Vietnam’s imperial capital’s stunning vegetarian feasts

Residents of central Vietnam’s Thua Thien- Hue province have long been known for their finesse in preparing gorgeous, delectable feasts of vegetarian dishes that imitate traditional non-vegetarian foods in taste and appearance.

Most residents of Hue from all walks of life have traditionally practiced a vegetarian lifestyle either for religious, moral or health reasons.

Hue City, Vietnam’s imperial capital, is one of the country’s Buddhist hubs and is home to a large number of pagodas, clergy members and Buddhists.

Buddhists can choose to stay vegetarian all year long or for only a few days each month.

Nuns and Buddhists at local pagodas such as Tu Hieu, Tu Dam and Hong An have long been known for their exceptional skills in preparing vegetarian food and have taught their recipes to others who also believe that a vegetarian lifestyle cherishes compassion within and helps one stay fit.

Local housewives consider preparing elaborate vegetarian delicacies a chance to showcase their creativity and culinary dexterity.

They can make a surprisingly wide variety of foods that replicate meat-based dishes, including “cha” (bologna), chicken, pork chops, shrimp and “cha gio” (spring rolls), with only vegetables, tofu and other simple ingredients such as “banh trang” (rice paper).

To make veggie “cha gio,” a hallmark Vietnamese delicacy, mung beans are finely ground and seasoned. String mung bean vermicelli and finely cut peziza is then combined with the bean mixture, the veggie alternative to the usual mixture of pork, eggs, or shrimp.

The well-seasoned bean mixture is then rolled into sheets of “banh trang” (rice paper) and neatly rolled. The rolls are then fried in sizzling oil.

Meanwhile, everyday vegetarian meals typically include simple ingredients such as tofu, which is either fried, braised or cooked with soup, and various kinds of stir-fried or boiled vegetables, which are dipped into “tuong” (soybean jam) and “chao” (fermented soya cheese) for a richer taste and flavor.

Giving veggie food the look and taste of meat makes it more appealing to non-vegetarians, non-Buddhists and tourists alike.

Tourists can visit any pagoda in Hue, particularly the city’s iconic Tu Dam Pagoda (1, Su Lieu Quan, Ward Truong An), for a delectable, nourishing vegetarian feast.

Tung Thien Vuong Palace, at 91 Phan Dinh Phung, Vinh Ninh Ward, some 2km from the downtown city, is well known for its vegetarian pies, while Tuy Ly Vuong Palace, at 140 Nguyen Sinh Cung, Vy Da Ward, is another popular destination for vegetarian food.

The palaces were once home to princes and princesses of the Nguyen Dynasty (1802-1945), the country’s last monarchy. The royal family moved to Hue upon leaving their childhood home, Dai Noi (Royal Palace), after one of their brothers was crowned.

In contrast to elaborate, appetizing vegetarian feasts, which are prepared on special occasions such as Buddha’s Birthday or full moon days, everyday vegetarian meals typically include such simple dishes as tofu, which is either fried, braised or cooked with soup, various kinds of stir-fried or boiled vegetables, which are dipped into “tuong” (soybean jam) and “chao” (fermented soya cheese) for a richer taste.

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