Vo's Restaurant

Filled with poached shrimp, beef or tofu and rice noodles with peanut sauce.

Covered in coconut flakes with a peanut-mustard dipping sauce.

Traditional shrimp spring rolls, crispy egg rolls, chili calamari crunch and papaya salad.

Seasoned with garlic salt and chili, served with citrus sauce.

Filled with grilled salmon and rice noodles, wrapped in soft rice paper with ginger sauce.

Mixed vegetables with ginger dipping sauce.

Filled with minced shrimp, chicken and carrots. Served with fish sauce.

Minced crab meat marinated with creamy cheese, served with peanut-mustard sauce.

Shrimp and chicken wontons in a savory broth.

With tender cuts of beef, rice noodles, mint leaves, bean sprouts and basil.

With tender cuts of chicken, rice noodles, mint leaves, bean sprouts and basil.

With catfish or prawns, tomatoes, pineapples, okra and sprouts in savory seafood broth.

Tossed in pineapple vinaigrette.

Shredded green papaya, carrots and cucumbers tossed in basil and topped with poached shrimp.

Traditional salad with shredded cabbage, pickled carrots, daikon and mints.

Tossed with romaine lettuce, baby spinach, tomatoes, cashews and oranges.

Pan seared and simmered in curried mushroom sauce.

Marinated in honey garlic sauce accompanied with sauteed spinach and fresh slices of oranges.

Pan seared and served with steamed baby bok choy and garlic-ginger sauce.

Grilled and served with chopped garlic, green beans and sliced green mango.

Thick caramel soy sauce, garlic, green onions and herbs.

With potatoes and carrots in a light yellow curry coconut base.

Chicken breast marinated with five spices.

Stir fried with fresh chopped lemongrass, peanuts, spices and a dash of curry essence.

Stir fried with fresh chopped lemongrass, peanuts, spices and a dash of curry essence.

Sauteed with pineapples in spicy tamarind base. Served with vanilla green beans.

With red curry and coconut sauce on a bed of seasonal vegetables.

Flambeed in spices and served on a bed of watercress.

Crispy fried fillet catfish accompanied with ginger nuoc mam.

Beef cubes marinated with Asian spices and stir fried with onions, bell peppers and black pepper.

Chicken breast with cashew nuts and scallion in caramelized sauce.

Prawns, scrambled egg, fresh tomatoes, bean sprouts and peanuts. Pad Thai.

Chicken, beef, prawns, vegetables and rice pan fried then baked in clay pot to crisp.

Egg noodles infused with garlic essence, Parmesan cheese and prawns.

Stir fried with grated ginger and garlic cloves.

Sauteed with scallion and garlic sauce.

Mixed seasonal vegetables with shiitake mushrooms wok tossed with herbs.

Sliced salmon tossed with scrambled egg, pineapples and rice.

Tofu with shiitake mushrooms with fresh chopped lemongrass, peanuts and curry essence.

Potatoes, carrots, green beans and mango in a light yellow curry coconut base.

Spicy sweet crisp potato fries.