You only have to check out the HappyCow site to see that finding vegetarian and even vegan food in Vietnamese cities is not difficult. Outside and at the market stalls you will have to watch out for the infamous fish sauce (nuoc mam) used as freely as soya sauce is in Chinese cooking. Also the level of MSG may be alarming for some, but if you are getting something cooked from scratch then just ask for your meal without it.

The choice on the menu will be varied from soups, spring rolls, rice and noodle dishes with an array of vegetables and tofu fit for any veggie king or queen. The Vietnamese kitchen prides itself on simple, clean fresh sensations and nearly all dishes are accompanied with the aromatic and cleansing flavours of Asian basil, coriander, mint leaves, cut limes, sweet chilli paste and scalded bean sprouts. Watch out, foods can be spicy.

There are three types of cuisine: from the north, the south and the central cooking style. Furthermore, the country has been heavily influenced by the French baguette and roasted coffee beans. So much so that Vietnam has risen to be is the second largest coffee exporter in the world. Brazil is the first.

You can only conclude that they must be doing something right and a after a glass of thick rich cà phê you'll understand why. A Vietnamese favourite is the cà phê sua da which literally translates as coffee milk ice. The deep roasted brew is mixed with condensed milk and poured over ice for a refreshing kick at any time of day. Who needs red bull?

Bi Cuon Chay Viet Nam
In the nation where they do everything to the meagre spring roll to turn them into taste sensations, it would be a shame to pass up the opportunity to try one of these little rice paper treats: filled with rice vermicelli, mung beans, carrots, mushrooms and pickles, wrapped in crispy lettuce and mint leaves and then dipped in sweet chilli soya sauce. Refreshing, delicious as either a snack or a meal.

Bánh Khoai and Bánh Xeo
You will need to order both these traditional market stall dishes without the shrimp or meat. And don't forget to check the dipping sauce for that infamous fish seasoning as well.
Bánh Khoai
Famous in Quang Ngai region this savoury batter pancake is topped with mung beans, slices of tart star fruit, young banana and a handful of asian basil, mint and fennel herb. Served with nuoc leo: a rich peanut sauce or a thick soya bean dressing.
Bánh Xeo
Equally well know in the south, try this larger turmeric spiced crepe with green beans and coconut milk. Wrapped in lettuce leaves and dipped in a seasoned sauce from glutinous rice and soy beans

Com Chay with Xoi Nep
Fried mixed vegetables with fresh ginger, cabbage, mushrooms and soy sauce. Delicious with xoi nep, bamboo-steamed sticky rice.