There is a long tradition of vegetarian cuisine in the pagodas of Vietnam where the nuns and monks follow a strict diet. Having just returned from running a culinary tour, Tracey will share dishes she enjoyed along the way, including some prepared by the nuns in a Hue pagoda on the banks of the Perfume River. Recipes include: delicious tofu and roasted rice, cellophane noodle, lettuce, carrot, kohlrabi and herb spring rolls, served with a dipping sauce made with ngoc mam chay (vegan fish sauce); crispy fried vermicelli noodle cake with wok-tossed vegetables; braised young jack fruit with soy and chilli flavours; and classic sticky rice steamed in lotus leaf with coconut and lotus seeds.
Traditional and authentic fare
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