Discovering Vietnamese cuisine is like embarking on a colorful journey, especially when it comes to vegetarian dishes. The first time I enjoyed a fragrant bowl of pho, the aromatic herbs wrapped around me like a warm hug. Each bite was a delightful burst of flavor and texture. Intrigued by these vibrant recipes? Let’s explore fresh veggies and bold tastes in this exciting list of recipes.
Fragrant Vegetarian Pho
Fragrant Vegetarian Pho is a delightful and aromatic dish that brings the essence of Vietnam right into your kitchen. This vegetarian version of the classic Pho is made with a rich and savory broth that’s infused with a blend of spices and herbs, creating a symphony of flavors that dance on your palate. Perfect for a comforting meal, this Pho isn’t only satisfying but also nourishing, making it an ideal choice for those seeking a meat-free option without compromising on taste.
The warmth of the broth is complemented by the freshness of the garnishes, such as bean sprouts, basil, and lime, which add a crisp contrast to the soft rice noodles and tender vegetables. It’s a versatile dish that allows for customization, as you can include your favorite vegetables or tofu to suit your preference. Preparing this Fragrant Vegetarian Pho is a delightful journey that takes you through the heart of Vietnamese cuisine, with each step bringing you closer to a bowl of aromatic bliss.
Ingredients for 4-6 servings:
- 2 tablespoons vegetable oil
- 1 onion, peeled and halved
- 3-inch piece of ginger, sliced
- 4 cloves garlic, smashed
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 cinnamon stick
- 3 star anise
- 3 cloves
- 1 teaspoon coriander seeds
- 1 tablespoon sugar
- 12 ounces rice noodles
- 2 cups sliced mushrooms
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Sliced chili peppers (optional)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion halves, ginger slices, and smashed garlic cloves. Sauté them until they’re browned and fragrant, about 5 minutes.
- Simmer the broth: Add the vegetable broth, soy sauce, cinnamon stick, star anise, cloves, coriander seeds, and sugar to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.
- Cook the noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
- Strain the broth: Once the broth has simmered, use a fine-mesh strainer to remove the solids, leaving a clear, aromatic broth. Return the strained broth to the pot.
- Add vegetables: Bring the strained broth back to a gentle simmer. Add the mushrooms, carrots, and broccoli and cook until the vegetables are tender, about 5-7 minutes.
- Assemble the Pho: Divide the cooked rice noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
- Garnish and serve: Top each bowl with bean sprouts, basil, cilantro, and a squeeze of lime juice. Add sliced chili peppers if desired. Season with salt and pepper to taste, and serve immediately.
Extra Tips:
For an enhanced depth of flavor, consider roasting the onions and ginger under a broiler before adding them to the broth. This will give the Pho a slightly smoky taste.
If you prefer a spicier kick, you can add a bit of sriracha or chili paste when serving. The key to a great Pho is balancing the flavors, so feel free to adjust the seasoning to your liking.
Additionally, make sure the noodles aren’t overcooked, as they’ll continue to soften slightly in the hot broth once served.
Zesty Vietnamese Spring Rolls
Vietnamese Spring Rolls, also known as Gỏi Cuốn, are a delightful and invigorating appetizer or light meal that perfectly encapsulates the vibrant flavors of Vietnam.
These spring rolls are a versatile dish that can be prepared with a variety of fillings, making them a popular choice for both vegetarians and non-vegetarians alike. Our Zesty Vietnamese Spring Rolls recipe is a vegetarian twist on this classic dish, featuring fresh, crunchy vegetables, fragrant herbs, and a tangy dipping sauce that adds a zesty kick to every bite.
Each roll is a beautiful blend of textures and tastes, wrapped in a delicate rice paper that holds the ingredients together in a neat, handheld package.
Whether you’re hosting a dinner party or simply looking for a light, nutritious meal, these Zesty Vietnamese Spring Rolls are sure to impress. With a preparation time of just under an hour, they’re perfect for those who want to serve something invigorating and homemade without spending too much time in the kitchen.
The recipe serves 4-6 people, making it ideal for a small gathering or family meal. Gather your ingredients, follow our easy instructions, and enjoy these delightful rolls with your loved ones.
Ingredients (serves 4-6):
- 12 rice paper wrappers
- 1 cup vermicelli noodles
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- 1 cup shredded lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup Thai basil leaves
- 1 block (14 oz) firm tofu, sliced into thin strips
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the dipping sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1-2 tablespoons water (to adjust consistency)
Cooking Instructions:
- Prepare the Vermicelli Noodles: Boil a pot of water and cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Cook the Tofu: Heat the vegetable oil in a non-stick pan over medium heat. Add the sliced tofu and season with a pinch of salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on the edges. Remove from heat and let them cool.
- Prepare the Vegetables and Herbs: While the tofu is cooking, prepare the vegetables and herbs. Julienne the carrots, thinly slice the cucumbers, and wash and dry the bean sprouts, lettuce, mint, cilantro, and Thai basil leaves.
- Make the Dipping Sauce: In a small bowl, combine the hoisin sauce, soy sauce, lime juice, minced garlic, and sugar. Stir well until the sugar is dissolved. Add water to reach your desired consistency. Adjust the seasoning if necessary.
- Assemble the Spring Rolls: Fill a large bowl with warm water. Gently dip one rice paper wrapper into the water for about 5 seconds until it softens. Lay the softened wrapper flat on a clean surface. Place a small amount of noodles, carrots, cucumber, bean sprouts, lettuce, herbs, and tofu on the lower third of the wrapper. Fold the sides inward over the filling, then roll tightly from the bottom to encase the filling completely. Repeat with the remaining wrappers and ingredients.
- Serve: Arrange the spring rolls on a serving platter and serve with the dipping sauce on the side.
Extra Tips:
To guarantee your Zesty Vietnamese Spring Rolls are perfect, make sure not to overfill them; this makes rolling difficult and can cause the wrapper to tear.
If you’re serving these at a party, consider covering the finished rolls with a damp paper towel to keep them from drying out. Feel free to customize the filling with other vegetables or add crushed peanuts for extra crunch.
The dipping sauce can also be adjusted to taste; add more lime for tartness or more sugar for sweetness. Enjoy your spring rolls fresh for the best texture and flavor.
Refreshing Green Papaya Salad
Green Papaya Salad is a delightful Vietnamese dish that’s both invigorating and packed with vibrant flavors. This salad is an excellent choice for those seeking a light yet satisfying meal. The crisp texture of the green papaya complements the aromatic herbs and the tangy, sweet, and spicy dressing.
Whether you’re a seasoned vegetarian or trying out meatless meals, this salad is sure to become a favorite.
The key to a delicious Green Papaya Salad lies in selecting the right papaya—one that’s firm and unripe. Shredded into fine strips, the green papaya serves as a crunchy base that absorbs the flavors of the dressing beautifully. This salad is typically garnished with fresh herbs, roasted peanuts, and sometimes a touch of chili for heat, making it a perfect blend of textures and tastes.
Ideal for serving 4-6 people, this dish is perfect for a family gathering or a casual meal with friends.
Ingredients:
- 1 medium green papaya
- 1 large carrot
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup roasted peanuts
- 1 red chili (optional)
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
Cooking Instructions:
- Prepare the Papaya and Carrot: Peel the green papaya and carrot. Using a julienne peeler or a sharp knife, shred them into thin strips. Place the shredded papaya and carrot in a large bowl.
- Chop the Herbs: Roughly chop the mint and cilantro leaves. Add them to the bowl with the papaya and carrot.
- Make the Dressing: In a small bowl, combine lime juice, soy sauce, sugar, rice vinegar, and minced garlic. Stir well until the sugar is completely dissolved.
- Mix the Salad: Pour the dressing over the papaya mixture. Toss well to confirm all the ingredients are evenly coated with the dressing.
- Add the Peanuts and Chili: Roughly chop the roasted peanuts and thinly slice the red chili. Sprinkle both over the top of the salad for garnish.
- Serve: Transfer the salad to a serving platter and enjoy immediately for the best flavor and texture.
Extra Tips:
When preparing Green Papaya Salad, it’s important to taste the dressing and adjust it according to your preference. You may like it more tangy or sweet, so feel free to adjust the lime juice and sugar.
If you prefer a spicier salad, you can add more chili or even a dash of chili sauce. Additionally, if roasted peanuts are unavailable, you can lightly toast raw peanuts in a dry pan until golden.
This salad is best served fresh, so it’s ideal to prepare it just before serving to maintain its crispness.
Savory Banh Xeo (Vietnamese Crepes)
Savory Banh Xeo, or Vietnamese Crepes, is a delightful and flavorful dish that brings a taste of Vietnam into your kitchen. These crispy, golden pancakes are traditionally filled with a mixture of mung beans, mushrooms, and various vegetables, making them ideal for a vegetarian diet. The crepes are often served with fresh herbs and a tangy dipping sauce, creating a harmonious blend of textures and flavors. Banh Xeo isn’t only a feast for the taste buds but also a visually appealing dish that’s perfect for both lunch and dinner.
The beauty of Banh Xeo lies in its versatility. While the classic version includes ingredients like shrimp or pork, this vegetarian recipe substitutes these with savory mushrooms and a medley of fresh vegetables. The batter, made from rice flour and coconut milk, is gluten-free and has a subtle hint of coconut, which complements the filling beautifully.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, allowing you to enjoy a taste of Vietnam at home.
Ingredients for 4-6 servings:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 3/4 cups coconut milk
- 1/2 cup water
- 1 cup mung bean sprouts
- 1 cup sliced mushrooms
- 1/2 cup julienned carrots
- 1/2 cup sliced green onions
- 1 cup shredded lettuce
- Fresh mint and cilantro leaves
- 2 tablespoons vegetable oil
- Dipping sauce: 1/4 cup soy sauce, 1 tablespoon lime juice, 1 tablespoon sugar, 1 clove garlic (minced), 1 chili (sliced)
Instructions:
- Prepare the Batter: In a mixing bowl, combine the rice flour, cornstarch, turmeric powder, and salt. Gradually whisk in the coconut milk and water until you have a smooth, lump-free batter. Let the batter rest for about 30 minutes to allow the flour to hydrate.
- Prepare the Filling: While the batter is resting, prepare the filling by washing and slicing the mushrooms, julienning the carrots, and slicing the green onions. Set these aside with the mung bean sprouts.
- Cook the Crepes: Heat a non-stick skillet over medium-high heat and add a small amount of vegetable oil. Pour about 1/4 cup of the batter into the skillet, swirling it quickly to cover the bottom in a thin layer. Cook until the edges begin to lift and the bottom turns golden brown, approximately 3-4 minutes.
- Add the Filling: Once the crepe is partially cooked, add a handful of mushrooms, carrots, green onions, and mung bean sprouts on one half of the crepe. Fold the other half over the filling and press down gently to seal.
- Continue Cooking: Reduce the heat to medium and cook the filled crepe for another 2-3 minutes, guaranteeing the vegetables are slightly tender yet still crisp.
- Repeat the Process: Remove the cooked crepe from the skillet and keep warm. Repeat the process with the remaining batter and filling ingredients.
- Prepare the Dipping Sauce: In a small bowl, mix the soy sauce, lime juice, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves completely.
- Serve: Serve the Banh Xeo hot, garnished with fresh mint and cilantro leaves, alongside shredded lettuce and the prepared dipping sauce.
Extra Tips:
For the crispiest crepes, verify your skillet is well-heated before adding the batter. Swirling the batter quickly after pouring helps to create a thin crepe that cooks evenly.
If you prefer a spicier kick to your crepes, consider adding sliced chilies directly into the batter or increase the amount in the dipping sauce. Adjust the consistency of the batter with a little extra water if it thickens too much as it rests.
Finally, Banh Xeo is best enjoyed immediately after cooking, as the crepes may lose their crispness if left to sit for too long.
Crispy Tofu Banh Mi
Crispy Tofu Banh Mi is a delightful twist on the traditional Vietnamese sandwich, offering a vegetarian alternative that’s both satisfying and full of flavor. This dish combines the crispy texture of fried tofu with the fresh, tangy, and spicy elements typical of a classic Banh Mi. The sandwich is layered with pickled vegetables, fresh herbs, and a creamy spread, all encased in a crusty baguette.
It’s a symphony of textures and flavors that will appeal to both vegetarians and meat-eaters alike. A key to achieving the perfect Crispy Tofu Banh Mi is in the preparation of the tofu. The tofu must be pressed and seasoned properly to absorb the flavors and develop a crispy exterior when fried.
Additionally, the pickled vegetables add a revitalizing crunch and tang that balances the richness of the tofu. The combination of flavors and textures makes this dish a standout, perfect for lunch or dinner. Below is a detailed guide to creating this delectable Vietnamese sandwich for 4-6 people.
Ingredients:
- 1 block of extra-firm tofu
- 1 French baguette
- 1 cup shredded carrots
- 1 cup daikon radish, julienned
- 1 cucumber, thinly sliced
- 1 bunch fresh cilantro
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- Soy sauce or hoisin sauce for serving
Instructions:
- Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 20 minutes. Once pressed, slice the tofu into 1/2-inch thick rectangles.
- Pickle the Vegetables: In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Add the shredded carrots and julienned daikon radish to the mixture and let them marinate for at least 30 minutes to achieve a tangy flavor.
- Season and Fry the Tofu: In a shallow dish, combine soy sauce and cornstarch to create a batter. Coat each slice of tofu thoroughly in the mixture. In a large skillet, heat the vegetable oil over medium-high heat. Fry the tofu until golden and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare the Baguette: Slice the baguette lengthwise without cutting all the way through. Lightly toast the interior of the bread under a broiler or in a toaster oven to give it a crunchy texture.
- Assemble the Sandwich: In a small bowl, mix the mayonnaise and sriracha to create a spicy spread. Spread this mixture on both sides of the toasted baguette. Layer with crispy tofu, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices. Drizzle with additional soy sauce or hoisin sauce if desired.
- Serve: Cut the assembled sandwich into individual servings and enjoy while the tofu is still warm and crispy.
Extra Tips:
For the best texture, make sure the tofu is properly pressed to eliminate excess moisture before frying. This guarantees it fries up crispy rather than soggy.
Additionally, feel free to adjust the level of spiciness by adding more or less sriracha or jalapeño depending on your taste preference. The pickled vegetables can be prepared in advance and stored in the refrigerator for up to a week, allowing flavors to deepen over time.
Experiment with different herbs such as mint or basil for a unique flavor twist.
Flavorful Vegetarian Bun Cha
Vegetarian Bun Cha is a delightful Vietnamese dish that captures the essence of the traditional meaty version while offering a plant-based twist. This dish is a harmonious blend of flavors and textures, featuring grilled tofu or plant-based patties, fresh herbs, and a tangy dipping sauce, all served over vermicelli noodles. The vibrant mix of ingredients not only makes it a feast for the eyes but also guarantees a satisfying and nutritious meal.
Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this vegetarian version of Bun Cha is sure to impress with its bold flavors and invigorating taste.
The heart of this dish is the grilled tofu or plant-based patties, which are marinated to perfection and then charred to give a smoky, rich flavor that’s synonymous with Bun Cha. Accompanied by an array of fresh vegetables and herbs, such as lettuce, mint, and coriander, the dish provides a revitalizing contrast to the savory tofu.
The accompanying dipping sauce, a vegan version of nuoc cham, ties everything together with its sweet, sour, and salty notes. This recipe makes enough for 4-6 people, making it perfect for a family meal or a gathering with friends.
Ingredients (Serves 4-6):
- 400g firm tofu or plant-based patties
- 200g vermicelli noodles
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 cup fresh lettuce, shredded
- 1/4 cup roasted peanuts, crushed
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 red chili, finely chopped
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix together soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, and half of the chopped chili. Add a pinch of salt and pepper to taste. Whisk the ingredients until well combined.
- Marinate the Tofu: Cut the tofu into thick slices or shape the plant-based patties. Place them in a shallow dish and pour the marinade over them. Confirm each piece is well-coated. Let it marinate for at least 30 minutes, turning halfway for even flavor absorption.
- Cook the Noodles: Meanwhile, bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions until tender. Drain and rinse with cold water to stop the cooking process. Set aside.
- Grill the Tofu/Patties: Heat a grill pan or a non-stick skillet over medium heat. Once hot, add the marinated tofu or patties. Grill for about 3-4 minutes on each side until golden brown and slightly charred. Remove from heat and let them rest.
- Prepare the Dipping Sauce: In a separate bowl, combine lime juice, remaining chili, 1 tablespoon of soy sauce, and 1 tablespoon of water. Stir well and adjust seasoning as needed.
- Assemble the Dish: In serving bowls, place a portion of cooked vermicelli noodles. Top with grilled tofu or patties, cucumber slices, carrot julienne, lettuce, mint, and coriander. Sprinkle crushed peanuts over the top for added crunch.
- Serve: Drizzle some dipping sauce over each serving or serve on the side. Enjoy your flavorful vegetarian Bun Cha while fresh.
Extra Tips:
For the best results, allow the tofu ample time to marinate; this infuses it with maximum flavor. If you have access to a barbecue grill, consider grilling the tofu outdoors for an authentic smoky taste.
Feel free to adjust the level of chili in the dipping sauce to suit your spice preference. For a gluten-free version, use tamari instead of soy sauce. Finally, don’t skip the fresh herbs, as they’re essential for the authentic Vietnamese flavor profile of this dish.
Spicy Lemongrass Stir-Fry
Spicy Lemongrass Stir-Fry is a vibrant dish that embodies the essence of Vietnamese cuisine with its fresh, aromatic flavors and a delightful kick of heat. This vegetarian version of a popular classic is perfect for those who enjoy a little spice and a lot of flavor. The key ingredient, lemongrass, infuses the dish with its distinctive citrusy aroma, which complements the medley of vegetables perfectly.
This quick and easy recipe is ideal for a weeknight dinner, offering a satisfying meal that doesn’t compromise on taste or nutritional value. Ideal for serving 4-6 people, this dish combines the textures and flavors of various vegetables with a bold, spicy sauce. The stir-fry can be served on its own or paired with jasmine rice or rice noodles for a more filling meal.
This recipe isn’t only a feast for the senses but also an opportunity to explore the delightful complexity of Vietnamese vegetarian cooking.
Ingredients:
- 2 tablespoons vegetable oil
- 3 stalks of lemongrass, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red chili, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 cup sliced mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or rice noodles, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by finely chopping the lemongrass, mincing the garlic, grating the ginger, and slicing the red chili. Slice the bell peppers and mushrooms, and prepare the broccoli and sugar snap peas.
- Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chopped lemongrass, minced garlic, grated ginger, and sliced chili. Stir-fry for about 2 minutes until fragrant.
- Cook the Vegetables: Add the sliced bell peppers, broccoli florets, sugar snap peas, and mushrooms to the wok. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Add the Sauce: In a small bowl, mix the soy sauce, hoisin sauce, lime juice, and brown sugar. Pour this mixture over the vegetables in the wok. Stir well to guarantee the vegetables are evenly coated with the sauce. Cook for an additional 2-3 minutes.
- Season and Serve: Add salt and pepper to taste. Remove the wok from heat and garnish the stir-fry with fresh cilantro. Serve immediately with jasmine rice or rice noodles.
Extra Tips:
For an even more intense flavor, marinate the vegetables in the soy sauce mixture for 15-20 minutes before cooking. If you prefer a milder dish, reduce the amount of chili or remove the seeds.
This stir-fry is highly versatile, so feel free to experiment with additional vegetables like baby corn or bok choy. To guarantee the vegetables retain their vibrant color and crunch, avoid overcooking them. Finally, always use fresh lemongrass for the best aromatic result.
Hearty Vietnamese Curry
Vietnamese cuisine is revered for its aromatic and flavorful dishes, and the Hearty Vietnamese Vegetarian Curry is no exception. This dish is a delightful blend of fresh vegetables and fragrant spices, simmered in a creamy coconut milk base, making it a comforting and healthy option for anyone seeking a plant-based meal. Packed with vibrant colors and textures, this curry isn’t only a feast for the taste buds but also a visual marvel.
It’s perfect for a family dinner or a special occasion, enchanting both vegetarians and non-vegetarians alike with its rich and satisfying taste.
The Hearty Vietnamese Vegetarian Curry is a versatile dish that can be tailored to suit your personal preferences. Whether you like your curry mild or with a bit of heat, the combination of ingredients can be easily adjusted to create the perfect balance of flavors. This recipe serves 4-6 people, making it an ideal choice for a group meal.
The curry is best enjoyed with a side of steamed jasmine rice or a warm, crusty baguette to soak up the delicious sauce.
Ingredients for 4-6 people:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.
- Add the Spices: Mix in the curry powder, turmeric, ground coriander, and chili powder (if using). Stir continuously for about 1 minute to toast the spices and release their flavors.
- Cook the Vegetables: Add the sweet potato, carrots, bell pepper, zucchini, and green beans to the pot. Stir well to coat the vegetables in the spice mixture.
- Simmer: Pour in the coconut milk and vegetable broth. Stir in the soy sauce, and season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook Until Tender: Cover the pot and let the curry simmer for 20-25 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
- Garnish and Serve: Once the vegetables are tender, taste and adjust seasoning if necessary. Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice, accompanied by steamed jasmine rice or a baguette.
Extra Tips:
For a richer flavor, consider adding a tablespoon of peanut butter to the curry. This will enhance the creaminess and add a subtle nutty undertone.
If you prefer a spicier dish, increase the amount of chili powder or add a fresh chili pepper during cooking. The curry can be stored in the refrigerator for up to three days and often tastes even better the next day as the flavors continue to meld.
Make sure to reheat it gently on the stove to maintain the integrity of the vegetables.
Fresh Vermicelli Noodle Bowl
The Fresh Vermicelli Noodle Bowl is a delightful Vietnamese dish that bursts with vibrant flavors and textures. This vegetarian version is perfect for those looking to enjoy a light yet filling meal. It combines fresh herbs, crisp vegetables, and tender vermicelli noodles, all brought together with a savory and tangy dressing.
This dish isn’t only delicious but also aesthetically pleasing with its colorful presentation, making it an ideal choice for a family meal or a gathering with friends.
Vermicelli noodle bowls are highly customizable, allowing you to tailor the ingredients to your preferences or what you have available. The key to this dish is in its balance of flavors—sweet, sour, salty, and spicy. By using fresh, high-quality ingredients, you can guarantee that each bite is invigorating and satisfying.
Serve it as a main course or a side dish, and enjoy the taste of Vietnam right at your table.
Ingredients (Serves 4-6):
- 400g rice vermicelli noodles
- 1 block of firm tofu, drained and pressed
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup roasted peanuts, crushed
- 1/4 cup fried shallots
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Vermicelli Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually 4-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- Cook the Tofu: Cut the pressed tofu into bite-sized cubes. In a non-stick pan, heat a little oil over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy. Remove from heat and set aside.
- Prepare the Vegetables and Herbs: Wash and julienne the cucumber and carrots. Rinse the bean sprouts. Pluck the mint and cilantro leaves from their stems. Set all these aside for assembling the bowl.
- Make the Dressing: In a small bowl, combine the soy sauce, rice vinegar, lime juice, sugar, minced garlic, and sliced red chili. Stir well until the sugar is dissolved.
- Assemble the Noodle Bowl: In each serving bowl, place a generous amount of cooked vermicelli noodles. Top with tofu cubes, julienned cucumber and carrots, bean sprouts, mint, and cilantro. Drizzle the dressing over the top.
- Add Garnishes: Sprinkle each bowl with crushed roasted peanuts and fried shallots for added crunch and flavor.
Extra Tips:
For the best results, verify that all your ingredients are fresh, especially the herbs, as they add a significant burst of flavor to the dish.
You can adjust the level of spiciness by varying the amount of red chili used in the dressing. If you prefer a richer flavor, consider marinating the tofu in a mixture of soy sauce, garlic, and ginger before frying.
This dish can also be made ahead of time—just keep the components separate and assemble the bowls right before serving to maintain freshness and texture.
Authentic Vietnamese Hot Pot
Vietnamese hot pot, known as “Lẩu,” is a delicious communal dish that features a bubbling broth with a variety of vegetables, mushrooms, and tofu. It’s a perfect dish for sharing with family and friends, offering a balance of savory, sour, and sweet flavors.
This vegetarian version is both healthy and satisfying, bringing out the rich culinary heritage of Vietnam while remaining meat-free. The beauty of hot pot lies in its versatility, allowing diners to cook their own selections of vegetables and proteins in the broth, making each bite a unique experience.
Our authentic Vietnamese Vegetarian Hot Pot recipe combines traditional flavors like lemongrass, ginger, and star anise, creating a broth that’s aromatic and full of depth. The addition of fresh herbs, tamarind, and lime juice gives it a bright, fresh finish.
This recipe serves 4-6 people, making it ideal for a dinner party or a cozy family meal. Get ready to gather around the table and enjoy a meal that’s as interactive as it’s delicious.
Ingredients (Serves 4-6):
- 2 liters of vegetable broth
- 2 stalks lemongrass, trimmed and smashed
- 3 slices fresh ginger
- 3 cloves garlic, minced
- 3 star anise pods
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste
- 1 teaspoon sugar
- 2 tablespoons lime juice
- 200g firm tofu, cut into cubes
- 200g assorted mushrooms (such as enoki, shiitake, or oyster)
- 1 head of Napa cabbage, chopped
- 2 carrots, sliced
- 1 pack rice noodles or glass noodles
- A handful of fresh basil leaves
- A handful of fresh cilantro leaves
- Fresh mint leaves
- Salt and pepper to taste
- Chilli sauce or fresh chillies (optional for spice)
Cooking Instructions:
- Prepare the Broth: In a large pot, pour in the vegetable broth and bring it to a simmer over medium heat. Add the lemongrass, ginger slices, minced garlic, and star anise pods. Allow the mixture to simmer for about 15-20 minutes to infuse the flavors.
- Season the Broth: Add the soy sauce, tamarind paste, sugar, and lime juice to the simmering broth. Stir well to combine. Taste and adjust seasoning with salt, pepper, and additional lime juice or sugar if needed.
- Prepare the Vegetables and Tofu: While the broth is simmering, prepare your vegetables and tofu. Cut the tofu into bite-sized cubes and clean and slice the mushrooms. Chop the Napa cabbage and slice the carrots.
- Cook the Noodles: In a separate pot, cook the rice or glass noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
- Assemble the Hot Pot: Once the broth is ready, remove the lemongrass and star anise pods. Transfer the hot broth to a portable burner or keep it simmering on the stove. Arrange the tofu, mushrooms, cabbage, carrots, and noodles on a platter for serving.
- Serve and Enjoy: Allow guests to add their choice of tofu, vegetables, and noodles into the hot broth to cook. The vegetables will cook within a few minutes in the simmering broth. Serve with fresh herbs and optional chilli sauce for added flavor.
Extra Tips:
For a richer flavor, you can add a splash of coconut milk to the broth. If you prefer a spicier hot pot, consider adding sliced fresh chillies or a spoonful of chilli paste to the broth.
Always taste and adjust the broth seasoning before serving, as the flavors can develop over time. Remember to keep the broth simmering gently during the meal to ascertain that the ingredients cook evenly and the broth remains hot.
Aromatic Coconut and Mushroom Soup
Aromatic Coconut and Mushroom Soup is a delightful vegetarian Vietnamese dish that combines the rich, creamy texture of coconut milk with the earthy flavors of mushrooms. This comforting soup is perfect for any occasion, whether you’re looking to impress guests at a dinner party or simply enjoy a cozy meal at home.
The blend of spices and herbs infuses the soup with a tantalizing aroma that will transport you straight to the heart of Vietnam. This soup isn’t only delicious but also incredibly nourishing. The mushrooms provide a good source of protein and essential nutrients, while the coconut milk adds healthy fats that keep you satisfied.
The addition of Vietnamese spices like lemongrass, ginger, and lime leaves elevates the dish and gives it an authentic taste. Enjoy this aromatic soup as a starter or as a main course with a side of jasmine rice or crusty bread.
Ingredients: (Serves 4-6)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks lemongrass, trimmed and bruised
- 1 tablespoon fresh ginger, grated
- 250g button mushrooms, sliced
- 200g shiitake mushrooms, sliced
- 400ml coconut milk
- 800ml vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 kaffir lime leaves
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
Instructions:
1. Prepare the Aromatics: Begin by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
Stir in the minced garlic, grated ginger, and bruised lemongrass stalks. Cook for an additional 2 minutes until the mixture is fragrant.
2. Cook the Mushrooms: Add the sliced button and shiitake mushrooms to the pot. Stir well to combine with the aromatics and cook for 5-7 minutes, or until the mushrooms begin to release their juices and soften.
3. Combine the Liquid Ingredients: Pour in the coconut milk and vegetable broth. Stir to mix everything together, ensuring the mushrooms are evenly distributed in the liquid.
4. Season the Soup: Add the soy sauce, lime juice, kaffir lime leaves, and sugar to the pot. Stir well to incorporate the flavors.
Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing all the flavors to meld.
5. Final Adjustments: Taste the soup and adjust the seasoning with salt and pepper to your preference. Remove the lemongrass stalks and lime leaves before serving.
6. Garnish and Serve: Ladle the aromatic soup into bowls and garnish with fresh cilantro and sliced red chili, if desired. Serve hot, alongside jasmine rice or crusty bread.
Extra Tips:
For a more intense flavor, you can prepare the soup a day in advance and let it sit in the refrigerator overnight. This allows the flavors to deepen and meld together more thoroughly.
If you prefer a spicier soup, consider adding a teaspoon of chili paste or a few slices of fresh chili during cooking. For a heartier version, you can add tofu or other vegetables such as baby corn or bok choy.
Remember to bruise the lemongrass stalks by gently smashing them with the back of a knife to release their essential oils, enhancing the fragrance of the soup.
Colorful Vietnamese Rice Paper Rolls
Colorful Vietnamese Rice Paper Rolls are a delightful treat that combines the freshness of vegetables with the delicate texture of rice paper. These rolls are a popular Vietnamese dish that showcases a vibrant array of colors and flavors, making them perfect for a light lunch, appetizer, or even as a party snack. The beauty of these rolls lies in their versatility, allowing you to experiment with different fillings and dipping sauces to suit your taste preferences.
With a little practice, you’ll be able to create these beautiful rolls that aren’t only healthy but also visually appealing.
These rice paper rolls are filled with an assortment of fresh vegetables, herbs, and vermicelli noodles, providing a satisfying crunch and a burst of flavors in every bite. The key to making these rolls is to use fresh, high-quality ingredients and to guarantee that your workspace is organized and ready for assembly.
Once you have your ingredients prepped, rolling them up is a straightforward process that can even be a fun activity to do with family or friends. Serve these rolls with a traditional Vietnamese dipping sauce, such as nuoc cham or a creamy peanut sauce, to enhance their flavors and make the dining experience even more enjoyable.
Ingredients for 4-6 servings:
- 12 rice paper wrappers
- 1 cup of cooked vermicelli noodles
- 1 cup of shredded lettuce or cabbage
- 1/2 cup of julienned carrots
- 1/2 cup of julienned bell peppers (red, yellow, or green)
- 1/2 cup of cucumber, julienned
- 1/4 cup of fresh mint leaves
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of fresh basil leaves
- 1/4 cup of toasted peanuts, chopped (optional)
- 1/2 cup of hoisin sauce or peanut dipping sauce
- 1 tablespoon of sesame seeds (optional)
Instructions:
1. Prepare the Ingredients:
Begin by preparing all your vegetables and herbs. Wash and dry the lettuce, mint, cilantro, and basil leaves thoroughly. Julienne the carrots, bell peppers, and cucumber into thin, even strips. Cook the vermicelli noodles according to package instructions, then drain and rinse them with cold water to stop the cooking process.
2. Set Up Your Workstation:
Fill a large shallow dish or pie pan with warm water. This will be used to soften the rice paper wrappers. Arrange all of your prepared ingredients around your workstation for easy access. Have a clean, damp towel or cutting board ready to roll your rice paper rolls on.
3. Soften the Rice Paper:
Take one rice paper wrapper and immerse it in the warm water for about 10-15 seconds, or until it becomes pliable but not overly soft. Carefully remove it from the water and lay it flat on your damp surface.
4. Assemble the Rolls:
On the bottom third of the rice paper, place a small amount of lettuce, a few strands of vermicelli noodles, and a selection of your vegetable strips. Add a few leaves of each herb and, if using, a sprinkle of chopped peanuts. Be careful not to overfill.
5. Roll the Rice Paper:
Begin rolling the rice paper tightly from the bottom, folding the sides in as you go to create a neat, cylinder shape. Continue rolling until the entire wrapper is sealed. Repeat this process with the remaining ingredients to create additional rolls.
6. Serve:
Once all rolls are prepared, slice them in half for easier serving if desired. Arrange them on a serving platter and sprinkle with sesame seeds for added texture. Serve with hoisin sauce or peanut dipping sauce on the side.
Extra Tips:
When making Colorful Vietnamese Rice Paper Rolls, make sure that your rice papers aren’t over-soaked, as this will make them too soft to handle. If you’re new to rolling, practice a few times to get a feel for how tightly you need to wrap them without tearing.
Additionally, feel free to customize the fillings according to what you have on hand or your dietary preferences. You can add tofu, avocado, or even fruits like mango for a sweet twist.
Finally, keep a damp cloth over your completed rolls to prevent them from drying out before serving.
Tantalizing Sweet and Sour Eggplant
The Tantalizing Sweet and Sour Eggplant is a delightful vegetarian dish that combines the rich flavors of Vietnamese cuisine with the unique texture of eggplant. This dish offers a perfect balance of sweet, tangy, and savory notes, making it a wonderful addition to any meal. The eggplants are cooked to perfection, absorbing the aromatic sauce, and resulting in a succulent and flavorful dish that will satisfy both vegetarians and non-vegetarians alike.
Whether you’re a fan of Vietnamese food or simply looking for a new way to enjoy eggplant, this recipe is sure to impress your taste buds. Ideal for family gatherings or a cozy dinner at home, this recipe serves 4-6 people and is simple enough to prepare on a weeknight. The dish is best served hot, alongside steamed rice or as part of a larger Vietnamese-inspired spread.
With a handful of ingredients and a straightforward cooking process, you’ll be able to whip up this Tantalizing Sweet and Sour Eggplant in no time, making it a go-to recipe for anyone looking to explore the flavors of Vietnam in their kitchen.
Ingredients:
- 4 medium-sized eggplants, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Salt and pepper to taste
- 1/2 cup fresh basil leaves
- Chopped scallions and sesame seeds for garnish (optional)
Cooking Instructions:
- Prepare the Eggplant: Begin by cutting the eggplants into 1-inch cubes. Sprinkle with a little salt and let them sit for about 10 minutes. Rinse the cubes under cold water and pat dry with paper towels. This step helps remove excess moisture and bitterness from the eggplants.
- Cook the Eggplant: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant cubes and cook for about 5-7 minutes until they’re golden brown and tender. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onions and minced garlic, sautéing for 2-3 minutes until the onions are translucent and fragrant.
- Add Bell Peppers: Stir in the sliced red and green bell peppers, cooking for another 3-4 minutes until they start to soften but still retain some crunch.
- Make the Sauce: In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, and tomato paste. Pour the sauce over the vegetables in the skillet and stir to combine.
- Thicken the Sauce: Add the cooked eggplant back into the skillet. Pour in the cornstarch mixture and stir well. Allow the sauce to simmer for 2-3 minutes until it thickens, coating the eggplant and vegetables evenly.
- Season and Serve: Season with salt and pepper to taste. Stir in the fresh basil leaves just before serving. Garnish with chopped scallions and sesame seeds, if desired. Serve hot with steamed rice or as part of a Vietnamese meal.
Extra Tips:
When preparing the eggplants, it’s essential to let them sit with salt for a bit to draw out moisture and bitterness, which enhances their flavor and texture.
Make sure the eggplant is well-cooked and tender, as undercooked eggplant can be rubbery. Feel free to adjust the sweetness and tanginess of the sauce according to your preference.
This dish can also be spiced up with a bit of chili paste or fresh chili slices for those who enjoy heat. Finally, using fresh basil adds a lovely aroma and freshness to the dish, but it can be substituted with cilantro if preferred.
