The stall, run by Chay Ngon Hung Phat, sells banh mi stuffed with seitan and vegan pork chops cooked in a unique recipe developed by the brand, as well as cucumber, vegetables and sauces.

Especially, Chay Ngon Hung Phat stall’s banh mi fillings also include tekka -- a miso-condiment that consists of vegetables such as shiitake mushroom, lotus root, burdock, chickpea, and carrot.

A loaf of vegan banh mi at the booth is advertised to contain 275.8 calories, including 11.8g of protein, 11.5g of fat, 30.8g of carbohydrate and 2.3g of sugar.

A banh mi at the booth fetches at VND40,000 (US$1.7), with a bottle of herbal tea included in the price.

The vegan twist at the banh mi festival has attracted numerous event-goers who were both local residents and foreigners. 

According to a representative, the stall has sold more than 1,000 loafs of vegan banh mi in less than three days of the event. 



“It's really nice!” Loan Truong expressed after trying a loaf of vegan banh mi at the stall, wishing it a little bit less spicy to fit her taste. 

Learning about the festival from local media, Loan and her family spent their Saturday afternoon experiencing the event honoring Vietnam's famous dish. 

Banh mi -- a Vietnamese baguette typically filled with fillings -- has spent the past several years growing in popularity amongst foodies from around the globe.

The most well-known filling type of banh mi consists of cold cuts, pate, Vietnamese-style mayonnaise, pickles, and herbs.



Banh Mi Festival, which is the first of its kind in Ho Chi Minh City, features 105 booths from restaurants, bakeries, and suppliers from Ho Chi Minh City and across Vietnam.
The event, expected to be held annually in the hope of promoting local cuisine and boosting tourism, is taking place at the Youth Culture House in District 1 from March 30 to April 2.

TTO