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Vegan food in Vietnam has been drawing a lot of travelers in with its amazing variety, unique twists, and super fresh local produce. If you want to dive into Vietnam's food scene but stick to plant-based eating, let your taste buds take a trip with our list of vegan dishes below for an authentic flavor of Vietnam.
Unlike the meat version, vegan "Pho" uses a rich, clear broth cooked for hours with vegetables and spices. Key ingredients are often roasted onions, ginger, star anise, cinnamon, cloves, and black cardamom, making a fragrant base. You'll get flat rice noodles with vegan toppings like delicate fried tofu slices, tender mushrooms like shiitake, and lots of fresh herbs like basil, cilantro, and scallions.
The broth offers a savory, "umami"-rich depth with a gentle sweetness from the vegetables, creating a delightful harmony that lingers on the palate and makes each spoonful an unforgettable experience.
Vegetarian Pho with clear broth, natural sweetness from vegetables, and soft, chewy noodles brings the traditional taste of Pho (Source: Internet)
Enjoy Vegetarian Pho to feel the delicate blend of herbs and spices (Source: Internet)
At its core, the vegan "Banh Mi" has firm tofu, often marinated and fried to get a golden, slightly chewy outside and soft inside. The baguette itself is light, airy, and super crispy. Besides tofu, the Banh Mi’s fillings are usually packed with a colorful mix of pickled carrots and daikon radish (for a tangy crunch), fresh cucumber slices, cilantro, and sometimes a bit of fresh chili for a kick. A key part is the rich, savory sauce, often a mix of soy sauce, mushroom-based seasoning, and a little sugar or vegan mayo, adding moisture and depth to every bite.
Tofu Banh Mi creates the perfect combination of crispy bread crust, delicious tofu, fresh vegetables, and rich sauce (Source: Internet)
Enjoy tofu Banh Mi to feel the fresh, light, yet strangely rich flavor (Source: Internet)
Vegetable spring rolls, known locally as "Goi Cuon Chay" (fresh) or "Nem Ran Chay" (fried), are classic Vietnamese appetizers that offer a lovely crunch and fresh taste, perfect to be served as a light snack or starter.
The fresh one, "Goi Cuon Chay", has see-through rice paper wrappers rolled tightly around rice vermicelli noodles, crisp lettuce, fresh herbs like mint and cilantro, and strips of "tofu" or sometimes jicama and carrots for a sweet crunch. They usually come with a rich, nutty peanut dipping sauce or a light, savory soy-based sauce.
While "Nem Ran Chay" contains similar veggie and "tofu" fillings, but is deep-fried until golden and crispy and often served with a sweet and sour dipping sauce made from soy sauce, vinegar, sugar, and chili.
Enjoy vegetarian spring rolls with crispy sweet vegetables, fresh rice noodles, and tofu/mushrooms, dipped in irresistible sweet and sour sauce (Source: Internet)
Fried vegetarian spring rolls with crispy outer layer, fragrant filling, rich in vegetable and mushroom flavor (Source: Internet)
Banana flower salad, or "Nom Hoa Chuoi", is a refreshing and special Vietnamese dish that shows off the subtle, slightly bitter, and fibrous texture of the banana blossom, perfect for those seeking a light meal but full of flavor.
The key ingredient, thinly sliced banana blossom, is typically blanched to reduce bitterness before being tossed with fresh vegetables. Common additions include shredded carrots, cucumber, fragrant herbs like mint and cilantro, and sometimes a sprinkle of crunchy roasted peanuts or crispy fried shallots.
What brings the salad together is the dressing — a bright, savory mix of lime juice, a hint of sugar, chili, and vegan 'fish sauce' made from pineapple or mushrooms. It strikes a perfect balance of sweet, sour, salty, and spicy flavors. With its mix of crunchy and slightly chewy textures, this salad is both refreshing and satisfying.
Banana flower salad with harmonious sweet, sour, salty, and spicy flavors, crunchy banana flowers mixed with herbs, creating a unique and attractive flavor (Source: Internet)
Enjoy Banana Flower Salad to feel the freshness, lightness, but still rich flavor, awakening all senses (Source: Internet)
Papaya salad, called "Nom Du Du", is a bright, tangy, and crunchy salad that offers a refreshing mix of textures and flavors. The main ingredient is unripe green papaya, shredded thinly, giving a crisp and slightly firm feel. It's mixed with other fresh things like carrots, tofu strips, fresh herbs (like basil and mint), and often roasted peanuts for extra crunch. The dressing is the key to the salad, a zesty and savory mix usually made from lime juice, sugar, chili, and vegan "fish sauce”, creating a perfect balance of sweet, sour, and spicy flavors.
Papaya salad, with a blend of sweet, sour, spicy, and salty flavors and crunchy papaya, brings an explosion of attractive flavors (Source: Internet)
Enjoy papaya salad and feel the freshness and richness of vegetables and the signature sweet and sour sauce (Source: Internet)
"Hu Tieu Chay" is a lovely vegan take on a popular Southern Vietnamese noodle soup, known for its clear, light broth and a mix of toppings. What makes vegan ‘Hu Tieu’ special is its light yet flavorful broth, often simmered with ingredients like daikon radish, carrots, and dried shiitake mushrooms to bring out natural sweetness and deep, savory ‘umami’ notes.
It’s typically served with smooth, thin rice noodles and a mix of fresh and cooked toppings, including crispy fried tofu, mock meats made from seitan or mushrooms, fresh bean sprouts, chives, and sometimes a sprinkle of fried garlic or shallots for extra texture. A squeeze of lime and a dash of chili sauce brighten the flavors, leaving you with a fragrant, slightly sweet, and comforting bowl.
Vegan Hu Tieu with sweet broth, delicious chewy noodles, combined with mushrooms, tofu, and fresh vegetables, creating a delicate flavor (Source: Internet)
Vegan Hu Tieu includes sweet broth, mushrooms, tofu, and wontons, paired with chilli soy sauce, creating a spicy yet satisfying flavor (Source: Internet)
"Bun Rieu Chay" is the vegan version of a famous crab noodle soup from Vietnam, known for its special reddish-orange broth and a unique mix of tastes. It’s a hearty and comforting dish, often served as a fulfilling meal.
The standout part of vegan "Bun Rieu" is its rich, savory broth, which gets its color from annatto seeds and its depth from slow-cooked tomatoes and mushrooms. Key parts include soft "tofu" puffs, different kinds of mushrooms (enoki, shiitake, oyster mushrooms, etc.), and sometimes mock "crab" made from tofu or taro.
The broth gets its signature light red color and slightly sour taste from tomatoes, often simmered with pineapple or tamarind to create natural sweetness and acidity. Instead of crab, tofu, mushrooms, or vegan “rieu” (crab paste alternatives) are added for texture and depth.
You’ll often taste a hint of umami from mushrooms or fermented ingredients, balanced with the freshness of herbs like perilla and cilantro. When served with lime, chili, and crunchy vegetables like bean sprouts, the whole bowl feels refreshing, satisfying, and full of contrast — tangy, savory, lightly sweet, with subtle herbal notes.
Vegan Bun Rieu with sweet and clear broth, fragrant and fatty crab and mushroom soup, with a unique flavor (Source: Internet)
Enjoy vegan Bun Rieu; you will feel the wonderful blend of sour, sweet, and slightly spicy taste (Source: Internet)
"Cao Lau Chay" is the vegetarian version of Hoi An's famous noodle dish. It's different from other Vietnamese noodle soups because of its unique noodles and little broth. This dish gives you a rich mix of textures and tastes.
The main part of "cao lau" is its thick, chewy rice noodles, traditionally made with water from the Ba Le well in Hoi An and mixed with lye water from wood ash. In the vegan version, these noodles are usually tossed with fresh ingredients: crisp lettuce, bean sprouts, and fragrant herbs like mint and cilantro.
Instead of pork, the dish has tasty fried tofu or seasoned jackfruit, along with crispy croutons or "banh da" (rice crackers). It's served with just a small amount of rich, savory sauce, often a mushroom-based broth reduction, letting the distinct flavor and texture of the noodles and toppings really shine.
Vegetarian Cao Lau with characteristic chewy noodles, fresh green vegetables, and rich and pure sauce (Source: Internet)
Enjoy vegetarian Cao Lau and feel the blend of traditional Hoi An flavors in a light version (Source: Internet)
"Bun Bo Hue Chay" is the vegan take on Hue's famous spicy beef noodle soup. It's known for its strong flavors and hearty ingredients. The highlight of vegan "bun bo Hue" is its complex, spicy, and fragrant broth, simmered with ingredients like lemongrass, chili oil, pineapple, and various vegetables, creating a deeply savory base with that special spicy kick.
It’s paired with thick, round vermicelli noodles and a variety of toppings, such as slices of marinated fried tofu, different kinds of mushrooms (like oyster mushrooms), and sometimes plant-based beef made from textured vegetable protein or konjac. It's always served with a good amount of fresh herbs, shredded banana blossom, and bean sprouts, so you can make your bowl just how you like it with extra freshness and crunch.
Enjoy vegan Bun Bo Hue with delicious chewy noodles and authentic Hue broth (Source: Internet)
Vegan Bun Bo Hue with rich broth, sweet from vegetables, has a unique and unforgettable flavor (Source: Internet)
"Banh Xeo Chay", or vegan Vietnamese sizzling pancake, is a delightful and crispy dish that gives you a satisfying crunch with every bite. The pancake itself is made from a thin batter of rice flour, turmeric, and coconut milk, which gives it its signature golden color.
The mix is poured thinly into a hot pan with a little oil until it sizzles and gets crispy. The vegan filling typically includes bean sprouts, sliced oyster or shiitake mushrooms, and thin slices of jicama or mung beans, all stir-fried until soft. Once cooked, it's folded in half, showing off its crispy outside and juicy inside.
"Banh Xeo Chay" is typically enjoyed with fresh leafy greens for wrapping and a light, tangy dipping sauce made from soy sauce, sugar, lime, and chili, or a peanut sauce.
Enjoy vegan Banh Xeo with crispy crust and a full filling, dipped in sweet and sour vegetarian fish sauce (Source: Internet)
Vegan Banh Xeo with the perfect combination of fresh vegetables, shiitake mushrooms, and green beans creates an unforgettable flavor (Source: Internet)
Vietnam’s vibrant cities are home to a growing and exciting plant-based food scene. Here are some of the top-rated vegan spots that provide delicious, hassle-free meals during your trip.
Vegan Restaurants in Hanoi
For more tempting options, explore the full list of top “Hanoi vegetarian restaurants”!
Vegan Restaurants in Ho Chi Minh City
For more culinary delights, explore the "best restaurant in Ho Chi Minh City" to discover unforgettable dining experiences.
Vegan Restaurants in Da Nang
For a comprehensive list and more recommendations, explore our guide to "Da Nang vegetarian restaurants".
Vietnam’s vegan dishes are usually fresh, filling, and full of local flavors (Source: Internet)
From comforting bowls of Pho to crispy Banh Xeo, the vegan food in Vietnam gives you a unique look into Vietnamese culture, showcasing the culinary artistry in transforming plant-based ingredients into amazing and memorable meals. Don't miss your chance to savor these delicious foods and truly immerse yourself in the local dining experience.
Browse Vietnam Airlines' travel guide website to find out more about other exciting local dishes and plan your perfect culinary journey.
Passengers are required to have adequate travel documents for all flights on all concerned airlines and to abide by national laws and regulations. Vietnam Airlines does not take responsible if passengers are denied entry into any country.
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