Vietnam Secures Double Honours on Asia’s Top Vegan Dishes List

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Vietnam’s rich culinary heritage earned fresh global recognition this week as two of its traditional plant-based offerings made it to TasteAtlas‘ list of the 100 Best Vegan Dishes in Asia. The food and travel magazine, which ranks dishes based on thousands of user ratings, placed vegan pho at number 34 and dau hu sot ca (tofu in tomato-pepper sauce) at number 92—highlighting the country’s growing influence in the vegan food space.

Vegan Pho Ranks Among Asia’s Best

Claiming the 34th spot, vegan pho showcases Vietnam’s ingenuity in adapting beloved staples for plant-based diets. Traditionally known for its meat-based broth, this vegan version captures the same comfort and depth using a base made from mushrooms, ginger, onions, soy sauce, and warm spices like cinnamon and cloves.

The dish is typically served with rice noodles and topped with a vibrant mix of bean sprouts, mushrooms, tofu, and chili peppers. Many regional versions also add seasonal vegetables or fruit for variation. While coriander is a common garnish, diners should note that optional sides like fish sauce may not be fully vegan, depending on preparation.

Tofu in Tomato Sauce Adds a Second Spot for Vietnam

At number 92, dau hu sot ca offers a simpler yet flavourful Vietnamese classic. This dish features golden-fried tofu cubes generously coated in a rich tomato and pepper sauce made from garlic, chili, shallots, and fresh tomatoes. Coriander adds a bright herbal note at the end. The result is a comforting, home-style dish that balances heat, sweetness, and umami in each bite.

A Wider Asian Celebration of Vegan Cuisine

Compiled from over 12,000 ratings—of which 5,717 were verified—TasteAtlas’ list reflects growing global appreciation for Asian vegan cuisine. Topping the list were Lebanon’s hummus, Japan’s atsuage (deep-fried tofu), and South Korea’s mayak gimbap, each representing distinct regional approaches to plant-based cooking.

Vietnam’s dual recognition underscores its ability to merge tradition with contemporary dietary preferences, proving that local comfort food can resonate far beyond borders.