1.FRIED SPRING ROLLS (3 PCS) – [CHA GIO] 

Vermicelli and mix veg wrapped in rice paper, served with garlic, chili and fish sauce.

A) VEGETARIAN [CHAY]

B) PORK & SHRIMP [THIT HEO & TOM]

2.FRESH SPRING ROLLS (3 PCS) – [GOI CUON] 

Vermicelli mix carrot, salad, mint wrapped in rice paper, served with home made peanut sauce.

A) PRAWN & CHICKEN [TOM, GA]

B) TOFU [DAU PHU]

C) PRAWN [TOM]

D) CHICKEN [GA]

3.VIETNAMESE FISH CAKE (3PCS) – [CHA CA] 

Seasonal white fish, dill, onions, lightly fried and served with sweet chili sauce.

4.SPECIAL SALAD – [GOI] 

All salads contain herbs, onion, peanuts, sweet and sour chili sauce.

A) TOFU [DAU PHU]

B) CHICKEN & PRAWN [GA, TOM]

C) CHICKEN [GA]

D) PRAWN [TOM]

5. SLICED BEEF WITH MIX HERBS & LIME – [BO TAI CHANH] 

Contains herbs, onion, peanuts, sweet and sour chili sauce.

7. CHARGRILLED CHICKEN SATE – [GA SATE] 

Grilled chicken topped with peanut sauce.

8. ROCKET – [RANG MUOI] 

Garlic, onion, chilli & potato flour..

A) PRAWN [TOM]

B) SQUID [MUC]

9.TRADITIONAL CRISPY PANCAKE – [BANH XEO] 

Served with fish sauce, lettuce, carrot and mint.

A) TOFU [DAU PHU]

B) CHICKEN [GA]

C) PRAWN [TOM]

10. BEEF WRAPPED IN WILD BETEL LEAF – [BO LA LOT] 

Chargrilled minced beef, vermicelli mixed carrot, salad, mint, service with peanut, garlic, chilli, and fish sauce.

ADD PRAWN CRACKER – [PHONG TOM] 

11. NOODLE SOUP – [PHO] 

Vietnam signature dish, rich in flavours, full of fragrance and it is actually good for your health due to medical properties of the ingredients.

A) VEGETABLES (PHO RAU)

B) CHICKEN (PHO GA) 

C) VEGAN (PHO CHAY) 

D) BEEF (PHO BO)

E) RAW BEEF (PHO BO TAI)

F) PRAWN(PHO TOM) 

G) FISH CAKES (PHO CHA CA)

H) SPECIAL NOODLE with BEEF and BEEF BALLS  (PHO BO CHIN, VIEN)

I) SPECIAL NOODLE with RAW BEEF and BEEF BALLS  (PHO BO TAI, VIEN)

12. SPICY VERMICELLI NOODLE SOUP_HUE STYLE – (BUN HUE) 

Vermicelli noodles with mix herbs and spicy home made soup

A) BEEF (BUN BO)

B) CHICKEN (BUN GA) 

C) VEGETABLES (BUN RAU)

D) VEGAN (BUN CHAY) 

E) PRAWN(BUN TOM) 

F) RAW BEEF (BUN BO TAI)

13. SAIGON’S BEEF STEW – (BO KHO NAM BO) 

Tenderly stewed with Carrot, Thai parsley and mix herbs, served with steamed rice or vermicelli

14. HOUSE SPECIAL CREAMY CURRY– (CARI TRANG) 

Broccoli, Carrot, Mushrooms, Baby corn, creamy and spicy, Served with steamed rice or vermicelli

A) CURRY CHICKEN (CARI GA)

B) CURRY VEGETARIAN (CARI RAU) 

C) CURRY SEAFOOD – prawn, squid, fish(CARI HAI SAN)

D) CURRY PRAWN (CARI TOM) 

E) CURRY DUCK(CARI VIT) 

15. SUNSET SPICY CURRY– (CARI VANG) 

Lemongrass, sweet potato, peanut, coconut cream Served with steamed rice or vermicelli

A) CURRY CHICKEN (CARI GA)

B) CURRY VEGETARIAN (CARI RAU) 

C) CURRY SEAFOOD – prawn, squid, fish(CARI HAI SAN)

D) CURRY PRAWN (CARI TOM) 

E) CURRY DUCK(CARI VIT) 

16. BRAISED WITH LEMONGRASS– (HAM XA OT) 

Very tenderly braised in lemongrass, Chilli and Coconut cream Served with steamed rice

A) BRAISED CHICKEN (HAM GA)

B) BRAISED VEGETARIAN (HAM RAU) 

C) BRAISED SEAFOOD – prawn, squid, fish(HAM HAI SAN)

D) BRAISED PRAWN (HAM TOM) 

17. BRAISED PORK IN CARAMEL SAUCE – (THIT HEO KHO) 

Pork flank and loin braised in a rich caramel sauce with Star anise and garlic. Served with steamed rice.

18. HANOI’S BRAISED FISH – (CA KHO) 

Fillet of Cat fish braised in a rich ginger and shallots sauce. Served on a bed of steamed rice, topped with fried onions, vegetables and sesame seeds

19. MEKONG’S BRAISED FISH– (CA KHO TO) 

Traditional Vietnamese cooking, Mekong Cat fish braised in caramel sauce. Served with steamed rice.

20. LOTUS RICE– (XOI) 

Shredded chicken, caramelised shrimps, Shiitake mushroom, mix herbs and glutinous rice all wrapped and steamed in Lotus leaves.

A) CHICKEN [XOI GA]

B) VEGETARIAN [XOI CHAY]

21. VERMICELLI WITH FRIED SPRING ROLL– ( CHA GIO) 

Vermicelli noodles salad with Fried Spring rolls mixed with peanuts and sesame seeds in chilli garlic sauce.

A) MEAT [CHA GIO THIT]

B) VEGETARIAN [CHA GIO CHAY]

22. VERMICELLI WITH GRILLED MEAT– (BUN THIT NUONG) 

Vermicelli noodles salad with grilled pork mixed with peanuts and sesame seeds in chilli garlic sauce.

A) PORK [HEO]

B) CHICKEN [GA]

C) BEEF [BO]

23. FRIED SPRING ROLL WITH GRILLED MEAT– (BUN CHA GIO THIT NUONG) 

Vermicelli noodles salad with fried spring rolls and grilled meat mixed with peanuts and sesame seeds in chilli garlic sauce.

A) PORK [HEO]

B) CHICKEN [GA]

C) BEEF [BO]

24. GRILLED STREET FOOD STYLE– (COM SUON NUONG) 

Cuts of pork loin marinated with lemongrass, garlic and shallots, slowly grilled on pan. Served with fried egg, steamed rice and picked salad.

A) PORK [HEO]

B) CHICKEN [GA]

25. SPECIAL STIR FRIED RICE– (COM RANG DAC BIET) 

With mix vegetables and your choice of meat – fried in a rich homemade sauce.

A) CHICKEN (GA)

B) VEGETARIAN (RAU) 

C)BEEF(BO)

D) SEAFOOD (HAI SAN) 

26. SPECIAL STIR FRIED NOODLES– (PHO XAO DAC BIET) 

With mix vegetables and your choice of meat – fried in a rich homemade sauce.

A) CHICKEN (GA)

B) VEGETARIAN (RAU) 

C)BEEF(BO)

D) SEAFOOD (HAI SAN) 

27. SPRING ROLL WITH MEAT– (GOI TU CUON) 

Stir fried beef or pork in lemongrass, garlic and chilli sauce, served with mixed salad, seasonal herbs, rice vermicelli, rice papers and dipping sauces. All you need to do is put everything onto the rice paper and roll it yourself – Please ask for assistance.

A) BEEF [BO]

B) PORK [HEO]

28. STIR FRIED BEEF WITH CHILLI AND CITRONELLA– (BO XAO XA OT) 

Stir fried beef with lemongrass and sweet chili sauce. Served with rice or rice vermicelli.

A) BEEF  (BO)

B) PRAWN (TOM) 

29. DUCK STEW with ONION AND GINGER– (VIT XAO HANH GUNG) 

Stir fried duck cube with onion and ginger sauce. Served with rice or vermicelli.

30. STIR-FRIED VEGETARIAN DISHES WITH PAKCHOY – (CAI XAO) 

Served with rice or vermicelli.

A) PAKCHOY WITH GARLIC (CAI XAO TOI)

B) PAKCHOY WITH OYSTER S AUCE (CAI XAO DAU HAO)

C) PAKCHOY WITH TOFU(CAI XAO DAU PHU)

D) PAKCHOY WITH CHICKEN(CAI XAO GA)

E) PAKCHOY WITH BEEF(CAI XAO BO) 

F) PAKCHOY WITH SEAFOOD (CAI XAO HAI SAN)

31. STIR-FRIED VEGETARIAN DISHES WITH BROCCOLI– (XUP LO XANH XAO) 

Served with rice or vermicelli.

A) BROCCOLI WITH GARLIC (XUP LO XANH XAO TOI)

B) BROCCOLI WITH OYSTER S AUCE (XUP LO XANH XAO DAU HAO)

C) BROCCOLI WITH CHICKEN(XUP LO XANH XAO GA)

D) BROCCOLI WITH BEEF(XUP LO XANH XAO BO) 

E) BROCCOLI WITH SEAFOOD (XUP LO XANH XAO HAI SAN)

F) BROCCOLI WITH TOFU(XUP LO XANH XAO DAU PHU)

32. STEAM RICE/ VERMICELLI