Thanh Tinh Chay

Owner Helen spent ten years as a nurse before channeling that focus on nutrition into plant-based dining. Her kitchen adapts traditional Vietnamese recipes without preservatives, MSG, or GMO ingredients, welcoming guests with special water cooked with apple juice, lemon, mint, strawberry, and lychee. Standouts include banh mi and fried rice, with staff stepping in to guide diners through the massive lineup.