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The "clam" dip is made from tofu, the fried fish contains no fish, and somehow none of that feels like a compromise. This vegetarian Vietnamese restaurant in Falls Church is where the chef makes her own faux meats and seafoods from scratch, turning lemongrass noodle soup and papaya salad into fully convincing arguments that the meat was never the point. Devout carnivores tend to figure this out about halfway through the meal.
The awards strongest first
- Washingtonian #41 · 100 Very Best Restaurants
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Lemongrass noodle soup
“soulful bowls of spicy lemongrass noodle soup with soy ham and vegan beef”
Washingtonian, 2026
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The neighbors closest first
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