TL;DR: Delicious vegan Vietnamese food at reasonable prices; possibly my favorite vegan restaurant in the SFV. I haven't explored the menu too deep here, but what I have tried (with one exception), I truly enjoy. The bun bo hue is probably my favorite dish on the menu, and is my go-to for lunch or later. The broth has a surprisingly bold depth of flavor, I'm guessing owing a lot to the earthy umami treasures of mushrooms, which we use in our own kitchen as a naturally glutamate-rich flavor enhancer. The spice is formidable if you like it hot, which is awesome. The bowl is loaded with rice noodles, fried tofu infused with lemongrass and soaking up that beautiful boneless broth like a sponge, shiitakes, "chicken" which I think is also tofu, and "beef" which I think is seitan. All the ingredients are nice in terms of flavor and texture, and the soup comes with bean sprouts, mint, cabbage, and lime to help cut the richness and add fresh, herbal, crispness, and acid to this deeply satisfying bowl. My go-to dish here in the morning is the chao / rice porridge / congee with Chinese donut (yiu tiao). The Chinese donut is perfectly fried, with crisp exterior that reveals a pillow of dough inside that is the perfect sponge to absorb the flavor of that deeply rich and satisfying. The congee has an incredible depth of flavor, comes with "shrimp" and shiitakes in the bowl, and is topped with fried shallots and fresh cilantro. If you're extra hungry, consider augmenting your meal with an order of the fried tofu with lemongrass and chili. Amazingly crisp crust, tender tofu goodness inside, all infused with the refreshing aroma of lemongrass and the added depth of the chili. I like to wash down my meals with the pandan soy milk, which is also filling in itself, so if you're not too hungry, that may be an excessive choice. The only thing that has ever let me down here was the soy pudding with ginger syrup. The syrup was the only palatable part of this. The soy pudding tasted really off, like it had over-fermented or something. Strangely sour, almost acetic taste to it. I don't know if this was just an off-batch or not, but I remember asking the waitress if it was fresh and she insisted it was. It was my first time having soy pudding; not my wife's, who was very disappointed in it. We ended up taking it home anyway, and I bought a packaged soy pudding from the Vietnamese market near our house for the sake of taste comparison, and that one was silky smooth, subtle goodness; essentially what I expected, which was a bland silky tofu that instantly becomes sweet and silky goodness with the addition of the ginger syrup. Needless to say, the off-tasting batch met the trash can and we ended up finishing the store-bought one instead.