If you are looking for Vietnamese-inspired vegan recipes that are authentic, loaded with flavor, and easy to prepare, you will love these recipes. This round-up covers everything from condiments to mains and desserts!
🇻🇳 Introduction to Vietnamese Cuisine
Vietnamese cuisine is like no other. The variety of dishes, cooking methods, and flavors is mind-blowing. Influenced by many other cuisines like French, Indian, Chinese, and more, Vietnamese dishes are not only delicious and easy to prepare but also healthy!
🥒 Flavors of Vietnamese Dishes
Vietnamese dishes pack a lot of vegetables and fresh herbs, as well as different types of protein that are either grilled, sautéed, or boiled.
Aromatics often used include garlic, shallots, lemongrass, chili, and fish sauce.
The taste of the dishes varies depending on the area. For example, Southern Vietnamese cuisine uses more sugar to season the dishes than Nothern Vietnam.
Now, here are our best vegan Vietnamese-inspired recipes!
Like other Asian cuisines, Vietnamese dishes rely a lot on all sorts of condiments to add flavor. You will find below some staples that you should have on hand if you plan on cooking Vietnamese dishes.
While Pho is the most famous Vietnamese dish, Vietnam has many other fantastic dishes to offer! From egg rolls to congee, spring rolls, and stews, there is something for every taste.
Below are some sweet dishes that are often sold as street food in Vietnam. Sweet soups are called "chè" in Vietnamese. There are tens of different types of chè, you can find below a few of them, as well as other sweet snacks!
Learn below how to make traditional Vietnamese coffee and other interesting drinks like black sesame milk (one of my favorites!).
🥔 Ingredient Guides
If you are new to Vietnamese cuisine, you might be interested in learning more about some of the ingredients. You can check below complete guides on taro and winged beans.
60+ Vegan Vietnamese-Inspired Recipes
- 7 and ½ cup water
- 1 onion halved
- 3 shallots halved
- 1 carrot peeled and cut into 1-inch thick slices
- ½ daikon radish peeled and cut into 1-inch thick slices
- 1 and ½ teaspoon salt
- 1 and ½ tablespoon sugar
- 1 teaspoon mushroom seasoning optional
- 2 teaspoon vegan fish sauce optional, add more salt to taste if omitting
- 1 inch fresh ginger sliced into ½-inch thick slices
- 1 whole black cardamom
- 2 cinnamon sticks
- 3 anise stars
- 1 teaspoon whole cloves
- ½ teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 12 slices vegan beef slices soaked for 20 minutes
- 1 teaspoon sugar
- 2 teaspoon soy sauce
- ¼ teaspoon ground black pepper
- About 10 ounces dried flat rice noodles
- 1 cup bean sprouts
- ½ cup sautéed mushrooms
- a few slices of fried tofu
- ⅓ cup chopped green onions
- a handful of Thai basil
- ½ onion thinly sliced
- ¼ cup chopped cilantro or culantro
- Start by charring the onion and shallots: heat a non-stick skillet over medium-high heat. Once hot, add the halved onion and shallots, cut-side facing down. Char them for 3-5 minutes, or until almost black. Note: you can also char them under the broiler, in an oven.
- Transfer the charred onion and shallots to a large pot. Add the sliced carrots, daikon radish, salt, and sugar. Cover with the water and bring to a boil. Let simmer uncovered for 30-35 minutes.
- In the meantime, char the sliced ginger in a non-stick skillet over medium-high heat for 2-3 minutes. Add the whole spices and toast them for about 1 minute. Transfer the spices and ginger to a tea bag or cheesecloth closed with a string.
- After the 30-35 minutes, turn off the heat and add the spices tea bag to the broth. Let infuse for about 10 minutes.
- Remove the spices bag, onions, and shallots from the broth. Add the mushroom seasoning and vegan fish sauce if using. Taste and adjust the saltiness and sweetness if needed.
- At this point, you can also remove the carrots and radish, or leave them in the broth to serve later. Note: If planning to keep for broth for one day in the refrigerator, I recommend removing all of the vegetables, otherwise they will soak up some liquid and you will end up with less broth.
- Drain the vegan beef slices and rinse them under cold water a couple of times. Squeeze to remove as much moisture as possible.
- Transfer the beef slices to a bowl and add the sugar, soy sauce, and ground black pepper. Stir to coat. Let marinate for at least 30 minutes, or overnight in the refrigerator.
- Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the vegan beef slices and cook for 3-5 minutes on each side, or until slightly golden brown.
- Bring a large pot of water to a boil. Once boiling, cook the rice noodles according to the package instructions and drain well.
- Add a handful of raw bean sprouts to each bowl. Top with the cooked rice noodles, sautéed vegan beef slices, fried tofu, and sautéed mushrooms if using. Garnish each bowl with 2 tablespoons of chopped green onions, a few leaves of Thai basil, onion slices, and chopped cilantro. Pour in the piping hot broth over the noodles and serve immediately!
- The broth will keep for up to 5 days in the refrigerator.
Thanks for the good recipes vegan.
You're welcome Bianca!
Very good recipes! Thanks
I really miss vegan Vietnamese food. None of the restaurants in the states offer these kinds of variations and the ones who have a vegan option is usually disappointing. I am so glad to find this page, because they look so promising. Cannot wait to try, especially that braised vegan roast pork, sausage patty and bun bo hue. <3
I hear you, I tried many Vietnamese restaurants here in France as well, and none match the food you can find in Vietnam.
Let me know if you try these recipes!
This is hands down the best most informative vegan blog - as a chef here in the uk I’m always on the hunt for inspiration and usually find it in Asian dishes - I’d love to see a printed book of all your recipes - ant plans?
Thanks - fabulous!
Thanks so much for your feedback Louise 😉
No plans for a printed book, sorry!
Hi Thomas! thank you for these, i love your banh mi and mushroom pate recipes. do you have a recipe for the vietnamese mayo that they put in the banh mi? i found some online, but it uses eggs, and i'm vegan. if you ever make it, please let me know!
Thanks for your kind words! I do not have any recipe for a Vietnamese mayo, sorry! From what I saw there, each seller has its own way to make mayo, and it doesn't really taste different than regular mayo. Also, the mayo is often mixed with the paté, so any mayo will work!
I absolutely love your Vietnamese recipes! We made the bun bo hue with sausage and the Vietnamese crepes for guests and they were all blown away! Of course we shared your blog. So many favourites and so many more to try. Thanks!
Thanks for your support Tetyana 😉
Thank you for these amazing recipes Thomas!
You are welcome Tommy!