Freshly squeezed lime juice with mint, kumquat and light syrup.

Shrimp, pork and vegetable spring rolls, served with lettuce, fresh herbs and a lime dipping sauce.

Grilled prawns in soft rice paper with rice noodles, basil, lettuce and a peanut dipping sauce.

Julienne of jicama, carrot, chayote, mushrooms and basil wraps in soft rice paper with a with a sweet bean dipping sauce.

Green papaya with basil, shrimp, coconut juice braised pork belly, peanuts and spicy soy dressing.

Lightly fried chili-pepper calamari with a tamarind-lemongrass dipping sauce.

Grilled lemongrass baby back ribs, topped with crush peanuts.

Lemongrass crusted tofu with green papaya relish ponzu sauce.

Grilled eggplant with shiitake mushrooms and okra topped with basil, scallion oil and a ginger-lime sauce.

Steamed shrimp coconut rice cakes topped with ground pork, jicama, wood-ear mushrooms, scallion oil and shallot crisps, with lime sauce.

Ginger poached duck with cabbage salad topped with basil, shallot crisps in a lime ginger dressing, served with shrimp cracker.

Wok-seared lemongrass curry monkfish with basil, chili, onions, peanuts, served with toasted sesame cracker.

Grilled shrimp over mango, green papaya, grilled red peppers, jalapenos and baby arugula with fresh herbs in kumquat lime dressing.

Beef balls in oxtail broth served with bean sprouts and fresh herbs.

Assorted spicy pickled cabbage, celery, jicama, cucumber, carrot and jalapenos.

Assorted cold cuts, chicken liver pate, house-made pickles, cilantro, jalapenos on a French baguette.

Grilled chicken breast, mayo, house-made pickles, jalapenos and cilantro on a French baguette.

Hanoi-style fish with fresh dill, onion, mayo, jalapeos and house-made pickles on a French baguette.

Caramelized pork belly braised in coconut juice with pickled bean sprouts, cilantro and jalapenos on a French baguette.

Grilled five-spice beef with watercress, house-made pickles, onion and jalapenos on a French baguette.

Sweet soy-lemongrass tofu, shiitake mushrooms, onions, house-made pickles, mayo and jalapenos on a French baguette.

Rice noodles in beef broth served with sliced sirloin, brisket, bean sprouts and fresh herbs.

Rice noodle in a chicken broth served with shredded chicken, bean sprouts, onion, chives flower and fresh herbs, topped with fried garlic, ginger vinaigrette dipping sauce.

Crispy spring rolls, grilled shrimp and honey plum-glazed pork served over rice vermicelli salad and fresh herbs served with a chili lime dressing and peanuts.

Grilled honey plum glazed pork with julienne of Vietnamese country ham served over house-made rice ravioli with basil, cilantro, cucumber, bean sprouts, shallot crisps and a chile lime sauce.

Pan-seared turmeric and dill marinated white fish served with a rice vermicelli salad, peanuts and a chile lime sauce.

Grilled lemongrass marinated chicken breast served over a rice vermicelli salad with fresh herbs, peanuts and a chile lime sauce.

Grilled five spice beef and sweet onions served over a rice vermicelli salad, fresh herbs topped with fried shallots and chili lime sauce.

Udon noodles sauteed with mixed vegetables in a ginger sesame soy sauce.

Co Ba beef three ways. Wok-seared sweet soy-sake marinated sirloin. Grilled ground curry-lemongrass sirloin wrapped in betel leaf over rice vermicelli, mixed greens, peanuts and lime sauce. Grilled sesame five-spice sirloin rolls, over rice vermicelli, mixed with greens, toasted sesame seeds and lime sauce.

Pan-seared fillet of red snapper in a spicy lemongrass-pineapple sauce. Call restaurant for fish of the day.

Baked ginger chicken with shiitake mushrooms and onions over chicken-flavored rice in clay-pot.

Curry lemongrass chicken clay-pot with onions in a hot pepper and dried shrimp paste sauce.

Caramelized pork belly braised in coconut juice with tofu, daikon radish and quail eggs.

Clay-pot simmered salmon in a caramel-pepper sauce.

Shrimp, pork and vegetable spring rolls, served with lettuce, fresh herbs and a lime dipping sauce.

Julienne of jicama, carrot, chayote, mushrooms and basil wraps in soft rice paper with a with a sweet bean dipping sauce.

Green papaya with basil, shrimp, coconut juice braised pork belly, peanuts and spicy soy dressing.

Grilled prawns in soft rice paper with rice noodles, basil, lettuce and a peanut dipping sauce.

Mixed greens with tomatoes, onions in sesame soy dressing.

Grilled shrimp over mango, green papaya, grilled red pepper, jalapeno and baby arugula with fresh herbs in a kumquat lime dressing.

Beef balls in oxtail broth served with bean sprouts and fresh herbs.

Assorted spicy pickled cabbage, celery, jicama, cucumber, carrot and jalapenos.

Assorted cold cuts, chicken liver pate, house-made pickles, cilantro, jalapenos on a French baguette.

Hanoi-style fish with fresh dill, onion, mayo, jalapenos and house-made pickles on a French baguette.

Grilled five-spice beef with watercress, house-made pickles, onion and jalapenos on a French baguette.

Grilled chicken breast, mayo, house-made pickles, jalapenos and cilantro on a French baguette.

Caramelized pork belly braised in coconut juice with pickled bean sprouts, cilantro and jalapenos on a French baguette.

Sweet soy-lemongrass tofu, shiitake mushrooms, onions, house-made pickles, mayo and jalapenos on a French baguette.

Rice sticks in oxtail broth served with sliced sirloin, bean sprouts and fresh herbs.

Rice noodle in a chicken broth served shredded chicken, bean sprouts, onions, chives flower and fresh herbs topped with fried garlic, ginger vinaigrette dipping sauce.

Crispy spring rolls with grilled shrimp and honey plum glazed pork served over rice vermicelli salad with fresh herbs, served with a chile lime dressing and peanuts.

Grilled honey plum-glazed pork with julienne of Vietnamese country ham served over house-made rice ravioli with basil, cilantro, cucumber, bean sprouts, shallot crisps and a chile lime sauce.

Pan-seared tumeric and dill marinated white fish served with rice vermicelli salad, fresh dill, topped with scallion oil, chile lime sauce and peanuts.

Grilled lemongrass marinated chicken breast served over a rice vermicelli salad with fresh herbs, peanuts and a chili lime sauce.

Grilled five spice beef and sweet onions served over a rice vermicelli salad, fresh herbs, topped with fried shallots, chili lime sauce.

Yuca. Served with Tahitian vanilla ice cream.

Topped with coconut milk, roasted coconut flakes and crushed peanuts.

Served with Tahitian vanilla ice cream and pineapple sauce.