The Buddhist Influence: Where It All Started
For centuries, vegetarian food in Vietnam was closely tied to Buddhism. Many Buddhists follow "ăn chay" (eating vegetarian) as a lifelong commitment rooted in compassion and discipline. Many others practice it temporarily - on specific days like "ngày rằm" (usually 1st and 15th of the month), Tết (Lunar New Year), ancestor worship days or mourning period.
Beyond religious obligations, there's also a quieter, more personal side to this tradition. Many Vietnamese eat vegetarian food while praying for something important: an exam, a job opportunity, a loved one's recovery. I have done it myself, cutting out meat for a few days before an exam. It is a common practice during stressful or uncertain times.
Because vegetarian eating was often tied to intention (prayer, discipline, restraint), the food itself developed with those values in mind. In temple kitchens, Buddhist vegetarian cuisine evolved within clear ethical boundaries. Ingredients like tofu, mushrooms, jackfruit, seasonal vegetables, and traditional soy- or gluten-based mock meats became common. The goal was to nourish and show respect for religious principles, rather than to fit everyday eating habits.
For generations, this food was served mainly in temples and dedicated vegetarian restaurants, and eaten mostly by those practicing the faith. At this stage, vegetarian food in Vietnam was still closely linked to religion and ritual, not a part of daily, mainstream eating yet.
Everyday Vietnam: why plant-based food already fits
Why vegetarian eating works so easily in Vietnam becomes clearer when you look at how Vietnamese people eat, not just at vegetarian menus.
A typical Vietnamese meal isn't built around a large piece of protein. It's also built around rice, soup, vegetables, herbs, etc. Meat is present, but not dominant. A few slices of pork, some fish, or a small bowl of minced meat is meant to come together with everything else - not the center of the meal.
That structure matters. When meat is removed, the meal doesn't fall apart. It already relies heavily on plant-based elements to carry flavor.
That’s why dishes like phở chay (vegetarian phở), bánh mì chay (vegetarian baguettes), or cơm chay (vegetarian rice) don’t feel like compromises. They follow the same logic as their meat-based versions - broth first, herbs next, balance and texture last. When done well, nothing feels missing because nothing essential was built around meat to begin with.
Vietnamese vegetarian food also avoids one common trap of modern plant-based cooking: overcompensation. It doesn’t drown vegetables in heavy sauces or rely on dramatic substitutions to prove a point. Flavor comes from mushrooms, fermented soy, slow-cooked vegetables, fresh herbs, and contrast.
The result is food that feels familiar, filling, and complete. Not something you eat because you can’t eat meat, but something you eat because it already works.
From tradition to trend: why more people are choosing plant-based now
In the past decade, vegetarianism and veganism have gained popularity for a different reason: heath.
Concerns over food safety, excessive meat consumption, processed meats, and lifestyle diseases like heart issues or obesity have led many people to rethink their eating habits and switch to more healthy-conscious eating.
At the same time, the way people discover food has changed. Travel, Instagram, food blogs, and exposure to global dining trends have made plant-based eating more visible...and more attractive. Younger generations see vegetarian and vegan food not as restriction, but as variety. Something to try, to mix into the week, to enjoy without commitment.
What's interesting is that this shift rarely comes with labels. Most people don't announce that they're vegetarian or vegan. They just eat chay on certain days. They choose a vegetarian dish because it looks good. They order a plant-based meal after a long week of heavier food.
That flexibility is what makes the trend stick. There's no pressure to be perfect, no identity to defend. Vegetarian eating in Vietnam is becoming less about what you are and more about how you eat. It's lighter, more intentional, and more open-minded than before.
The modern vegan scene in Vietnam today
What's changed most about vegetarian and vegan food in Vietnam isn't the number of vegan restaurants. It's how normal it has become.
In cities like Ho Chi Minh City, Hanoi, and Danang, most regular restaurants now include a few vegetarian options. Sometimes it’s a small section on the menu. Sometimes it’s just one or two dishes.
Supermarkets reflect the same shift. Plant-based milk, tofu products, and meat alternatives are stocked alongside everyday items. They’re visible, easy to find, and treated as normal choices rather than special products for a niche group.
Dedicated vegan cafés and vegetarian restaurants still exist, but they’re no longer the only places where plant-based eating happens. For most people, vegetarian food is something they mix into daily life — not something they organize their life around.
What works - and what still doesn’t
After all, we can tell that...
Vegetarian eating in Vietnam works well for one simple reason: it fits into everyday life. Local vegetarian dishes are familiar, affordable, and widely available. You don’t need special planning or a strict label to eat chay. You can find a decent vegetarian meal in most neighbourhoods, often for the same price as a meat-based one.
The flexibility helps too. People move easily between vegetarian and non-vegetarian meals without pressure. There’s no sense of “failing” if you eat meat again. That makes plant-based eating easier to sustain, especially for people who don’t want to commit fully.
But there are still limits.
What still doesn't work as smoothly is everything outside that traditional structure. Western style vegan food like burgers, cheeses, meat substitutes remains expensive and largely concentrated in urban areas, without being essential to how most people eat day to day.
In some mixed, meat-focused eateries, vegetarian dishes can still feel secondary, with quality depending
So while vegetarian eating in Vietnam is accessible, it isn't always exciting or convenient. Progress is happening, but slowly shaped by habit rather than the hype.
What's next: market signals that are already visible
The growth of vegetarian and vegan eating in Vietnam is no longer driven mainly by religion. Wellness has quietly become the main force behind it. Surveys show that around 45% of Vietnamese consumers eat vegetarian meals several times a week, most often for reasons related to health, digestion, and feeling lighter rather than religious practice ( B&Company , citing Statista↗). This shift is especially visible among younger, urban consumers. Around 2 out of 3 Vietnamese Gen Z and Millennials tried to actively include plant-based or organic foods everyday meals, driven primarily by wellness and lifestyle concerns ( Nong Nghiep & Moi Truong↗ ).
This shift also changing what people want to eat: flexitarian consumers increasingly prefer simpler, minimal processed plant-based foods such as vegetables, tofu, salads, and nut milks. Heavily processed mock meat are losing appeal ( B&Company↗ ; VnEconomy ↗ ). This preference closely reflects Vietnam's long-standing cooking habits and general skepticism toward ultra-processed foods. In many ways, the future of plant-based eating in Vietnam looks ingredient-led, not product-led.
The same mindset is shaping what people drink. Plant-based beverages have become one of the most visible entry points into plant-based living in Vietnam, often adopted even before dietary changes around food. Non-dairy drinks made from soy, coconut, nuts, and oats are now common in supermarkets, cafés, and convenience stores, driven by health awareness, lactose intolerance, and a preference for lighter, lower-calorie options. Unlike mock meats, these beverages don’t feel like substitutes — they fit easily into daily routines, making them one of the strongest signals of how plant-based choices are becoming normalized rather than niche.
On the industry side, the plant-based food market in Vietnam is growing steadily from around US$103-112 million in 2024 ( VnEconomy↗ ), and other research estimates it could reach over US$220 million by 2033, growing at an average of about 8% per year, a pace that signals long-term consumer interest rather than a short-lived niche ( Sai Gon Giai Phong Online↗ ). IMARC Group also suggests the broader plant-based food market in Vietnam could grow even faster at 11.5% CAGR through 2033, driven by urban consumers and health awareness ( IMARC Group↗ ).
Plant-based beverages form a significant part of this momentum. Market research estimates the category — including soy, coconut, nut, and oat-based drinks — was valued at around US$165 million in 2024 and could reach approximately US$318 million by 2033, growing at an annual rate of about 6–7% (IMARC Group↗; Ken Research↗). As one of the earliest and most accessible plant-based categories, beverages often signal mainstream adoption sooner than more specialized food products.
Growth shows up not just in dollars but also in distribution and geographic spread. Vegetarian restaurants now operate in 51 of Vietnam's 63 provinces, with plant-based options present in nearly 80% of locations nationwide, reflecting broader geographic adoption ( B&Company↗ ). Ho Chi Minh City, in particular, has become increasingly visible on the global stage, appearing repeatedly on PETA's World's Most Vegetarian - Friendly Cities list. The city was first noted as a rising city, then gaining consistent recognition, and most recently entering the top 10 ( Plant Based News↗ ), signalling how far the city's vegetarian scene has developed and how likely it is to remain prominent in the years ahead.
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