This post may contain affiliate links. Please read our disclosure policy.

Ragu is a delicious Vietnamese stew packed with carrots, mushrooms, and potatoes simmered in a rich and savory tomato broth. Dip crispy baguette into the broth for a warming and cozy meal!

Vietnamese stew with carrots, potatoes, and mushrooms in a bowl.

📘 What Is Ragu?

Ragu is a Vietnamese stew influenced by French cuisine. It consists of vegetables and/or meat cooked in a rich tomato broth.

There are many different types of ragu. Some include beef, chicken, or even shrimp. Here, we are making the vegetarian version called “lagu chay” in Vietnamese.

Ingredients like carrots, onion, garlic, mushrooms, and potatoes.

🥣 How to Make It

This ragu recipe requires just 1 pot and 10 ingredients. And almost no active cooking time!

First, sauté shallots and garlic until fragrant, for about 2 minutes. Next, add the diced tomato and cook until the tomato has softened. I recommend using a ripe tomato for the best results.

Cooking tomatoes in a dutch oven.

Next, to add more flavor, stir in a couple of tablespoons of tomato paste. It will not only add umami but will also give the broth a deeper red color.

Once done, it’s time to add the rest of the ingredients:

  • Mushrooms – Straw mushrooms are often used to make ragu in Viet Nam. However, it’s quite hard to find fresh ones here. I recommend using cremini or oyster mushrooms, which are a good substitute.
  • Carrots – For a natural sweetness.
  • Potatoes – Use potatoes that hold together well, like Yukon Gold or red potatoes.
  • Salt and sugar – For a balance of sweet and salty!
  • Optional spices – Cinnamon, coriander, and anise. Spices are not always used to make ragu, but I do find it adds more flavor.
  • Water – Ragu is sometimes prepared with coconut water instead of plain water. It brings sweetness and a very subtle nuttiness to the broth. If using coconut water, omit the sugar.
Vietnamese ragu with sliced onions and cilantro in a Dutch oven.

Simmer everything in a deep pot for 20-25 minutes or until potatoes and carrots are tender. You can use a large saucepan or a Dutch oven. It does not really matter.

Finally, to finish the ragu, garnish with a handful of fresh cilantro and thinly sliced onion!

And if you want to add just a touch of brightness, finish the ragu with a squeeze of lime! This ragu can be served with white rice or banh mi baguette!

Vietnamese ragu with sliced onions and cilantro in a Dutch oven.


Do I need annatto seeds for this recipe?

No, it’s totally optional! Frying annatto seeds in the oil just adds a deeper orange color to the broth. It doesn’t have any impact on flavor.

Is this recipe authentic?

I tried to make it as authentic as possible and as close to the ragu as I tried in Vietnam. Be aware there are as many versions as cooks, so there is not one authentic recipe.

Can I add more vegetables to this stew?

A big yes! You can use the vegetables you have on hand. Personally, I sometimes add red bell pepper, zucchini, green peas, or tofu to add extra protein!

What to serve with ragu?

You can serve ragu with a bowl of white rice on the side or a fresh baguette and dip it into the delicious broth!

How long does this ragu keep?

It will keep for up to 3 days in the refrigerator. Reheat over medium heat. I think the ragu tastes even better the next day!

Close up of Vietnamese ragu with carrots, potatoes, and mushrooms.

This plant-based ragu is perfect for any night of the week, especially those chilly evenings! It’s super easy to prepare, savory, packed with vegetables, and so warming!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Vietnamese stew with carrots, potatoes, and mushrooms in a bowl.
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Vegan Vietnamese Ragu

Vegan Vietnamese Ragu

5 from 3 votes
Author: Thomas Pagot
This classic Vietnamese stew is loaded with mushrooms, carrots, and potatoes and served in a rich and savory tomato broth! Easy, warming, and delicious!
Prep Time : 10 minutes
Cook Time : 35 minutes
Total Time : 45 minutes
Servings 3 servings
Calories 222 kcal


  • 1 tbsp oil
  • 1 tsp annatto seeds optional, just for color
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 1 medium tomato finely diced
  • 2 tbsp tomato paste
  • 2 cups quartered mushrooms
  • 4 cups water
  • 2 medium carrots peeled and cut into 1/2-inch thick slices
  • 3 small potatoes peeled and cut into 1-inch cubes
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/8 tsp each: ground cinnamon, coriander, anise optional, it adds more flavor
  • 1/4 cup chopped fresh cilantro
  • 1/2 onion finely sliced


  • Heat the oil in a deep saucepan or Dutch oven. Once hot, add the annatto seeds (if using) and sauté for 2 minutes, or until the oil has turned orange. Use a spoon to remove the seeds from the oil and discard.
  • Next, add the minced shallots and garlic and sauté for 2-3 minutes or until fragrant. Add the diced tomato and cook for another 5 minutes, stirring regularly.
  • Add the tomato paste and mushrooms and sauté for 3 more minutes.
  • Cover with water. Add the carrots and potatoes, and season with salt, sugar, and spices if using. Bring to a boil, then lower the heat and let simmer uncovered for about 20 minutes or until carrots and potatoes are tender.
  • Taste and adjust saltiness if needed. Stir in the chopped cilantro and sliced onions, and serve hot! This stew is delicious served with steamed rice on the side. You can also serve it as soup and dip bread into the broth!
  • This stew will keep for up to 3 days in the refrigerator.


Serving: 1 serving | Calories: 222 kcal | Carbohydrates: 41.4 g | Protein: 5.7 g | Fat: 5 g | Fiber: 6.5 g | Sugar: 11.2 g
Course : Entree, Main Course
Cuisine : Vietnamese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Newest Most Voted
Inline Feedbacks
View all comments

5 stars
In the school I’m studying now, there are several students who come from Vietnam. They are nice and friendly. They usually cook something for me at weekends to help me from being homesick. So, I was thinking of preparing some good Vietnamese dish to surprise them the next time we meet.
Your recipe’s instructions are so easy to follow. And thanks to that, now I can make GOOD RAGU.
Your blog is a lifesaver to me, Thomas! Thank you so much!!!

5 stars
This was really yummy, easy to make, and so comforting, especially this time of year when its so cold! It was a nice surprise to see as I’ve had it once before, many years back and I thought it was my mother in law’s personal take on Italian ragu with her French Vietnamese spin. I enjoyed it then and now. Thanks! Your website is a gem!

5 stars
This hit the spot! Quick, warm, comforting, and soothing for a sore throat. I added zucchini noodles to fill me up. Thank you!