fresh, crunchy contrast.

Bun Rieu Chay (Vegetarian Tomato Noodle Soup)

Warm up your kitchen with this vibrant Bun Rieu Chay, a vegetarian twist on the classic Vietnamese tomato noodle soup. It’s packed with umami flavors and a comforting broth that’ll make you forget it’s meat-free.

Ingredients

• 8 cups vegetable broth
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp tomato paste
• 4 ripe tomatoes, quartered
• 1 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 block firm tofu, pressed and cubed
• 2 pasture-raised eggs, lightly beaten
• 8 oz rice vermicelli noodles
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the tomato paste and cook for another minute to deepen the flavor.
4. Add the quartered tomatoes, cooking until they begin to soften, about 5 minutes.
5. Pour in the vegetable broth, tamarind paste, soy sauce, and sugar, bringing the mixture to a boil.
6. Reduce heat to a simmer and add the cubed tofu, letting it cook for 10 minutes to absorb the flavors.
7. Gently pour in the beaten eggs, stirring slowly to create ribbons.
8. Meanwhile, cook the rice vermicelli noodles according to package instructions, then drain and set aside.
9. Divide the cooked noodles among bowls, ladling the hot soup over the top.
10. Garnish each bowl with bean sprouts, cilantro, green onions, and a lime wedge for serving.

Here’s the scoop: the soup boasts a silky texture with a tangy, savory broth that’s perfectly balanced by the fresh garnishes. Try serving it with a side of crispy spring rolls for an extra crunch.

Banh Cuon Chay (Vegetarian Steamed Rice Rolls)

Banh cuon chay is a light, delicate dish that’s perfect for when you’re craving something comforting yet healthy. These vegetarian steamed rice rolls are filled with a savory mix of mushrooms and tofu, wrapped in a silky rice batter that’s surprisingly easy to make at home.

Ingredients

• 1 cup rice flour, finely milled
• 1/4 cup tapioca starch
• 1 1/2 cups water, filtered
• 1/2 tsp salt, fine sea
• 1 tbsp vegetable oil, neutral flavor
• 1 cup shiitake mushrooms, dried and rehydrated, finely chopped
• 1/2 cup firm tofu, pressed and crumbled
• 2 tbsp shallots, minced
• 1 tbsp soy sauce, light
• 1 tsp sugar, granulated
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, whisk together the rice flour, tapioca starch, water, salt, and vegetable oil until smooth. Let the batter rest for 30 minutes to hydrate.
2. Heat a non-stick skillet over medium heat. Add a teaspoon of oil, then sauté the shallots until translucent, about 2 minutes.
3. Add the mushrooms and tofu to the skillet. Cook for 5 minutes, stirring occasionally, until the mixture is dry. Season with soy sauce, sugar, and black pepper. Remove from heat and set aside.
4. Preheat a steamer over high heat. Lightly oil a small plate that fits inside the steamer.
5. Pour a thin layer of batter onto the plate, tilting to spread evenly. Steam for 2 minutes, or until the rice sheet is translucent and pliable.
6. Carefully remove the rice sheet from the plate. Place a spoonful of the filling in the center, then fold the edges over to enclose. Repeat with remaining batter and filling.
7. Serve the rolls warm, garnished with fresh herbs and a side of dipping sauce. Tip: For extra flavor, add a splash of lime juice to the dipping sauce.

Great for a light lunch or as part of a larger meal, these rolls offer a delightful contrast of textures—soft, chewy wrappers with a hearty, flavorful filling. Try serving them with a side of pickled vegetables for an added crunch.

Che Troi Nuoc Chay (Vegetarian Glutinous Rice Balls in Ginger Syrup)

You’ve probably never heard of Che Troi Nuoc Chay, but trust me, it’s a game-changer for your dessert repertoire. This Vietnamese treat combines chewy glutinous rice balls with a warming ginger syrup, perfect for those cozy nights in.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup warm water
• 1/2 cup granulated sugar
• 2 cups water
• 1 thumb-sized piece of fresh ginger, thinly sliced
• 1/4 teaspoon vanilla extract

Instructions

1. In a mixing bowl, combine 1 cup glutinous rice flour with 1/4 cup warm water. Knead until a smooth dough forms, about 5 minutes.
2. Pinch off small pieces of dough and roll into 1-inch balls. Place on a parchment-lined tray to prevent sticking.
3. In a saucepan, dissolve 1/2 cup granulated sugar in 2 cups water over medium heat. Add the sliced ginger and bring to a gentle boil.
4. Reduce heat to low and simmer the syrup for 10 minutes to infuse the ginger flavor. Tip: The longer you simmer, the stronger the ginger taste.
5. Gently add the rice balls to the syrup. Cook for 5 minutes, or until they float to the surface, indicating they’re done.
6. Stir in 1/4 teaspoon vanilla extract for an aromatic finish. Tip: Vanilla enhances the warmth of the ginger.
7. Remove from heat and let sit for 2 minutes to thicken slightly. Tip: This resting period allows the flavors to meld beautifully.

Velvety and comforting, these rice balls offer a delightful chew against the spicy-sweet syrup. Serve them warm in small bowls, perhaps with a sprinkle of toasted sesame seeds for crunch.

Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)

So, you’re looking for a quick, flavorful side dish that brings a bit of Vietnamese flair to your table? Rau muong xao toi is your answer, with its crisp greens and punchy garlic flavor.

Ingredients

• 1 lb water spinach, trimmed and cut into 2-inch pieces
• 3 tbsp grapeseed oil
• 5 garlic cloves, finely minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fish sauce

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add grapeseed oil to the wok, swirling to coat the surface evenly. Heat until the oil shimmers, about 30 seconds.
3. Add minced garlic to the wok. Stir-fry for 10 seconds until fragrant but not browned, to avoid bitterness.
4. Immediately add the water spinach to the wok. Toss quickly to coat the greens with oil and garlic.
5. Sprinkle kosher salt and black pepper over the greens. Continue to stir-fry for 2 minutes, until the spinach is just wilted but still vibrant green.
6. Drizzle fish sauce over the spinach. Toss once more to combine, then remove from heat immediately to prevent overcooking.
7. Transfer to a serving dish. Serve hot, ensuring the garlic is evenly distributed for maximum flavor in every bite.

Fresh off the wok, the water spinach should be tender yet crisp, with a savory depth from the garlic and fish sauce. Try pairing it with grilled meats or a simple steamed rice for a balanced meal.

Chao Nam Chay (Vegetarian Rice Porridge with Mushrooms)

Mmm, imagine waking up to a warm, comforting bowl of Chao Nam Chay, a vegetarian rice porridge that’s packed with umami-rich mushrooms and aromatic herbs. It’s the kind of dish that feels like a hug in a bowl, perfect for those chilly mornings or when you’re craving something soothing and nutritious.

Ingredients

• 1 cup jasmine rice, rinsed and drained
• 4 cups vegetable broth, homemade or store-bought
• 1 cup shiitake mushrooms, thinly sliced
• 1 tbsp ginger, finely minced
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup green onions, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 1 tbsp vegetable oil
• Salt to taste

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat until shimmering, about 1 minute.
2. Add 1 tbsp minced ginger and 2 cloves minced garlic, sautéing until fragrant, about 30 seconds.
3. Stir in 1 cup sliced shiitake mushrooms, cooking until they begin to soften, about 2 minutes.
4. Pour in 1 cup rinsed jasmine rice, stirring to coat the grains with the oil and aromatics, about 1 minute.
5. Add 4 cups vegetable broth, bringing the mixture to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, stir in 1 tbsp soy sauce and 1 tsp sesame oil, adjusting salt to taste.
8. Continue to simmer, uncovered, for another 5 minutes to thicken the porridge to your desired consistency.
9. Remove from heat and let stand for 2 minutes before serving.
10. Garnish each bowl with 1/4 cup sliced green onions and 1/4 cup chopped cilantro.

Ooh, the result? A silky, creamy porridge with layers of flavor from the mushrooms and a hint of spice from the ginger. Serve it with a side of crispy fried shallots or a drizzle of chili oil for an extra kick.

Bo Kho Chay (Vegetarian Vietnamese Stew)

Think you’ve tried all the vegetarian stews out there? Bo Kho Chay, a vegetarian take on the classic Vietnamese beef stew, might just surprise you with its depth of flavor and heartiness.

Ingredients

• 2 tablespoons grapeseed oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound daikon radish, peeled and cut into 1-inch pieces
• 1 pound firm tofu, pressed and cubed
• 1 bunch fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat grapeseed oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced yellow onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Mix in tomato paste, coating the onions evenly, and cook for another 2 minutes to deepen the flavor.
5. Pour in vegetable broth, soy sauce, hoisin sauce, and five-spice powder, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to a simmer, uncovered, for 10 minutes to meld the flavors.
7. Add carrots and daikon radish, simmering until vegetables are tender but still firm, about 20 minutes.
8. Gently fold in cubed tofu, being careful not to break it, and simmer for an additional 5 minutes to heat through.
9. Remove from heat and stir in half of the chopped cilantro.
10. Serve hot, garnished with remaining cilantro and lime wedges on the side for squeezing.

Authentic in flavor yet entirely plant-based, this stew boasts a rich broth with tender vegetables and tofu that soaks up all the aromatic spices. Try serving it over a bed of steamed jasmine rice or with a side of crusty baguette for dipping.

Banh Bot Loc Chay (Vegetarian Tapioca Dumplings)

These little gems are a delightful twist on traditional Vietnamese dumplings, offering a chewy, translucent wrapper with a savory, umami-packed filling. Perfect for a light lunch or as part of a larger spread, they’re sure to impress with their unique texture and flavor.

Ingredients

• 1 cup tapioca starch
• 1/2 cup boiling water
• 1 tbsp vegetable oil
• 1/2 cup shiitake mushrooms, finely diced
• 1/4 cup carrots, julienned
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper, freshly ground
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. In a large bowl, combine tapioca starch and boiling water. Stir until a dough forms. Tip: The dough should be pliable but not sticky. Adjust with more starch or water as needed.
2. Heat vegetable oil in a pan over medium heat. Add shiitake mushrooms and carrots, sautéing until soft, about 5 minutes.
3. Stir in soy sauce, sugar, and black pepper. Cook for another 2 minutes, then remove from heat and mix in green onions and sesame oil. Tip: Let the filling cool slightly for easier handling.
4. Divide dough into 12 equal pieces. Flatten each into a circle, place a spoonful of filling in the center, and seal edges tightly. Tip: Keep unused dough covered to prevent drying.
5. Steam dumplings in a bamboo steamer lined with parchment paper over boiling water for 10 minutes, or until translucent.

Banh bot loc chay offers a delightful contrast between the chewy, slightly sweet wrapper and the rich, savory filling. Serve them with a side of chili sauce for an extra kick, or alongside a fresh salad for a balanced meal.

Ca Tim Kho To Chay (Braised Vegetarian Eggplant in Clay Pot)

Ever find yourself craving something deeply flavorful yet surprisingly simple? This braised vegetarian eggplant dish, simmered in a clay pot, is your answer. It’s a cozy, aromatic meal that brings comfort with every bite.

Ingredients

• 2 medium Asian eggplants, cut into 1-inch cubes
• 3 tablespoons grapeseed oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 cup vegetable broth
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, thinly sliced for garnish

Instructions

1. Heat grapeseed oil in a clay pot over medium heat until shimmering, about 2 minutes.
2. Add sliced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Add eggplant cubes, ensuring they’re in a single layer. Cook until slightly browned, about 4 minutes per side.
5. Pour in soy sauce and maple syrup, tossing to coat the eggplant evenly.
6. Add vegetable broth, bringing the mixture to a gentle simmer. Cover and reduce heat to low.
7. Braise for 20 minutes, or until the eggplant is tender and the liquid has reduced by half.
8. Drizzle with toasted sesame oil and sprinkle red pepper flakes over the top. Garnish with green onions before serving.

Great for a weeknight dinner, this dish offers a melt-in-your-mouth texture with a sweet and savory balance. Try serving it over a bed of jasmine rice or with a side of steamed greens for a complete meal.

Banh Khot Chay (Vegetarian Mini Savory Pancakes)

Feeling like spicing up your snack game? These Banh Khot Chay are your ticket to a delicious, bite-sized adventure. Perfect for sharing or keeping all to yourself, they’re a fun twist on traditional pancakes.

Ingredients

• 1 cup rice flour, finely ground
• 1/4 cup coconut milk, full-fat
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 cup water, filtered
• 2 tbsp vegetable oil, for greasing
• 1/2 cup mung bean sprouts, blanched
• 1/4 cup scallions, thinly sliced
• 1 tbsp cilantro, finely chopped
• 1 tbsp fried shallots

Instructions

1. In a large mixing bowl, whisk together the rice flour, coconut milk, turmeric powder, and salt until smooth.
2. Gradually add the water to the mixture, stirring continuously to avoid lumps, until a thin batter forms. Let it rest for 15 minutes to hydrate.
3. Heat a mini pancake pan over medium heat (350°F) and lightly grease each well with vegetable oil using a brush.
4. Pour 1 tbsp of batter into each well, filling them halfway. The batter should sizzle slightly upon contact.
5. Quickly top each pancake with a few mung bean sprouts and a sprinkle of scallions before the batter sets.
6. Cover the pan with a lid and cook for 3 minutes, or until the edges are crispy and golden.
7. Remove the lid and sprinkle cilantro and fried shallots over the pancakes. Cook uncovered for an additional 1 minute to crisp up the toppings.
8. Use a small spoon to gently lift each pancake from the pan, ensuring the crispy bottom stays intact.

Golden and crispy on the outside with a soft, savory center, these pancakes are a textural dream. Serve them with a side of sweet chili sauce for dipping, or stack them high for a visually stunning appetizer.

Nom Du Du Chay (Vegetarian Green Papaya Salad)

So, you’re looking for a dish that’s both refreshing and packed with flavor? Let me introduce you to a vegetarian twist on a classic, perfect for those warm summer evenings or when you’re craving something light yet satisfying.

Ingredients

• 2 cups shredded green papaya
• 1/4 cup fresh lime juice
• 2 tbsp palm sugar, finely grated
• 1 tbsp fish sauce substitute (vegetarian)
• 1 clove garlic, minced
• 1 Thai chili, finely sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp roasted peanuts, crushed
• 1/4 cup fresh cilantro, roughly chopped

Instructions

1. In a large mixing bowl, combine the lime juice, palm sugar, and fish sauce substitute. Whisk until the sugar is completely dissolved.
2. Add the minced garlic and sliced Thai chili to the bowl. Stir to incorporate the flavors evenly.
3. Toss in the shredded green papaya and cherry tomatoes. Use tongs to gently mix, ensuring the dressing coats every piece.
4. Let the salad sit for 5 minutes to allow the flavors to meld together. Tip: This resting time enhances the salad’s overall taste.
5. Sprinkle the crushed peanuts and chopped cilantro over the top just before serving. Tip: The peanuts add a delightful crunch, so don’t skip them!
6. Serve immediately for the best texture and flavor. Tip: For an extra kick, add an additional slice of Thai chili on top.

Crunchy, tangy, and slightly sweet, this salad is a symphony of textures and flavors. Try serving it alongside grilled tofu or as a standalone dish for a light lunch. The freshness of the papaya paired with the bold dressing makes it a memorable meal.

Xoi Chay (Vegetarian Sticky Rice with Mung Bean)

You’ve probably had sticky rice before, but Xoi Chay takes it to a whole new level with its savory and slightly sweet profile, perfect for any meal of the day.

Ingredients

• 2 cups glutinous rice, soaked overnight
• 1 cup split mung beans, soaked for 2 hours
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1 tbsp sugar
• 1/4 cup fried shallots
• 2 tbsp toasted sesame seeds

Instructions

1. Drain the soaked glutinous rice and steam over boiling water for 25 minutes until fully cooked.
2. While the rice cooks, drain the mung beans and steam them separately for 15 minutes until soft.
3. Mash the steamed mung beans with coconut oil, salt, and sugar until smooth. Tip: For extra flavor, toast the mung beans lightly before steaming.
4. Layer the cooked sticky rice and mashed mung beans in a serving bowl, pressing lightly to combine.
5. Sprinkle the top with fried shallots and toasted sesame seeds for crunch. Tip: Toast the sesame seeds in a dry pan over medium heat for 2 minutes to enhance their nuttiness.
6. Serve warm. Tip: For a festive touch, shape the Xoi Chay into small rounds using a mold or your hands.

This dish delights with its contrasting textures—creamy mung beans against chewy rice, all topped with crispy shallots. Try it with a drizzle of coconut cream for an extra indulgent twist.

Banh Canh Chay (Vegetarian Thick Noodle Soup)

Mmm, imagine a bowl of steaming, comforting noodle soup that’s not only delicious but also completely vegetarian. Banh Canh Chay is your answer, with its thick, chewy noodles and rich, flavorful broth that’s packed with umami.

Ingredients

• 4 cups vegetarian broth
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp mushroom seasoning
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup sliced shiitake mushrooms
• 1 cup cubed firm tofu
• 2 cups thick rice noodles, pre-soaked
• 1 tbsp vegetable oil
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add minced garlic and ginger, sauté until fragrant, about 1 minute.
2. Add sliced shiitake mushrooms and cubed tofu. Cook until mushrooms are soft and tofu is lightly browned, about 5 minutes.
3. Pour in vegetarian broth and coconut milk. Bring to a simmer, then add soy sauce and mushroom seasoning. Stir well to combine.
4. Add pre-soaked thick rice noodles to the pot. Simmer until noodles are tender, about 5 minutes. Tip: Avoid overcooking the noodles to maintain their chewy texture.
5. Adjust the seasoning if necessary. Tip: For a deeper flavor, let the soup simmer for an additional 10 minutes.
6. Ladle the soup into bowls. Garnish with chopped scallions and cilantro. Tip: Serve immediately to enjoy the noodles at their best texture.

Banh Canh Chay offers a delightful contrast between the silky broth and the hearty noodles. The mushrooms and tofu add a satisfying bite, making every spoonful a discovery. Try topping it with a sprinkle of fried shallots for an extra crunch.

Summary

Feast your senses on these 20 Flavorful Vietnamese Vegetarian Recipes, perfect for any occasion! From cozy weeknight dinners to festive gatherings, this roundup offers a taste of Vietnam’s rich culinary tradition, all meat-free. We’d love to hear which dishes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.