Vegan pho is often the first step into plant-based Vietnamese cuisine, but it would be a shame to limit yourself to just one vegan soup. The range of Southeast Asian soups is vast, featuring fragrant broths, varied textures and nutritional balances that differ greatly from one bowl to the next.
At Restaurant Mây Bay in Vincennes, we offer a 100% vegetarian and vegan menu, where each vegan soup has its own distinctive flavour profile. Here’s a comprehensive guide to understanding what goes into a good vegetable broth and how to choose the bowl that’s right for you.
Vegan soup in Vincennes: our alternatives to pho 2026
Reading time: ~9 mins
- Why a vegan soup can rival a traditional stock
- How to replace meat stock in a vegan soup
- Our vegan pho alternatives to try in Vincennes
- Compare the main types of vegetable soups
- Which vegan soup is the most nutritious?
- Gluten-free vegan soup: what to look out for
- Vegan soup – available for delivery, takeaway or to eat in
- Broadening one’s horizons beyond a single dish
- Frequently Asked Questions
Why a vegan soup can rival a traditional stock
A flavourful vegetable stock
The most common concern is about flavour. Many people imagine that a hot dish without any animal products is bound to lack depth. This is a misconception, as plant-based umami does indeed exist and is built up through layers of flavour.
Dried shiitake mushrooms, kombu seaweed, fermented soya, miso paste and nutritional yeast each add a different layer of flavour. Add lemongrass, fresh ginger, star anise, coriander and turmeric, and you’ll end up with a rich, well-rounded vegetable stock with a lingering finish.
Vegan Asian cuisine, in fact, has a historical advantage. In the Vietnamese Buddhist tradition, so-called ‘chay’ cuisine has existed for centuries and is based on tofu, mushrooms, root vegetables and fresh herbs. It is therefore not a recent adaptation of a meat-based dish, but a distinct culinary tradition in its own right, with its own conventions and seasonings. It is precisely this heritage that we embrace in our cuisine.
How to replace meat stock in a vegan soup
The three key elements of a vegan stock
The answer can be summed up in three words: extraction, fermentation and roasting. Extraction involves simmering root vegetables, onions and mushrooms for a long time to release their natural sugars. Fermentation comes into play with miso, soya sauce or certain bean pastes, which add salt and complexity. Roasting spices and aromatic ingredients, particularly roasted onions and ginger, imparts that smoky note which we instinctively associate with slow-simmered stocks.
The rest is all about striking a balance between acidity, sweetness, salt and fat. A dash of lime juice brightens the whole dish, a spoonful of coconut milk rounds it off, and silken tofu provides a creamy texture without the cream. It is this approach that we apply every day in our kitchens, using stocks made from scratch and never reconstituted from ready-made bases.
Our vegan pho alternatives to try in Vincennes
On our menu, several hot dishes offer a different experience to pho. The Mây Bay Delight is a homemade satay soup, made with vegetable stock, rice noodles, tofu and shiitake mushrooms. The heat of the satay and the rich flavour of the mushrooms make this a comforting bowl, ideal for those bitterly cold days. Hu Tieu Mây Bay, meanwhile, draws inspiration from the traditions of southern Vietnam, with a milder flavour profile and a more subtle blend of herbs and spices.
For those looking for a hot dish without any liquid broth, the Bà Dung pot offers a Vietnamese-style curry served with plain rice. Coconut milk, anti-inflammatory spices such as turmeric and ginger, and seasonal vegetables make this a well-rounded and nourishing soup, even though it is served in a large pot. You can find all these dishes on our online map.
Good to know
Our soups are also available to take away – an option much appreciated by our regulars, who often take several dishes home with them after enjoying lunch in the restaurant. Full details can be found on our page dedicated to takeaway orders.
Compare the main types of vegetable soups
Not all Asian soups are the same, and your choice depends as much on your appetite as on the time of day. The table below compares the most common types to help you decide what to order.
| Soup | Stock base | Aromatic profile | Gluten-free |
|---|---|---|---|
| Vegan pho | Vegetables, roasted onion and ginger, star anise | Light, mildly spicy, very herbaceous | Yes, with rice noodles |
| Hu Tieu | Root vegetables and mushrooms | Mellow, slightly sweet, full-bodied | Yes, with rice noodles |
| Satay soup | Vegetables, satay paste, shiitake mushrooms | Distinctive, full-bodied, slightly smoky | Check depending on the soy sauce |
| Vegan laksa | Coconut milk, spice paste, lemongrass | Creamy, full-bodied, spicy | Yes, with rice vermicelli |
| Vegan miso soup | Kombu, shiitake, miso paste | Salty, fermented, light | Depending on the type of miso used |
| Vegan ramen | Miso, soya, flavoured oil | Rich, intense, with a long finish | No, wheat noodles |
Which vegan soup is the most nutritious?
The question of feeling full comes up often, particularly amongst those who have lunch between meetings and want to stay full until the evening. A protein-rich vegan soup relies on three key factors.
- Pulses, such as coral lentils and chickpeas
- Soya products, such as firm tofu or silken tofu
- Starchy foods, such as rice noodles or rice itself
A bowl that combines one of these elements from each category ensures a genuinely balanced vegan meal, rather than just a simple soup to tide you over. In our kitchen, tofu and shiitake mushrooms play this key role. Combined with rice noodles, they transform a broth into a complete meal.
To take things a step further, a light starter such as our Goi Mây Bay – a crisp, fresh vegetable salad – complements a hot bowl perfectly without making your lunch too heavy. Those looking for something a bit more indulgent often add Cha Gio, our crispy vegetable spring rolls, or Ha Cao, steamed vegetable dumplings.
Gluten-free vegan soup: what to look out for
Identifying hidden sources of gluten
Vietnamese soups have a structural advantage, as they mainly use rice vermicelli and rice noodles rather than wheat noodles. This is a notable difference from Japanese ramen, whose noodles contain gluten. You should therefore pay particular attention to accompanying sauces and certain seasoning pastes, which may contain wheat. It is a good idea to mention your dietary requirements when booking or ordering, so that the kitchen can adapt the presentation accordingly.
It is also worth noting the distinction between a vegetarian soup and a vegan soup, as this influences the choices of the most strict customers. A vegetarian soup excludes animal meat but may contain eggs, butter or dairy products. A vegan soup excludes all ingredients of animal origin, including honey and fish sauce, which feature heavily in traditional Vietnamese cuisine. As our menu is entirely vegetarian and vegan, this issue does not arise in the same way for us.
Important
In traditional Vietnamese cuisine, nuoc mam is used in almost everything, including dishes advertised as vegetarian. Always check this when eating at a general restaurant.
Vegan soup – available for delivery, takeaway or to eat in
Demand for hot vegetable soups is currently driven largely by delivery and takeaway services, as demonstrated by major French platforms such as Deliveroo, which devotes entire sections to vegetarian cuisine. This practical approach reflects a real-life scenario: a quick lunch or a dinner without having to cook. It does, however, have one well-known drawback: soups do not travel well unless they are packaged separately from the stock.
That is why we prefer packaging that keeps the items separate, so that the rice noodles do not become soggy during transit. For orders to be collected, a call in advance allows us to have the bag ready at the right time. Orders can be placed via our page to place an order online and table bookings via our page for book a table. Whether it’s a business lunch or a dinner with a group, booking in advance is the best way to ensure you’re served promptly, particularly around midday.
Broadening one’s horizons beyond a single dish
To reduce Vietnamese vegetarian cuisine to a single soup would be like summarising French gastronomy as a single regional dish. From clear broths and coconut milk soups to spicy stews and vermicelli-based dishes, there is a whole spectrum of flavours to explore. Every visit can be an opportunity to try a new combination, by varying the starters, fresh herbs and level of heat.
That is the very essence of our concept: combining a place where guests can enjoy fresh, healthy dishes with a contemporary, relaxing setting. A well-crafted vegan soup is not just a fallback option; it is a dish in its own right, with its own preparation time, technique and signature.
FAQ
Can you keep vegan soup for several days?
Vegetable stock will generally keep for two to three days in the fridge in an airtight container, provided it has been cooled quickly. Rice noodles, on the other hand, should be stored separately to prevent them from becoming mushy.
How to reheat takeaway soup
Heat the stock gently in a saucepan until it simmers, without allowing it to boil vigorously. Add the garnishes, herbs and fresh shoots at the last minute, directly into the bowl.
Which spices add the most flavour to a vegetable stock?
Star anise, cinnamon, coriander seeds, turmeric and white pepper work very well. Onions and ginger, roasted before being added to the stock, lend a depth of flavour that is often lacking in quick stocks.
Is a vegan soup suitable for a business lunch?
Yes, provided it is served with a starter and, if desired, a dessert to give the meal some structure. A set menu allows you to hold a business lunch that lasts around an hour.
Do you offer gift vouchers for your set menus?
Gift vouchers are available for our tasting and prestige menus – a popular choice for introducing a loved one to Vietnamese plant-based cuisine. Full details can be found on our gift voucher page.
