mekong ever

Lemongrass Tofu (Đậu Hũ Xả)

Temple-style · 25 minutes · Serves 3–4

Crispy golden tofu tossed with fragrant lemongrass. A classic at many Vietnamese temples — pure, aromatic, and deeply satisfying over rice.

Ingredients

• 400g firm tofu, pressed and cubed
• 3 stalks lemongrass, finely minced (white part only)
• 1 tbsp soy sauce or tamari
• 1 tsp sugar or maple syrup
• Pinch of salt
• Neutral oil for pan-frying
• Fresh herbs (optional, for serving)

Method

Pan-fry the tofu until golden on all sides. Remove. In the same pan, gently cook the minced lemongrass until fragrant (do not brown). Return the tofu, add soy sauce, sugar and a splash of water. Toss gently until the sauce lightly coats everything. Serve with steamed rice.

Mushroom Claypot (Nấm Kho)

Comforting · 35 minutes · Serves 4

Slow-braised mushrooms in a light caramel-soy broth. Soft, savory, and the kind of quiet dish that feels like a warm bowl of care.

Ingredients

• 500g mixed mushrooms (shiitake, oyster, king oyster)
• 2 tbsp soy sauce
• 1 tbsp coconut sugar or brown sugar
• 1 small piece of ginger, sliced
• 200ml water or light vegetable broth
• Pinch of black pepper
• Sesame oil to finish

Method

Sear the mushrooms until lightly golden. Add ginger, soy sauce, sugar and water. Bring to a gentle simmer, cover, and braise 15–20 minutes until the liquid reduces into a glossy sauce. Finish with a few drops of sesame oil. Serve with rice.

Temple Vegetable Soup (Canh Rau)

Light & clear · 20 minutes · Serves 4

A simple clear broth with seasonal greens. The everyday soup found in temple kitchens — clean, hydrating, and gently flavored.

Ingredients

• 1.2 liters water or light vegetable broth
• 1 carrot, thinly sliced
• A handful of leafy greens (spinach, choy sum, or morning glory)
• A few slices of daikon or soft tofu cubes (optional)
• Salt or a splash of soy sauce to taste
• White pepper

Method

Bring water to a boil. Add carrot and daikon/tofu. Simmer gently 8–10 minutes. Add the greens at the end and cook just until wilted. Season lightly. Serve immediately.

Chè Chuối (Banana Tapioca)

Sweet temple comfort · 20 minutes · Serves 4

A soft banana and coconut dessert soup often served after temple meals. Creamy, lightly sweet, and quietly nourishing.

Ingredients

• 4 ripe bananas, sliced
• 1/2 cup small tapioca pearls
• 1 can (400ml) coconut milk
• 2 cups water
• 1/4 cup coconut sugar or palm sugar
• Pinch of salt
• Toasted sesame seeds (optional)

Method

Cook tapioca pearls in boiling water until translucent, then rinse. In the same pot combine coconut milk, sugar, salt and bananas. Simmer gently 5 minutes. Stir in the tapioca and cook 2–3 minutes more. Serve warm or lightly chilled.

Bánh Xèo Chay (Crispy Vegan Pancakes)

Festival bite · 25 minutes · Makes 8 small pancakes

Turmeric-scented crispy rice pancakes filled with bean sprouts and mushrooms. A joyful temple festival snack wrapped in lettuce and herbs.

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk + 1/2 cup water
• 1 tsp turmeric + 1/2 tsp salt
• Bean sprouts, sliced mushrooms or tofu, shredded carrot
• Lettuce, mint, cilantro for wrapping
• Simple dipping sauce: lime juice, soy sauce, a little sugar

Method

Whisk batter and rest 10 minutes. Heat a little oil in a non-stick pan, pour a thin layer of batter, add filling on one half. Cook until edges crisp, fold, and cook 1 more minute. Wrap pieces in lettuce with herbs and dip.

Gỏi Cuốn Chay (Fresh Spring Rolls)

Light & fresh · 20 minutes · Makes 8 rolls

Cool rice-paper rolls filled with herbs, tofu and vegetables. A clean, mindful snack often prepared for temple gatherings.

Ingredients

• 8 rice paper wrappers
• Cooked rice vermicelli
• Firm tofu, lightly pan-seared and sliced
• Carrot, cucumber, lettuce, mint, cilantro, Thai basil
• Peanut or soy-hoisin dipping sauce

Method

Dip one rice paper in warm water until pliable. Lay flat, add a little vermicelli, tofu and herbs in the center. Fold bottom up, sides in, and roll tightly. Serve with dipping sauce.

Perfect Temple Rice

The quiet foundation

In temple cooking, rice is treated with respect. Rinse until the water runs almost clear. Cook with a slightly lower water ratio for a clean, separate grain. Let it rest covered for 10 minutes after cooking. This small ritual turns something ordinary into something deeply comforting.