Vietnamese cuisine is a vibrant tapestry of fresh herbs, bold flavors, and balanced textures that delight the palate. For vegetarians, authentic Vietnamese recipes offer an abundance of dishes that are both nourishing and flavorful without relying on meat.
From fragrant pho to crunchy spring rolls, the vegetarian adaptations celebrate the core ingredients of this Southeast Asian culinary tradition. In this post, we’ll explore some of the most beloved vegetarian Vietnamese recipes that capture the essence of this healthy, aromatic cuisine.
Whether you’re a longtime vegetarian or just curious about plant-based Vietnamese food, these recipes will transport your taste buds straight to the bustling streets of Hanoi or Ho Chi Minh City.
Get ready to dive into recipes that are not only delicious but also easy to prepare at home. We’ll cover fresh ingredients, essential tools, and step-by-step instructions so you can bring the authentic flavors of Vietnam to your kitchen.
Plus, I’ll share tips and variations to make these dishes your own. Let’s get cooking!
Why You’ll Love This Recipe
These authentic Vietnamese vegetarian recipes are bursting with fresh herbs, crisp vegetables, and umami-rich seasonings that make every bite a celebration of flavor. They’re perfect for anyone looking to enjoy a healthy, plant-based diet without sacrificing taste.
The recipes emphasize natural ingredients like lemongrass, lime, and soy sauce to create complex, layered flavors that are both light and satisfying.
Additionally, these dishes are versatile and can be easily adapted for different dietary needs or ingredient availability. They’re great for quick weeknight meals or impressive dinner parties, and they offer a wonderful way to explore Vietnamese culture through food.
If you want to try more creative vegetarian dishes, don’t miss our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe for easy homemade accompaniments.
Ingredients
- Rice noodles (Bánh phở) – 200g
- Firm tofu – 300g, pressed and cubed
- Vegetable broth – 6 cups
- Lemongrass stalks – 2, bruised and chopped
- Ginger – 3-inch piece, sliced
- Garlic cloves – 4, smashed
- Onion – 1 large, halved
- Star anise – 3 pieces
- Cloves – 4 whole
- Cinnamon stick – 1 large
- Soy sauce or tamari – 3 tbsp
- Brown sugar – 1 tbsp
- Bean sprouts – 1 cup, rinsed
- Fresh herbs: Thai basil, cilantro, mint – 1 cup mixed
- Green onions – 3, sliced thin
- Lime wedges – for serving
- Chili slices – optional for heat
- Vegetable oil – 2 tbsp
- Salt and pepper – to taste
Equipment
- Large stockpot or soup pot
- Strainer or fine mesh sieve
- Large mixing bowl
- Wooden spoon or ladle
- Cutting board and knife
- Medium frying pan or skillet
- Chopsticks or tongs
- Serving bowls
Instructions
- Prepare the broth: In a large stockpot, combine vegetable broth, lemongrass, ginger, garlic, onion, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for at least 45 minutes to develop deep flavors.
- Strain the broth: Remove the pot from heat and strain the broth through a fine mesh sieve into another pot or large bowl. Discard solids. Return the strained broth to the pot.
- Season the broth: Add soy sauce and brown sugar to the broth. Taste and adjust seasoning with salt, pepper, or more soy sauce if needed. Keep broth warm on low heat.
- Cook the tofu: Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes and fry until golden on all sides, about 5-7 minutes. Remove from heat and set aside.
- Cook the rice noodles: Prepare rice noodles according to package instructions (usually soaking in hot water for 5-10 minutes until soft). Drain and divide noodles into serving bowls.
- Assemble the bowls: Arrange fried tofu on top of noodles. Ladle hot broth over noodles and tofu. Garnish with bean sprouts, fresh herbs, green onions, and chili slices if using.
- Serve with lime wedges: Offer lime wedges alongside for squeezing over the soup to add brightness and acidity.
Tips & Variations
For a richer broth, add dried shiitake mushrooms during the simmering process. You can also substitute tofu with seitan or tempeh for different textures.
Try adding thinly sliced daikon, carrots, or bok choy to the broth for added vegetables. For a vegan-friendly “fish sauce” flavor, mix soy sauce with a small amount of seaweed or mushroom powder.
To make this dish gluten-free, ensure your soy sauce or tamari is certified gluten-free and use rice noodles without additives.
Nutrition Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 45g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 850mg |
Serving Suggestions
This vegetarian pho is best enjoyed fresh and hot. Pair it with a side of crispy spring rolls or fresh Vietnamese summer rolls filled with tofu and vegetables for a complete meal.
For dessert, try the delightful Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to offer a sweet finish that complements the light soup perfectly.
For beverages, a cool glass of iced jasmine tea or a refreshing Green Goodness Juice Recipe will round out your Vietnamese dining experience beautifully.
Conclusion
Authentic Vietnamese vegetarian recipes offer a wonderful way to enjoy the rich culinary heritage of Vietnam while embracing a plant-based lifestyle. These dishes are all about balance—combining fresh herbs, vibrant vegetables, and carefully crafted broths that are both healthy and deeply satisfying.
Whether you’re cooking for yourself, family, or friends, these recipes bring a taste of Vietnamese culture to your table with simplicity and elegance.
By mastering a few essential ingredients and techniques, you can create meals that are as nourishing as they are flavorful. Don’t hesitate to experiment with different herbs or add your favorite vegetables to personalize each dish.
And if you enjoyed this recipe, be sure to explore other delicious vegetarian ideas like our Half Runner Beans Recipe or try your hand at a light, vegan dessert such as the Goat Milk Ice Cream Recipe No Eggs.
Happy cooking and chúc ngon miệng!
📖 Recipe Card: Authentic Vietnamese Vegetarian Pho
Description: A fragrant and flavorful vegetarian version of the classic Vietnamese pho. This recipe uses vegetable broth and fresh herbs for an authentic taste.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 8 cups vegetable broth
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 3 star anise pods
- 2 cinnamon sticks
- 1 tablespoon soy sauce
- 200g rice noodles
- 200g firm tofu, sliced
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
- 2 green onions, sliced
Instructions
- Char onion and ginger until fragrant.
- Simmer vegetable broth with onion, ginger, star anise, and cinnamon for 30 minutes.
- Strain the broth and add soy sauce.
- Cook rice noodles according to package instructions.
- Pan-fry tofu slices until golden.
- Divide noodles and tofu into bowls.
- Ladle hot broth over noodles and tofu.
- Garnish with bean sprouts, basil, green onions, and lime wedges.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 8 g | Carbs: 45 g
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