According to Conde Nast Traveller, Hanoi offers a diverse range of vegetarian dishes that are worth exploring. The city’s culinary scene is not only for meat lovers but also for those who appreciate frugal dishes with plenty of green vegetables. The use of fresh herbs, vegetables, and fruits in Vietnamese cuisine contributes to a wide variety of vegetarian options.
Whether you follow a vegetarian diet or simply want a break from meaty meals, Hanoi has something to offer.
Stir-fried tofu in tomato sauce (Dau Sot Ca Chua)
This simple dish consists of fried tofu and softened tomatoes, seasoned with fish sauce and quickly simmered. It is topped with sliced scallions and served with fluffy rice.
Indulge in the tangy flavors of Dau Sot Ca Chua, a dish that evokes childhood memories in most Vietnamese homes. The deep-fried tofu, marinated in a silky homemade tomato sauce, is both comforting and flavorful. It pairs perfectly with steamed rice, allowing the flavors to blend harmoniously. The vibrant herbs used in the dish add an extra punch of flavor, creating a delightful balance of sweetness, tanginess, and spiciness.
Stir-fried water spinach with garlic (Rau Muong Xao Toi)
Rau Muong Xao Toi is a popular dish in Hanoi, showcasing the combination of fresh water spinach, garlic, and various seasonings. This dish is meticulously prepared in a sizzling wok or large frying pan, resulting in a flavorful and crunchy dish.
The garlic and herbs in Rau Muong Xao Toi release an enticing aroma and enhance the flavors of the dish. Its simple yet delicious nature pays homage to the high-quality local produce that defines Vietnamese cuisine. This dish can be enjoyed on its own or as a side dish.
Banana blossom salad (Nom Rau Chuoi)
Nom Hoa Chuoi is a salad that combines tender layers of banana flower with a tangy dressing, creating a symphony of flavors. It is accompanied by bean sprouts, green papaya, carrots, coriander, and a dash of lime juice or vinegar. This salad celebrates the freshness of Vietnamese ingredients.
Sour star fruits, bean sprouts, banana blossom, sliced big ears, mint, and cilantro are blended together to create a refreshing salad. The dressing consists of garlic, lemongrass, chili, lime juice, fish sauce, sugar, and vinegar. The salad is then placed in a banana blossom bowl, tossed with the dressing, and topped with chopped roasted peanuts and fried shallots. The combination of flavors and textures creates a delightful experience.
Tapioca coconut pudding with banana (Che Chuoi)
Che Chuoi is a popular Vietnamese dessert made from ripe bananas, chewy tapioca pearls, rich coconut milk, and aromatic pandan leaves. It is a warm and comforting dish, perfect for a breezy day in Hanoi.
Green papaya & mango salad (Nom Du Du Xoai Xanh)
This colorful salad combines raw green papaya and ripe mangoes. The julienned green papaya adds crunch and tang to the dish, while the ripe mangoes contribute sweetness. The salad is garnished with aromatic herbs such as cilantro and mint, creating a delightful fragrance. It is dressed with lime juice for added zest. This dish celebrates the freshness of Vietnamese ingredients.
Soupy noodle bowl (Bun Cha Chay)
In 1959, Vietnamese food writer Vu Bang described Hanoi as a town that was “transfixed by Bun Cha”. Aromatic and flavorful, this soupy vegetable broth is poured over vermicelli noodles and herbs, with a side dish of sweet and sour sauce. While traditionally meat-based, this dish now caters to vegetarian palates and is equally delicious.
Rice Flour Pancake (Banh Xeo)
Banh Xeo is a savory pancake made from rice flour, turmeric, and coconut milk. It is traditionally cooked in a large skillet and filled with mushrooms, bean sprouts, and proteins of choice. The pancake is topped with aromatic herbs like mint and perilla leaves.
Sticky Rice (Xoi)
Xoi is a versatile Vietnamese dish made from glutinous rice that can be enjoyed for breakfast, lunch, or as a snack. It has a sticky and slightly chewy texture. Xoi can be served either savory or sweet, and is often accompanied by pickled vegetables, toasted mung beans, fried shallots, or crushed roasted peanuts.
Floating glutinous rice dumplings (Banh Troi)
Banh Troi is a Vietnamese dessert made from glutinous rice dough filled with black sesame paste and shredded coconut with ginger. The dumplings are boiled and then served in a hot ginger-infused syrup.
Vietnamese iced coffee (Ca Phe Sua Da)
Coffee is a significant part of Hanoi’s culture. Ca Phe Sua Da is a popular beverage brewed using a traditional metal filter called a phin. Vietnam’s roasted coffee beans produce a bold and intense brew with strong flavors. Condensed milk is added to the coffee, providing a sweet and creamy component. The coffee is poured over ice, allowing the rich brew and condensed milk to blend harmoniously.
