Bushwick has a high concentration of good Vietnamese restaurants where you can enjoy a wealth of bánh mì, pho and summer rolls to chow down on whenever you find yourself in the neighborhood. And for those who don’t eat animal products, there’s an even bigger bonus: Each of these restaurants serves delicious meat-free dishes that you’ll find yourself going back for again and again. Here, a guide to very good, very vegan Vietnamese food in Bushwick.
Lucy’s Vietnamese Kitchen
262 Irving Ave.
This is your super-casual takeout or delivery spot, though you can also eat in. Head chef Johnny Huynh is Bushwick-born, raised in the neighborhood by his grandmother—and the restaurant’s namesake—Lucy. They’re open till midnight for all your bánh mì needs, just order without aïoli if you’re vegan. Their vermicelli bowls, too, aren’t to be missed, with the lemongrass tofu (minus fish sauce) passing the test. Lucy’s is also now serving Vietnamese-style tacos at The Starliner on weekends.
Falansai
112 Harrison Pl.
This tucked-away restaurant has been one of the Michelin Guide’s Bib Gourmand picks for a few years running. Their backyard has a pond, meaning you can enjoy their lunch street food and dinner home cooking menus in total tranquility. Many of their mains are vegan, like the pumpkin, carrots and eggplants in curry coconut sauce.
Bunker
99 Scott Ave.
After finding its original success in Ridgewood, Bunker reopened in a still-industrial part of Bushwick with an incredibly colorful party atmosphere in a huge space, along with outdoor seating. Go for lunch and order the vegan papaya salad, pictured above, which you might not think will fill you up—but it will, and you won’t finish your pho. I’ve made this mistake. There’s more freshness than fire to the flavor of this one, making it a much welcome refresher in summer.
Little MO
1158 Myrtle Ave. (Reopening in the fall)
It’s temporarily closed for the summer because of M train construction, but look forward to fall, when Little MO will reemerge with chef Julie Haynes’s ginger-citrus-soy-glazed Brussels sprouts, vegan pho and shishito peppers.
