The kitchen specializes in xôi, glutinous rice steamed and topped with savory or sweet accompaniments, a staple of Vietnamese morning markets rarely offered as an all-day format in the city. Xôi requires precise timing and technique; the rice must be cooked to exact tenderness, then portioned and dressed to order, making it labour-intensive enough that most Vietnamese kitchens reserve it for morning service only. The Banh Mi here is made fresh daily housemade pâté and pickled vegetables, positioning this counter as a resource for the community seeking breakfast-specific dishes beyond the standard lunch menu. · No website yet.