Tom chien. Black tiger shrimp battered and fried in breadcrumbs.

Cha gio. Pork and shrimp made daily with nuoc mam sauce.

Nem ran. A pork and shrimp mixture wrapped in rice paper, deep-fried with a side of nuoc mam sauce.

Dau hu chien sa. House-made tofu, lemongrass, shallots, and garlic with a side of lime soy and chili. Vegan. Gluten free.

Ga chien sot nuoc mam. Brined wings drizzled with a nuoc mam glaze topped with green onions and Thai chillies. Spicy.

Goi. Cabbage salad with pickled lotus root, carrot, daikon, and purple onions in a tamarind vinaigrette. Vegan. Gluten free.

Thit heo nuong xa. Pork sausage wrapped around a fresh lemongrass stalk grilled then brushed with local honey. Gluten free.

Banh bao heo. Local beer-braised pork belly, soy, cane sugar, spices, and cilantro.

Grilled pork, pate, Beurdell butter, pickled daikon, carrots, and cilantro.

Marinated and seasoned ground beef, wrapped in betel leaf, grilled, topped with green onions, roasted peanuts w/pineapple anchovyou sauce.

Vietnamese Fried Calamari in a crispy batter. Texture and flavors comes together with fried onions and thai chili peppers. Side of salt and pepper dip. Made to order

Com chien. Traditional fried rice with Chinese sausage and veggies. Gluten free. Vegan.

Com chien cua. Crab fried rice served with stir-fried lump crab meat in red bean and minced crab sauce topped with fried shallots.

Com thit nuong. Grilled pork over broken rice, pickled veggies, and a fried egg.

Thit kho suon. Caramelized pork riblets over rice and pickled veggies.

Pork belly braised in cane sugar, soy, and fresh coconut juice, served over a bed of rice, and braised quail eggs. Topped with Thai chili and cilantro w/side of pickled veggies.

Pho bo. Family recipe 18-hour broth, meatballs, fank steak, and brisket served over fresh house-made pho noodles. Gluten free.

Bun thit heo nuong. Grilled pork, egg roll, and fresh veggies topped with roasted peanuts over vermicelli noodles with a side of sweet nuoc mam sauce.

Mi xao. Fresh egg noodles and mixed veggies with your choice of protein. Vegetarian.

Pho xao. Fresh pho noodles stir-fried in a sweet and savory sauce with beansprouts, bok choy, and choice of protein.

Tom hum xao. Poached live Maine lobster, grilled and stuffed with minced crab meat, fried shallots, fried garlic, then served on the 1/2 shell. Please allow additional time for preparation.

Cua rang muoi. Serves 2. Sauteed in minced crab meat, green onions, and garlic.

Bo lu lac. Fried felt over watercress salad topped with purple onions and fried shallots with a side of rice and a dip bowl of salt, pepper, and lime sauce. Gluten free option available upon request.

Banh cuon. Fresh house-made rice sheets filled with ground pork and mushrooms, topped with pork sausage, bean sprouts, mint, and fried shallots with a side of nuoc mam sauce.

Served on the half shell. Finished over the grill with a special sauce made with shallots, garlic, thai chili and lemongrass. Tender meaty and amazing flavors. House favorite

6.6oz. of special blend Vietnamese coffee chosen by our Chef during his visit in Vietnam.

6.6oz. bag of special blend Vietnamese coffee chosen by the chef. Also includes a French drip to prepare coffee how we do at Four Sisters.

Avocado, crushed ice, and condensed milk.

Traditional flan flavored with our house coffee.