20 Delicious Vietnamese Vegetarian Recipes to Try Today

Vietnamese vegetarian recipes offer a refreshing twist on traditional dishes, bursting with fresh herbs, crunchy vegetables, and rich flavors. From fragrant pho to crispy spring rolls, these plant-based options are not just for vegetarians; they’re perfect for anyone looking to enjoy a healthier, satisfying meal.

Dive into this collection and discover new favorites that will spice up your cooking routine!

Spicy Sautéed Eggplant

Spicy sautéed eggplant is a delightful dish that brings a burst of flavor to your plate. The combination of tender eggplant and a spicy sauce creates a satisfying experience for your taste buds. This recipe is simple and quick, making it perfect for a busy weeknight or a casual get-together.

The eggplant absorbs all the spices beautifully, resulting in a savory and slightly spicy dish. It’s a great vegetarian option that pairs well with rice or can be enjoyed on its own. Let’s jump into the ingredients and instructions!

Ingredients

• 2 medium-sized eggplants, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-2 red chili peppers, sliced (adjust to taste)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• Fresh cilantro, for garnish

Instructions

1. Prepare the Eggplant: Heat vegetable oil in a pan over medium heat. Add sliced eggplants and sauté until they are soft and slightly browned, about 5-7 minutes.
2. Add Aromatics: Stir in minced garlic and sliced chili peppers. Cook for another 2 minutes until fragrant.
3. Make the Sauce: Mix in soy sauce, rice vinegar, and sugar. Stir well and let it cook for another 3-4 minutes until everything is well combined.
4. Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve warm with rice or as a side dish.

Savory Tofu Banh Mi

Savory Tofu Banh Mi is a delightful vegetarian twist on the classic Vietnamese sandwich. It combines crispy tofu, fresh vegetables, and aromatic herbs, creating a burst of flavors in every bite. Perfect for a quick lunch or a satisfying dinner, this recipe is both simple and enjoyable to make.

The crispy tofu adds a savory crunch, while the fresh veggies and herbs bring a refreshing touch. You can whip it up in no time, making it great for any occasion. Get ready to savor this tasty and wholesome option!

Ingredients

• 1 block firm tofu, pressed and sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 baguette, preferably Vietnamese
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• Fresh cilantro leaves
• Fresh jalapeños, sliced (optional)
• 1 tablespoon mayonnaise or vegan mayo

Instructions

1. Marinate the Tofu: In a bowl, mix soy sauce and sesame oil. Add sliced tofu and let it marinate for at least 15 minutes.
2. Cook the Tofu: Heat a skillet over medium heat. Add the marinated tofu and cook until golden and crispy on both sides, about 5-7 minutes.
3. Prepare the Baguette: Slice the baguette lengthwise, and if desired, lightly toast it in the oven for added crunch.
4. Assemble the Sandwich: Spread mayonnaise inside the baguette. Layer cooked tofu, cucumber, carrot, bell pepper, and jalapeños. Top with fresh cilantro.
5. Serve: Cut the sandwich in half and enjoy your delicious Tofu Banh Mi!

Lemongrass Tofu Skewers

Lemongrass tofu skewers are a fantastic dish that brings the vibrant flavors of Vietnamese cuisine right to your grill. With a delightful combination of lemongrass, garlic, and soy sauce, these skewers are both aromatic and tasty. They are easy to prepare, making them a perfect choice for a quick weeknight dinner or a weekend barbecue.

The tofu is marinated to soak up all the delicious flavors before being grilled to perfection. The result is a crispy exterior and a tender interior that pairs well with a peanut dipping sauce. These skewers are not only satisfying but also a great way to enjoy a vegetarian meal.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• Wooden skewers, soaked in water

Instructions

1. Prepare the Tofu: Cut the pressed tofu into cubes and set aside.
2. Make the Marinade: In a bowl, mix together the chopped lemongrass, minced garlic, soy sauce, vegetable oil, brown sugar, and black pepper.
3. Marinate the Tofu: Add the tofu cubes to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes.
4. Skewer the Tofu: Thread the marinated tofu onto the wooden skewers.
5. Grill the Skewers: Preheat your grill and cook the skewers for about 10-15 minutes, turning occasionally until the tofu is golden brown and slightly crispy.
6. Serve: Enjoy the skewers with a peanut dipping sauce or your favorite salad.

Crispy Vegetable Spring Rolls

Crispy vegetable spring rolls are a delightful treat, perfect as a snack or appetizer. With a crunchy exterior and a savory filling, they’re sure to please everyone at the table. These rolls are simple to make, requiring minimal ingredients and basic cooking techniques.

Filled with a rainbow of fresh vegetables, these spring rolls burst with flavor in every bite. Serve them with a sweet and spicy dipping sauce for an extra kick. They’re perfect for sharing or enjoying all on your own!

Ingredients

• 10 spring roll wrappers
• 2 cups shredded cabbage
• 1 cup grated carrots
• 1/2 cup sliced bell peppers
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Vegetable oil for frying

Instructions

1. Prepare the Filling: In a large bowl, mix the cabbage, carrots, bell peppers, green onions, garlic, soy sauce, and sesame oil until well combined.
2. Assemble the Rolls: Place a spring roll wrapper on a flat surface with a corner facing you. Add a spoonful of the vegetable mixture and fold the sides over the filling. Roll tightly from the bottom to seal.
3. Heat the Oil: In a deep pan, heat vegetable oil over medium heat. You want enough oil to submerge the spring rolls while frying.
4. Fry the Rolls: Carefully place the rolls in the hot oil and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
5. Serve: Enjoy the spring rolls hot with your favorite dipping sauce!

Vegetarian Vietnamese Salad

This vegetarian Vietnamese salad is a fresh and vibrant dish that’s bursting with flavors and textures. Combining crisp vegetables and aromatic herbs, it’s not only delightful to eat but also simple to prepare, making it perfect for any occasion.

The salad features a mix of colorful ingredients, bringing together the crunch of fresh vegetables with the bite of chili. Tossing everything in a light dressing enhances the natural flavors, giving you a refreshing dish that’s satisfying and healthy.

Ingredients

• 2 cups cooked rice noodles
• 1 cup shredded carrots
• 1 cup red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• 1 cup purple cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves
• 1-2 green chilies, sliced (adjust for spice preference)
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
2. Combine the Vegetables: In a large bowl, combine the cooked noodles, carrots, red bell pepper, cucumber, purple cabbage, cilantro, mint, and green chilies.
3. Make the Dressing: In a small bowl, whisk together lime juice, soy sauce, sesame oil, and sugar until well combined.
4. Toss the Salad: Pour the dressing over the salad mixture and toss gently to coat the ingredients evenly.
5. Serve: Enjoy the salad chilled or at room temperature. It’s a fantastic side dish or a main vegetarian option.

Herbaceous Vegan Pho

This vegan pho is a fragrant and comforting dish that packs a punch of herbal flavors. It’s light yet satisfying, making it perfect for any time of the year. The combination of fresh herbs, spices, and vegetables creates a broth that is both aromatic and refreshing.

Making this recipe is quite simple. You’ll enjoy the process of simmering the broth while preparing the tasty noodles and garnishes. It’s a fun way to bring vibrant flavors to your table without spending hours in the kitchen!

Ingredients

• 4 cups vegetable broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2-3 tablespoons soy sauce
• 1 tablespoon lime juice
• 200g rice noodles
• 1 cup mushrooms, sliced
• 1 cup bean sprouts
• 1 red bell pepper, sliced
• Fresh basil leaves
• Cilantro, for garnish
• Sliced lime, for serving

Instructions

1. Prepare the Broth: In a large pot, sauté the onion, garlic, and ginger until fragrant. Add the vegetable broth, star anise, cinnamon stick, soy sauce, and lime juice. Bring to a boil, then reduce heat and simmer for about 20 minutes.
2. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
3. Add the Vegetables: Add the sliced mushrooms and red bell pepper to the broth and cook for an additional 5-7 minutes until tender.
4. Assemble the Pho: In bowls, place a portion of the cooked noodles. Ladle the hot broth and vegetables over the noodles.
5. Add Garnishes: Top with fresh basil, bean sprouts, and cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Bitter Melon Stir-Fry

Bitter Melon Stir-Fry is a delightful dish that showcases the unique flavors of bitter melon, known for its slightly sharp taste. This recipe is simple to make, perfect for a quick weeknight dinner or a light lunch. The addition of fresh vegetables and spices balances the bitterness, resulting in a dish that’s both nutritious and delicious.

This stir-fry pairs wonderfully with steamed rice, creating a comforting meal that highlights the vibrant ingredients. You’ll love how easy it is to whip up this vegetarian delight!

Ingredients

• 2 medium bitter melons, sliced
• 1 cup bell peppers, diced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Red chili for garnish (optional)

Instructions

1. Heat the oil in a pan over medium heat. Add garlic and onion, sauté until fragrant.
2. Add the sliced bitter melon and bell peppers. Stir-fry for about 5-7 minutes until vegetables are tender.
3. Pour in the soy sauce, and season with salt and pepper. Mix well to combine.
4. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Serve hot over steamed rice, garnished with red chili if desired.

Sweet Potato and Coconut Soup

Sweet Potato and Coconut Soup is a delightful blend that brings warmth and comfort to your table. The creamy texture of sweet potatoes combined with the richness of coconut milk creates a delicious harmony that’s both sweet and savory. This recipe is not just tasty; it’s incredibly simple to make, making it perfect for a weeknight dinner or a cozy gathering.

The soup has a vibrant orange hue and is naturally sweet, with a touch of spice if you like to kick things up a notch. Pair it with crusty bread or enjoy it on its own for a filling meal. Plus, it’s entirely vegan, making it a great option for those on a plant-based diet!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (400 ml) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Red chili, for garnish (optional)

Instructions

1. In a large pot, heat a little oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, stirring for another minute until fragrant.
3. Mix in the diced sweet potatoes, cumin, turmeric, salt, and pepper. Stir well to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
5. Stir in the coconut milk and blend the soup until smooth using an immersion blender or a regular blender. Adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro and a slice of red chili for a touch of heat.

Cilantro Lime Quinoa Bowl

This Cilantro Lime Quinoa Bowl is a refreshing dish that’s bursting with flavor and packed with nutrients. The combination of zesty lime, fresh cilantro, and colorful veggies makes it a delightful meal that’s both satisfying and light. Perfect for lunch or dinner, it’s simple to prepare and can be customized to suit your tastes.

With its bright flavors and vibrant colors, this bowl is a treat for the eyes and the palate. It’s also a great option for meal prep, allowing you to enjoy healthy eating throughout the week. Let’s get into the recipe!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup bell peppers (mixed colors), chopped
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn (canned or frozen)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
2. While the quinoa cooks, prepare the vegetables. In a large bowl, combine bell peppers, red onion, cherry tomatoes, corn, and cilantro.
3. Once the quinoa is cooked, let it cool slightly before adding it to the vegetable mixture.
4. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour this dressing over the quinoa and vegetables, mixing well to combine.
5. Serve immediately or refrigerate for later. This dish can be enjoyed warm or cold, making it a versatile meal option.

Vegetable Curry with Rice

This vegetable curry is a delightful blend of vibrant flavors and textures. It’s simple to prepare, making it perfect for a weeknight dinner. The warmth of the spices combined with the freshness of the vegetables creates a comforting dish that will please everyone at the table.

Each bite is packed with a hearty mix of vegetables, all simmered to perfection in a rich, aromatic sauce. Served over fluffy rice, this curry is not just a meal; it’s a hug in a bowl. Plus, it’s easily customizable to suit your taste!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 carrots, diced
• 1 potato, diced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can coconut milk (400ml)
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
2. Add the carrots and potatoes, cooking for about 5 minutes until they start to soften.
3. Stir in the bell pepper and zucchini, cooking for another 3 minutes.
4. Sprinkle in the curry powder and turmeric, mixing well to coat the vegetables.
5. Pour in the coconut milk, season with salt and pepper, and bring to a simmer. Reduce the heat and let it cook for about 15 minutes, or until the vegetables are tender.
6. Serve the curry over cooked rice, garnished with fresh cilantro.

Vietnamese Stuffed Squash Blossoms

Vietnamese stuffed squash blossoms are a delightful vegetarian dish that brings together flavors and textures in a light, satisfying way. The tender, vibrant blossoms are filled with a savory mixture, making each bite a burst of taste. They are relatively simple to prepare, giving you a chance to impress your friends and family with a unique culinary offering.

This recipe showcases the beauty of fresh ingredients, offering a harmonious blend of herbs and spices. It’s a great way to enjoy seasonal produce while exploring the delightful tastes of Vietnamese cuisine.

Ingredients

• 12 squash blossoms
• 1 cup cooked rice
• 1/2 cup finely chopped mushrooms
• 1/4 cup grated carrot
• 1/4 cup chopped fresh herbs (like cilantro and mint)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Oil for frying

Instructions

1. Prepare the Filling: In a bowl, mix together cooked rice, mushrooms, grated carrot, herbs, soy sauce, sesame oil, salt, and pepper until well combined.
2. Stuff the Blossoms: Carefully open each squash blossom and spoon in about a tablespoon of the rice mixture. Gently twist the top to seal.
3. Heat the Oil: In a frying pan, heat oil over medium heat. You want enough oil to cover the bottom of the pan.
4. Fry the Blossoms: Place the stuffed blossoms in the hot oil and fry for about 3-4 minutes on each side until golden brown.
5. Drain and Serve: Remove the blossoms from the pan and drain on paper towels. Serve warm as an appetizer or side dish.

Chili Garlic Green Beans

Chili garlic green beans are a quick and zesty side dish that perfectly balances heat and flavor. The crisp-tender green beans are tossed in a savory garlic and chili sauce, making them an irresistible addition to any meal. This recipe is not only simple to whip up but also brings a vibrant taste that pairs well with rice or noodles.

With just a few ingredients, you can create a dish that’s both healthy and satisfying. The fresh green beans stay crunchy, while the garlic and chili add a delightful kick. Perfect for everyday dinners or special occasions, this recipe is sure to impress!

Ingredients

• 1 pound fresh green beans
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 red chilies, sliced (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• Salt, to taste

Instructions

1. Prepare the Beans: Rinse the green beans and trim the ends.
2. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Sauté Garlic and Chilies: Add the minced garlic and sliced chilies to the skillet. Stir-fry for about 30 seconds until fragrant.
4. Add Green Beans: Toss in the green beans and stir-fry for 5-7 minutes, until they turn bright green and are tender yet crisp.
5. Season: Pour in the soy sauce and sesame oil, tossing to coat the beans evenly. Cook for another minute to heat through.
6. Finish: Remove from heat, season with salt if needed, and sprinkle with sesame seeds before serving.

Mushroom and Rice Noodle Stir-Fry

This Mushroom and Rice Noodle Stir-Fry is a delightful dish packed with umami flavors and vibrant colors. The tenderness of the mushrooms combined with the chewy rice noodles creates a satisfying texture, while the fresh herbs and vegetables add a burst of freshness. Plus, it’s simple to whip up, making it a perfect choice for a quick weeknight dinner or a relaxed weekend meal.

The beauty of this recipe lies in its versatility. You can customize it with your favorite veggies or add a splash of soy sauce for an extra punch. It’s a meal that’s not only tasty but also nutritious, ideal for anyone looking to enjoy a vegetarian feast!

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 2 cups sliced mushrooms (shiitake or button)
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Cook the Noodles: Boil water in a large pot and add the rice noodles. Cook according to package instructions until al dente, then drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced mushrooms and red bell pepper, stirring frequently until softened, about 4-5 minutes.
3. Add Garlic and Sauces: Stir in the minced garlic and cook for an additional minute. Then add the soy sauce and oyster sauce (if using), mixing well.
4. Combine Noodles and Herbs: Add the drained rice noodles to the skillet, tossing gently to combine all ingredients. Season with salt and pepper to taste, and add chopped cilantro before serving.
5. Serve: Enjoy your stir-fry warm, garnished with extra cilantro if desired.

Tofu and Vegetable Hot Pot

This delightful Tofu and Vegetable Hot Pot is a comforting dish perfect for any day. Packed with fresh vegetables and soft tofu, it offers a warm and satisfying experience that’s both healthy and flavorful. The broth is rich and aromatic, adding depth to the tender ingredients. Plus, it’s super simple to prepare, making it an excellent choice for both busy weeknights and relaxed weekends.

The combination of mushrooms, green bell peppers, and tofu allows for a wonderful mix of textures and tastes, while the broth enhances everything beautifully. It’s a great way to incorporate more plant-based meals into your diet without sacrificing flavor. Gather your friends or family for a cozy meal that everyone will love!

Ingredients

• 1 block of firm tofu, diced
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 green bell pepper, sliced
• 1 carrot, sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Add the Vegetables: Pour in the vegetable broth, then add the mushrooms, bell pepper, and carrot. Bring to a simmer.
3. Add Tofu: Gently add the diced tofu to the pot. Let it cook for about 5-7 minutes, allowing the flavors to come together.
4. Season: Stir in the soy sauce, adjusting salt and pepper to your liking.
5. Finish: Sprinkle green onions on top before serving hot. Enjoy your delicious hot pot with rice or noodles!

Banana Blossom Salad

Banana blossom salad is a refreshing and colorful dish that brings a burst of flavors to your table. This salad features banana blossoms, which have a unique taste and a lovely crunch, combined with a variety of fresh vegetables and herbs. The balance of tangy, sweet, and savory notes makes it incredibly satisfying.

Making this salad is straightforward and quick, making it a perfect choice for a light meal or a side dish. Toss together the ingredients, dress them up with a flavorful sauce, and you’re good to go!

Ingredients

• 1 banana blossom, sliced thinly
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, julienned
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh herbs (mint, cilantro, or basil)
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sugar
• 1/4 teaspoon chili flakes (optional)
• Salt to taste

Instructions

1. Prepare the Banana Blossom: Soak the sliced banana blossom in water with a little lime juice for about 10 minutes to prevent browning. Drain and set aside.
2. Mix the Vegetables: In a large bowl, combine the banana blossom, cherry tomatoes, cucumber, red onion, and fresh herbs.
3. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, chili flakes, and salt until well combined.
4. Toss Together: Pour the dressing over the salad and gently toss everything together until evenly coated.
5. Serve: Enjoy the salad fresh, garnished with additional herbs if desired. It pairs wonderfully with rice or as a stand-alone dish.

Vietnamese Pickled Vegetables

This Vietnamese pickled vegetable recipe brings a burst of tangy flavor to your meals. It’s a simple and enjoyable way to add crunch and zest, making it a perfect accompaniment to rice dishes, sandwiches, or as a snack on its own.

With a mix of colorful vegetables, the taste is both refreshing and slightly sour, thanks to the vinegar brine. The best part? It takes just a few minutes to prepare, and the longer it sits, the more flavorful it becomes!

Ingredients

• 2 cups carrots, cut into sticks
• 2 cups daikon radish, cut into sticks
• 1 cup cucumber, cut into sticks
• 1 cup bell peppers, sliced
• 1 cup vinegar (white or rice vinegar)
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon chili flakes (optional)

Instructions

1. Prepare the Vegetables: Wash and cut all the vegetables into thin sticks or slices. Place them in a clean jar.
2. Make the Brine: In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve. Add minced garlic and chili flakes if using.
3. Combine: Pour the hot brine over the vegetables in the jar, ensuring they are fully submerged.
4. Cool: Allow the jar to cool to room temperature, then seal and refrigerate. Let it marinate for at least 24 hours for the best flavor.
5. Enjoy: Serve chilled as a side dish or topping for your favorite meals!

Ginger Soy Glazed Cauliflower

Ginger Soy Glazed Cauliflower is a delightful dish that combines the earthy sweetness of roasted cauliflower with a tangy and savory ginger soy glaze. This recipe is not only easy to prepare, but it also packs a punch of flavor that will please both vegetarians and meat-lovers alike. It’s a great side dish or even a main course for those looking to enjoy a healthy meal.

The combination of ginger, soy sauce, and a hint of sweetness creates a mouthwatering glaze that caramelizes beautifully when roasted. Plus, this dish is quick to whip up, making it a perfect option for weeknight dinners or meal prep. Let’s jump into the recipe!

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup or honey
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together soy sauce, maple syrup, ginger, garlic, sesame oil, rice vinegar, salt, and pepper.
3. Add the cauliflower florets to the bowl and toss until they are evenly coated with the marinade.
4. Spread the cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and caramelized.
5. Once cooked, remove from the oven and garnish with chopped green onions before serving.

Green Papaya Salad

Green Papaya Salad, or Gỏi Đu Đủ, is a refreshing and vibrant dish that perfectly balances sweet, sour, and spicy flavors. This salad showcases the unique crunch of shredded green papaya, complemented by fresh herbs and topped with crunchy peanuts. It’s not only delicious but also simple to prepare, making it a perfect addition to any meal.

This dish is light yet satisfying, ideal for warm days or as a side dish at gatherings. With its bright colors and zesty flavor, it brings a taste of Vietnam to your table. Let’s dive into making this delightful salad!

Ingredients

• 2 cups green papaya, shredded
• 1/2 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 teaspoon sugar
• 1 small chili pepper, finely sliced (optional)

Instructions

1. Prepare the Vegetables: In a large bowl, combine the shredded green papaya, shredded carrots, and sliced red onion.
2. Make the Dressing: In a small bowl, mix lime juice, fish sauce, sugar, and sliced chili pepper. Stir until sugar dissolves.
3. Toss the Salad: Pour the dressing over the papaya mixture and toss gently until all ingredients are well coated.
4. Add Herbs and Nuts: Fold in chopped cilantro and crushed peanuts. Adjust seasoning to taste.
5. Serve: Transfer to a serving plate and enjoy immediately for the best texture and flavor.

Vegetarian Goi Cuon

Vegetarian Goi Cuon, or Vietnamese fresh spring rolls, are a light and refreshing dish that you can whip up in no time. Filled with crisp vegetables and herbs, these rolls bring a burst of flavor with every bite. They are perfect for a quick snack or as a light meal, especially on warm days.

The taste is a delightful mix of crunch and freshness, balanced perfectly with a creamy dipping sauce. Plus, they’re simple to make, allowing you to customize the fillings to your liking. Enjoy them as an appetizer at a gathering or as a healthy addition to your lunch!

Ingredients

• 8 rice paper wrappers
• 1 cup lettuce leaves, shredded
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup

Instructions

1. Prepare the Filling: In a bowl, combine the shredded lettuce, carrot, cucumber, bell pepper, mint, and cilantro. Mix well and set aside.
2. Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
3. Assemble the Rolls: Place a small amount of the vegetable filling at the bottom third of the rice paper. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat with the remaining wrappers and filling.
4. Make the Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth. Add a little water if needed to reach your desired consistency.
5. Serve: Arrange the rolls on a plate and serve with the dipping sauce. Enjoy your homemade Vegetarian Goi Cuon!

Coconut Sticky Rice with Mango

Coconut Sticky Rice with Mango is a delightful dessert that showcases the unique flavors of Vietnamese cuisine. The combination of sweet, creamy coconut rice paired with the juicy, ripe mango creates a refreshing treat that’s both satisfying and indulgent.

This dish is simple to prepare, making it perfect for both novice and experienced cooks. The sticky rice is infused with coconut milk, giving it a rich flavor, while the mango adds a burst of natural sweetness. It’s an ideal dessert for warm days, but you can enjoy it anytime!

Ingredients

• 1 cup sticky rice (glutinous rice)
• 1 can (13.5 oz) coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds or mung beans for garnish (optional)

Instructions

1. Prepare the Rice: Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
2. Cook the Rice: Drain the soaked rice and steam it in a steamer basket lined with cheesecloth for about 30-40 minutes, or until tender.
3. Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Heat over medium until the sugar dissolves. Reserve a small amount for drizzling later.
4. Combine: Once the rice is cooked, pour the coconut sauce over the hot rice and gently mix until combined. Let it sit for about 10-15 minutes to absorb the flavors.
5. Serve: Spoon the coconut sticky rice onto plates, top with fresh mango slices, and drizzle with the reserved coconut sauce. Garnish with sesame seeds or mung beans if desired.