Bụt Việt Vegetarian Restaurant

Six courses for one guest: stuffed tofu marinated in the house sauce, braised tofu-skin rolls with kudzu, stir-fried seasonal greens, mixed vegetable soup, steamed rice and seasonal fruit. Priced per guest, for two guests or more.

Six courses for one guest: slow-cooked seaweed rolls with tofu, fried wontons, boiled seasonal vegetables with caramelised kho quẹt dip, southern-style sweet-and-sour soup, steamed rice and osmanthus goji jelly. Priced per guest, for two guests or more.

Five courses for one guest: green papaya salad with fried reishi mushroom, jadeite soup, fried spring rolls, a kimchi hotpot and house yoghurt. Priced per guest, for two guests or more.

Five courses for one guest: banana flower salad boat, fat choy soup, vegan bì rolls, a tom yum hotpot and osmanthus goji jelly. Priced per guest, for two guests or more.

The homestyle rice table, seven courses for one guest: oyster mushroom and kohlrabi salad, fried spring rolls, shredded tofu with lemongrass and sesame, the house braised mushrooms with pepper, lotus root and jujube soup, steamed rice and seasonal fruit. Priced per guest, for two guests or more.

The house's top table, six courses for one guest: sea grape and fruit salad in roasted sesame sauce, jadeite soup, vegan bì rolls, pad thai, the Hotpot of Happiness and homemade yoghurt. Priced per guest, for two guests or more.

Shredded green papaya and carrot tossed with peanut and sesame, piled with crisp-fried reishi mushroom and vegan shrimp crackers.

Kohlrabi, carrot, cucumber and purple cabbage tossed with peanut and sesame, topped with crisp-fried oyster mushroom and vegan shrimp crackers.

Banana blossom and banana stem with kohlrabi, carrot, cucumber and purple cabbage, sesame and peanut, finished with stir-fried reishi mushroom and served boat-style with vegan shrimp crackers.

Crunchy snow fungus with cucumber, kohlrabi, purple cabbage and carrot, peanut and sesame, crowned with crisp-fried oyster mushroom and vegan shrimp crackers.

Dried tiến vua stems — the crunchy "tribute to the king" vegetable — tossed with oyster mushroom and sesame, served with vegan shrimp crackers.

Nha Trang sea grapes with lettuce, bell pepper and apple under a roasted sesame and mayonnaise dressing — the salad that leads the Special Set.

Lettuce, purple cabbage, bell pepper and sweetcorn with cashew nuts, dressed in apple cider vinegar.

Thin rolls of mung bean, taro, wood ear mushroom and carrot with green onion and dried shallot, fried to a blistered crunch.

Rice-paper rolls of glass noodle and toasted ground rice with crisp-fried sweet potato and tofu skin, packed with fresh herbs.

A jade-green spinach broth studded with sweetcorn, peas, carrot, king oyster mushroom and vegetarian sausage.

An unusual sweet-savoury roll: dragon fruit, apple, banana and mango with almond and mayonnaise, fried crisp.

Wonton parcels filled with carrot, king oyster and wood ear mushroom, shiitake, vegetarian sausage and tapioca, fried golden.

Fresh rice-paper rolls of vermicelli, carrot, purple cabbage, cucumber, tofu skin and pineapple, with fermented soybean dipping sauce.

Wood ear and lingzhi mushroom with shredded tofu and vermicelli, wrapped in peppery green mustard leaf instead of rice paper.

The silky thickened soup built on fat choy "hair moss", with king oyster mushroom, snow fungus, vegetarian sausage, carrot and tofu skin.

Soft tofu with shiitake and straw mushroom in a fiery braised Sichuan sauce — the dish the mains page leads with.

The dish the house names after itself: shiitake, king oyster and oyster mushroom braised down in a peppery clay-pot sauce.

Tofu and tofu skin stuffed with king oyster, shiitake and straw mushroom, simmered down in coconut milk and braising sauce until glossy.

Tofu skin rolled around kudzu and green onion, then braised — the "gold coin" rolls of Set 1.

Tofu and green onion wrapped in seaweed and slow-cooked in the clay pot with dark braising sauce.

Sweetcorn cakes bound with seaweed and green onion, braised in the house sauce and served bubbling in the pot.

The Huế skewer made meat-free: mushroom and tofu sausage with green onion, grilled on the stick.

Mushroom and tofu sausage with green onion rolled in wild betel leaf, which turns fragrant and smoky over the heat.

Tofu torn into strands, fried until chewy-crisp, then simmered down with lemongrass and sesame.

Plain tofu fried with minced lemongrass and chilli — the simplest, cheapest plate on the mains page.

Bundles of enoki mushroom and green onion bound in seaweed, so each roll pulls apart into fine strands.

Thick king oyster mushroom seared in the pan until caramelised at the edges, with sesame and green onion.

King oyster and oyster mushroom steamed in a hot-and-sour broth of kaffir lime leaf, ginger and lemongrass.

King oyster mushroom simmered down in sweet-sour tamarind sauce and finished with sesame.

Oyster mushroom in a light egg batter, fried until the edges go lacy and crisp.

Carrot, green bean, okra, bottle gourd and bok choy simply boiled, for dipping into caramelised kho quẹt with shiitake, green peppercorn and green onion.

Sliced bitter melon stir-fried with egg and green onion — bitter, soft and homely.

Aubergine grilled soft and smoky, then poured over with hot spring-onion oil.

Aubergine slow-braised in the house sauce until it collapses into the syrupy glaze.

Whatever the market has that day — water spinach or bok choy — flash-fried with garlic.

Brown rice steamed in a banana-leaf parcel with lotus seed, long bean, sweetcorn, carrot, king oyster mushroom and vegetarian sausage.

Rice topped with kimchi, spinach, cucumber, carrot, dried seaweed, king oyster and reishi mushroom, an egg and Korean chilli paste, all mixed at the table.

Fried rice with pineapple, vegetarian sausage, cashew and raisin, served in the hollowed-out pineapple.

Rice fried green with spinach, then studded with peas, sweetcorn, carrot, king oyster mushroom and vegetarian sausage.

Plain fried rice with egg, salt and chilli — nothing else, and the cheapest rice on the page.

Fried rice with egg and ground lá é, the peppery highland basil that flavours Phú Yên and Đà Lạt cooking.

Yellow noodles tossed in a numbing Sichuan sauce with tofu and shiitake, bok choy on the side.

Rice noodles stir-fried in tamarind sauce with tofu, reishi and king oyster mushroom, egg, bean sprouts and chives.

Sweet-and-spicy broth over rice vermicelli with kai-lan, crown daisy, cabbage, purple cabbage, tofu, oyster mushroom, mushroom sausage and pepper balls.

A dry vermicelli bowl with grilled nem lụi and fried spring rolls, fresh herbs, pickles, peanut and sweet-sour vegan fish sauce.

The same dry vermicelli bowl, this time with fried spring rolls and grilled betel-leaf rolls, pickles, peanut and sweet-sour vegan fish sauce.

The sizzling turmeric pancake folded over bean sprouts, chayote, mushroom sausage and reishi mushroom, eaten wrapped in fresh leaves.

Seaweed and rice rolled around avocado, cucumber and carrot, finished with black sesame.

The thick traditional roll: rice and seaweed around Japanese pickled daikon, cucumber, carrot and shiitake.

Cauliflower florets and bell pepper coated in a bright, tart passion fruit sauce.

King oyster mushroom and bell pepper in the sweet, dark, nutty kung pao glaze.

King oyster mushroom scored and simmered khìa-style until glazed and chewy, served with fresh vegetables.

Oyster mushroom and seaweed stir-fried with lemongrass and chilli to stand in for Nha Trang's beloved snail plate.

Broken rice with grilled tofu skin, steamed egg cake, vermicelli, toasted ground rice, cucumber and tomato.

Amber jelly set with osmanthus blossom and goji berries, cut into cubes and served cold.