3 recipes using vegetables — Pho, bánh mì, fresh spring rolls — light, fresh and fragrant.
These 3 vietnamese vegetables recipes are ready in about 44 minutes on average, with 485–560 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Vietnamese food is fresh and delicate — fragrant broths and herb-laden plates that feel light yet deeply flavoured. When Vietnamese cooks work with vegetables, they reach for fish sauce, lime, fresh herbs, lemongrass, chilli and rice, and the techniques that come up most across these recipes are baking, grilling, marinating and caramelising.
The backbone of balanced cooking — bringing colour, texture, fibre and the bulk of a dish's micronutrients. In this collection it's most often cooked with fish sauce, flatbread dough, olive oil, fine sea salt and lemon juice. The dishes here span vietnamese classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Cơm Tấm (Vietnamese Broken Rice with Grilled Pork) is the highest-rated dish in this collection at 4.9★ from 1,800 ratings.
Saigon's definitive street food breakfast — broken rice topped with chargrilled pork chop, steamed pork and egg cake, pickled vegetables and a sweet fish sauce dressing. A complete, magnificent meal.
Hoi An Lemon Herb Flatbread turns vietnamese pantry flavors into a complete flatbread with flatbread dough, fish sauce, lime, rice noodles and fresh herbs, and a fresh mint finish.
Vietnamese Festival Lemon Herb Flatbread brings vietnamese flavor to a practical flatbread built with flatbread dough, fish sauce, lime, rice noodles and fresh herbs, and a fresh mint finish.
Shop seasonally for the best flavour and price; look for firm, unblemished produce with vivid colour. Heavier-feeling vegetables are usually fresher and juicier.
Cut pieces to a uniform size so they cook evenly. High-heat roasting and quick stir-frying preserve more texture and nutrients than long boiling.
A low-calorie, high-fibre source of vitamins A and C, potassium and antioxidants — aim for a range of colours on the plate.
Most of these 3 Vietnamese vegetables recipes are ready in around 44 minutes from start to finish. The quickest, Hoi An Lemon Herb Flatbread, takes about 35 minutes, while the slower-cooked dishes run up to 60 minutes.
Across this collection they range from about 485 to 560 kcal per serving, averaging 512 kcal — Hoi An Lemon Herb Flatbread is the lightest option at 485 kcal.
Hoi An Lemon Herb Flatbread is a great place to start — it's rated medium and comes together in about 35 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, vegetables is most often paired with fish sauce, flatbread dough, olive oil, fine sea salt and lemon juice. Vietnamese kitchens also lean on fish sauce, lime, fresh herbs, lemongrass, chilli and rice.
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