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A1. Vietnamese Egg Rolls (Cha Gio)
Hand-rolled crispy golden fried egg rolls filled with marinated pork, shrimp, taro, and wood ear mushrooms.
A2. Spring Rolls (Goi Cuon)
Traditional Vietnamese spring rolls with xa xiu pork/shrimp combo with rice noodles and crisp lettuce in thin rice paper, accompanied with our peanut dipping sauce.
A3. Grilled Meat Spring Rolls
Marinated grilled meats of your choice with rice noodles and crisp lettuce mix, wrapped in a thin rice paper, with our house lime chili fish sauce.
A4. Grilled Pork Patty Rolls (Goi Cuon Nem Nuong)
Grilled and seasoned tender pork patties rolled with rice noodles and crisp lettuce mix, wrapped in thin rice paper with a special house sauce.
A5. Tofu Spring Roll (Goi Cuon Dau Hu)
Traditional Vietnamese spring rolls with fried tofu, rice noodles, and crisp lettuce mix, wrapped in thin rice paper with a peanut dipping sauce.
A6. Tamarind Wings (Canh Ga Chien Nuoc Mam Me)
Tender crispy traditional chicken wings tossed in a house blend of fish sauce and tamarind.
A7. Hanoi Shrimp Cakes (Banh Tom Ha Noi)
Shrimp and slices of sweet potato golden fried over a bed of lettuce with our house lime chili fish sauce dip.
S3. Spicy Hue Noodle Soup (Bun Bo Hue)
Spicy lemongrass soup with beef and an assortment of pork, served with rice noodles and accompanied with fresh herbs.
S4. Hu Tieu Soup (Hu Tieu)
Assortment of seafood includes fish patties, shrimp, cuttlefish, xa xiu pork, quail eggs, and clear light pork broth, with your choice of egg noodles, clear noodles, or rice noodles.
S1. Chicken Cabbage Salad (Goi Ga)
Marinated shredded chicken with crisp shredded cabbage, carrots, coriander, and mint leaves, topped with roasted peanuts and tossed in a lime vinaigrette dressing, accompanied with shrimp crackers.
*we currently serve one size (large) only*
PF1. Build Your Own Bowl of Pho
Choose any one ingredient or combine any ingredients below to create your perfect bowl of Pho. Each bowl is accompanied with vegetables and rice noodles.
HS1. Fried Rice (Com Chien)
Wok-fried rice tossed together with a combination of sweet Chinese sausages, pork, and shrimp, along with carrots, peas, scallions, and cilantro.
HS2. Beef Stir Fry (Bo Xao)
Tender beef tossed with onions, bell peppers and lettuce, in a delicious stir fry sauce with rice.
HS3. Korean Short Ribs (Com Suon Bo Dai Han)
Marinated grilled sliced beef short ribs over steamed rice, crisp cucumbers, and tomatoes.
HS4. Shaking Beef (Com Bo Luc Lac)
Tender marinated beef tenderloin wok-tossed with sweet onions, red and green bell peppers, scallions, and cilantro, served over crisp lettuce mix, with a side of steamed rice.
HS5. Salt & Pepper Prawns (Tom Rang Moui)
Large prawns (head-on) tossed in a blend of salt and pepper seasoning, served with steamed rice.
HS6. Tofu Tomato Stir Fry (Dau Hu Sot Ca Chua)
Golden fried tofu tossed in a sweet and sour tomato sauce with bell peppers, onions, and a side of steamed rice.
HS7. Vietnamese Chow Mein (Mi Xao)
Vietnamese version of seafood chow mein with shrimp, calamari, and shrimp balls, along with king mushrooms, pork xa xiu, and bok choy, over a nest of crispy egg noodles.
FROM THE GRILL
G1. Jasmine Rice Platter (Com Thit Nuong)
Served with steamed white jasmine rice, lettuce, tomatoes, cucumbers, and pickled diakon/carrots, with a side of soup and our house lime chili sauce.
G2. Vermicelli Noodle Bowl (Bun Thit Nuong)
Thin rice vermicelli noodles, crisp lettuce, fresh herbs, bean sprouts, cucumbers, and pickled daikon/carrots, all topped with roasted peanuts and a side of our house lime chili fish sauce.
i) Jasmine Rice Combination (Com Dac Biet)
Grilled pork chop, shredded pork, and pork omelet.
FROM THE CLAY POT
Dinner Specialty Family Style (Sharing). Each dish served with rice. Served after 4PM
CP1. Simmered Catfish (Ca Kho To)
Sizzling catfish braised in a clay pot till caramelized topped with scallions, crushed black peppers and chili peppers.
CP2. Caramelize Shrimp & Bacon (Tom Rang Thit Ba Roi)
Succulent shrimp and thick slices of seasoned bacon braised, caramelized, and salted in a clay pot, topped with scallions, cilantro, and crushed black pepper.
CP3. Chicken Curry Soup (Ca Ri Ga)
Tender chicken with taro and sweet potatoes simmered in a yellow curry coconut milk sauce served with white rice.
FROM THE HOT POT
Single Serving: 1 person, Double Serving: 2 people
HP1. Hot & Sour Catfish/Shrimp Soup (Canh Chua Ca/Tom)
Hot and spicy catfish soup with tamarind sweet pineapple, bean sprouts, taro stems, okra, tomatoes, dry onions, garlic oil, cilantro, and scallions.
HP2. Spicy Thai Hot Pot (Lau Thai)
Lemongrass and lime leaf infused spicy hot and sour soup with shrimp, calamari, fish balls, mussels, and beef, served with rice noodles.
HP3. Vegetarian Hot Pot (Lau Chay)
Vegetarian fish balls, vegetarian fried fish patties, white tofu, mushrooms, and baby corn, in a vegetarian based broth.
FROM THE WOK
W1. Ong Choy Stir Fry (Rau Moung Xao Toi/Ngon Dau Hoa Lan)
Stir-fried ong choy leaves (water spinach) in a garlic sauce.
W2. Vietnamese Caramelized Pork Rib (Suon Kho)
Braised pork short ribs marinated in a thick soy sauce and pepper blend. Served with a side of steamed rice.