This family-run, vegan, Vietnamese restaurant has been around since 1996, and is currently run by the daughter, with a friendly staff. Appetizers include fried golden rolls, spring rolls, salads, and a variety of soups, like a spicy curry soup (bún cà ri), rich with coconut, plus their imitation chicken (which had a pleasing texture), sweet potato, tofu, and vermicelli—it’s a hearty bowl.

Mains integrate a variety of imitation meats, like soy fish, and tamarind beef with wonton chips—you’ll notice some dishes veer into more of an Asian-fusion style. You can order Thai iced tea with almond milk, and there are special vegan desserts, like pumpkin cheesecake. Prices are affordable, and they offer a weekday lunch buffet.

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