Co Ba 53

Fresh 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, Asian chives, bean sprouts, basil, lettuce and a peanut dipping sauce.

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

Lemongrass crusted tofu with house-made pickles, light soy-vinaigrette sauce.

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

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

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

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

Green papaya with basil, shrimp, braised pork belly, peanuts and spicy lime dressing.

Grilled shrimp over mango, baby arugula, grilled red pepper and jalapenos, topped with fried garlic, in a kumquat lime dressing.

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

Grilled lemongrass baby back ribs, topped with crushed peanuts.

Grilled lemongrass marinated beef skewers served with assorted pickles and peanut sate sauce.

Grilled marinated curry chicken skewers served with assorted pickles and peanut sate sauce.

Assorted cold cuts, chicken liver pate, house-made pickles, cilantro and jalapenos. Served on challah baguette.

Grilled chicken breast, aioli, house-made pickles, cilantro and jalapenos. Served on challah baguette.

Hanoi-style fish with fresh dill, onion, aioli, house-made pickles and jalapenos. Served on challah baguette.

Caramelized pork belly braised in coconut juice with grilled pineapple, cilantro and jalapenos. Served on challah baguette.

Grilled five-spice beef with aioli, baby arugula, house-made pickles, grilled onion and jalapenos. Served on challah baguette.

Sweet soy-lemongrass tofu, shiitake mushrooms, onion, aioli, house-made pickles and jalapenos.

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

Rice sticks in a braised oxtail and beef tendon lemongrass broth served with onion, bean sprouts and fresh herbs.

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

Crispy spring rolls with grilled tiger shrimp and honey plum-glazed pork served over rice vermicelli (or jasmine rice) salad, with 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, basil, cilantro, cucumber, bean sprouts, shallots crisps and a chile-lime sauce.

Pan-seared turmeric and dill marinated white fish served with a rice vermicelli (or jasmine rice) salad and a chile-lime sauce topped with peanuts.

Grilled lemongrass marinated chicken breast served over a rice vermicelli (or jasmine rice) 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 chile lime sauce.

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

Grilled shrimp served over rice vermicelli salad topped with fresh herbs and peanuts, in a chili-lime dressing.

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

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

Braised beef oxtail and beef tendon with lemongrass, carrot, onion, shallot, in a light tomatoes sauce. Does not include rice.

Caramelized pork belly braised in coconut juice with tofu, daikon radish and egg. Does not include rice.

Clay-pot simmered salmon in a caramel-pepper sauce. Does not include rice.

Mixed vegetables in a light coconut curry sauce.

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 wrapped in soft rice paper with a sweet bean dipping sauce.

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

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

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

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

Assorted cold cuts, chicken liver pate, house-made pickles, cilantro and jalapenos. Served on challah baguette.

Grilled chicken breast, aioli, house-made pickles, cilantro and jalapenos. Served on challah baguette.

Hanoi-style fish with fresh dill, aioli, house-made pickles and jalapenos. Served on challah baguette.

Caramelized pork belly braised in coconut juice with grilled pineapple, house-made pickles, cilantro and jalapenos. Served on challah baguette.

Grilled five-spice beef with aioli, baby arugula, grilled onion, house-made pickles and jalapenos. Served on challah baguette.

Sweet soy-lemongrass tofu with aioli, shiitake mushrooms, onion, house-made pickles and jalapenos. Served on challah baguette.

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

Rice noodles in a braised oxtail and beef tendon lemongrass broth served with onion, bean sprouts and fresh herbs.

Rice noodles in chicken broth served with shredded chicken, bean sprouts, onion, chives flower, fresh herbs, topped with fried garlic and 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 turmeric and dill marinated white fish served with rice vermicelli salad, fresh dill, topped with scallion oil, chile-lie sauce and peanuts.

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

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

With black-eyed bean topped with coconut milk, pineapple coconut ice cream and roasted coconut flakes.

Chocolate chips cake served with Tahitian vanilla ice cream.

With Tahitian vanilla ice cream and pineapple sauce.

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