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Vegan rice dishes are not just about vegetables as people commonly think
Once or twice a month, my colleagues and I gather for a vegetarian lunch. Since our office is near Tran Hung Dao Street, we often choose Nang Tam Vegetarian Restaurant. It's well-known in Hanoi, so we trust its quality.
Located right on Tran Hung Dao Street, I usually dine at Nang Tam Vegetarian Restaurant. It's already reputable in Hanoi
The first time I came here, I was surprised to see 'meat' like sausages, shrimp, and fish. I thought, 'What kind of vegetarian food includes all this?' But my friend chuckled and told me to give it a try to see if it's real fish. It turns out they're all made from mushrooms, soybeans, seaweed, tofu... basically, 100% plant-based. Gradually, I've also learned how to make some simple and delicious vegetarian dishes to occasionally lighten up the meals for the whole family.
On your first visit here, you'll be surprised to see lobster, fish, and sausages
Only after tasting will you realize they're all made from vegetables, tofu, and starch
Learn to make 2 vegetarian dishes for just 20K, equally delicious as non-vegetarian options
Crispy vegetarian spring rolls
If you've tasted the vegetarian spring rolls at Nang Tam Vegetarian Restaurant, the best way to enjoy them is when they're hot, with crispy outer layers and soft, fragrant filling inside, rich with the intense flavors of mushrooms, fresh herbs, tofu, and a hint of coconut... just as satisfying as meat spring rolls.
The vegetarian spring rolls at Nang Tam Vegetarian Restaurant are one of my favorites
I've had vegetarian spring rolls in many places and tried various recipes, but the ones at Nang Tam still leave the strongest impression on me. So, when making vegetarian spring rolls at home, I make sure to gather all these special ingredients.
Ingredients:
+ Carrots, onions, wood ear mushrooms, grated coconut, bean sprouts, taro, cilantro, 1 sheet of tofu
+ Rice paper for spring rolls
+ Black pepper, salt, cooking oil
Instructions:
Step 1: Grate ½ carrot, soak wood ear mushrooms until soft, then rinse and finely chop; clean bean sprouts and finely chop, slice ½ onion thinly and then finely chop. Peel taro, take an equivalent amount to the carrot and onion, grate into strips and finely chop.
Step 2: Soak glass noodles until soft, then drain well, and finely chop. Clean and finely chop cilantro. If you have dried shiitake mushrooms at home, soak them and chop along with the rest.
Step 3: Crush tofu, then add all the finely chopped ingredients from above, mix well, add soup powder, pepper, and mix well to marinate.
The vegetarian spring rolls are crispy, fragrant, and not greasy like meat spring rolls
Step 4: Spread rice paper for spring rolls and roll as usual. Remember to roll lightly and slightly loose to prevent the outer layer from tearing when frying.
Step 5: Heat the pan, add oil, then fry until golden brown on all sides, then drain on paper towels to remove excess oil. Prepare a dipping sauce with lime and chili for a delightful taste.
If you dine at a vegetarian restaurant like Nang Tam Vegetarian Restaurant, the dipping sauce for vegetarian spring rolls is also vegetarian fish sauce. It's sour, sweet, incredibly delicious, and completely devoid of garlic or the distinct aroma of fish sauce.
The dipping sauce for spring rolls at Nang Tam Vegetarian Restaurant is also vegetarian fish sauce
However, when making vegetarian spring rolls at home, if you don't have access to vegetarian fish sauce, you can still use regular fish sauce for dipping.
Stuffed purple eggplant braised
Ingredients:
+ 1 sheet of tofu, purple eggplant, wood ear mushrooms, cilantro (or basil), perilla leaves
+ Cooking oil, soup powder, pepper, soy sauce
Instructions:
Step 1: Soak wood ear mushrooms until soft, then finely chop, clean cilantro, remove roots, and finely chop, wash perilla leaves, cut into strips. Then crush tofu into a large bowl, add chopped wood ear mushrooms, cilantro, a little pepper, soup powder, and mix well (season lightly as we'll braise later).
Step 2: Clean purple eggplant, cut a portion to make a lid, then leave the rest intact, hollow out the inside. Stuff the tofu mixture from step 1 inside the eggplant.
Step 3: Heat a pan, add oil (a bit more oil), then fry the stuffed eggplant, starting with medium heat and then reducing to prevent the outer skin from burning.
Fry until the outer skin of the eggplant is slightly wrinkled, and the aroma fills the kitchen, then turn off the heat and remove.
Step 4: Now, mix about 3 teaspoons of soy sauce with ½ cup of water, add ¼ teaspoon of pepper, 1/5 teaspoon of soup powder, ½ teaspoon of sugar, stir to dissolve the sugar and soup powder (you can adjust the seasoning to taste, if it's slightly bland compared to usual, it's fine). Place the eggplant in a pot, pour in the soy sauce mixture, and braise gently. When the liquid is almost evaporated, add perilla leaves, continue braising until the liquid is almost gone, then turn off the heat.
Now you have a flavorful braised eggplant dish, serve with rice, the aroma of eggplant and perilla leaves combined is irresistibly enticing.
Wishing you all a delicious meal! And if you want to learn more about wholesome vegetarian dishes to treat the whole family during this meatless period, don't forget to visit vegetarian restaurants like Nang Tam Vegetarian Restaurant regularly!
Address:
Nang Tam Vegetarian Restaurant – 79A, Tran Hung Dao, Hoan Kiem District
>>> Check out this month's special offer at Nang Tam Vegetarian Restaurant
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Discover the secrets to making your meals irresistibly delicious!
