What comes to mind when you think of Vietnamese food?
For many Australians, it’s pho, bánh mì and fresh rice paper rolls. While these iconic dishes deserve their reputation, Vietnamese cuisine has so much more to offer.
To showcase this incredible diversity, the Australia Vietnam Friendship Society (AVFS) recently hosted a Vegan Vietnamese Food Tour through Melbourne’s vibrant Vietnamese precinct in Footscray. The event brought together food lovers from across Melbourne for an afternoon of discovering lesser-known dishes, traditional ingredients and the rich cultural stories behind them.
The tour was organised by AVFS Secretary Marianne O’Reilly, who has been vegan for over 10 years and has long been inspired by Vietnam’s incredible plant-based food culture. “After travelling through Vietnam and experiencing just how diverse and delicious the vegan food was, I wanted to share that experience with others,” Marianne said. “Living in Footscray, with its thriving Vietnamese community and amazing food scene, it felt like the perfect place to create an activity that aligned with the AVFS mission of promoting friendship and cultural understanding between Australia and Vietnam.”
To help bring the experience to life, AVFS collaborated with Vietnamese food creator Vy (@vylovesfood), who is originally from Hanoi. Throughout the day, Vy shared her knowledge of Vietnamese cuisine, explaining not only what participants were eating but also the history and cultural significance behind many of the dishes.
One of the most fascinating topics discussed was the Vietnamese tradition of ăn chay. While “chay” is often translated as vegetarian or vegan food, it is deeply connected to Buddhist traditions in Vietnam. Many Vietnamese people choose to eat chay on the 1st and 15th days of the lunar month, while others observe vegetarian diets more regularly as part of their spiritual practice. As a result, Vietnam has developed an incredibly rich and creative vegetarian food culture that extends far beyond simply replacing meat.
This offers an interesting contrast to the common perception in Australia that a meal needs meat to feel complete. In Vietnam, plant-based dishes are celebrated in their own right, and many people regularly enjoy chay meals regardless of whether they identify as vegetarian or vegan.
Discovering Footscray’s Vietnamese Food Scene
The tour began at Footscray Market, where participants were introduced to many of the fresh herbs, fruits and vegetables that are staples of Vietnamese cooking but are rarely found in mainstream Australian supermarkets.
From there, the group visited a local Vietnamese grocery store to learn how to confidently navigate the shelves. For many people, Asian grocery stores can feel overwhelming, with unfamiliar ingredients and products lining every aisle. The aim of this stop was to help participants identify some of the best vegan products available and inspire them to recreate Vietnamese dishes at home.
Along the way, participants sampled Vietnamese banana chips, vegan anchovies, vegan jerky, passionfruit lollies and mung bean desserts. Marianne introduced everyone to her favourite vegan fish sauce made from fermented pineapple, while Vy explained the differences between various rice noodles, mock meats, Vietnamese coffee grounds and pantry staples commonly used in Vietnamese cooking.
A Feast Beyond Pho and Bánh Mì
Lunch was held at Huong Viet Vegan, one of Melbourne’s best-loved vegan Vietnamese restaurants.
Rather than ordering the dishes many Australians already know, the group explored a menu showcasing another side of Vietnamese cuisine. Together they shared bánh xèo, bánh hỏi bò lá lốt, bánh hỏi nem nướng, bún bò Huế, bánh canh cua, broken rice, lotus seed salad and traditional Vietnamese iced coffee, accompanied by warm jasmine tea.
As each dish arrived, Vy explained its origins, how it is traditionally eaten and its place within Vietnamese food culture, giving participants a deeper appreciation for the stories behind the food.
The afternoon concluded back at Footscray Market, where everyone enjoyed traditional Vietnamese desserts, including different varieties of bánh da lợn, served with rich coconut milk and roasted sesame seeds.
For those still eager to explore, the day finished with an optional visit to Vincent Vegetarian, one of Melbourne’s favourite destinations for vegan groceries, mock meats and specialty plant-based ingredients.
A Delicious Way to Build Cultural Connections
The feedback from participants was overwhelmingly positive. Everyone left with full stomachs, new favourite dishes and a deeper understanding of Vietnamese culture.
The success of the tour highlighted just how powerful food can be as a way of bringing people together. By sharing meals, stories and traditions, participants not only discovered new flavours but also gained a greater appreciation for the cultural richness of Melbourne’s Vietnamese community.
AVFS would like to extend a sincere thank you to Vy from @vylovesfood for sharing her knowledge and passion throughout the day, and to everyone who joined us. We look forward to creating more opportunities to celebrate Vietnamese culture and strengthen the friendship between Australia and Vietnam through experiences like these.