10+ Quick & Healthy Vegan Vietnamese Recipes For Delicious Meals That Fuel Your Adventure

Indulge in the vibrant flavors of Vietnam with a curated selection of vegan Vietnamese recipes. From fragrant Pho to savory spring rolls, our collection offers 10+ quick and healthy dishes sure to delight even the most discerning palate. Let’s discover tantalizing vegan Vietnamese cuisine with Frontier Travel Vietnam.

Is Vietnamese food good for vegans?

Yes, Vietnamese cuisine, focusing on fresh herbs, vegetables, and spices, is naturally well-suited for vegans. Traditional dishes often feature plant-based ingredients like rice noodles, tofu, and abundant vegetables offering a wide range of flavorful options. With our extensive array of 10+ Vietnamese recipes, Frontier Travel Vietnam ensures a delectable and enriching experience for vegans, preserving the essence of the country’s culinary traditions.

10+ Quick & Healthy Vegan Vietnamese Recipes

Vietnamese cuisine is renowned for its vibrant, fresh flavors centered around vegetables and rice. With many dishes naturally gluten-free, dairy-free, and vegan due to common ingredients, crafting your favorite Vietnamese meals is a breeze with the recipes provided below.

1. Pho Chay (Vegetarian Pho)

Pho Chay is a vegetarian adaptation of the classic Vietnamese Pho, which typically features beef or chicken broth. In Pho Chay, the broth is infused with aromatic spices like star anise, cinnamon, and cloves, creating a flavorful base. The soup is then loaded with rice noodles and an assortment of fresh vegetables, tofu, and sometimes mock meat, resulting in a nourishing and satisfying meal.


Ingredients	Quantity
Vegetable broth (homemade or store-bought)	950ml (about 4 cups)
Onion	150 grams
Ginger	30 grams
Garlic	10 grams
Spices: Star anise Cinnamon Cloves Coriander seeds	2 (about 4 grams) 1 (about 3 grams) 3 (about 1 grams) 1 teaspoon
Soy sauce or vegan fish sauce	2 tablespoons (30ml)
Salt and sugar	to taste
Rice noodles (banh pho)	150-200 grams
Tofu	200 grams
Assorted vegetables: Bean sprouts Bok choy Mushrooms Carrots	100 grams 150 grams 100 grams 50 grams
Fresh herbs: Cilantro Thai basil Mint	20 grams 20 grams 20 grams
Lime wedges	2

Recipe:

Prepare broth: Simmer vegetable broth with onion, ginger, garlic, and spices for 30-45 minutes.
Cook rice noodles according to package instructions; drain and set aside.
Prepare toppings: Chop vegetables and herbs; slice tofu.
Strain broth and return to pot; season with soy sauce or vegan fish sauce, salt, and sugar.
Plate Pho bowls: Divide cooked rice noodles among serving bowls; top with tofu slices and assorted vegetables.
Ladle hot broth over noodles and tofu to gently cook vegetables.

A bowl of vegetarian pho provides about 160 kcal, 3g protein, 2g fat, 32g carbs, and 1g fiber. These ingredients help strengthen the immune system and improve overall health. This is a great choice for vegetarians or those who want to increase the amount of vegetables in their diet.

2. Banh Xeo (Vietnamese Pancakes)

Banh Xeo translates to "sizzling cake" in Vietnamese, named after the sizzling sound the batter makes when poured into the hot skillet. These savory pancakes are typically made with a rice flour batter infused with turmeric, giving them their distinctive yellow color.

Ingredients	Quantity
Rice flour	200 grams
Turmeric powder	1 teaspoon
Coconut milk	400 ml
Water	200 ml
Salt	½ teaspoon
Sliced tofu	200 grams
Sliced mushrooms (such as shiitake or oyster mushrooms)	150 grams
Bean sprouts	100 grams
Sliced onions	1 (medium-sized)
Chopped green onions	2-3 stalks
Fresh herbs: Cilantro Thai basil Mint	20 grams 20 grams 20 grams
Lettuce leaves or rice paper	10-12 leaves
Vegan dipping sauce: typically made with soy sauce/ vegan fish sauce, lime juice, sugar, garlic, and chili	to taste

Recipe:

Batter: Combine rice flour, turmeric, coconut milk, water, and salt; whisk until smooth. Rest for 30 minutes.
Filling: Slice tofu, cook until golden brown; set aside. Sauté mushrooms, onions, bean sprouts, and green onions until softened; set aside.
Cook: Heat skillet, pour batter, add filling on one half, cook until edges crisp. Fold in half, transfer to plate. Repeat with remaining batter and filling.
Serve: Accompany pancakes with lettuce leaves or rice paper, fresh herbs, and vegan dipping sauce. Wrap a portion in lettuce or rice paper with herbs, dip in sauce before eating.

A medium serving of Banh Xeo Chay typically provides approximately 180 calories, offering a tasty and light option for Vietnamese cuisine enthusiasts.

3. Goi Cuon (Vietnamese Fresh Spring Rolls)

Goi Cuon are light, refreshing, and bursting with flavors from the fresh herbs and vegetables. They are perfect for a healthy appetizer or light meal, especially during warm weather.

Ingredients	Quantity
Rice paper wrapper	10-12 leaves
Vermicelli noodles	100 grams
Lettuce leaves	5-6 leaves
Fresh herbs: Cilantro Thai basil Mint	20 grams 20 grams 20 grams
Tofu (firm or extra firm), sliced into strips	200 grams
Vegetables: Carrots Cucumber Bell peppers Avocado Bean sprouts	1 1 1 1 100 grams

Recipe:

Soften rice paper wrappers by dipping them in warm water for a few seconds until pliable.
Lay the softened wrapper flat on a clean surface.
Arrange a small portion of vermicelli noodles, lettuce, herbs, tofu, and vegetables in the center of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
Repeat with remaining ingredients.

One Goi Cuon usually has approximately 30 - 40 calories, offering a delicious and low-calorie option for a light meal or snack.

4. Goi Du Du (Green Papaya Salad)

Goi Du Du features a colorful medley of shredded papaya, carrots, cucumber, and cherry tomatoes. Brimming with freshness and flavor, it's a delightful vegan option, showcasing the vibrant essence of Vietnamese cuisine.

Ingredients	Quantity
Green papaya, shredded	1 (about 300 grams)
Carrots, shredded	1 (about 150 grams)
Cherry tomatoes, halved	150 grams
Cucumber, julienned	100 grams
Fresh herbs (chopped): Cilantro Thai basil Mint	20 grams 20 grams 20 grams
Peanuts or cashews, crushed (optional, for garnish)	30 grams
Lime juice	Juice of 2 limes
Rice vinegar	2 tablespoons
Soy sauce or vegan fish sauce	2 tablespoons
Sugar	1 tablespoon
Garlic, minced	2 cloves
Chili, minced	Adjust to taste
Salt	Adjust to taste

Recipe:

In a large mixing bowl, combine shredded green papaya, carrots, cherry tomatoes, cucumber, and chopped herbs.
In a small bowl, whisk together lime juice, rice vinegar, soy sauce or vegan fish sauce, sugar, minced garlic, minced chili, and salt to make the dressing.
Pour the dressing over the salad and toss well to coat.
Taste and adjust seasoning if needed.
Serve the salad garnished with crushed peanuts or cashews, if desired.

A serving of papaya salad typically provides 120 calories. Additionally, papaya is rich in fiber and vitamins, low in fat and cholesterol, making it conducive to an effective and safe weight loss journey.

5. Gio Chay (Vegetarian Pork Sausage)

Gio Chay is a Vietnamese delight, offering a plant-based twist on traditional recipes. This vegan version blends shiitake mushrooms' umami richness with fresh apricot leaves and nutritious green beans, all wrapped in tender banana leaves for a flavorful experience.

Ingredients	Quantity
Shiitake mushrooms	30 grams
Green beans	40 grams
Tapioca starch	10 grams
Salt	¼ teaspoon
Sugar	½ teaspoon
Banana leaves	Enough to wrap the filling, approximately 20 grams

Recipe:

Prepare Ingredients: Soak shiitake mushrooms until soft, then finely chop. Boil banana leaves until soft.
Prepare Green Beans: Soak green beans in water for about 4 hours, then wash and drain. Steam green beans for approximately 20 minutes until tender. Transfer cooked green beans to a blender or mortar and pestle, and blend into a smooth puree.
Wrap Sausage: In a mixing bowl, combine green bean puree, chopped shiitake mushrooms, sliced apricot leaves, tapioca starch, salt, and sugar. Mix well. Spread the filling onto stacked banana leaves. Roll tightly and tie with string to secure.
Steam the Sausage: Place wrapped sausages in a steamer. Steam for about 30 minutes until cooked through.
Present and Enjoy: Once cooked, unwrap the sausages and slice into bite-sized pieces. Serve hot and enjoy the unique flavors of Gio Chay

With the mentioned ingredients, the calorie content of Gio Chay is estimated to be around 130 calories per 100 grams.

6. Bun Rieu Chay (Vegetarian Crab Noodle Soup)

Bun Rieu Chay is a Vietnamese delicacy, offering a vegetarian take on the classic crab noodle soup. This rendition features delicious broth, tofu "crab" cakes, and fresh veggies, delivering a delightful and nourishing meal.

Ingredients	Quantity
Tofu	100 grams
Rice noodles	50 grams
Vegetable broth	400 ml
Tomatoes	100 grams
Tamarind paste	2 teaspoons
Lemongrass	1 stalk
Shallots	20 grams
Garlic	10 grams
Mushroom seasoning	2 teaspoons
Soy sauce	2 tablespoons
Salt	½ teaspoon
Sugar	1 teaspoon
White pepper	½ teaspoon
Scallions, fresh herbs	20 grams
Bean sprouts	50 grams
Lime wedges	2 wedges
Chili (optional)	To taste

Recipe:

Mash tofu with shallots, garlic, mushroom seasoning, soy sauce, salt, sugar, and white pepper. Form into patties and pan-fry.
Simmer vegetable broth with tomatoes, lemongrass, and tamarind paste. Season to taste.
Cook rice noodles and divide into bowls. Pour hot broth over noodles.
Add tofu "crab" cakes, scallions, bean sprouts, and fresh herbs.
Garnish with lime wedges and chili if desired. Enjoy the comforting flavors of Bun Rieu Chay.

Bun Rieu Chay offers significantly fewer calories compared to their traditional version, typically ranging from only 250 to 300 kcal per bowl.

7. Canh Chua Chay (Vietnamese Sour Soup)

Canh Chua Chay, a simple yet palatable dish, presents a vegetarian twist on the traditional seafood-based soup. This vegan rendition boasts a tangy broth infused with tamarind and lemongrass, complemented by an array of vegetables and tofu, resulting in a delightful and fulfilling meal.

Ingredients	Quantity
Tamarind paste	2 tablespoons
Lemongrass	1 stalk
Pineapple chunks	150 grams
Tomatoes	200 grams
Okra	100 grams
Tofu	200 grams
Shallots	2
Garlic	2 cloves
Vegetable broth or water	950 ml
Sugar	1 tablespoon
Salt	1 teaspoon
Soy sauce or vegan fish sauce	2 tablespoons
Fresh herbs (cilantro, Vietnamese mint)	A handful for garnish

Recipe:

In a pot, combine vegetable broth or water with tamarind paste, sliced lemongrass, minced shallots, and garlic. Bring to a boil and simmer for 10-15 minutes.
Add pineapple chunks, sliced tomatoes, sliced okra, and cubed tofu to the broth.
Season with sugar, salt, and soy sauce or vegan fish sauce to taste.
Let the soup simmer for another 5-10 minutes until vegetables are tender and tofu is heated through.
Adjust seasoning if necessary.
Serve hot, garnished with fresh herbs.

A bowl of vegetarian sour soup typically contains around 29 calories, making it a light and flavorful option for a nutritious meal.

8. Banh Bot Loc Chay (Vegetarian Tapioca Dumplings)

Banh Bot Loc Chay, a Vietnamese delight, presents a vegetarian variation of traditional dumplings. Its casing wraps around a savory mixture of mushrooms, tofu, and tasty elements.

Ingredients	Quantity
Tapioca flour	100 grams
Rice flour	50 grams
Water	150 ml
Mushrooms (shiitake or wood ear mushrooms)	100 grams
Shallots	2
Garlic	2 cloves
Green onions	2 stalks
Soy sauce or vegan fish sauce	1 tablespoon
Sugar	1 teaspoon
Salt	1 teaspoon
Black pepper	¼ teaspoon
Vegetable oil	1 tablespoon
Banana leaves (for steaming, optional)	Enough to wrap the dumplings
Dipping sauce (such as soy sauce with chili, lime, and sugar)	To taste

Recipe:

Prepare Filling: Chop mushrooms, tofu, shallots, garlic, and green onions; Sauté shallots and garlic, then add mushrooms and tofu. Season and set aside.
Make Dough: Mix tapioca flour, rice flour, and water until smooth.
Wrap Dumplings: Flatten dough, add filling, fold, and seal.
Steam Dumplings: Steam for 10-15 mins until translucent.
Serve: Cool slightly and serve warm with dipping sauce.

On average, one tapioca dumpling typically contains between 42 to 48 kcal. This moderate calorie content makes it a suitable addition to your diet and weight loss menu.

9. Nem Chay (Vietnamese Vegan Spring Rolls)

Nem, or Spring Rolls, symbolize Vietnamese culinary tradition. The vegan adaptation swaps out meat and seafood for fresh vegetables and tofu, all wrapped in rice paper. This version stays true to the essence of Nem while accommodating vegan diets.

Ingredients	Quantity
Rice paper wrapper	8-10 leaves
Firm tofu	200 grams
Carrots	1
Cucumber	1
Lettuce	4-6 leaves
Vermicelli noodles	50 grams
Fresh herbs (mint, cilantro)	A handful of each
Soy sauce	1 tablespoon

Recipe:

Cook vermicelli noodles according to package instructions and drain.
Slice tofu, carrots, and cucumber into thin strips.
Wash and dry lettuce leaves. Tear into smaller pieces.
Rinse fresh herbs and remove leaves from stems.
Heat oil in a pan or deep fryer.
Soften rice paper wrappers in warm water.
Place ingredients in the center of each wrapper.
Fold sides over the filling, then roll tightly.
Carefully fry the spring rolls until golden brown and crispy.

A 100g serving of Vietnamese Vegan Spring Rolls contains approximately 130 calories, making it a flavorful yet calorie-conscious option for those seeking a satisfying snack or meal.

10. Xoi Chay (Sticky Rice with Coconut)

Xoi Chay, a Vietnamese delicacy, combines sticky rice with creamy coconut milk for a sweet and savory delight. This traditional dish boasts a rich texture and subtle sweetness, making it a popular choice for breakfast or as a comforting snack any time of day.

Ingredients	Quantity
Sticky rice	200 grams
Coconut milk	240 ml
Sugar	3 tablespoons
Salt	1/4 teaspoon
Shredded coconut (optional, for garnish)	30 grams

Recipe:

Rinse sticky rice under cold water until water runs clear.
Soak rice in water for at least 4 hours or overnight.
Drain rice and steam over medium heat for 30-40 minutes until sticky.
In a separate pot, heat coconut milk with sugar and a pinch of salt until warm.
Transfer cooked rice to a serving bowl.
Pour warm coconut milk mixture over rice and gently mix.
Optionally, garnish with shredded coconut.

One 100g package of sticky rice usually provides around 313 calories, making it a filling and calorie-dense choice for a meal.

In summary, our collection of 10+ vegan Vietnamese recipes promises to captivate even the most discriminating palates. With fresh ingredients, our cuisine not only delivers delicious meals but also promotes good health. For further culinary exploration in Vietnam, join us at Frontier Travel Vietnam for an unforgettable journey.