• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
  • Work With Me
    • Press

Best Vegan Chocolate Chip Cookies and a Letter to Future Me

May 3, 2015 by Lisa Le 28 Comments

Jump to Recipe

My absolute favourite and best vegan chocolate chip cookies.
Little-brother approved.
Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

UPDATE: Obviously this was posted a while ago, and I’m no longer with Chris haha. But I’ve sort of left this post up as a memento of my past to see how far I’ve come. This was a pretty defining point in my life and I learned a lot of life lessons, so I’ve left it as is. But for any of you who have stumbled upon this as your first introduction to me, just know that I am happily married now to a pretty great guy who I’ve also written about on this blog (mostly in the early stages of dating haha, I don’t really write about our relationship online anymore). Anyway, enjoy the cookies and enjoy the look into my past haha.

Dear Future Lisa,

I know you’re not super happy with the way life is right now. Last week you pooped your pants on the subway in front of one of your best friends during the tail end of rush hour on a Thursday. Then you lost your phone. Then you were broken-hearted with humanity when the person who had your phone lied when they said they’d return it. And then when Chris finally finished school, he left to go back home for the summer, which is so far away from you it’s in a different timezone.

You’ve had a rough week.
THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

Heck, you’ve had a rough year. Skin issues, mice in your apartment, carpet beetles, family drama, money issues, but it hasn’t all been bad. You found a job that you LOVE and you’re basically doing what you did when you procrastinated school, except you’re getting paid for it now. If that’s not finding your vocation, I don’t know what is.
THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

You’ve made incredible friends in the last year—not new friends, but you’ve bonded with the people you’ve been close with for a while in a way that will last your lifetime. These friends are your lifetime friends. Don’t let go. You guys have laughed about poop together. You’ve heard each other poop. You’ve confessed to each other what your poop is like and if you’re scared whether your poop is normal. Basically all life and the core of your friendship boils down to how much you share about poop. I’m not sure how I feel about that, Future Lisa, but hey. It’s funny. You found people who think poop is as funny as you do. YOU DID IT.
THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

But after all the tears, the weeks of stressing out whether or not you can do the long distance with Chris, if you can make it through another 4 months of distance after 3 hard years, remember this:

You can do it.

Remember how good it is when you are together. Chris may be the worst person to get a hold of via phone, but he loves you. He’s a small town guy and despite being an engineer, communication and tech is not his strong suit. You knew that going in, so just remember that through the tough times.

This past weekend has been a whirlwind of fun. Busy, hectic, literally full of obstacles (we definitely want to do tree-top trekking again), but full of awesome activities and great people. You didn’t fight, you didn’t cry, you didn’t feel alone.
THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

Remember what this is like when you feel like the long distance is unbearable this summer. Remember how much you guys like watching superhero movies and shows together. How much you both love eating. Remember how you both love being physically challenged and doing outdoor activities together. How he pushes you to be a better person.

Remember the cuddles, the kisses, the hugs. The way his hand wraps around yours. How he tries to steal you away from the kitchen because he just wants a hug.
THE BEST Vegan Chocolate Chip Cookies | The Viet Vegan | Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

He might totally suck at cleaning up around the house and he’s probably the least organized person you know, but it’s not impossible for him to learn. Give him time. Be patient. Let him love you, and don’t close yourself off.

I know you’re afraid of being left alone, of being vulnerable. Be strong, and wait. It’s only four more months.

Bake your favourite (and his favourite) crisp and chewy chocolate chip cookies and remember the good times. You’ll get there. Just keep working, building your life, and he’ll join you when the time is right.

You’re going to be okay.

Love,

You.

Continue to Content
Yield: ~30 cookies

Best Vegan Chocolate Chip Cookies

Best Vegan Chocolate Chip Cookies

My absolute favourite and best vegan chocolate chip cookies. Little-brother approved.
Crisp edges, chewy centre, perfect chocolate-to-cookie-ratio.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp flax meal (3.5 g) + 4 tbsp (45 mL) warm water (set aside to gel for 10 minutes)
  • 1 cup (200 g) vegan butter (I used vegan becel)
  • 3/4 cup (140 g) white sugar
  • 3/4 cup (160 g) brown sugar
  • 1 tsp (3 g) vanilla extract
  • 1 tsp (4 g) baking powder
  • 1/2 tsp (3 g) baking soda
  • 2 1/2 cups (350 g) all purpose flour
  • 1 generous pinch of salt
  • 1/2 cup (85 g) mini or regular chocolate chips

Instructions

  1. Preheat oven to 350ºF (180C).
  2. In a small bowl, combine flax meal and warm water and let sit to gel for about 10 minutes.
  3. Using a stand mixer or hand mixer (or a spatula and some elbow grease) beat butter and white and brown sugar until light, creamy and fluffy.
  4. Add vanilla extract and flax meal mixture and beat until incorporated.
  5. Sift in baking powder, baking soda, flour, salt and stir to combine. Fold in the chocolate chips.
  6. Use a 1 1/2 tbsp cookie scoop or roll 1-inch balls onto a lined baking sheet and bake for 10-12 minutes until the edges are just barely brown and they're quite puffy. Remove from oven and let cool for a minute (they'll deflate).
  7. Remove and let cool on a wire rack. Store in an airtight container.
  8. These are good immediately, but they're even better the next day when they're chewy and set =)
© Lisa Le
Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Baking, Dessert, Vegan recipes Tagged With: chocolate chip, cookies, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Ana @ Ana's Rocket Ship says

    May 3, 2015 at 5:03 PM

    Dear Future Ana,

    Please make sure you keep following Lisa at the Viet Vegan, because she has just written the most amazing piece about friendship and love, and you want to read her writing all the time. Also- she bakes good cookies. And she lives in Toronto- and Toronto is cool.

    Love,

    You

    Reply
    • Lisa Le says

      May 4, 2015 at 11:17 AM

      I don’t even know what to say to this. I just want to reach through the screen and hug you. Thank you Ana <3

      Reply
  2. Thalia @ butter and brioche says

    May 3, 2015 at 5:31 PM

    For vegan chocolate chip cookies these still look SO buttery, chocolat-y and delicious. I don’t follow a vegan diet but I really want to try this recipe out.

    Reply
  3. Taylor says

    May 3, 2015 at 8:34 PM

    Lisa, thank you, as always, for your honesty. It is beautiful. So are these cookies. So are you. Thank you.

    Reply
    • Lisa Le says

      May 4, 2015 at 11:15 AM

      Thank you for reading, Taylor =)

      Reply
  4. Cathy says

    May 4, 2015 at 9:20 AM

    Just wanted to comment to say that 4 months in the grand scheme of life, and the many more years I’m sure you guys will have together, will seem like nothing. So like you said, you will be okay :)

    Also, these cookies look delicious. Wish you could just bake it and send it to me instead haha

    Reply
    • Lisa Le says

      May 4, 2015 at 11:15 AM

      <3 Thanks Cathy. BTW congrats on your new job!!! I bet your parents are super proud =) My mom was happy to hear you got a job so quickly too

      Reply
  5. Katie @ Produce On Parade says

    May 5, 2015 at 7:49 PM

    Hang in there, Lisa!! If anyone can do it then it’s surely a strong and amazing person like yourself :) I always try to talk to Todd about poo and he just won’t have it. Who will I talk to poo about, Lisa?! It sounds like you have a few of the most important things going for you. An amazing job, good friends, and a love (although he may be far away at the moment). If anything can help, goddamner it sure is these cookies (OMG!) Hugs and kisses from up North!

    Reply
    • Lisa Le says

      May 7, 2015 at 9:08 AM

      Hahah thanks Katie. WE CAN TALK ABOUT POO. Poo is very important. I’ll try to get a letter written out before I move to send to you, and once I send it, I shall eagerly await a letter concerning poo. XD *thumbs up*

      Reply
  6. genevieve @ gratitude & greens says

    May 11, 2015 at 10:26 PM

    Oooof, sounds like you had a rough week but you are totally right: you can do it! Life is full of obstacles and the only thing we can do is push through and remain optimistic. And I feel you on the long distance part… long distance has barely begun for me and I’m already struggling. It just sucks to be so far apart from the one person who makes you laugh and manages to brighten your day no matter what. Hang in there girl! xo

    Reply
  7. Lisa Le says

    May 12, 2015 at 11:18 AM

    Hi Kristen, I have no idea! I’m really sorry. Here is a resource that might help!

    Reply
  8. Lisa Le says

    May 12, 2015 at 11:23 AM

    Hi Jessica, thank you so much for reading and leaving this comment. It’s really comforting to know that there are other people out there who are going through long distance too. Hope you like the cookies =)

    Reply
  9. haleigh says

    August 24, 2015 at 6:15 PM

    I was wondering if it matters what kind of chocolate chips you use? I’ve heard that most brands aren’t vegan..I want to try this badly!

    Reply
    • Lisa Le says

      August 24, 2015 at 6:19 PM

      I either use Enjoy Life Chocolate chips, or President’s Choice Chocolate Chips =) I’m pretty sure that Ghirardelli semi-sweet chips are also vegan.

      Reply
  10. Roxanne Houde says

    December 3, 2015 at 8:38 PM

    I have done this recipe twice now and the cookies always end up becoming crunchy while they cool off rather than chewy…. The first time I did it, I was out of of cane sugar so I used brown sugar instead, I thought that might explain why they became hard… Second time, I may have left them a minute longer in the oven… but they were golden brown when I got them out so I don’t think that would influence the consistency that much… I don’t understand why I can’t get that chewy consistancy :( HELP

    Reply
    • Lisa Le says

      December 3, 2015 at 8:41 PM

      Hi Roxanne,

      Your oven may be running a little hotter than mine in that case. Bring it down to 325ºF, and bake until they look puffy and the edges are just barely brown. The key to chewy cookies is underbaking them. Once you remove them and let them cool a bit on the pan, remove them after about 2 minutes to cool on a wire rack otherwise they’ll keep cooking a bit on the pan. Let me know if that works?

      Reply
  11. Junebug says

    December 17, 2015 at 4:18 AM

    Lisa,
    I would like to use honey instead of
    sugar but i don’t know how much
    any suggestions?

    Reply
    • Lisa Le says

      December 17, 2015 at 2:06 PM

      Hi Junebug,

      I don’t really advocate cooking with honey, but if you’re looking to replace the sugar with a liquid and more natural sweetener, I recommend using a combination of molasses, white sugar, and maple syrup maybe, but chemically speaking, the sugar crystals play a rather important role in good, caramelized and good-textured cookies.

      Reply
  12. Breanna says

    February 3, 2016 at 10:11 AM

    This recipe did not work for me. AT. ALL. I tried playing with the temperature, the size of the cookies, even adding more flour, more sugar, more butter. The cookies kept melting and were undercooked in the center. I could not get these to work no matter what.

    Reply
    • Breanna says

      February 3, 2016 at 10:29 AM

      I just added oats and now they are a little firmer.

      Reply
    • Lisa Le says

      February 4, 2016 at 10:16 PM

      I’m sorry, I don’t know why it wouldn’t work for you, I’ve made these cookies easily at least 50x with this recipe. The only thing I change is the type of butter, sometimes I’ll use vegan becel, and sometimes I’ll use Earth Balance. The cookies in the photos are made with Earth Balance, they turn out puffier with Vegan Becel. But other than that, these cookies always turn out for me.

      Reply
  13. Kim says

    December 31, 2017 at 12:06 AM

    Hey Lisa, I’ve been scrolling though all your recipes and saw the cookies – and of course – had to click. And then I started reading your post. I vibe with everything you said. From acceptance of things you can’t change, encouraging your own growth, to filling your time with you moments (perhaps I read a bit too much into your post). Overall, thanks for being a woman who is herself, bold, funny, not some “perfect little princess” but just you – a real woman. That has helped me more than anything. So keep being awesome.

    <3

    Reply
  14. Cassie says

    April 21, 2018 at 10:39 PM

    I love these cookies! Normally, chocolate chip cookies are difficult for me to bake because they end up flattening out and expanding SUPER easily in the oven. Want to make another batch of them for my boyfriend very soon <3

    Reply
  15. Aeson says

    June 11, 2018 at 5:29 AM

    I just made these cookies but I put the oven on fan bake, so I think they needed a bit longer for that reason, they were very soft after the 10 minutes and still pale (not golden) so I put them in for longer. I added peppermint essence in when I put the flax mixture and vanilla essence to make peppermint chocolate chip cookies and they are amazing! Although I think I put them back in for a bit too long because now they’re crunchy but that’s okay. I’ll definitely use this recipe again, just cook them a bit less.

    Reply
  16. Michelle Ryding says

    September 11, 2018 at 10:29 PM

    These are the BEST cookies! My daughter has been vegan for a little over 4yrs she is half Vietnamese and I am always creating new dishes for her….and substituted certain things so I can still make her Vietnamese foods as well, I am BR and new at 19 Days Vegan eating and I have never felt better!!! I am so excited to try all your dishes

    Reply
  17. Ganga says

    October 23, 2018 at 1:24 AM

    What an honest article, Lisa! I realise the article was written in 2015 and I hope life is going your way better now but big hugs for being so kind to yourself!! Keep it up!

    Looking forward to trying your delicious cookies now :)

    Reply
  18. nadia says

    March 19, 2020 at 5:30 PM

    I made these with my 4 year old daughter as a “structured activity in between Disney+ movies while I desperately try to finish schoolwork in a program not suited to online learning while we self-isolate aahhhhh” and they were EXCELLENT.

    I made the following changes:
    We used Earth Balance, and 1 1/2 cups of cane sugar with ~ teaspoonish of molasses instead of the sugars listed
    Subbed a scant 1/2 cup of whole wheat flour for 1/2 cup of ap flour because hEaLtHy
    Only used a scant 1/2 cup of regular dark chocolate chips… because we added an extra scant 1/2 cup of chopped chocolate bar (vegan white chocolate and vegan milk chocolate bars by ichoc)

    We made slightly smaller cookies, baked for 10 minutes for the first tray and 12 minutes for following trays because I’m not patient enough to wait for the oven to reheat in between trays, and they all turned out perfectly.

    Thank you so much for your excellent recipes and hilariously honest writing <3

    Reply
    • Lisa Le says

      March 21, 2020 at 2:57 PM

      Aw so glad you had a lovely time with your daughter making these. Glad you liked them! Your subs looked HeAlThY hahah but thank you for sharing your subs in case other people want to make those changes as well :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Recipe index sidebar
YouTube-Graphic-side
Vietnamese recipe index button
  • Popular
  • Recent

Footer

What are you craving?

Recipe index footer

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

youtube_watch

View

Jan 13

Open
Just a new What I Eat In a Day vlog where I make many bready things and get extremely excited about my new water bottle 🤣Featuring the vegan spicy negi ramen kit from @crafty_ramen (gifted), my go-to daal, sourdough naan experiments and discard bread experiments!It's live on the channel now 😊
https://youtu.be/QuagXSKuknE#thevietvegan #thevietveganrecipes #whatveganseat #whatieatinaday #kwvegansociety #hamiltonvegan #hamont #veganfood #veganuary2021
1033 29
View

Jan 9

Open
Henlo it's been a very busy week on my end but I've been working hard to try to get back up to 2x a week uploads again. So last week I posted two bookish videos and today I posted my sourdough discard chocolate chip cookies!
🍪
Crisp edges, chewy centre, crunchy flakes of @maldonsalt on top...MMM. A perfect way to use up some sourdough discard!
🍪
Video is up on the channel, and recipe is on the blog🥰https://bit.ly/2LilQk3#thevietvegan #thevietveganrecipes #whatveganseat #sourdoughdiscard #sourdough #🍪
705 17
View

Dec 16

Open
[AD] Tis the season for finger food and delicious bites! So many vegan charcuteries tend to be nut-heavy, but for those who are allergic to many things like me, you might enjoy this pizza snack board I created for @whollyveggie with some marinated mushrooms (recipe on the blog), fresh veggies, and olives, and vegan salami to snack on, with pizza sauce to dunk in!
🍕
I used the Classic Cheese, Margherita pizzas, and Naked Cauliflower Crust that are frozen and delicious for a snack board. I honestly kind of forgot that they were gluten-free because I love a nice, crisp thin crust and this was tender enough to yield a nice, chewy bite while being golden and crisp!
🍕
Find the recipe on my blog, deets on your closest Wholly Veggy retailer on their website, and please tag me and @whollyveggie in your homemade pizza snack boards! I'd love to see how you customize yours :)
🍕
#thevietvegan #whollyveggie #veggiefullmeals #respecttheveg #whatveganseat #veganfoodshare #bestofvegan #vegancharcuterie #thevietveganrecipes https://bit.ly/3gTF22N
604 37
View

Nov 28

Open
Feeling like I got my mojo back! Also coincidentally my cycle ended, so maybe that had something to do with this week of super low energy and negativity 😂❣️😭Today I cleaned out the fridge, treated myself to a schnickers square from @covenhamilton and made some Instant Pot phở because Eddie's been missing @saigonlotustoronto and we haven't been able to go all year (for obvious reasons).You can find the recipe on the blog. I'll put a swipe up link since the link in bio sometimes take a second to populate, or you can use the search bar at the top of my blog! Hope you are all having a relaxing weekend ☺️Instant Pot Phở: http://bit.ly/2DdKATA#thevietvegan #thevietveganrecipes #whatveganseat #veganfoodshare #veganpho #vietvegan #vietnamesefood
1587 30
View

Nov 26

Open
A lot of you are celebrating Thanksgiving today, and while this Instant Pot red curry lentil and potato stew is not a Thanksgiving recipe, I wish you all the best this weekend and kindly remind you that Thanksgiving has a lot of colonial, traumatic and genocidal origins of Indigenous peoples across North America.
🍂
Eddie loves Thanksgiving food (I mostly like stuffing/dressing and mashed potatoes haha) so I understand that nostalgia and love for Thanksgiving fare, but I hope you also take this time to continue your education in Indigenous history, culture and how the exploitation and trauma still affects Indigenous cultures and peoples today.
🍂
I always worry I'm being like a bummer to remind you of this year after year, but I'm on my own journey of education and unlearning the history we were erroneously taught and all the convenient gaps that didn't tell the whole story. We are all unlearning together.
🍂
And while it is important to learn about the heavy history, I also implore you to appreciate and support Indigenous art and cultures. I recently finished reading Son of a Trickster by Eden Robinson and I have many more books by Indigenous authors on my to-read list!
🍂
Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
🍂
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
🍂
#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
361 4
View

Nov 7

Open
I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
💚
PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles 😂
💚
Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long 😅)
💚
#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
1083 18
View

Oct 30

Open
Inari pockets with vegan crab salad from my last hiking vlog 🍱🌳🍂 some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
🍁
Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
🍁
Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
🍂
Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets 🙃), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
🍁
Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike 😁#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
1008 35
View

Oct 27

Open
From before my last manicure 😅 vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate 😅)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
624 15
View

Oct 15

Open
I've been eating this nearly every day for the past four days 😂 bánh hỏi thịt nướng chay! I've been meaning to develop a nem nướng chay recipe to go along with this but this week was not the week haha.
🥗
Did anyone else grow up eating platters upon platters of bánh hỏi at long weekend parties and family gatherings? I swear these take up less space in my body than actual noodles because I can always eat an alarming amount 😂
🥗
Check out the new video on YT and the recipe on my blog, swipe up links in my stories!
🥗
#thevietveganrecipes https://bit.ly/343B7vP #thevietvegan #whatveganseat #vietnamesefood #vietvegan #veganfoodshare #letscookvegan #banhhoi #vietkieu
1364 35
View

Oct 9

Open
Dinner last night was a little late, but I feel like bánh hỏi is one of those things you can eat a million of and you won't feel too full 😂
💛
Bánh hỏi is vermicelli noodles and starch in flat layers that are then cut into rectangles and rolled and dressed with a bit of green onion oil. The process used to be so tedious and annoying that I never thought it was worth making (even though I love eating it), but lately I've seen them premade and cut into those rectangles!
💛
There are so many methods: my mom boils them for 1 minute, then strains and then lays them flat to cool. The package said soak for 10 min and then steam for 10 min, but that was such a hassle. One of you suggested using the microwave and I was like oh, DUH that's how I learned to make them in the first place. So I soaked for 10 min, then microwaved for 80 seconds, et voila! They were perfect.
💛
I served them with mở hành, pan-fried soy curls in my thịt nướng marinade (I'll link that recipe in my bio/stories), and with my favourite nước mắm chấm chay! Delicious! I will buy more bánh hỏi this week so I can film a video tutorial for next week!
💛
#thevietveganrecipes https://bit.ly/3f1C3Uh #thevietvegan #whatveganseat #veganfoodshare #vietkieu #Vietnamesefood #vietvegan #chay #banhhoi
879 23
TVV logo

Copyright© 2021 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press