When you search online for “iconic Vietnamese food,” the first three dishes you’ll encounter are anything but plant-based: pho (rich beef broth), banh mi (meat and vegetables on French bread), and goi cuon (pork and shrimp spring roll).
Fortunately, these are just the tip of the iceberg when it comes to Vietnamese food. Thanks to the abundance of fresh vegetables, tofu, rice, and herbs in Vietnamese cooking, it’s easily adaptable for vegans and vegetarians because vegetables have always been a core part of meals. You may be surprised by how many Vietnamese dishes are already plant-based or can be adapted with minimal effort.
In this article, we’ll explore the breadth of Vietnamese cuisine and demonstrate how to transform classic Vietnamese dishes into vibrant, plant-based creations (with seven delicious recipes).
What Is Vietnamese Food?
Vietnamese cuisine is based on both practical and cultural factors. Practical factors include the tropical climate, the rich but limited soil, and the proximity of fresh water and saltwater. These elements gave rise to the centrality of rice and seafood in local diets and the need to cultivate vegetables to provide the fiber and phytonutrients unavailable in white rice and fish.
Cultural factors include the influence of Buddhism, neighboring countries such as China, India, Thailand, and Cambodia, and the colonial French presence.
From China, Vietnamese cuisine adopted the principle of yin and yang (known as am and duong in Vietnamese), as well as the five elements.
Yin and yang are understood as the central polarities of existence, two opposing energies whose combinations make up everything. Yin, or feminine energy, is dark, wet, and cold, while yang, or masculine energy, is hot, dry, and aggressive.
Vietnamese cooks seek to balance the two energies in the meals they prepare, which are meant to balance the body and keep it healthy. The primary consideration is whether the ingredients in a dish are heating or cooling (not necessarily related to whether the dish is served hot or cold) and the weather in which it’s eaten. An important Vietnamese food principle is Ăn theo mùa (eating according to the season).
The five elements are wood, fire, earth, metal, and water. In terms of food, they correspond to several characteristics, including flavors, colors, senses, textures, and nutrients.
Regional Vietnamese Food
Vietnamese cuisine comes from three main regions of the country: North, Central, and South. We asked Helen Le, Vietnamese cookbook author and creator of the blog Helen’s Recipes, about regional Vietnamese food.
Le says, “Northern cuisine tends to be more delicate, light, and not too overpowering, focusing on the natural freshness of ingredients. It’s not too spicy or greasy. A great example is Hanoi’s famous phở, which has a clear, non-oily broth.
Central Vietnamese food, especially from Hue, is known for its spicier, saltier flavors and its refined, small portions. For example, bún bò Huế has a rich, spicy broth with layers of flavor.
Southern cuisine is sweeter and makes use of coconut milk and palm sugar, which are readily available in the region. Dishes like bánh xèo and Southern-style desserts like coconut-based chè are easily recognizable by their sweetness and richness.”
Essential Ingredients for Vietnamese Cuisine
Let’s look at some elements that typically make up Vietnamese dishes.
Meal Bases
There are two main bases for Vietnamese meals: rice and pho.
Rice is the most common meal base and source of carbohydrates in a traditional Vietnamese diet.
The other base, pho, is a fragrant noodle soup traditionally made from beef and rice noodles. It’s considered the national dish of Vietnam, even though it probably originates in a fusion of Vietnamese and French cuisine.
Protein
The main “proteins” in the Vietnamese diet are meats (beef, pork, and chicken), seafood (shellfish and finned fish), and tofu. You can expand the vegan options beyond tofu by cooking with meat alternatives such as:
Used sparingly, processed plant-based meats and vegan seafood can also lend umami flavor, chewy texture, and meaty texture to your Vietnamese cooking.
Vegetables
Vegetables are the real stars of Vietnamese cuisine, adding color, flavor, texture, and a host of wonderful nutrients to dishes.
Some of the most common and iconic Vietnamese vegetables include the following:
- Bean sprouts
- Malabar spinach
- Morning glory
- Various cabbages
- Bamboo shoots
- Fresh and dried mushrooms
- Mustard greens
- Carrots
- Cucumber
- Allium vegetables
- Bitter melon (fruit used as a vegetable)
- Chayote (fruit used as a vegetable)
Fruit
Vietnamese cuisine also uses many types of tropical fruit that grow in the country.
Fruits used in Vietnamese food include:
- Mangosteen
- Coconut
- Banana
- Rambutan
- Jackfruit
- Durian fruit
- Lychee
- Pitaya (dragonfruit)
- Passionfruit
Condiments
If the veggies are the stars, then Vietnamese condiments are the makeup artists, stylists, and lighting designers that bring out the best in their subjects.
Some typical condiments used to flavor Vietnamese dishes are:
- Coconut milk
- Lime wedges
- Nước chấm (Fish sauce)
- Soy sauce
- Chili jam
- Shrimp paste
- Hoisin sauce
- Tương (fermented bean paste)
- Sriracha
Vegetarian versions of fish sauce and shrimp paste are available in Vietnam. You can also find them online or in Asian grocery stores.
Herbs and Spices
Herbs and spices are also big players in Vietnamese cooking. The big ones are:
- Thai basil
- Cilantro/Coriander
- Rice Paddy Herb
- Mint
- Lemongrass
- Chili peppers
- Ginger
- Galangal
- Turmeric
- Dill
Making Vietnamese Food Vegan
Thanks to Buddhism’s influence, vegan and vegetarian options are widely available in restaurants throughout Vietnam, and the concept is widely known and accepted. There’s even a word — chay (pronounced to rhyme with “cry”) — for vegetarian food; it’s related to the Thai word je, which has the same meaning.
As Helen Le told us, “Traditional Vietnamese cuisine rarely uses dairy products, honey, or other animal-derived ingredients, which makes it even more adaptable to a plant-based diet. Plus, we use a lot of mushrooms, tofu, and fresh herbs, all of which are perfect for vegan cooking.”
Many dishes can easily be made plant-based by substituting plant-based protein or just omitting meat and seafood.
Le also had advice about veganizing condiments like fish sauce:
“To replace fish sauce, I often use soy sauce or create a special sauce using dried shiitake mushroom soaking water, kombu seaweed, pineapple, rock sugar, and salt. This recipe is detailed in my book Vegan Vietnamese. The kombu and mushrooms provide that umami depth, making the dish more flavorful.
For stronger sauces like shrimp paste or fermented seafood sauces, I substitute with fermented tofu (chao) or fermented soybean paste. Coconut milk also works as a great alternative to animal-based fats.”
If you’re dining out inf Vietnam, use the phrase “Không nước mắm” (pronounced hone-nook-mahm), which translates to “No fish sauce” when ordering in a restaurant.
Vietnamese cuisine involves a fair amount of stir-frying. However, you can make dishes oil-free by stir-frying in vegetable broth or water and baking rather than deep-frying.
For further tips and ideas on how to cook vegan Vietnamese food, check out Helen Le’s cookbook, Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day.
What Vietnamese Dishes Are Already Plant-Based or Can Be?
Let’s get specific: what Vietnamese dishes are the “lowest hanging fruit” when making them plant-based? Here’s a starter list of appetizers and sides, mains, drinks, and desserts that are either plant-based or easily adapted to be entirely vegan.
Appetizers and Sides
- Banana blossom salad (in the US, banana blossoms are available at Asian markets and Whole Foods)
- Rau muống xào tỏi/Morning glory with garlic
- Spring rolls (with only veggies or a plant-based protein like tofu)
- Bánh cuốn/Steamed rice rolls
- Hoành Thánh Chay/Vegetarian wontons
- Gỏi Xoài/Vietnamese Mango Salad (some restaurants may make it with fish sauce)
Mains
- Đậu sốt cà chua/Fried tofu with tomato sauce
- Bánh Xèo/Vietnamese crepes (swap the shrimp and pork for mushrooms and tofu)
- Cà Tím Hấp Mỡ Hành/Steamed eggplant (omit or substitute fish sauce)
- Banh mi (use tofu or another plant-based protein or meat substitute)
- Pho chay/Vegetarian pho
- Com chay/Scorched rice (usually served with a side of vegetables, dipping sauce, and a protein)
Drinks and Desserts
- Vietnamese coffee (use coconut milk or another plant-based milk instead of condensed milk)
- Chè/Dessert soups, fruit cocktails, and puddings
- Sticky rice balls
- Banana fritters
Chances are, if something has the word chay in it, it’s vegetarian. You can also add chay to the end of a dish to note that you want it vegetarian at a restaurant: banh mi chay, for example.
If you’re fortunate enough to travel to Vietnam, two well-known vegetarian restaurants are Pi Vegetarian Bistro in Saigon and The Veg in Hanoi.
You can also search for chay in Vietnam or vegan Vietnamese restaurants in the US and Canada on Happy Cow.
Vegan Vietnamese Recipes
Explore the vibrant flavors of Vietnam with these seven vegan Vietnamese recipes! From tangy condiments to umami mains, these plant-based dishes capture the delicious essence of traditional Vietnamese cuisine. Whether you’re craving a refreshing salad, a savory soup, or a satisfying dessert, these recipes will transport you to the streets of Saigon or Hanoi!
1. Lemongrass Ginger Jackfruit Salad
Indulge in the vibrant flavors of Vietnam with this Lemongrass Ginger Jackfruit Salad, a refreshing and satisfying Southeast Asian dish.
Tender jackfruit is marinated in a savory blend of coconut aminos, chili paste, and zesty lime juice, creating a perfect balance of sweet, tangy, and umami notes. The crisp Lemongrass Ginger Dressing infuses the salad with bright citrus and aromatic flavors, while a colorful medley of baby kale, bell peppers, cucumbers, and fresh herbs like mint, basil, and cilantro delivers a burst of freshness in every bite.
Topped with crunchy roasted peanuts, this salad offers a delightful texture contrast and an authentic Vietnamese touch. It’s an easy, flavorful way to enjoy Vietnamese-inspired cuisine from the comfort of your home!
2. Vietnamese-Inspired Pickled Veggies
These Vietnamese-Inspired Pickled Veggies are a vibrant and simple condiment that brings the essence of Vietnamese cuisine to a variety of dishes. Crunchy carrots, radish, cucumber, and red onion are paired with jalapeño for a bit of heat, then soaked in a simple brine of organic rice vinegar, maple syrup, and salt. This quick-pickle recipe is perfect for adding a Vietnamese-inspired touch to sandwiches, salads, or grain bowls for a refreshing and flavorful boost!
3. Spring Rolls With Peanut Dipping Sauce
Spring Rolls With Peanut Dipping Sauce are a delicious and simple way to enjoy the fresh flavors of Vietnamese cooking. Every bite contains crisp veggies, including cucumber, carrot, and cabbage, plus a bit of tofu, avocado, and sprouts for extra texture. These rolls are light, satisfying, and perfect for a quick snack or meal!
4. Veggie Pho
This Veggie Pho is a flavorful tribute to a popular Vietnamese staple. The broth, infused with classic spices like star anise, cinnamon, and cloves, carries the rich depth of flavor that makes pho so special. Paired with fresh lemongrass, ginger, tofu, and bok choy, this plant-based version brings the comforting, aromatic qualities of authentic pho to your table. Top it with fresh cilantro, jalapeños, and a squeeze of lime for that signature burst of freshness!
5. Banh Mi Tacos
These Banh Mi Tacos are a fun, flavorful fusion of Vietnamese-inspired ingredients wrapped in organic corn tortillas instead of the traditional baguette. The savory, marinated portobello mushrooms, paired with tangy pickled carrots, cucumbers, and jalapeños, capture the essence of traditional Banh Mi. Topped with fresh basil and cilantro and drizzled with a spicy Sriracha mayo, these tacos combine vibrant Southeast Asian flavors with a delicious Mexican twist!
6. Air-Fried Tofu With Tomatoes (Đậu hũ sốt cà)
This Air Fried Tofu With Tomatoes (Đậu hũ sốt cà) takes a classic Vietnamese dish and gives it the whole foods plant-based treatment. Instead of frying the tofu in oil, it’s air-fried to achieve a crispy texture without added fats. Tossed in a flavorful sauce made with organic tomatoes, garlic, and vegan fish sauce, this dish captures the authentic, savory flavors of the original dish. Topped with fresh cilantro and green onions, it’s a lighter take on a traditional favorite, perfect for any occasion.
7. Vietnamese Che
This plant-based version of Vietnamese Che takes all the classic flavors and gives them a wholesome twist. You’ll still get that delicious sweetness with fragrant ginger pandan syrup and creamy coconut sauce but with organic ingredients and no refined sugars. The combination of brown rice and sweet potato keeps it hearty and nutritious, making this a dessert you can feel good about. It’s a perfect way to enjoy a traditional favorite, the whole-foods way!
Give Vietnamese Cuisine a Try
Whether you’re a seasoned Vietnamese food lover or newly initiated, there’s a lot to love about this flavorful cuisine. With its unique combination of fresh herbs, tangy broths, and a balance of flavors, Vietnamese food offers a distinct culinary experience easily adaptable to a plant-based diet.
Start with simple, iconic dishes like fresh spring rolls or a fragrant bowl of vegan pho to get a taste of the vibrant herbs and broths that define this cuisine. From there, you can explore more adventurous recipes.
By using simple substitutions and embracing the bounty of plant-based ingredients available, you can recreate the beloved dishes of Vietnam in a way that honors their traditional roots while aligning with your dietary choices.
Tell us in the comments:
- Which common Vietnamese ingredients might already be in your pantry or fridge?
- What are your favorite Vietnamese or Vietnamese-inspired dishes?
Featured Image: IStock.com/Alisa Korolevskaya
