Vietnamese Steamed Tempeh with Five Spices and Fish Sauce
The broth takes time. This steamed tempeh follows that same philosophy — great Vietnamese cooking is never rushed. It builds, layer by layer, until the flavors sing together.
From my mother's mother. My family has made this dish for generations, adjusting here, adding there, always keeping the core the same. Fresh herbs change everything — that's the magic of Vietnamese cuisine.
Ingredients
For the Steamed Tempeh
2 blocks (16 oz total) firm tempeh, cut into 1-inch thick slices
4 stalks fresh lemongrass, white and light green parts only, cut into 2-inch pieces
8 cloves garlic, minced
4 Vietnamese shallots (or 2-3 large regular shallots), thinly sliced
3 tablespoons Vietnamese fish sauce (nước mắm) or soy sauce for vegan option
2 tablespoons honey or agave nectar
1 tablespoon sesame oil
1½ teaspoons Chinese five spice powder
1 teaspoon ground coriander
2 Thai red chilies, thinly sliced
3 scallions (green onions), cut into 2-inch pieces
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh dill, chopped
2 tablespoons fresh ginger, minced
Sea salt to taste
Freshly ground white pepper to taste
1 cup vegetable broth
2 tablespoons water
1 tablespoon rice vinegar
For the Nuoc Cham (Dipping Sauce)
¼ cup Vietnamese fish sauce (or tamari for vegan)
3 tablespoons fresh lime juice (about 2-3 limes)
2 tablespoons palm sugar or regular sugar
3 cloves garlic, minced
1-2 Thai red chilies, thinly sliced
¼ cup water
½ teaspoon sesame oil
For Serving
Rice noodles or jasmine rice (cooked)
1 head butter lettuce or leafy greens
1 English cucumber, sliced
2 large carrots, julienned
½ cup roasted peanuts, crushed
Fresh mint leaves for garnish
Additional cilantro for garnish
Lime wedges for serving
Crispy fried shallots (store-bought or homemade)
Equipment Needed
Bamboo or metal steamer basket (or collapsible metal steamer insert)
Large pot with lid (at least 3-quart capacity)
Cutting board
Sharp chef's knife for slicing
Measuring spoons and cups
Small mixing bowl for marinade
Medium mixing bowl for tempeh and aromatics
Paper towels or clean kitchen towels
Tongs or wooden spoon for turning tempeh
Small bowl for nuoc cham
Serving platter
Shallow baking dish (optional, for marinade)
Instructions
Step 1: Prepare the Nuoc Cham (5 minutes ahead)
In a small bowl, combine fish sauce, lime juice, and water
Dissolve palm sugar or regular sugar in the mixture, stirring vigorously until completely dissolved
Add minced garlic and thinly sliced Thai chilies
Stir in sesame oil
Taste and adjust flavors—should be equally balanced between salty, sour, and sweet
Let sit at room temperature for at least 5 minutes
*Visual cue: The sauce should be fragrant and slightly glossy from the sesame oil*
Step 2: Prepare the Tempeh (15 minutes)
Remove tempeh from packaging and drain any liquid
Place tempeh blocks on paper towels to absorb excess moisture
Pat thoroughly dry with fresh paper towels—this is crucial for proper seasoning absorption
Slice each tempeh block into 1-inch thick rectangular slices (you should have 8-10 pieces)
In a small bowl, combine fish sauce, honey, rice vinegar, and sesame oil
Add minced ginger, Chinese five spice powder, and ground coriander to the marinade
Whisk until well combined
Place tempeh slices in a shallow baking dish and pour the marinade over them
Gently turn each piece to coat both sides evenly
Let marinate for 10 minutes at room temperature—do not refrigerate, as cold tempeh will not absorb the marinade as effectively
*Tip: Some marinade should coat the tempeh; don't submerge completely*
Step 3: Prepare the Aromatics (10 minutes)
Take fresh lemongrass stalks and remove the tough outer layers
Using the flat side of a chef's knife, gently crush the lemongrass to release its aromatic oils
Cut the crushed lemongrass into 2-inch pieces
Mince garlic cloves as finely as possible
Thinly slice Vietnamese shallots into uniform pieces (about ⅛-inch thick)
Thinly slice Thai red chilies, removing seeds if you prefer less heat
Mince fresh ginger very finely
Cut scallions into 2-inch pieces, separating white and light green parts from dark green tops
Chop fresh cilantro and dill and set aside
*Preparation note: Have all aromatics prepared and within arm's reach before starting the steaming process*
Step 4: Set Up the Steamer (5 minutes)
Fill the bottom of a large pot with 1 cup vegetable broth and 2 tablespoons water
Bring the broth to a boil over high heat
Place a steamer basket or collapsible steamer insert into the pot, ensuring it sits above the liquid (the basket should not touch the water)
Once steam begins rising vigorously from the basket, you're ready to add the tempeh
*Safety note: Be extremely careful when handling steam; keep hands and face away from rising steam*
Step 5: Layer and Steam the Tempeh (20 minutes)
Arrange crushed lemongrass pieces in a thin layer on the steamer basket—this creates an aromatic base and helps prevent sticking
Scatter half of the minced garlic, sliced shallots, and minced ginger over the lemongrass
Arrange marinated tempeh slices in a slightly overlapping layer on top of the aromatics, working quickly to minimize heat loss
Top the tempeh with the remaining minced garlic, sliced shallots, ginger, and thinly sliced Thai chilies
Scatter the light green scallion pieces over the top
Cover the pot with a tight-fitting lid
Steam for 18-20 minutes until the tempeh is very tender and has absorbed the aromatic flavors
The tempeh should darken slightly and become more porous as it steams
*Visual cue: Properly steamed tempeh will be noticeably darker and have absorbed the color from the spices and aromatics*
Step 6: Finish and Plate (3 minutes)
Carefully remove the lid (always tilt it away from your body to direct steam away)
Using tongs, gently transfer the tempeh pieces and aromatics to a serving platter, being careful to preserve their shape
Scatter fresh cilantro, dill, and dark green scallion pieces over the tempeh while still warm
Reserve the steaming liquid—this aromatic broth is excellent for making light Vietnamese soups or as a base for additional sauces
Serve immediately while still warm, or allow to cool slightly to room temperature for serving as part of a composed plate
Accompany with nuoc cham dipping sauce, lime wedges, and fresh vegetables
*Presentation tip: Arrange tempeh pieces slightly overlapping and garnish generously with fresh herbs and crispy fried shallots*
Expert Tips
Press Tempeh Before Marinating: While tempeh doesn't require the aggressive pressing needed for tofu, pressing it lightly between paper towels removes excess moisture and allows for better marinade absorption. This simple step significantly improves flavor development and texture.
Choose High-Quality Tempeh: Not all tempeh is created equal. Choose organic, GMO-free tempeh from reputable brands. Fresh tempeh (from the refrigerated section) is superior to frozen, though frozen tempeh can be thawed and used. Avoid tempeh with an ammonia smell, which indicates spoilage.
Don't Marinate Too Long: Unlike tofu, which absorbs indefinitely, tempeh has a firmer structure. Marinating for too long (over 30 minutes) can cause the surface to become mushy. Marinate at room temperature for 10-15 minutes before cooking.
Use Fish Sauce or Quality Soy Sauce: The umami backbone of this dish comes from fish sauce. If making vegan, use high-quality soy sauce or tamari. Avoid low-quality soy sauce, which will make the dish taste flat and one-dimensional.
Fresh Lemongrass Cannot Be Skipped: Lemongrass is fundamental to authentic Vietnamese flavor. Dried lemongrass will not work. If fresh is unavailable, substitute with lime zest and fresh ginger combined, but understand this is a compromise, not an equivalent.
Preserve the Steaming Liquid: The broth that remains after steaming is liquid gold—concentrated with tempeh, lemongrass, five spices, and ginger. Save it for Vietnamese soup broths, use it to cook rice, or reduce it further to make a concentrated sauce.
Variations
Vietnamese Tempeh in Banana Leaves: Wrap individually marinated tempeh slices with aromatics in softened banana leaves, securing with kitchen twine. Steam the packets for 22-25 minutes. This creates a more aromatic, enclosed experience and is visually stunning for entertaining.
Crispy Pan-Fried Tempeh with Five Spice Sauce: After steaming for 15 minutes, transfer tempeh to a hot skillet with 1 tablespoon sesame oil and pan-fry until golden and crispy on both sides (3-4 minutes per side). Serve with the steaming liquid reduced into a glaze poured over the tempeh.
Tempeh with Coconut and Turmeric: Replace five spice with 1 teaspoon turmeric and add ½ cup light coconut milk to the steaming liquid. This creates a more golden, earthy version that's popular in southern Vietnamese cooking.
Spicy Garlic Tempeh (Cà Rốt Tỏi Ớt Style): Increase garlic to 12-15 cloves and Thai chilies to 4-5, reducing lemongrass and five spice. This creates a more pungent, intensely garlicky version with moderate spice.
Vietnamese Tempeh Salad (Gỏi Thịt Chay): After steaming and cooling, slice tempeh into thinner pieces and toss with julienned cucumber, shredded carrots, crushed roasted peanuts, fresh herbs, and a generous pour of nuoc cham. Serve over lettuce or rice noodles for a light, refreshing salad.
Storage Instructions
Refrigerator Storage
Store cooked tempeh in an airtight container in the refrigerator for up to 4 days
Keep nuoc cham in a separate sealed container
The aromatics will gradually release their juices; drain before serving if necessary
Do not store raw, marinated tempeh for longer than 4 hours at room temperature
Freezer Storage
Cool cooked tempeh completely before freezing
Place tempeh pieces on a parchment-lined baking sheet and freeze for 2 hours until solid
Transfer to a freezer-safe bag or airtight container, removing as much air as possible
Label with the date—properly stored tempeh will keep for up to 3 months
Freeze nuoc cham in ice cube trays for convenient portioning; transfer cubes to a freezer bag
Thaw frozen tempeh in the refrigerator overnight before reheating
Reheating Instructions
Gentle reheating is recommended to prevent the tempeh from becoming too firm or dry
Microwave method: Place tempeh in a microwave-safe dish with 1 tablespoon water or broth, cover loosely, and heat at 50% power for 2-3 minutes
Stovetop method: Place tempeh in a skillet over low heat with 2 tablespoons water or reserved broth, cover, and heat for 3-5 minutes until warmed through
Oven method: Preheat oven to 300°F (150°C), place tempeh on a covered baking sheet with 1 tablespoon water or broth, and heat for 10-12 minutes
Serving Suggestions
Traditional Vietnamese Bowl: Serve warm steamed tempeh with jasmine rice, fresh butter lettuce, julienned vegetables, crushed peanuts, and nuoc cham for a complete, balanced meal.
Rice Noodle Bowl (Bún Cà Rốt Chay): Arrange cooked tempeh over room-temperature rice vermicelli noodles, add julienned vegetables, fresh herbs, and a generous pour of nuoc cham for a lighter, vegetarian version of traditional Vietnamese noodle bowls.
Vietnamese Sandwich (Bánh Mì Chay): Layer cooled tempeh slices on crusty French bread with pickled vegetables, fresh cilantro, Vietnamese mayo, and cucumber for an elegant vegetarian Vietnamese sandwich.
Composed Plate with Greens: Arrange tempeh atop a bed of mixed greens or fresh herbs, surround with steamed vegetables, and drizzle with fish sauce-lime vinaigrette for a refined, lighter presentation.
Spring Rolls (Cuốn Chay): Wrap cooled tempeh slices with rice noodles, lettuce, fresh herbs, and vegetables in rice paper for elegant vegetarian spring rolls with homemade nuoc cham.
Tempeh and Vegetable Platter: Arrange steamed tempeh on a platter surrounded by steamed vegetables (bok choy, broccoli, gai lan), serve with nuoc cham and jasmine rice for a beautiful, family-style vegetarian meal.
Frequently Asked Questions
Q: Is this recipe vegan?
A: The base recipe uses fish sauce, which is not vegan. To make it vegan, substitute fish sauce with tamari or high-quality soy sauce in equal amounts. The flavor will be slightly different but still authentically Vietnamese in spirit. Use agave nectar instead of honey and ensure nuoc cham uses the same substitutions.
Q: Where can I find Vietnamese shallots?
A: Vietnamese shallots are increasingly available at Asian markets and specialty grocers. If unavailable, use 1.5 times fewer regular shallots, sliced thin. Pink or red shallots have similar flavor profiles to Vietnamese shallots if you can find them.
Q: Can I use silken tofu instead of tempeh?
A: Not recommended. Silken tofu has too delicate a texture for steaming and will fall apart. Firm tofu can be pressed heavily and used, but the result will be very different from tempeh—tempeh's firm, cake-like structure makes it ideal for this preparation.
Q: What if I can't find five spice powder?
A: Make your own by combining ½ teaspoon star anise, ⅛ teaspoon ground cloves, ¼ teaspoon cinnamon, ⅛ teaspoon white pepper, and ⅛ teaspoon ground fennel. Grind together if using whole spices. Alternatively, use 1 teaspoon garam masala or omit and increase ginger and garlic.
Q: Can I prepare this dish completely ahead of time?
A: Yes. Cook the tempeh completely and refrigerate up to 4 days in advance. Prepare nuoc cham up to 8 hours ahead (add garlic and chilies just before serving). Prepare vegetable components 4 hours ahead. Reheat tempeh gently just before serving, or serve at room temperature for warm-weather entertaining.
Kitchen Science: Why This Method Works
Steam transfers heat to food through condensation, which is remarkably efficient — steam at 212°F transfers heat six times faster than air at the same temperature. This is why steaming cooks so quickly. The gentle, moist environment preserves water-soluble vitamins (B and C) that would leach into boiling water, making steaming one of the healthiest cooking methods. The enclosed environment also traps volatile aromatic compounds, concentrating the natural flavors of fresh ingredients.
Nutrition Deep Dive
Tempeh offers advantages over other soy products through its fermentation process, which increases nutrient bioavailability and produces beneficial probiotics. With approximately 20g of protein per 100g and significant fiber content, tempeh provides sustained energy. The fermentation process partially breaks down phytic acid, increasing absorption of minerals like iron, zinc, and calcium. Tempeh also contains natural prebiotics that support gut health, along with a full complement of B vitamins including B12 — a rarity among plant-based foods.
Hosting and Entertaining Tips
Tempeh's firm texture makes it ideal for entertaining — it holds up on buffets, travels well for potlucks, and can be sliced attractively for platter service. Prepare tempeh the day before: steam, marinate, and cook so flavors fully develop. A tempeh satay platter with peanut sauce is universally appealing. Slice into uniform pieces for professional presentation. For mixed dietary gatherings, clearly label tempeh dishes and note that tempeh contains soy for guests with allergies.
Seasonal Adaptations
Vietnamese cooking shifts beautifully between seasons. Spring brings fresh herbs at their most aromatic — mint, Thai basil, and cilantro that elevate every dish. Summer calls for cooling bún bowls, fresh spring rolls, and lighter preparations. Autumn introduces warming phở broths and heartier claypot dishes. Winter means rich, slow-simmered soups and braised preparations that warm the body, with preserved and pickled vegetables bridging the gap when fresh produce is limited.
Food Safety Notes
Tempeh should have a firm, white mycelium (mold) coating — this is normal and desirable. Black or gray spots are common and safe; however, pink, green, or blue mold indicates spoilage. Store tempeh refrigerated and use within 7-10 days of opening, or freeze for up to 3 months. Steaming tempeh for 10-15 minutes before cooking makes it more digestible and reduces any bitterness. Unlike many proteins, tempeh is fermented and contains beneficial probiotics, though high-heat cooking reduces their viability.
Cultural Context and History
Vietnamese cuisine reflects over 1,000 years of Chinese influence, nearly a century of French colonialism, and the indomitable creativity of a people who transformed foreign ingredients into something distinctly their own. The French left behind baguettes (bánh mì), pâté, and coffee culture; Chinese influence contributed stir-frying, noodle soups, and chopstick use. But the Vietnamese genius lies in the fresh herb plate that accompanies nearly every meal — a celebration of brightness and balance that makes this cuisine uniquely refreshing.
Ingredient Substitution Guide
If you need to swap the main protein, these alternatives work well with the same seasonings and cooking method:
Seitan: Similar chewiness and protein content. Absorbs marinades quickly.
Extra-firm tofu: Press thoroughly. Freeze and thaw first for a chewier, more tempeh-like texture.
Chickpeas: Whole or roughly mashed. Roast first for better texture in stir-fries.
Portobello mushrooms: Slice thick for steaks or dice for crumbles. Rich umami flavor.
Scaling This Recipe
This recipe serves 4, but it's easily adjusted:
For halving the recipe, most timing stays the same but check for doneness 5-10 minutes earlier since smaller volumes heat through faster.
When scaling up, keep in mind that spices and seasonings don't scale linearly — use about 1.5x the spices for a doubled recipe rather than 2x, then adjust to taste.
When scaling for a crowd (4x or more), consider cooking in multiple batches rather than one enormous pot for better quality control.
If doubling, use a larger pan rather than a deeper one to maintain the same cooking dynamics. Overcrowding changes everything.
Troubleshooting Guide
Even experienced cooks encounter issues. Here's how to recover:
If food is waterlogged, the water level was too high and boiling liquid splashed onto the food. Keep water 1 inch below the steamer basket.
If cooking is uneven, rearrange items halfway through so pieces on the edges (which receive more heat) swap with those in the center.
If the texture is rubbery rather than tender, you've oversteamed. Start checking 2-3 minutes before the suggested time for future batches.
Beverage Pairing Guide
Vietnamese iced coffee (cà phê sữa đá) — intensely brewed, sweetened with condensed milk, poured over ice — is a cultural institution that pairs surprisingly well with savory food. A crisp pilsner or a dry cider complements the fresh herb-forward nature of Vietnamese cuisine. For wine, a dry Riesling or a Grüner Veltliner matches the bright, clean flavors beautifully. Fresh coconut water is the traditional non-alcoholic choice. Chrysanthemum tea or artichoke tea (trà atisô) provides a subtle, herbal accompaniment.
Common Mistakes to Avoid
Avoid these common pitfalls for the best results:
Lifting the lid frequently — steam escapes rapidly and takes several minutes to rebuild to full temperature.
Overfilling the steamer basket — air circulation is critical. Leave space between pieces for even cooking.
Not maintaining a rolling boil — weak steam means uneven cooking. Keep the water at a consistent, vigorous boil.
Letting the water touch the food — steam should surround the food, not submerge it. Keep at least 1 inch of clearance.
Make-Ahead and Meal Prep Tips
Cooked tempeh keeps 4-5 days refrigerated and actually tastes better as marinades penetrate deeper over time. Slice and pan-fry a week's worth, then reheat portions as needed. Uncooked tempeh freezes well for up to 3 months. Crumbled tempeh makes excellent taco meat or pasta sauce that reheats beautifully.
Leftover Transformation Ideas
Transform your leftovers into entirely new meals:
Dice and toss into a curry or soup during the last few minutes of cooking — it absorbs the broth flavors while adding substance.
Crumble leftover tempeh into a taco filling with cumin, chili powder, and smoked paprika — it mimics ground meat beautifully.
Slice and layer into a bánh mì sandwich with pickled daikon, carrots, jalapeños, and cilantro for a Vietnamese-fusion lunch.
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*Last updated: 2026-01-19*