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Real pictures from our chefs
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The king of Vietnamese soups. The broth is made by simmering beef broth for 6-10 hours to have all the flavors from the meat and bone fall into the broth. Then, cuts of beef, rice noodles and onion are added so you can slurp and enjoy. This also comes with an assortment of herbs and lime to add. Pair with hoisin sauce and/or sriracha for more flavor.
White and dark meat chicken simmered in chicken broth. Then poured over rice noodles, onion and herbs. Served with a plate of other herbs and lime. Add hoisin sauce or sriracha for extra flavor.
A perfect asian appetizer. Choose your type of protein and enjoy it in this wrapping that is then fried to perfection. Either eat it like it is or choose to first dip it in a house sauce to combine great flavors in a great bite. Choose either fried or steamed and the type of protein. (6 pieces)
Take a bite of crispy and creamy all at the same time. These fried appetizers have a seafood filling that when heated melts and merges flavors so that your tongue experiences a burst of flavor and texture. (6 pieces)
Very light, but with a bite, these jumbo shrimp are coated with coconut panko breading for sweet crunch. Served with a sweet tangy sauce. (7 pieces)
A classic asian appetizer. Choose your type of filling and we will combine them with a special slaw that we will then freshly deep fry to give you a nice crunch when you bite into them. Pairs beautifully with chili sauce. (4 pieces)
A staple of Vietnamese appetizers- perfect for dates ;) These rolls are so fresh and so light. It starts with thin rice noodles, mint, other vegetables and a protein or more vegetables. Then these are tightly wrapped in a wet rice paper that will dry quickly and hold all the ingredients in place. Great to share with a date, friend or to indulge in by yourself. (2 pieces)
The herbalness of basil combined with tender beef. Served with rice and a drink.
BANH MI SANDWICHES
East meets west with this traditional Vietnamese sandwich served on a french baguette. Influences from French colonization
ROASTED DUCK BANH MI
A truly unique banh mi and a personal favorite. Cuts of roasted duck hold the flavor of it along with crispy skin. This plus jicama, daikon, cilantro and more are all stuffed into a French baguette for an extra layer of flaky crust.
Wok seared noodles with shrimp, chicken and scallions in a delicious soy vinaigrette served with fresh bean sprouts and topped with roasted peanuts
WIDE RICE NOODLES
Thick rice noodles to help soak up sauce, but remain crunchy when bitten into. Served with fresh vegetables
Asian comfort food. Rice fried with peppers, onions and sauce soy along vegetables and your choice of filling
A decadent cut of steak that is sure to be flavorful and not too filling. Cubes of filet mignon beef marinated in wine sauteed and in butter and garlic, served over Romaine lettuce, cucumber, and tomato.
Homemade without the use of curry powder. Fresh and as authentic as you can find. Filled with generous cuts of chicken.
Homemade without the use of curry powder. Fresh and as authentic as you can find. Filled with fresh shrimp.
Fresh cut ginger and tender chicken mixed together for flavorful bites
A fan favorite! Lemongrass herbs are rubbed into cuts of chicken where flavors are then infused and served along rice.
Big chunks of eggplant cut and simmered with fresh garlic and the stir-fried.
BANANA BREAD PUDDING WITH CARAMEL SAUCE
Fresh banana bread pudding that is both rich in texture and flavor. Topped with a succulent caramel sauce.