The Menu

Fresh rice paper rolls with poached prawns, aromatic herbs, vermicelli, and signature peanut sauce.

Crispy fried spring rolls filled with pork, glass noodles, and wood ear mushrooms.

Mini baguettes with grilled pork, pickled daikon, fresh cilantro, and sriracha mayo.

Shredded green papaya with dried shrimp, roasted peanuts, and nuoc cham dressing.

24-hour slow-simmered bone broth, wagyu brisket, rice noodles, and aromatic herbs.

Delicate chicken broth with free-range chicken, fresh herbs, and rice noodles.

Spicy lemongrass beef soup from Central Vietnam with thick rice noodles.

Vegetarian pho with mushroom broth, tofu, and seasonal vegetables.

Seared lemongrass beef with vermicelli, crushed peanuts, and pickled vegetables.

Broken rice with caramelized grilled pork chop, fried egg, and pickled vegetables.

Caramelized catfish in clay pot with black pepper and coconut water reduction.

Shaking beef - tender cubes of wagyu tossed with garlic, butter, and watercress.

Wok-fried water spinach with garlic and fermented tofu.

Crispy tofu with fresh tomato, scallions, and lemongrass.

Crispy turmeric pancake with mushrooms, bean sprouts, and fresh herbs.

Rice vermicelli with grilled lemongrass tofu, pickled vegetables, and peanuts.

Three-color dessert with mung beans, red beans, and pandan jelly over coconut cream.

Vietnamese coffee-infused creme caramel with condensed milk.