Top 10 Vietnamese Vegetarian Dishes to Try

While many travelers know Vietnam for its grilled meats and fish sauce, those looking for a plant-based adventure will be thrilled to discover a lesser-known side of its culinary soul. From Buddhist-inspired vegetarian Vietnamese food to modern vegan Vietnamese recipes, this is your essential guide to the best meals for herbivores in Vietnam! Whether you're strolling down a street in Hanoi, seeking comfort in a quiet Hue temple, or soaking in the scent of fresh herbs in a Saigon food stall, these Vietnamese veggie dishes prove that you don’t need meat to taste magic.

1. Phở Chay – The Soul of Vietnamese Vegetarian Cuisine

Phở Chay, the plant-based version of Vietnam’s most iconic dish. Forget beef bones. Here, the broth is a delicate harmony of su su, daikon, dried shiitake mushrooms, roasted ginger, and apples simmered for hours. What you get is a golden, fragrant soup, deeply comforting yet completely meat-free.

In Buddhist communities, phở chay is a popular offering during the 1st and 15th of the lunar month – days of cleansing and reflection. It’s not just food, it’s a ritual.

Taste-wise, the broth is light but umami-rich, thanks to layers of gia vị like cinnamon, star anise, and coriander seeds. Topped with tofu, mushrooms, Thai basil, and lime, it’s as hearty as any bowl of beef pho.

• Northern Vietnam keeps it subtle and herbal.
• Central provinces add fermented soy bean paste for more depth.
• Southern bowls go all in with sweetness, herbs, and crunchy tofu skin.

Try it at:
Phở Chay Tâm Đức – 89 Phó Đức Chính, Hanoi
Loving Hut Hoa Đăng – 38 Huỳnh Khương Ninh, District 1, Ho Chi Minh City

2. Gỏi Cuốn Chay – Fresh Rolls with Local Herbs

Vietnam’s answer to the summer roll, Gỏi Cuốn Chay, is pure joy wrapped in rice paper. These rolls are built with rice noodles, crisp lettuce, shredded cà rốt, mushroom stir-fry, and herbs like mint and perilla.

This dish reflects the yin-yang balance central to Vietnamese cooking: cooling ingredients like rice vermicelli and greens, balanced with warm, nutty soy sauce or fermented soybean paste.

While in the north the rolls are smaller and paired with chili garlic dip, the southern version is generous, often including crushed peanuts in the sauce.

 Best enjoyed at:
Om Tara Vegan, 21 Lê Văn Lương, Hanoi
Hum Vegetarian, 32 Võ Văn Tần, District 3, Ho Chi Minh City

3. Lẩu Chay – Vegan Hotpot of Community & Culture

Nothing bonds people in Vietnam like lẩu chay – a bubbling cauldron of mushroom broth surrounded by baskets of vegetables, tofu, and noodles salads.

Typically enjoyed during major vegetarian holidays like Vu Lan, this hotpot allows diners to cook at the table and tailor their bowls to taste. Ingredients range from cải bẹ xanh, taro, enoki, corn, and lotus root to vegan meatballs made from soy protein.

• Hanoi versions are delicate with minimal chili.
• Da Nang may introduce spicy lemongrass paste.
• Ho Chi Minh City embraces bold flavors with satay and tamarind.

Must-visit venues:
Vi Lai Restaurant, 177 Bùi Thị Xuân, Hanoi
Chay Garden, 52 Võ Văn Tần, District 3, Ho Chi Minh City

4. Cơm Chay – The Everyday Meal with Sacred Roots

This isn’t just a dish—it’s the entire Vietnamese vegetarian meal experience on one plate. Cơm chay is what you’ll find in temple kitchens or family-owned vegetarian restaurants, served as a tray of rice dishes with multiple sides: braised tofu in tomato sauce, stir-fried morning glory, simmered squash, and savory soy-pickled vegetables.

These meals are especially significant during full moon days, reflecting the Buddhist values of non-violence and mindfulness. They’re nourishing, low-cost, and profoundly satisfying.

Try it at:
Quán Chay An Phúc, 75 Nguyễn Biểu, Hanoi
Phương Mai Vegetarian, 82 Võ Thị Sáu, Ho Chi Minh City

5. Bánh Xèo Chay – A Vegan Twist on Vietnam’s Crispy Pancake

This sizzling delight gets its name from the sound it makes when rice batter hits a hot pan – “xèo!”. In the vegetarian viet food version, the batter remains the same: rice flour, turmeric, and coconut milk. But the fillings are what shine: mung beans, mushrooms, bean sprouts, and shredded carrots.

Served with crisp lettuce, perilla leaves, and soy sauce-based dip, it's a must-try.

• In Hue, the pancakes are smaller and crispier.
• In Can Tho, they’re large and stuffed like burritos.

Where to go:
Bánh Xèo 46A, Đinh Công Tráng, Ho Chi Minh City
Ngọc Chi Chay, 202 Hoàng Diệu, Đà Nẵng

6. Xôi Chay – Sticky Rice for the Soul

For something humble yet deeply nourishing, Xôi Chay—Vietnam’s vegetarian sticky rice—is unbeatable. Available in morning markets and family kitchens alike, this is one of the best vegetarian Vietnamese food options for breakfast or light meals.

There are several beloved versions:

• Xôi đậu xanh (with mung beans)
• Xôi lạc (with peanuts)
• Xôi gấc (with bright red baby jackfruit)
• Xôi ngô (with corn)

Typically topped with roasted sesame salt, shredded coconut, or fried tofu, this dish captures the earthy elegance of Vietnamese rice dishes.

In Vietnamese culture, xôi is more than food—it’s present at weddings, ancestral offerings, and New Year rituals, symbolizing warmth and family unity.

• The North leans savory with soy-pickled side dishes.
• The South often adds sweetened coconut cream or mung bean paste.

Best spots to find it:
Xôi Yến, 35B Nguyễn Hữu Huân, Hanoi
Bến Thành Market, Morning Food Court, Ho Chi Minh City

7. Nộm Hoa Chuối – Banana Blossom Salad, Northern Style

Exotic yet delightfully approachable, Nộm Hoa Chuối is a bright, crunchy salad built around banana blossoms—those purple petals found dangling from banana trees. The core is finely sliced, soaked in citrus water to avoid discoloration, and tossed with herbs, chili, thính gạo (toasted rice powder), and crushed peanuts.

Then comes the punch: a balanced, umami-rich soy sauce or vegan nước mắm (fish sauce alternative) dressing, elevated with lime juice and garlic. It’s one of the most under-appreciated Vietnamese vegetarian recipes, perfect for summer days or light detox meals.

This is a dish of the Northern countryside, where farmers use every part of the plant and create refreshing meals with minimal ingredients.

• Hue-style versions may include toasted sesame seeds.
• Southern takes emphasize extra herbs and sweetness.

Where to eat it:
Mandala Vegan, 110D1 Trần Huy Liệu, Hanoi
Spice Viet, 15 Lý Thường Kiệt, Hue

8. Đậu Sốt Cà Chua – A Childhood Classic Reimagined

Ask any local about their first introduction to vegetarian Vietnamese food, and chances are they’ll mention Đậu Sốt Cà Chua—tofu fried until crispy then simmered in a rich, homemade tomato sauce with scallions and herbs.

This comfort dish brings nostalgia and nourishment in equal parts. It’s a staple of gia đình meals across the country and a perfect entry point for travelers who want something simple, warm, and satisfying.

Variations exist by region:

• The North keeps it light, focusing on the natural sweetness of tomatoes.
• Central cooks spice it up with black pepper or chili.
• In the South, mushrooms or lemongrass may be added.

Trusted eateries:
Nàng Tấm Vegetarian, 79A Trần Hưng Đạo, Hanoi
The Organik House, 7 Nguyễn Văn Tráng, Ho Chi Minh City

9. Bánh Mì Chay – Vietnam’s Street Food Staple Reinvented

If you think you’ve tried banh mi, think again. The vegetarian version is a revelation in itself—and a favorite among locals seeking a meatless lunch on the go. Stuffed with chả lụa chay (vegan pork roll), pate nấm (mushroom pâté), pickled vegetables, and spicy chili sauce, it’s crispy, creamy, and tangy all at once.

What makes this one of the best vegetarian Vietnamese food choices? Its flexibility. You can find vegetarian bánh mì in cities, temples, and even train stations.

• Hanoi bakeries often highlight savory vegan pâté.
• Saigon prefers mushrooms and faux chicken for their fillings.

Where to grab it:
Minh Chay, 30 Mã Mây, Hanoi
Bánh Mì Chay 362, 362 Võ Văn Tần, Ho Chi Minh City

10. Bún Chả Chay – From Pork Favorite to Veggie Classic

A bold twist on a meaty classic, Bún Chả Chay swaps pork patties for grilled tofu or mushroom-based vegan patties, soaked in a broth of vegan nước mắm with papaya and carrots. Served with fresh herbs and vermicelli, this dish hits every flavor note.

Historically reinvented by Buddhist communities for spiritual fasting days, this is now a year-round favorite at urban vegetarian restaurants. Think of it as the vegan bun equivalent of a smoky summer barbecue.

• The North favors grilled tofu and classic vinegar-based sauce.
• The South brings in lemongrass, garlic, and chili for added depth.

Try it at:
Aummee Chay, 26 Châu Long, Ba Đình, Hanoi
Be An Vegetarian, 99 Nguyễn Huệ, Ho Chi Minh City

11. Conclusion

From humble home-style plates to vibrant street eats, Vietnam offers more than just variety—it offers soul in every bite. If you’re planning your next culinary journey, make sure to explore not just these standout Vietnamese vegetarian dishes, but also the wider world of Vietnam Food, Vietnamese Chay where tradition and creativity come together on every table.