Marinated slices of eye round steak are stuffed with white onion and grilled. Served with sweet fish sauce.

Deep fried whole quail, marinated in a secret family sauce recipe. Served on lettuce with limes and seasonings for dipping.

Savory rice crepes filled with ground pork. Served alongside pickled carrot - daikon, bean sprouts and mint with sweet fish sauce.

Fried rice paper wrapped around a mixture of taro, glass noodles and ground pork. Served with sweet fish sauce.

A sampler serving beef 3 ways: wrapped in mint and grilled, marinated and stuffed with onionand as a sour meatball kabob. Served with lettuce and sweet fish sauce.

Beef and pepper are ground together, rolled then wrapped in giant Asian mint leaves (also known as lolot or la lot leaves), then grilled. Served on a bed of lettuce with sweet fish sauce.

Savory crispy pancake filled with shrimp, sliced pork, bean sprouts and white onion. Served alongside lettuce, mint, pickled carrot/daikon and sweet fish sauce.

Lettuce and vermicelli noodles wrapped in steamed rice paper with your choice of protein: steamed shrimp, grilled pork, grilled sour meatball, steamed pork skin. Served with peanut sauce or fish sauce.

A sampler of our three most popular summer rolls (shrimp, grilled pork, grilled sour meatball). Served with both peanut and sweet fish sauce.

This version is comprised of a variety of seafood and vegetables: shrimp, scallops, squid, sliced fish cake, broccoli, carrots, baby corn, red bell pepper and button mushrooms.

This is a rich, meaty stew inspired by the French but with Vietnamese spices. Large cuts of brisket, tendon and carrot are in this soupand can be served with your choice of rice noodles, rice or bread.

Just like our beef pho, with chicken! served in our own chicken based broth with white meat chicken, this version is lighter and very aromatic.

There are a variety of meats to choose from, including: eye round steak, brisket, fatty flank, tendon, tripe, and beef meatball. You can choose any combination of the meats, or all of them.

Our hot and sour soup with sliced white meat chicken. Served with your choice of rice or vermicelli noodles.

Our hot and sour soup with peeled shrimp. Served with your choice of rice or vermicelli noodles.

Our hot and sour soup served with fish fillets. Served with your choice of rice or vermicelli noodles.

Cambodian inspired, this soup uses a light broth made with pork bones. Served with rice noodles, this dish is comprised of sliced pork, fish cake, ground pork, hard-boiled quail eggs and fried shallots.

This soup is Chinese-influenced, using pork broth and both rice and egg noodles. It is served with sliced pork, fish cake, steamed shrimp, ground pork and a fried shrimp fritter.

This soup comprises of scallops, fish cake, shrimp and squid in a light broth.

This dish is not a soup, with the broth served on the side. Instead, it comes with a tamarind and soy based sauce to be poured over the noodles. It is served with shrimp, sliced pork, fish cake and ground pork.

Hue special group, This broth is a specialty of hue, the old imperial capital of Vietnam. It is beef-based with heavy usage of spices and lemongrass. It is served with thick rice noodles, beef shank, tendon, ham hock and shrimp/pork meatball. Served alongside the usual accompaniments and shredded banana flower.

Served with extra lotus root.

Served with steamed shrimp and sliced pork.

Served with steamed white meat chicken.

Served with steamed shrimp.

Our stir-fried noodles with peeled shrimp.

Our stir fried egg noodles with sliced chicken breast.

Stir-fried yellow noodles are mixed with shrimp, squid, scallops and fish cake.

Stir-fried noodles are served with thinly sliced flank steak.

Ground shrimp patties are wrapped in tofu skin and deep fried, similar to fried spring rolls. Served alongside our vermicelli bowl.

Filling is an understatement: this bowl comes with our grilled shrimp, pork, shrimp and sugarcane pops and tofu-wrapped shrimp patties.

Steamed and julienne'd pork skin is draped over our vermicelli bowl with fried egg rolls.

Shell-on shrimp is grilled and basted with a dark soy-based sauce, served atop our vermicelli bowl.

Marinated and thinly sliced pork shoulder is grilled and served atop our bowl.

Served with white meat chicken that has been marinated overnight in a lemongrass sauce.

Shrimp and spices are ground into a patty and formed into "lollipops" on real sugarcane. The pops are deep fried and served with our vermicelli bowl.

Lighter then the fried rice of other cuisines, our version combines Chinese sausage, baby shrimp, peas, carrotsand egg.

Rice is baked in a cast-iron pot until the bottom is crispy, then a stir-fry of broccoli, baby corn, carrots, snow peas, shrimp and white meat chicken is nestled over the dish and topped with fried frogs legs.

Grilled porkchop marinated in lemongrass sauce, served with pickled carrot-daikon, fresh lettuce, cucumber and tomato.

Just like our normal iron rice pot but with scallops, shrimp, squid and sliced fish cake for the proteins.

Marinated and thinly sliced pork shoulder, cooked on the grill. Served alongside pickled carrot-daikon, fresh lettuce, cucumber, tomato and sweet fish sauce.

Grilled chicken marinated in a lemongrass sauce, served alongside pickled carrot-daikon, lettuce, cucumber, tomato and sweet fish sauce.