At seven in the morning, "what should I eat?" often comes before the very first cup of tea. Vietnamese cuisine is full of vegetarian breakfasts that are both familiar and easy on the stomach, from the bánh mì at the mouth of the alley to a bowl of hủ tiếu (rice noodle soup) in a clear broth. Nhà An picks seven dishes that are easy to find and easy to eat, plus a few tips on pairing them so breakfast carries you through a long day.
The three parts of a filling vegetarian breakfast
A vegetarian breakfast that keeps you full usually has three parts: carbs for energy, plant protein for staying power, and a little fruit or vegetables for freshness. No need to weigh anything. Just look at your plate and ask yourself whether all three groups are there.
- Carbs: bánh mì (Vietnamese baguette), sticky rice, rice vermicelli, phở, hủ tiếu, rice porridge, sweet potato.
- Plant protein: tofu, tofu skin, beans, soy milk, sesame, peanuts.
- Vegetables and fruit: fresh herbs, bean sprouts, leafy greens, cucumber, pickles, seasonal fruit.
This is a general suggestion for healthy adults. If you follow a special diet or have a health condition to consider, please talk to your doctor or a nutritionist.
Vegetarian bánh mì and sticky rice for rushed mornings
1. Vegetarian bánh mì
A crusty baguette filled with vegetarian chả lụa (Vietnamese pork roll, made here without meat), mushroom pâté, pickles, cucumber, cilantro and a little chili sauce is the classic grab-and-go breakfast. To stay full longer, choose a filling of lemongrass-fried tofu or sautéed mushrooms and pair it with a glass of soy milk.
2. Xôi (sticky rice)
Corn sticky rice, mung bean sticky rice, peanut sticky rice and red gấc sticky rice are all familiar morning dishes across many regions. Xôi is fairly heavy on carbs, so pick a version with beans, sprinkle on some sesame salt and add a little fruit on the side. At Nhà An Tan Binh, street-style corn sticky rice with mung beans and vegetarian scallion oil is a signature dish, recalling the sticky rice vendors at the mouth of a Saigon alley.
Vegetarian phở, bún and hủ tiếu: a hot bowl for a fresh start
3. Vegetarian phở and bún
Vegetarian phở broth is usually simmered from daikon, corn, carrots and mushrooms, fragrant with cinnamon, star anise and charred ginger, and the noodles come with fried tofu, mushrooms and fresh herbs. Vegetarian bún is just as varied, such as bún riêu chay (tomato and tofu noodle soup) made with tofu and tomatoes. Add a plate of bean sprouts and raw greens, and a bowl of bún or phở already covers all three parts.
4. Vegetarian hủ tiếu
Hủ tiếu Nam Vang, whose name recalls Phnom Penh, has long been a familiar breakfast for Saigon locals. The vegetarian version keeps the chewy noodles and the clear broth, served with mushrooms, tofu, tofu skin, bean sprouts and Chinese celery. Vegetarian hủ tiếu Nam Vang with a gently sweet daikon broth is a signature dish at Nhà An Binh Thanh.
Rice porridge, rice rolls and tofu pudding for light mornings
5. Cháo (rice porridge)
On a chilly morning, or when you want something really light, a hot bowl of cháo is a comforting choice: plain rice porridge with fermented tofu, pickled mustard greens and roasted peanuts, or mushroom, mung bean or pumpkin porridge. Finish with a pinch of pepper, slivers of ginger and a little cilantro to wake up the aroma.
6. Vegetarian bánh cuốn (steamed rice rolls)
A thin layer of rice batter is steamed on a stretched cloth, then rolled around a filling of wood ear mushrooms, jicama and sautéed carrots, and served with vegetarian chả lụa, blanched bean sprouts and fresh herbs. The vegetarian dipping sauce, made from soy sauce, sugar, lime and chili, still has that familiar sweet-and-sour balance.
7. Tàu hũ (silken tofu pudding) and soy milk
A bowl of soft tofu in ginger syrup, called tào phớ in northern Vietnam, is a gently sweet start to the morning. Paired with a glass of hot soy milk, it gives you a good dose of plant protein while your stomach stays light. At Nhà An, the soft tofu is made fresh every morning.
Breakfast at Nhà An, and a few tips to keep things interesting
When we open, each Nhà An branch will bring the flavors of its own region to breakfast: vegetarian hủ tiếu Nam Vang in Binh Thanh, street-style corn sticky rice in Tan Binh, and vegetarian mì Quảng (Quang-style turmeric noodles) with mushrooms and sesame rice crackers at the central Vietnam branches. Every dish on the menu is vegetarian, the broths are made from vegetables and roots with no MSG, and vegan dishes, with no eggs and no dairy, are marked separately at the counter. The bakery ovens start at 5 a.m., so anyone pulling an all-nighter on a deadline can still grab breakfast before heading home to rest.
- Rotate through the week: bánh mì one day, sticky rice the next, a noodle soup after that.
- Make a pot of vegetable broth the night before, and in the morning you only need to blanch the noodles.
- If the main dish is heavy on carbs, add some fruit or a glass of soy milk.
- Drink warm, unsweetened tea instead of soft drinks.
- If you are allergic to soy, gluten, peanuts or sesame, let our staff know when you order.
