Rice Paper Scissors

rice bowl of the day: yellow chicken curry. poached chicken in yellow curry with fried tofu, okra, eggplant and an assortment of market vegetables. served with rice. can be made vegan.

rice bowl of the day pt.2: ground pork, tofu and charred broccoli in a spicy szechuan peppercorn sauce. served with rice.

rice vermicelli noodles in a spicy lemongrass pork and beef broth, served with beef shank, pork hock, and cha lua (vietnamese ham)

savory handheld pie with ground chicken, chicken liver pate and wood ear mushrooms

savory handheld pie with a shiitake mushroom and cream cheese pate

chicken salad. poached chicken and shredded cabbage salad served with housemade shrimp chips, fried shallots and a fish sauce vinaigrette

curly kale and baby bok choy salad with kabocha squash, shiitake mushrooms, avocados, cara cara oranges, toasted sesame seeds and minced jalapenos. served with a soy and sesame vinaigrette. vegan.

add chicken

hanoi-style beef pho. hanger steak and fresh rice noodles in a six-hour broth. served with shaved onions, cilantro and jalapeños.

grilled hanger steak with oyster sauce, sauteed green garlic and grilled onions with housemade mayo, chicken liver pate, daikon pickles, cilantro and jalapeños.

add eggs

fried egg banh mi. fried eggs with cha lua (vietnamese ham), housemade mayo, chicken liver pate, daikon pickles, cilantro and jalapeños. can be made vegetarian

our chicken & cabbage salad (poached chicken, cabbage slaw) in a french baguette with housemade mayo, chicken liver pate and fried shallots

vietnamese coffee. a shot of slow-dripped trung nguyen coffee with condensed milk. served hot or iced.

house-fermented ginger beer

crispy rice cakes made with daikon, chinese sausage and dried shrimp

fried tofu, served with wok-fired shallots, green onions and jalapenos

ground beef, thai basil, lettuce wrapped in fresh rice noodles

crispy chicken wings served with a lemongrass and chili glaze

savory handheld pie with ground chicken, chicken liver pate and wood ear mushrooms

add a fried egg

savory handheld pie with a shiitake mushroom and cream cheese pate

add a fried egg

scrambled eggs with ground pork and tofu in a spicy szechuan peppercorn sauce, served with buttered toast.

fried egg banh mi. fried eggs with cha lua (vietnamese ham), housemade mayo, chicken liver pate, daikon pickles, cilantro and jalapeños. can be made vegetarian.

grilled hanger steak with oyster sauce, sauteed green garlic and grilled onions with housemade mayo, chicken liver pate, daikon pickles, cilantro and jalapeños.

add fried eggs

hanoi-style beef pho. hanger steak and fresh rice noodles in a six-hour broth. served with shaved onions, cilantro and jalapeños.

chicken salad. poached chicken and shredded cabbage salad served with housemade shrimp chips, fried shallots and a fish sauce vinaigrette

yellow vegetable curry. madras yellow coconut curry with fried tofu, market vegetables and poached chicken. served with rice. can be made vegan.

pickled mung bean sprouts, cilantro

vietnamese coffee. a shot of slow-dripped trung nguyen coffee with condensed milk. served hot or iced.

house-fermented ginger beer

vietnamese smoothies. single-fruit smoothie with a hint of condensed milk. available in strawberry or banana.