Both a play of their actual family name and a literal translation, "do chay" is a generic Vietnamese term that roughly means "vegetarian stuff", so it's a fitting title that's a reversal of the naming convention for their other flagship restaurant.
Đồ Chay dumplings (steamed snow pea and jicama dumplings with coconut milk and nước chấm drizzle)
Do Chay's variety of offerings and fresh ingredients combining classic dishes with modern flavours make their vegetarian menu not only easy to swallow but mostly delicious. Seriously though, those specialty dumplings (above) are magic!
vegan phở (with avocado, yuba bean curd skin, yo choy, daikon, lotus root, and broccoli tempura)
So far, everything's mostly vegan-friendly outside of the eggs in the rice cakes (below) as there's no real suitable substitution for that particular essential ingredient. It's impressive how they've twisted little things for their vegetarian bent without sacrificing much of any authenticity or taste.
bột chiên (pan-fried crispy rice flour and daikon cakes with egg, salted radish, papaya slaw, and soya sauce)
Do Chay offers both traditional, authentically-made Vietnamese dishes from matriarch Chef Yen Đỗ that happen to be vegan or vegetarian and also original concoctions that use original meat substitutions to satisfy healthy diners. It definitely lives up as a mirror, complementary sister restaurant to the well-regarded House Special and the overall culinary output of Đỗ family.
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