Delicious Vegan Soup Recipes from Vietnam

Vietnamese cuisine is celebrated for its vibrant flavors, fresh ingredients, and diverse dishes. When it comes to vegan options, Vietnamese soup recipes stand out, providing a delightful combination of herbs, spices, and vegetables. Here, we explore some delicious vegan soup recipes from Vietnam that are perfect for any occasion.

1. Pho Chay (Vegan Pho)

Pho is perhaps one of the most iconic Vietnamese soups, typically made with beef or chicken. However, vegan versions called Pho Chay are equally satisfying and packed with flavor.

**Ingredients:**
- Rice noodles
- Vegetable broth
- Star anise
- Cloves
- Cinnamon stick
- Tofu
- Fresh herbs (basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sliced jalapeños

**Instructions:**
1. Boil vegetable broth and add star anise, cloves, and cinnamon to infuse the flavors.
2. Cook rice noodles according to package instructions and set aside.
3. In a separate pan, fry tofu until golden brown.
4. Assemble the soup by adding cooked noodles to a bowl, pouring in the flavored broth, and topping with tofu, fresh herbs, bean sprouts, jalapeños, and a squeeze of lime.

2. Canh Chua (Vietnamese Sour Soup)

Canh Chua, or Vietnamese sour soup, is traditionally made with fish, but this vegan version incorporates a variety of vegetables and a tangy base that makes it refreshing and light.

**Ingredients:**
- Tamarind paste
- Vegetable broth
- Pineapple chunks
- Tomatoes
- okra
- Bean sprouts
- Fresh herbs (basil, coriander)
- Chili peppers

**Instructions:**
1. In a pot, combine vegetable broth and tamarind paste, then bring to a simmer.
2. Add pineapple, tomatoes, okra, and let it cook until vegetables are tender.
3. Stir in bean sprouts and fresh herbs just before serving, along with chili for a spicy kick.

3. Mien Luon (Vegan Glass Noodle Soup)

Mien Luon is a flavorful glass noodle soup traditionally made with eel. This vegan variation captures the essence and nuances of the original dish while being entirely plant-based.

**Ingredients:**
- Glass noodles (mung bean noodles)
- Vegetable stock
- Seaweed (nori or kelp)
- Tofu
- Mushrooms
- Fresh herbs (mint, cilantro)
- Lime juice

**Instructions:**
1. Soak glass noodles in hot water until soft, then drain.
2. In a pot, prepare vegetable stock with seaweed for umami flavor.
3. Add mushrooms and simmer until tender.
4. Combine the noodles into the pot, adding tofu and fresh herbs before serving with a splash of lime juice for brightness.

4. Sup Mang Tay (Vegan Asparagus Soup)

This creamy soup is a delightful way to use fresh asparagus, creating a smooth and comforting dish that is perfect for any time of year.

**Ingredients:**
- Fresh asparagus
- Potato (for creaminess)
- Vegetable broth
- Coconut milk
- Garlic
- Onion
- Salt and pepper

**Instructions:**
1. Sauté garlic and onion in a pot until fragrant.
2. Add chopped asparagus and potato, followed by vegetable broth. Simmer until tender.
3. Blend the mixture until smooth and return to the pot.
4. Stir in coconut milk for creaminess and season with salt and pepper to taste.

5. Bún Riêu Chay (Vegan Crab Noodle Soup)

Bún Riêu is typically made with crab, but this vegan version uses plant-based ingredients to create a similarly savory dish without compromising on taste.

**Ingredients:**
- Rice noodles
- Tomato
- Tofu
- Seaweed
- Vegetable broth
- Fried shallots
- Fresh herbs (cilantro, Vietnamese mint)

**Instructions:**
1. In a pot, bring vegetable broth to a boil