Vietnam Restaurant

Crispy rolls with chicken, beef, glass noodles, and lettuce served with nuoc mam.

Crispy rice flour crepe with shrimp, chicken, sprout, and onion served with lettuce and nuoc mam.

Crispy fried panko breaded jumbo shrimp served with a sweet and tangy sauce.

BBQ marinated baby back ribs, flambeed with rum.

Black pepper fried broccoli tossed in the wok with garlic, onion, bell pepper and sea salt.

Black pepper fried calamari tossed in the wok with garlic, onion bell pepper, and sea salt.

Pulled chicken, shredded red and green cabbages, cilantro, and roasted garlic tossed in a light vinaigrette dressing.

Shrimp, fresh pineapple, cucumber, bell pepper, cilantro, and roasted garlic in a light vinaigrette dressing.

Served with balsamic dressing and crispy shallots.

Crispy selects with red chilies and garlic in our special tamarind sauce.

Cubed filet mignon, wok tossed with pineapples, bell pepper, tomatoes, and onions in house special on a bedding of baby spinach.

Halved roasted poultry topped with onion and garlic in a savory lemon butter sauce on a bedding of lettuce.

Stir-fried spinach, broccoli, eggplant, tomato, sprout, tofu with ginger and garlic.

Crispy black pepper fried selects, tossed in the wok with butter, garlic, onion, bell pepper, and sea salt.

Chef tony's tangy blend of pineapple, bell pepper, onions, carrots with our crispy fried selects.

Yellow curry with our sauteed selects, zucchini, onions, carrots, red pepper, and coconut cream.

Marinated meat selects with lemongrass and 5 spice served on a bed of lettuce and with nuoc mam.

Slow-cooked rice clay pot with specialty selects, carrots, onions, mushrooms, ginger and scallions in a light garlic soy sauce.

Stir-fried selects with broccoli, zucchini, and carrots in a soy garlic sauce.

Stir-fried selects with shitake mushrooms and ginger in garlic sauce garnished with steamed broccoli.

Traditional caramelized lemongrass stir-fried selects with onions, scallions, garlic, and red pepper.

Beef stir-fried with bell peppers, onions, celery, in spicy sate sauce.

Stir-fried with zucchini, celery, onions, chili, bell pepper, and roasted peanuts.

Japanese eggplant, bell pepper, onion, and basil stir-fried in black bean sauce.

Fried rice with stir-fried selects, egg, carrots, and peas.

With teriyaki sauce.

With olive oil and sea salt.

With bean sprouts and garlic.

Shrimp, lettuce, aromatic herbs and vermicelli served with peanut plum dipping sauce.

Warm julienne vegetables, tofu, and vermicelli served with peanut plum dipping sauce.

Shredded pork, lettuce, cucumber, and cilantro served with nuoc mam.

Shrimp, chicken, pork sausage, egg, pass, and carrots.

Shrimp, chicken, mushrooms, onions, pass, and carrots, served with tomato rice and topped with a fried egg.

Shrimp, scallops, calamari, chicken, beef, and vegetables in garlic sauce.

Zucchini, onions, and carrots garlic sauce.

Bell peppers, onions, celery and red pepper with spicy sauce.

With zucchini, onions, carrots and coconut cream sauce.

Onions, scallops and red pepper.

Zucchini, bell peppers, onions, carrots, roasted peanuts, and red peppers.

Crispy roll, fresh seed, and savory fish sauce.

Shredded pork, char-grilled pork tenderloin, fried egg, and salad.

Fresh lettuce, mint sprouts, cucumber, and crispy roll. served with savory chili fish sauce.

thin slices of filet mignon, rice noodle in beef broth.

Chicken breast, rice noodles in chicken broth.

Shrimp scallops and calamari.

Braised tofu, mushrooms, broccoli, zucchini and carrots in the vegetable.

16oz.

1 liter.

1 liter.