Tiệm Chay An - Vegan restaurant in Ho Chi Minh City

Tiệm Chay An occupies a straightforward corner of Ung Văn Khiêm street in Binh Thanh, drawing a steady crowd of plant-based diners who come for honest vegan Vietnamese cooking in the chay (Buddhist vegetarian) tradition. The menu reads like a greatest-hits of Vietnamese comfort food — spring rolls, braised dishes, hotpot, fried mushrooms — remade without meat but without sacrificing the savory depth that makes the originals work.

The gỏi cuốn Tây Sơn has earned a loyal following, served with a salty dipping sauce that shows up in multiple reviews as a reason to return. Phá lấu bánh mì is a standout: a braised tofu-and-offal-substitute with bread that translates a classic Saigon street snack into vegan territory more successfully than expected. Nấm chiên giòn xốt chanh dây — crispy fried mushrooms finished with passion fruit sauce — adds a brighter acidic note to a menu that otherwise leans deeply savory.

The lẩu nấm (mushroom hotpot at 160,000 VND) is the menu's most divisive item. Portions run lean — reviewers describe a modest spread of mushrooms and small tofu cubes — and opinion on the broth splits between those who find it clean and light and those who find it simply thin. The hotpot format works better for groups willing to supplement with side orders.

Service has drawn criticism on busy Saturday nights, with floor staff struggling to sequence tables efficiently. First-time visitors should also note that the venue runs a separate menu on the first day of the lunar month (mùng 1 âm), replacing the standard rice buffet and à la carte options — a shift that has caught diners off guard.

Open daily from 10 AM (11 AM Sundays) through 9:30 PM, Tiệm Chay An fills a clear niche for Buddhist diners, committed plant-based eaters, and omnivores curious about Vietnamese vegan cooking beyond tofu salads and smoothie bowls.