Plant-based meat analogues built from wheat gluten (seitan), tofu skin or soy protein, central to Vietnamese Buddhist món chay cooking. Shaped and seasoned to mimic pork, chicken or fish, it carries braises, curries and mock-meat noodle bowls on temple and vegetarian-restaurant menus.
Where it comes from
Wheat-gluten / soy meat analogues of Vietnamese Buddhist món chay cuisine.
In the kitchen
Braised, curried or sliced into vegetarian noodle bowls.
Nutrition (per 100g)
~160kcalCal
~20.0gProtein
~6.0gFat
~8.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.