DINNER, DECONSTRUCTED

Inspired by the vegetarian Buddhist temples of Vietnam, restaurateur Maria Huynh opened Chau Veggie Express on East Vancouver’s Victoria Drive. The plant-based eatery offers vegan renditions of classic Southern Vietnamese dishes, including Huynh’s signature rice fields bowl; a nourishing take on hu tieu kho or dry noodles

Begin your meal with an appetizer of coconut and tempeh fresh rolls made with young coconut meat, coconut cream and lemon balm.

RICE FIELDS BOWL WITH LYCHEE-DATE BROTH AT CHAU VEGGIE EXPRESS IN VANCOUVER

Springy banh pho noodles take on a meat-like intensity after being topped with dark soy mushroom sauce infused with housemade garlic and shallot oils.

A sprinkle of white pepper from Phu Quoc Island in Southern Vietnam imbues the noodles with a subtle, warming character.

An indulgent dairy-free Vietnamese coffee made with dark French roast coffee and steamed coconut cream completes the meal.

Traditionally served with a side of pork broth for sipping, Huynh’s hu tieu kho comes with a side of pressure-cooked lychee and date broth made with jicama, portobello mushrooms and ginger.

Mung beans and organic tofu add protein, while fresh cauliflower, kale, broccoli and lotus root add an inspired selection of minerals, vitamins and satisfying textural crunch.