My Linh

Crabmeat and shrimp stuffed chicken wings. Served with nuoc mam.

Lightly fried rolls filled with minced pork, shrimp and vegetables. Served with lettuce, mint and cucumber, traditionally wrapped around rolls and dipped into nuoc man.

Shrimp summer rolls filled with rice vermicelli noodles, lettuce, mint, cucumber and bean sprouts. Served with tuong ngot, sprinkled with chopped peanuts and shredded carrots.

Steamed mini rice flour cakes topped with seasoned shredded pork, mung bean paste, sauteed scallions and powdered shrimp. Finished with jalapeno nuoc mam.

Mussels sauteed in a spicy tamarind sauce with onions and bell peppers.

Vegetarian summer rolls filled seasoned tofu and braised gluten, rice vermicelli noodles, lettuce, mint, cucumber and bean sprouts. Served with vegetarian sauce.

Shredded cabbage and chicken topped with red onions and fresh basil. Finished with nuoc mam.

Fresh watercress and tomato slices topped with grilled shrimp and onions. Finished with crushed peanuts and nuoc mam.

Asparagus and crabmeat soup.

Shredded chicken and rice noodle soup. Finished with fresh herbs.

Sliced sirloin beef and rice noodles in a beef broth. Served with fresh bean sprouts, basil, lime and jalapeno peppers.

Shrimp nestled with pineapple, okra, bean sprouts, tomatoes, celery and basil in a flavorful tamarind broth.

Chicken, potatoes and onions simmered in a light coconut milk and spicy curry. Served with baguette.

Crispy crepe filled with chicken, mung beans, bean sprouts, mushrooms and onions. Finished with nuoc mam and served with salad.

One half, boneless duck marinated with lemongrass, garlic and wine. Pan fried to a crisp finish and served with spicy nuoc mam. Dressed with perfumed rice.

Charcoal grilled shrimp, sauteed scallions and shredded sour carrots served on a bed of vermicelli shredded lettuce and bean sprouts. Finished with nuoc mam and sprinkled with chopped peanuts.

Grilled salmon, topped with our ginger nuoc mam. Served with perfumed rice and fresh vegetables.

Shrimp and scallops cooked in a light coconut milk blended with nuoc mam sauce and served over large vermicelli.

Ground shrimp marinated with exotic spices, wrapped around sugar cane & grilled. Served with vietnamese noodle and salad.

Sliced beef sauteed with spicy curry and onions, topped with scallion and peanuts. Served with vietnamese noodle, salad and nuoc mam.

Four differently seasoned styles of beef: beef wrapped around sugar cane and grilled to perfection, beef seasoned with lemongrass and finished with green pepers, beef marinated with plum sauce and red pepper, finally NY Strip steak marinated with garlic and grilled with black pepper.

Grilled tofu marinated with lemongrass, served with asparagus. Served with perfumed rice. Finished with a spicy bean curd sauce.

Strips of braised gluten, seasoned with lemongrass, sauteed in vegetarian sauce, accompanied by perfumed rice.

Bok-choy, asparagus, mushrooms, carrots, broccoli, snow peas and tofu sauteed in a spicy bean curd sauce, served with perfumed rice.

A full flavored warm pudding consisting of sweet rice and black-eyes peas, finished with tasty coconut milk.

Rich flourless chocolate cake surrounded with crushed walnut, drizzled with cranbery sauce.

A sweet but light egg custard. Served chilled.

Slices of steamed rice cake. Finished with pandan sweetened sauce, creamy coconut milk and sesame seeds.