Vietnam Vegetarian Dishes

Hot and Sour Tofu Soup

Categories: Chinese, Soups, Ceideburg 2


Yield: 1 servings

  • 8 md Dry shiitake mushrooms -(about 3/4 oz. total)
  • 1 tb Salad oil
  • 1 Clove garlic, minced or -pressed
  • 1 tb Minced fresh ginger
  • 1 1/2 qt Regular-strength chicken -broth
  • 1 lb Soft or regular tofu, -rinsed, cut into 1/2-inch -cubes, and Drained well
  • 3 tb Rice vinegar or cider -vinegar
  • 1 1/2 tb Soy sauce
  • 3 tb Cornstarch
  • 3/4 To 1 teaspoon white pepper
  • 1/2 To 1 teaspoon chili oil -(optional)
  • 4 Green onions (ends -trimmed), thinly sliced
  • Crisp noodles (recipe -follows)
  • Crisp-creamy peas (recipe -follows)


Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.

Makes 6 servings.

Crisp Noodles


Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you’ll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.

Crisp-Creamy Peas:


Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.

Vegetable Platter – Dia Rau Song


  • 1 lg Head of Boston or other soft -lettuce, separated into Individual leaves
  • 1 bn Of scallions, cut into 2 -inch lengths
  • 1 c Coriander leaves
  • 1 c Mint leaves
  • 1 c Fresh Asian or regular basil -leaves
  • 1 Cucumber, peeled in -alternating strips, halved -lengthwise and Sliced thinly crosswise
  • 4 oz Fresh bean sprouts
  • 1 Ripe mango
  • 1 bn Ripe bananas
  • 1 Ripe papaya
  • 6 Apples
  • 6 Star fruit


On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required.

From “The Foods of Vietnam” by Nicole Rauthier

Scallion Cakes

copied without permission from _Chinese Cooking_ by Yan Kit Martin


  • 1 1/4 C all-purpose flour (approx. 5 cups)
  • 3/4 pint boiling water
  • 1 or 2 Tbs cold water
  • 1 or 2 tsp sesame oil
  • 1 1/2 tsp salt
  • 4 oz margarine or butter
  • 12 oz chopped scallions (about 35)
  • peanut or corn oil for frying


Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes.

Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 – 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions.

With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it’s about 6 inches across. Don’t worry if the surface of the cake bursts while you’re rolling (this *always* happens to me!). Repeat for each piece of d

Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.

Broccoli And Tofu In Spicy Almond Sauce

Source: The Enchanted Broccoli Forest



  • 1/2 c. hot water
  • 1/2 c. almond/peanut butter
  • 1/4 c. cider vinegar
  • 2 T. tamari sauce
  • 2 T. blackstrap molasses
  • cayenne/chile to taste


  • 1 lb. broccoli
  • 2 tsp. ginger
  • 4 cloves garlic
  • 1 lb. tofu, cubed
  • 2 c. onion, thinly sliced
  • 1 c. chopped cashews
  • 2-3 T. tamari sauce
  • 2 minced scallions



In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.


Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.

Sweet & Sour Tofu

Source: The Enchanted Broccoli Forest



  • 1 lb. tofu
  • 1/4 c. lemon juice
  • 1/4 c. tamari sauce
  • 6 T. water
  • 1/4 c. tomato paste
  • 2 T. honey
  • 1 tsp. ginger
  • 4 cloves of garlic
  • 8 scallions, minced
  • 1 green & 1 red bell pepper, sliced in strips
  • 1 lb. mushrooms
  • 1 c. toasted cashews


Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.

Crisp-Fried Tofu And Greens

Source: The Moosewood Restaurant Kitchen Garden


  • 2 cakes of tofu, frozen overnight and thawed
  • 1/2 c. water or vegetable stock
  • 1 tsp. cornstarch
  • 1/2 c. cornmeal or cornstarch


1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne


  • 3 T. soy sauce
  • 1/4 c. dry sherry
  • 2 tsp. rice vinegar
  • 2 tsp. honey or brown sugar


  • 3 T. oil
  • 3 cloves garlic, minced or pressed
  • 1 c. thinly sliced onion
  • 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach


Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl.

In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. *I cut the tofu into many more smaller triangles.

Congee with Vegetables

Recipe By : Joanne Hush, Classic Chinese Cooking

Serving Size : 6 Preparation Time :0:30


  • 1 recipe Congee
  • 1/2 pound spinach
  • 1 egg
  • 1 tablespoon ginger — finely shredded
  • 1 scallion — thinly sliced
  • 1 medium tomato — coarsely chopped
  • salt and pepper — to taste


Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.

Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.

Vegetable Fried Rice

Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:20


  • 1/4 cup light soy sauce
  • 3 tablespoons rice wine or dry sherry
  • 1/2 teaspoon salt
  • 6 tablespoons peanut oil
  • 2 eggs — lightly beaten
  • 1 carrot — in 1/2″ cubes
  • 1 red bell pepper — in 1/2″ cubes
  • 1/2 cup frozen peas
  • 4 cups cold cooked rice


Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.

Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

Vegetarian Pho Bo (Vietnamese Noodle Soup)

(Serves 6)


  • 8 cups Vietnamese style broth (see recipe that follows)
  • 1 pound rice noodles
  • One 8-ounce package seitan, drained
  • 1/4 cup bean sprouts
  • 1/2 cup shredded cabbage (such as Napa cabbage)
  • 1/2 cup tender greens, torn into bite-sized piecescup basil leaves
  • 1/2 cup cilantro, coarsely chopped
  • 3 scallions, thinly sliced (both green and white parts)
  • 3 Tablespoons chopped, roasted, unsalted peanuts (optional)
  • 1 lime, cut into wedges
  • 3 fresh red or green chili peppers, seeded and cut into fine rounds
  • Salt and freshly ground pepper to taste


Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated.

Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.

Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture.

Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.

Total calories per serving: 166
Fat: 1 gram
Carbohydrates: 32 grams
Protein: 8 grams
Sodium: 726 milligrams
Fiber: 1 gram

Vegetarian Vietnamese Broth

(Makes 8 cups)


  • 8 cups clear vegetable stock
  • 3 Tablespoons soy sauce
  • 8 medium garlic cloves, peeled and chopped coarsely
  • 1 small onion, diced
  • One 1-inch piece of ginger
  • Two 3-inch cinnamon sticks
  • 2 pods of star anise
  • 2 large bay leaves


Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.

Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.

Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.

Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup.

Total calories per 1 cup serving: 25

Fat: <1 gram

Carbohydrates: 4 grams

Protein: 1 gram
Sodium: 386 milligrams
Fibre: <1 gram

Tofu with Eggplant and Peppers

(Serves 4)


  • Cooking Spray
  • 1 pound extra-firm tofu, drained
  • 1 medium onion, chopped
  • 2 Tablespoons soy sauce
  • 2 large tomatoes, peeled and cut into eighths
  • 2 large red peppers, chopped
  • 1/2 jalapeño or other hot pepper, seeded and minced
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 pound mushrooms
  • 1 summer squash, cut into 1-inch cubes
  • 1 bunch of scallions, coarsely chopped (white and green parts)
  • 1 Tablespoon tomato paste
  • 1/4 cup cilantro, for garnish


Spray a wok or skillet with cooking spray and sauté tofu until brown on both sides. Cut into 1-inch cubes and set aside.

In same pan, sauté onion for one minute. Add soy sauce and one tablespoon of water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft.

Add tofu and continue cooking until tofu is heated through. Place on platter, garnishing with cilantro. Serve with rice or rice noodles.

Total calories per serving: 231
Fat: 7 grams
Carbohydrates: 24 grams
Protein: 19 grams
Sodium: 537 milligrams
Fiber: 4 grams
High in calcium and iron

Fresh Spring Rolls

(Makes 36 rolls)


  • 4 ounces thin rice stick or cellophane noodles
  • 1/2 cup bean sprouts
  • 1/2 cup grated carrot
  • 1/2 cup grated daikon or jicama
  • 1 garlic clove, minced
  • 1 Tablespoon soy sauce
  • 1 cup coarsely chopped cilantro, reserving a few sprigs for garnish
  • 1/2 cup coarsely chopped dill or mint leaves, or a mixture
  • 3 Tablespoons roasted, unsalted peanuts, coarsely chopped (optional)
  • 12 sheets of rice paper
  • 1 head of soft lettuce, such as Boston lettuce, leaves washed, dried and cut in half
  • Chili dipping sauce (see recipe that follows)


Soak noodles in boiling water for 5 minutes or until soft and pliable. Drain, immerse in cold water and drain again. Cut noodles into 2-inch lengths.

In a large bowl, mix noodles with bean sprouts, carrot, daikon or jicama, garlic, and soy sauce.

Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove it. (Letting the rice wrapper sit in the water can result in its disintegration.) Lay the wrapper on a plate and place about two Tablespoons of the noodle mixture toward the bottom of the wrapper. Add a pinch of each herb and a few pea-nuts (if desired). Fold the bottom of the wrapper up over the mixture, about a third of the way up. Tuck sides of the wrapper in and roll up tightly to form a tube. The damp paper should stick together. Place on a tray or plate and cover with a damp towel or plastic wrap until all the rice papers are filled.

Cut each roll into three pieces. To eat, wrap roll in lettuce leaf and dip in chili sauce.

Total calories per roll (not including sauce): 18
Fat: <1 gram
Carbohydrates: 4 grams
Protein: 1 gram
Sodium: 77 milligrams
Fiber: <1 gram

Chili Dipping Sauce

(Makes about 1 1/3 cups)


  • 2 Tablespoons chopped garlic
  • 2 Tablespoons coarsely chopped fresh chili peppers
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 3/4 cup water
  • 2 Tablespoons thinly sliced scallion


Combine all ingredients except scallions in a blender and mix until smooth. Pour in individual dipping bowls and garnish with scallions.

Total calories per 1-1/2 teaspoon serving: 2
Fat: 0
Carbohydrates: <1 gram
Protein: <1 gram
Sodium: 112 milligrams
Fiber: 0


Piquant Cauliflower

(Serves 4)


  • Cooking spray
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1-2 Tablespoons soy sauce
  • 3 tomatoes, peeled, seeded, and cubed
  • 1 large cauliflower, cut into flowerets
  • 1 small onion, thinly sliced
  • 2/3 cup vegetable stock
  • 1/2 teaspoon lemon juice
  • 2 scallions, thinly sliced (white and green parts)
  • Cilantro for garnish


Spray a skillet or wok with cooking spray and sauté shallots and garlic for 1 minute. Add the soy sauce and tomatoes, and sauté for another 3 minutes.

Add the cauliflower, onion, stock, lemon juice, and scallions. Reduce the heat and cook until the vegetables are tender-crisp, about 10 minutes.

Place cauliflower mixture on a platter. Garnish with cilantro.

Total calories per serving: 66
Fat: 1 gram
Carbohydrates: 13 grams
Protein: 4 grams
Sodium: 280 milligrams
Fiber: 4 grams

Noodles With Mixed Vegetable

(Makes 4 servings)


  • 8 ounces cellophane noodles
  • Cooking Spray
  • 5 cloves garlic, minced
  • 1 Tablespoon minced ginger
  • 4 shallots, thinly sliced
  • 2 scallions, thinly sliced (white and green parts)
  • 1-2 Tablespoons soy sauce
  • 2-3 Tablespoons water
  • 2 small carrots, peeled and julienned
  • 1 cup sliced fresh mushrooms
  • 2 summer squash, coarsely chopped


In a large bowl or pot, soak noodles in boiling water for 5 minutes or until they are soft and pliable. Drain and set aside.

Spray a wok or skillet with cooking spray and over high heat, sauté garlic, ginger, shallots, and scallions for about 1 minute. Add the soy sauce, water, and carrots and sauté for an additional 2 minutes. Add mushrooms and squash and sauté for another minute. Add noodles, stirring constantly until they are heated through. Serve immediately. Total calories per serving: 115
Fat: <1 gram
Carbohydrates: 26 grams
Protein: 3 grams
Sodium: 519 milligrams
Fiber: 2 grams