{"id":8618,"date":"2026-10-01T08:23:06","date_gmt":"2026-10-01T06:23:06","guid":{"rendered":"https:\/\/maybayrestaurant.com\/?p=8618"},"modified":"2026-10-01T08:23:06","modified_gmt":"2026-10-01T06:23:06","slug":"vegan-vietnamese-street-food","status":"publish","type":"post","link":"https:\/\/maybayrestaurant.com\/en\/archives\/8618","title":{"rendered":"Vegan Vietnamese street food: 8 street food classics"},"content":{"rendered":"

Vietnamese street food has a distinctive feature that few travellers realise before their first visit: a large part of its repertoire naturally excludes animal products. Rice cakes, vermicelli, fried tofu, fragrant mushrooms and an abundance of fresh herbs: the basis of this vegan Vietnamese street food has always been plant-based, a tradition inherited in particular from Vietnamese Buddhist cuisine.<\/p>\r\n

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Vegan Vietnamese street food is therefore not a modern adaptation driven by a food trend; it is an authentic part of the country\u2019s culinary heritage. However, you still need to know how to read the menus, understand the word \u2018chay\u2019 and spot the sauces that make all the difference. Here are eight street food classics, some useful vocabulary and the pitfalls to watch out for.<\/p>\r\n\r\n\r\n\r\n

Vegan Vietnamese street food: 8 street food classics<\/h2>\r\n\r\n\r\n\r\n

Reading time: ~10 mins<\/p>\r\n\r\n\r\n\r\n

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  1. What is vegan Vietnamese street food?<\/a><\/li>\r\n\r\n\r\n\r\n
  2. Chay, thu\u1ea7n chay \u2013 what is the difference between vegetarian and vegan?<\/a><\/li>\r\n\r\n\r\n\r\n
  3. Eight street food classics that are naturally vegan \u2013 or almost<\/a><\/li>\r\n\r\n\r\n\r\n
  4. Tofu, mushrooms and herbs: the trio that makes it all work<\/a><\/li>\r\n\r\n\r\n\r\n
  5. The hidden ingredients that make a dish non-vegan<\/a><\/li>\r\n\r\n\r\n\r\n
  6. Ordering vegan food in Vietnamese: useful phrases<\/a><\/li>\r\n\r\n\r\n\r\n
  7. Where to eat vegan in Hanoi, Ho Chi Minh City and Hoi An<\/a><\/li>\r\n\r\n\r\n\r\n
  8. Street stall or qu\u00e1n chay \u2013 which to choose?<\/a><\/li>\r\n\r\n\r\n\r\n
  9. Find this plant-based street food in Vincennes<\/a><\/li>\r\n\r\n\r\n\r\n
  10. Taking Vietnamese vegan street food to the next level<\/a><\/li>\r\n\r\n\r\n\r\n
  11. FAQ on vegan Vietnamese street food<\/a><\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

    What is vegan Vietnamese street food?<\/h2>\r\n\r\n\r\n\r\n

    The term \u2018Vietnamese vegan street food\u2019 refers to dishes served on the street, at markets or in small stalls, prepared without meat, fish, seafood, eggs, dairy products or nuoc-m\u00e2m. This definition reflects a long-standing culinary tradition, as temples and qu\u00e1n chay \u2013 vegetarian canteens often located near pagodas \u2013 have been serving entirely plant-based dishes for generations.<\/p>\r\n\r\n\r\n\r\n

    On days when there is a full moon or a new moon, some people eat chay, which explains the high number of vegetarian restaurants in large cities.<\/p>\r\n\r\n\r\n\r\n

    The ingredients are simple and consistent: rice cakes, rice vermicelli, fried tofu, black mushrooms, fragrant mushrooms, soya bean sprouts, pickled daikon, and fresh herbs such as coriander, Thai basil and perilla. The seasonings are based on soya sauce, hoisin sauce, turmeric, star anise, cinnamon, ginger and roasted onions. In other words, the foundation of Vietnamese flavour holds up without any animal products, which is not the case for all Asian cuisines.<\/p>\r\n\r\n\r\n\r\n

    Chay, thu\u1ea7n chay \u2013 what is the difference between vegetarian and vegan?<\/h2>\r\n\r\n\r\n\r\n

    The word \u2018chay\u2019 means \u2018vegetarian\u2019 in the broadest sense and refers to the Buddhist tradition. The Vietnam\u2019s official tourism sources state this<\/a> : A dish labelled \u2018chay\u2019 is prepared without meat or fish, but may contain eggs, milk, butter or mayonnaise, depending on the establishment. For a strictly vegan diet, the term \u2018thu\u1ea7n chay\u2019 \u2013 literally \u2018purely chay\u2019 \u2013 is more reliable and is closer in meaning to the word \u2018vegan\u2019 as it is understood in France.<\/p>\r\n\r\n\r\n\r\n

    \"vegan<\/figure>\r\n\r\n\r\n\r\n

    In practice, the distinction hinges mainly on three elements: the stock, the sauce and the processed ingredients. A bowl of vermicelli may be impeccable in terms of its toppings but be served with a sauce containing fish sauce or prawn paste. Conversely, a restaurant clearly displaying \u2018thu\u1ea7n chay\u2019 or \u2018qu\u00e1n chay\u2019 generally applies a simple and clear rule across its entire menu.<\/p>\r\n\r\n\r\n\r\n

    Good to know<\/strong><\/p>\r\n\r\n\r\n\r\n

    In Vietnamese vegetarian restaurants, meat substitutes made from plant-based proteins are often named after the original meat-based dish. The term appearing on the menu does not, therefore, mean that an animal product has been used.<\/p>\r\n\r\n\r\n\r\n

    Eight street food classics that are naturally vegan \u2013 or almost<\/h2>\r\n\r\n\r\n\r\n

    Vegetarian spring rolls<\/h3>\r\n\r\n\r\n\r\n

    These fresh spring rolls, wrapped in a rice paper sheet, contain vermicelli, lettuce, cucumber, carrot, tofu, mushrooms and a generous bunch of herbs. There are no animal products in this dish; the only thing to watch out for is the sauce, as the traditional version sometimes contains nuoc-m\u00e2m. Hoisin sauce, soya sauce or peanut sauce are all safe alternatives.<\/p>\r\n\r\n\r\n\r\n

    Vegetarian b\u00e1nh m\u00ec<\/h3>\r\n\r\n\r\n\r\n

    B\u00e1nh m\u00ec chay is probably the easiest dish to find. This sandwich, which takes its cue from the French baguette, is filled with fried tofu or mushrooms, marinated daikon and carrots, cucumber, coriander and a spicy sauce. The key things to watch out for are p\u00e2t\u00e9 and mayonnaise, two common additions that take the sandwich out of the vegetarian category.<\/p>\r\n\r\n\r\n\r\n

    Vegetarian pho<\/h3>\r\n\r\n\r\n\r\n

    Vegetarian ph\u1edf requires more care. Traditional ph\u1edf is based on a long-simmered meat stock, so it is not plant-based, even when served with rice noodles and herbs. The vegetarian version derives its flavour from other ingredients: roasted onions, ginger, mushrooms, daikon, cinnamon, star anise, cloves and soya sauce. The result is rich and aromatic, but it\u2019s best to order it from a restaurant that explicitly specialises in vegetarian cuisine rather than from a general food stall.<\/p>\r\n\r\n\r\n\r\n

    Vegan b\u00e1nh x\u00e8o<\/h3>\r\n\r\n\r\n\r\n

    This large, crispy pancake made from turmeric-coloured rice flour is topped with bean sprouts, mushrooms, tofu and onions, and then eaten wrapped in salad and herbs. The street-food version often contains seafood and a fish-based sauce, and the batter may include an egg depending on the family \u2013 two things to check before ordering.<\/p>\r\n\r\n\r\n\r\n

    Vegetarian b\u00e1nh cu\u1ed1n<\/h3>\r\n\r\n\r\n\r\n

    B\u00e1nh cu\u1ed1n chay consists of thin sheets of steamed rice dough, rolled around a filling of black mushrooms, fragrant mushrooms, tofu and fried onions. The dough itself is plant-based; the filling and accompanying sauce make all the difference. We serve this speciality in our plant-based version of b\u00e1nh cu\u1ed1n<\/a>.<\/p>\r\n\r\n\r\n\r\n

    Vegetarian b\u00fan<\/h3>\r\n\r\n\r\n\r\n

    B\u00fan chay combines rice vermicelli, crunchy vegetables, fresh herbs, tofu and sometimes plant-based protein, all drizzled with a light sauce. It is the most versatile staple of street food, with endless regional variations. Its most indulgent version combines the noodles with crispy vegetable spring rolls, a combination you\u2019ll find here known as bun cha gio<\/a>.<\/p>\r\n\r\n\r\n\r\n

    Vegetable spring rolls<\/h3>\r\n\r\n\r\n\r\n

    These deep-fried rolls, stuffed with mushrooms, vermicelli and shredded vegetables, are a staple of almost every street meal. The three key factors to look out for are the composition of the batter, the filling and the frying oil, which is often shared with other dishes at the stalls.<\/p>\r\n\r\n\r\n\r\n

    Fruit salad<\/h3>\r\n\r\n\r\n\r\n

    This fresh fruit salad, served at the end of the meal, rounds off the meal. Bear in mind, however, that it is traditionally served with condensed milk or yoghurt. If you ask for it plain or with coconut milk, it becomes entirely plant-based.<\/p>\r\n\r\n\r\n\r\n

    Tofu, mushrooms and herbs: the trio that makes it all work<\/h2>\r\n\r\n\r\n\r\n

    Tofu, known as \u0111\u1eadu ph\u1ee5 or \u0111\u1eadu h\u0169 depending on the region, is the primary source of protein in this cuisine. Whether fried until golden brown, grilled, braised in tomato sauce or simply marinated, it absorbs the flavours without ever overpowering them. Mushrooms provide the umami flavour which, in traditional recipes, would otherwise come from animal products, in stocks, stuffings, stir-fried noodles and rice dishes.<\/p>\r\n\r\n\r\n\r\n

    Herbs form the third pillar of this culinary structure. Coriander, mint, Thai basil, perilla, soya sprouts and crunchy vegetables are not mere garnishes; they provide the balance between freshness, acidity and crunch in every mouthful. It is this trio, combined with the plant-based proteins and meat substitutes found in qu\u00e1n chay, that makes it possible to replicate the textures of traditional cuisine without using any animal products.<\/p>\r\n\r\n\r\n\r\n

    The hidden ingredients that make a dish non-vegan<\/h2>\r\n\r\n\r\n\r\n

    A dish that appears to consist solely of vegetables may still not be vegetarian due to an unseen detail on the plate. Here are the most common points to watch out for, as highlighted by specialist travel guides and official tourism resources:<\/p>\r\n\r\n\r\n\r\n