Thuy Pham's Vietnamese pop-up, which she started at the beginning of the pandemic while unable to continue her usual job as a hairdresser, specializes in vegan Vietnamese food, with remarkably realistic plant-based versions of crispy pork belly, chicken wings, and other meats. Now she's opened a brick-and-mortar restaurant. The current menu includes bao, vegan "phish sauce wangs," grilled "pork-less" skewers and "pork-less" skins, My Tho noodle soup, steam rice dumplings, mochi snowball cakes, sweet and salty sesame coconut corn pudding, Vietnamese coffee cheesecake from Muse Cheesecakes, and ube and Vietnamese coffee tarts from Toast'd.
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