Plant-forward

Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts

Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA, makes a classic Vietnamese dish: Gỏi Gá or Vietnamese chicken salad with tofu and peanuts. With crispy cabbage, herbs, and a tangy dressing, this salad is refreshing and delicious.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vegetarian Temple Restaurant at Vĩnh Nghiêm Pagoda

Chef Yen Nguyen serves only vegetarian food at her Temple Restaurant at Buddhist Vĩnh Nghiêm Pagoda in Ho Chi Min City, Vietnam. She shares some of her most popular dishes with Chef Mai Pham from Lemon Grass Restaurant. Her peanut stir-fry, seaweed fried rice, fried mushrooms, lemongrass tofu, and spring rolls are the biggest hits on her menu.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vegetarian Pho with Tofu and Mushrooms

Chef Cam Van and Mai Pham show us how to make a vegan version of Vietnamese pho. This deeply flavorful and carefully balanced vegetable broth is made with charred onions and garlic, salted radish, cinnamon, cardamom, star anise, coriander, fennel, and cloves. The broth is ladled over fried tofu, oyster mushrooms, vegetarian tofu “sausage,” and rice noodles.
Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay Lam.” The famous cooking teacher was ordained as a Buddhist monk in 2019, and she has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. 
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Vietnamese Clay Pot with Tofu and Peanuts

Chef Cam Van shows us how to make a classic Vietnamese dish -- Vietnamese clay pot with tofu and peanuts -- which she prepares with Chef Mai Pham from Lemon Grass Restaurant.
Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. 
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Jicama and Tofu Spring Rolls with Peanut Sauce

These vegan Vietnamese spring rolls are filled with sautéed jicama, fried tofu, mint, perilla, and sautéed radishes, and served with a peanut dipping sauce. Chef Cam Van shows us how to make this popular Vietnamese street food, which she prepares with Chef Mai Pham from Lemon Grass Restaurant.
Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. 
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Introduction to The Plant-Forward Kitchen: Southeast Asia

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet.
In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a family-style spread of vegetarian offerings at Buddhist Vĩnh Nghiêm Pagoda Temple Restaurant. We make some Vietnamese classics, such as Vietnamese Lemongrass Tofu, with Chef Mai Pham of Lemon Grass Restaurant. At the Michelin-starred Vietnam House Chef/Owner Luke Nguyen shows us his take on a vegetarian pork belly salad.
In Thailand, renowned chef and television presenter, Ian Kittichai gives us a whirlwind tour of Thai curries. Finally, we head to Michelin-starred Bo.Lan Restaurant in Bangkok, where Chefs Bo Songvisava and Dylan Jones make an eggplant relish, and discuss the importance of championing local farmers.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
 

Lemongrass Tofu

Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics.
Get the Lemongrass Tofu recipe here!

Crispy Vegetarian Spring Rolls with Tofu and Mushrooms

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm.
Get the Vegetarian Spring Rolls recipe here!