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Cha gio. Crispy eggless wrap with mushroom, taro, carrot filling. Served with lettuce, mint leaves, and soy fish sauce.
Tom hay dau hu rang muoi. Lightly battered soy shrimp, sauteed in jalapeno and cilantro.
Tom hay dau hu rang muoi. Lightly battered soy soft tofu, sauteed in jalapeno and cilantro.
Ne nurong. Soy pork, cucumber, chive, daikon, carrot, lettuce, mint. Wrapped in brown rice paper. Served with peanut sauce.
Bo bia, jicama, carrot, basil, soy ham, bean curd, lettuce, mint, cilantro wrapped in rice pepper. Served with peanut sauce.
Bi cuon. Seasoned tofu and kelp noodles with cucumber, lettuce, mint, and cilantro wrapped in brown rice paper. Served with soy fish sauce.
Goi cuon. Vermicelli, soy shrimp, chive, lettuce, mint wrapped in brown rice pepper. Served with peanut sauce.
Flaxseed chips topped with macadamia cheese, bruschetta, and microgreens.
Flax-based garlic bread. Served with herbed olive oil dip.
Flaxseed chips topped with avocado, pesto, basil, bell pepper, marinated mushrooms, and crisp onion.
Goi rong bien. White seaweed, wakame, daikon, carrot, tofu, onion, celery, and mint tossed in soy fish sauce. Served with sesame rice crackers.
Shredded green papaya tossed with soy beef jerky and tossed with a basil and mint leaves.
Romaine, bean sprouts, cabbage, jicama and mint over nori seaweed. Topped with bell pepper, avocado, cilantro, and lime leaf sauce.
Romaine and shredded cucumber tossed in a sweet mustard dressing. Topped with onion, tomato, avocado, olives, and flax chips.
Crisp watercress, jicama, and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onion.
Spring mix greens tossed in a balsamic vinaigrette with radish, mushroom, and nuts. Topped by purple cabbage sauerkraut.
Spring mix greens, sea veggies and kimchi tossed in creamy truffle ranch.
Romaine mixed in ranch dressing and topped by marinated mushrooms, olives and dill.
Light umeboshi plum dressing over romaine, shredded cucumber, mixed herbs, onion, and tomatoes. Topped with pine nuts and dill.
Spring mix, romaine, cabbage, carrots, cucumbers with macadamia and pine nut dressing.
Bun bo hue lemongrass-spiced broth with round rice noodles, soy protein. Served with bean sprouts, mixed herbs, and cabbage.
Bun mam. Softened eggplant, fish and tofu. Served with mint, cabbage, crispy sprouts and vermicelli. Topped with Chinese chives.
Pho bo hay ga anise broth, saw-leaf herb, rice noodles, onion, and soy beef or chicken. Served with bean sprouts and Thai basil.
Mi dac biet shiitake broth, yellow noodles, soy meats, bean curd, and mushroom. Served with bean sprouts and romaine.
Black mushroom stems, carrot, fried tofu, ceiba wax and rice noodles. Served with bean sprouts and Thai basil. Gluten free.
Hu tieu my tho anise broth with fried onion bits, rice noodles, soy seafood, and bean curd. Served with bean sprouts and chrysanthemum.
Canh cha ca thi la broth of fresh dill and garlic with tomato, tar stem, tofu and soy ham.
Canh chua tamarind broth with rice paddy herb, pineapple, tomato, taro stem, celery, soy fish, tofu and bean sprouts.
Sup hoanh thanh light mushroom broth with cilantro, napa cabbage, and wontons with soy ham and mushroom filling.
Au lac raw miso-saffron broth over bean sprouts, celery, tomato, avocado, macadamia nuts, and nori seaweed. Topped with dill and lime leaf.
Curry broth over sea veggies, coconut and bell pepper. Topped with olives and macadamia cream.
Tamari-flax broth over diced coconut and avocado. Topped with cilantro and crisp flax cracker. Option to blend.
Rich green blend of spirulina, broccoli, carrot, onion and coconut oil with floating sea veggies and bok choy. Topped with macadamia cream.
Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives, and cucumber. Topped by a marinated mushroom, crisp onion, carrots, and cilantro.
Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives and cucumber. Topped by the marinated mushroom, crisp onion, carrots and cilantro.
Wild rice, cabbage, peas and tomato mixed in tangy saffron-spice and surrounded by avocado. Topped by a marinated mushroom, bell pepper, onion, and cilantro.
Wild rice, zucchini, and coconut in marinara sauce. Topped by avocado, marinated mushroom, carrot and rice paddy herb.
Wild rice, bean sprouts, peas, corn and carrots tossed in ginger-tamari, garlic and spices. Topped by dulse, mushroom, crisp onion, cucumber, tomato, and cilantro. Served with macadamia ranch.
Pine nuts, dulse, bell pepper, cucumber, avocado and coconut wrapped in nori. Served with pickled ginger and tamari sauce.
Jicama, basil, mint, kimchi and macadamia cheese wrapped in nori. Served with pickled ginger and jalapeno-spiced tamari sauce.
Iceberg lettuce wrap with tomato, macadamia sauce, teriyaki, flax, mushroom, bell pepper, coconut, pickles, avocado, cilantro, and pistachio crumble.
Crisp corn shell, shredded cabbage, macadamia cheese, mushrooms, salsa, dill ranch sauce, and cilantro. Served with spring mix greens in balsamic vinaigrette and topped with hemp seeds.
Italian squash pasta in marinara sauce with mushroom meatballs, pine nut crumble and basil.
Com chien khom stir-fried with pineapple, soy shrimp, soy chicken, peas and carrots. Garnished with tomato sauce.
Bo bit tet soy beef steak in garlic marinade with asparagus and brown rice.
Ga hay dau hu xa ot pan-seared chili and garlic sauce over soy chicken or tofu. Served with house salad and brown rice.
Bo luc lac shaken soy beef with garlic over crisp watercress in a light vinegar dressing. Garnished with tomato and onion. Served with brown rice.
Ga chua ngot battered soy chicken with pineapple, bell pepper and onion in a light sweet and sour sauce. Served with brown rice.
Bo hay ga xao kung pao pan-seared chili, peanuts, bell pepper, carrot, onion, and soy beef or chicken. Served with brown rice.
Ca ri ga coconut yellow curry with soy chicken, sweet potatoes, onion, bell pepper, carrots and broccoli. Served with black rice or rice vermicelli noodles.
Rau cai xao light stir-fry or tofu, napa cabbage, bok choy, carrots, onion, snap peas, broccoli and mushroom. Served with brown rice.
Fish or tofu and eggplant simmered in peppery savory shiitake sauce. Served with side salad and black rice
Broken rice, grilled pork, shredded tofu, bologna loaf, house salad, and fish sauce
Ca nurong trui soy nori fish topped with peanuts and fried onions. Served beside romaine, mint leaves, pickled daikon and carrot, cucumber, vermicelli, rice paper, and pineapple dipping sauce.
Ap chao flat rice noodles in a dark shiitake sauce with squash, bell pepper, onion, tofu, and carrots. Option for sauce or without.
Mi xao mem hay don stir-fry of light garlic shiitake sauce with vegetables, tofu and soy shrimp over soft or crispy yellow noodles.
Hu tieu xao glass noodles are stir-fried with garlic, tofu, celery, carrots, and mushroom. Topped with fried onion.
Mi kho hai san yellow noodles with soy seafood, bean curd, mushroom, bean sprouts, romaine, savory sauce and cilantro-mushroom broth on the side.
Bun bi cha gio thit nurong medley of vermicelli, soy sauteed beef, shredded tofu, an egg roll, cucumber, bean sprouts, and pickled daikon and carrots. Served with soy fish sauce.
Chilled pie with layers of raw cacao, coconut, and macadamia over a crust of cacao, coconut flakes, and pecan.
Chilled pie with layers of blueberry, raspberry, coconut and spirulina over a moist crust of pecan and dates.
Chilled pie with butterscotch-macadamia and almond filling. Walnut crust with raspberry sauce.
Warm macadamia and almond dough mixed with spirulina and filled with liquid palm sugar. Coated in coconut powder.
Raw cacao powder and coconut oil formed into cold candies.
Inspired by the Italian dessert. Layers of fluffed macadamia cheese, espresso, dark cacao, with cinnamon and maple syrup.
Fresh squeezed orange juice, pineapple, mango, ginger, and maple.
Coconut juice, raw cacao, coconut meat, hemp seed, maple syrup.
Coconut juice, macadamia nuts, hemp seed, coconut meat, cinnamon, maple syrup.
Coconut juice, spirulina, power greens mix, coconut meat, hemp seed, maple syrup.
Coconut juice, durian, maple syrup
Tart fujian fruit is rich in vitamin C.
Slight bitter to savory taste, medicinal and rich in vitamin B12. Caffeine-free.
Spicy. Aids metabolism.
Lightly sweet-tasting herbal tonic tea regulates cholesterol and blood pressure. Caffeine-free.
Sweet tropical notes of pineapple and guava in green tea.
Fragrant, delicate green tea.
Robust green tea leaves.
Cinnamon, papaya leaf, anise, peppermint, jasmine, black tea.
Tangy, sweet, floral white tea-based.
Menu for Au Lac Plant-Based Cuisine provided by Allmenus.com
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