A vegan version of a traditional Vietnamese dish, this is made with char siu tofu, “egg” loaf, cucumbers, pickled radish, and vermicelli served over broken rice with garlic lime sauce.

History: Broken rice was an important component of dishes when harvests where not ideal, particularly in the Mekong Delta, as it was a way to utilize the broken grains that couldn’t be sold.

Reheating Instructions: Warm the char siu tofu and the “egg” loaf in a covered pan over medium until warm. The rest should be at room temperature.