A simple but flavorful and comforting soup from Northern Vietnam- traditionally made with eggplant, tomato, fried tofu, and pork (but can easily be veganized). What makes this soup really special is the tía tô – purple perilla leaves.
Tag: vegan
Súp bắp cua chay • Plant-based “crab” & corn soup
Súp bắp cua and súp măng cua are two versions of a soup that is very commonly served as an appetizer at Vietnamese parties and weddings. It is normally made with chicken stock, shredded crab meat, and corn (bắp) or white asparagus (măng tây) – […]
Bánh trôi • Sugar-filled rice flour balls
Aren’t these the cutest? They are also called “bánh trôi nước”. Bánh is the Vietnamese word for most things made with flour, trôi means float, and nước means water. These lovely sweets get their name from the fact that they are cooked in water and […]
Canh hẹ đậu phụ nấm chay • Vegan chive & tofu soup with mushroom
A bowl of “canh” – soup (often vegetable-heavy) is a necessity for a traditional Vietnamese dinner. We eat bits of the soup in between other dishes at the table and particularly at the end when we pour the broth over the last bit of rice […]
Nấm kho tiêu chay • Vegan peppery braised mushrooms
“Kho” – braising is one of the easiest traditional Vietnamese cooking methods. You can use the same braising technique for just about anything- meat, fish, mushrooms, tofu, vegetables; you name it, it can be braised. Every family has a slightly different recipe for braising, but […]
Đậu hũ bao bố chay • Vegan stuffed tofu “burlap” sacks
Want an easy recipe that looks really impressive? Look no further! These adorable “burlap” tofu sacks are filled with pure goodness and makes a great appetizer or main! The tofu pieces are fried until crispy, stuffed with a mixture of delicious sautéed veggies, then simmered […]