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KHAI VI (APPETIZERS)
A1. GOI CUON-SUMMER ROLL (2)
Rice paper wrapped with shrimp, pork, rice vermicelli, bean sprouts, and lettuce. Served with hoisin peanut sauce.
A2. CHA GIO-VIETNAMESE EGGROLLS (2)
Deep-fried crispy eggrolls with pork, mushrooms, carrot, onion, taro, and cellophane noodles. Served with lettuce and fish sauce.
A3. BI CUON-SHREDDED PORK SKIN ROLLS (2)
Rice paper-wrapped shredded pork and pork skin, mint, Thai basil, and lettuce. Served with fish sauce.
A4. GOI CUON CHAY-VEGETARIAN SUMMER ROLL (2)
Rice paper-wrapped jicama, tofu, rice vermicelli, bean sprouts, and lettuce. Served with hoisin peanut sauce.
PHO VIETNAMESE NOODLE SOUP
Beef broth with onion and served with bean sprouts, Thai basil, lime, and jalapeno.
P1. PHO DAC BIET
Noodle soup with eye of round steak, well done flank, soft tendon, and beer meatball.
OTHER NOODLE SOUPS
H1. HU TIU MY THO
Clear chicken broth soup with pork, shrimp, rice noodles, green onion, and fried scallions. Served with bean sprouts, lettuce, lime, and jalapeno.
H2. MIEN GA
Chicken broth soup with sliced chicken, cellophane noodles, carrots, onions, cabbage, bok choy, and broccoli.
LOMEIN (STIR FRIED NOODLES)
Served over a bed of rice vermicelli. With lettuce, cucumber, and bean sprouts. Topped with peanuts and scallion oil.
Served over steamed rice, and cucumbers, and topped with scallion oil with fish sauce.
FRIED RICE (STIR FRIED RICE)
Served with steamed rice.
S3. BO TAI CHANH-BEEF W/ LEMON SAUCE
Sliced lean beef mixed with lemon sauce, onion, Thai basil, and peanuts.
S5. GA XAO GUNG-CHICKEN GINGER
Strips of white meat chicken sauteed with ginger and scallions.
S6. MI XAO GION
Shrimp, beef, chicken, and an assortment stir-fried and served on top of a bed of crispy fried egg noodles.
S7. BANH XEO-SIZZLING CREPE
Steamed rice cake stuffed with marinated chicken, shrimp, and fish sauce.
S8. GOI BO-BEEF SALAD
Stir-fried thinly sliced beef sauteed with onions on top of lettuce and tomatoes mixed with vinegar dressing.