Authentic Vietnamese Cuisine (WIP)
Appetizers - **Gỏi Cuốn** - Fresh spring rolls with shrimp, herbs, rice noodles - **Chả Giò** - Crispy fried spring rolls with pork and vegetables - **Bánh Xèo** - Crispy savory crepes with shrimp, pork, bean sprouts Phở & Noodle Soups - **Phở Bò** - Traditional beef noodle soup with herbs - **Phở Gà** - Chicken noodle soup with rice noodles - **Bún Bò Huế** - Spicy beef noodle soup, Hue-style Rice Dishes - **Cơm Tấm** - Broken rice with grilled pork, fried egg - **Bo Luc Lac** - Shaking beef with watercress - **Cơm Gà** - Vietnamese chicken rice with ginger sauce Bánh Mì - **Bánh Mì Thịt** - Classic pork sandwich with pâté - **Bánh Mì Gà** - Grilled chicken sandwich with pickled vegetables Beverages - **Cà Phê Sữa Đá** - Vietnamese iced coffee with condensed milk - **Sinh Tố** - Fresh fruit smoothies - **Trà Đá** - Vietnamese iced tea Desserts - **Chè** - Sweet dessert soups - **Bánh Flan** - Vietnamese caramel custard
Appetizers | Món Khai Vị
Start your culinary journey with our authentic Vietnamese appetizers, each handcrafted to awaken your senses.
Vietnamese Fresh Spring Rolls (Gỏi Cuốn)
Ingredients (Makes 8 rolls) - 8 rice paper wrappers - 16 medium shrimp, cooked and halved - 4 oz rice vermicelli noodles - 2 cups lettuce leaves - 1 cup fresh mint leaves - 1 cup fresh cilantro - 1 cup bean sprouts (optional) - 2 cups fresh herbs (Thai basil, chives) Peanut Dipping Sauce - 1/2 cup hoisin sauce - 1/4 cup peanut butter - 1/4 cup water - 2 tbsp crushed peanuts - 1 tbsp Sriracha (optional) Instructions 1. Cook vermicelli, drain and cool 2. Dip rice paper in warm water 3. Layer shrimp, noodles, vegetables 4. Fold bottom up, sides in, roll tightly 5. Serve with peanut sauce Nutrition Per Roll - **Calories:** 120 - **Protein:** 8g - **Carbs:** 15g - **Fat:** 4g - **Sodium:** 280mg Cost Breakdown - Shrimp: $8 - Rice paper/noodles: $4 - Fresh herbs/vegetables: $5 - Sauce ingredients: $4 **Total Cost:** $21 **Cost per Roll:** $2.60
$21
Main Dishes
Savor the heart of Vietnamese cuisine with our signature main courses, featuring premium meats and seafood. Bo Luc Lac (Shaking Beef) - $18 Premium beef tenderloin cubes wok-seared with garlic, served over watercress salad and jasmine rice Cá Kho Tộ (Caramelized Fish) - $16 Traditional clay pot fish with caramel sauce, black pepper, and green onions Gà Xào Sả Ớt (Lemongrass Chicken) - $15 Stir-fried chicken with lemongrass, chili, and Vietnamese herbs Tôm Rang Muối (Salt & Pepper Prawns) - $20 Crispy prawns with garlic, chilies, and spring onions
Vietnamese Shaking Beef (Bo Luc Lac)
Ingredients (Serves 4) - 1.5 lbs beef tenderloin, cubed - 2 cups watercress - 1 red onion, sliced - 3 cloves garlic, minced Marinade - 2 tbsp soy sauce - 2 tbsp oyster sauce - 1 tbsp fish sauce - 1 tsp sugar - Black pepper Instructions 1. Marinate beef 30 minutes 2. Heat wok until very hot 3. Sear beef in batches 4. "Shake" wok while cooking 5. Add onions, garlic 6. Serve over watercress Nutrition Per Serving - **Calories:** 310 - **Protein:** 35g - **Fat:** 15g - **Carbs:** 8g - **Sodium:** 890mg Cost Breakdown - Beef tenderloin: $20-25 - Vegetables: $3-4 - Sauces: $2-3 **Total Cost:** $25-32 **Cost per Serving:** $6-8
$30
