Rib-eye steak with stir-fried asparagus on a sizzling plate with a side of steamed rice.
Mongolian beef on a sizzling plate with a side of steamed rice.
Stir-fried scallops, shrimps, and squids on a sizzling plate with a side of steamed rice.
Stir-fried beef with "chow fun," flat rice noodles.
Stir-fried chicken with "chow fun," flat rice noodles.
Stir-fried shrimps with "chow fun," flat rice noodles.
Stir-fried seafood with "chow fun," flat rice noodles. From seasonal ingredients but usually with fish, fish balls, imitation crabs, scallops, and squids.
Soft chow mein already simmered in gravy with house ingredients.
Deep-fried chow mein to crisp. To be dined when softened by gravy, made by simmering with beef and vegetables.
Chow mein stir-fried to crisp. To be dined when softened by gravy, made by simmering with seafood and vegetables.
Diced filet mignon with rice and assorted vegetables (bell peppers, onions, cilantro).
Stir-fried shrimps with a tinge of honey, dressed in mayonnaise and decorated alongside walnuts for a crunch. Comes with a side of steamed rice.
Charbroiled chicken marinated in lemongrass spices alongside steamed white (regular) rice.
Rotisserie chicken cooked in various inventions involving a short dive in a deep fried basket, a partly cooking above coal, and a sleep in the oven alongside a fume of herbs. Comes with decorative cucumbers and tomatoes, a fried egg, and a side of orange-yellow-red fried rice.
Four rolls of deep-fried vegetarian egg rolls bedded on lettuce, cut carrots, and cucumbers.
Two vegan spring rolls. The stuffing consists of semi-fried tofu, vegetables, and vermicelli.
Rice noodles with boiled broccoli, Napa cabbage, and carrots in a handcrafted vegan pho broth made of herbs and honeydews. The kind of melon depends on season.
Vermicelli and vegetarian egg rolls, alongside cut carrots, cucumbers, and lettuce. Vegetarian fish sauce is provided.
Stir-fried chow mein in assorted vegetables.
Stir-fried flat rice noodles with assorted vegetables.
Fried rice in a wok with assorted vegetables.
House fried rice, stir-fried with a combination of meat (beef, chicken, shrimp).
Chicken fried rice.
Shrimp fried rice.
Beef fried rice.
Vermicelli with charbroiled beef and two deep-fried egg rolls alongside lettuce, carrots, cucumbers, and a side of fish sauce.
Vermicelli with charbroiled pork and two deep-fried egg rolls alongside lettuce, carrots, cucumbers, and a side of fish sauce.
Vermicelli with charbroiled chicken and two deep-fried egg rolls alongside lettuce, carrots, cucumbers, and a side of fish sauce.
Vermicelli with charbroiled shrimps and two deep-fried egg rolls alongside lettuce, carrots, cucumbers, and a side of fish sauce.
Vermicelli simmered in soup made with Hue spices and herbs of Central Vietnam alongside sliced briskets, cured pork, and tendons.
Charbroiled pork chops and a fried egg with steamed broken rice.
Charbroiled pork with a fried egg and steamed broken rice.
Charbroiled beef and a fried egg with steamed broken rice.
Charbroiled shrimps with steamed broken rice.
A combination of sliced rare steak, brisket, tendon, and beef ball in pho broth simmered overnight with beef bones, herbs, and whole gingers and onions.
Sliced rare beef in pho broth.
Sliced brisket in pho broth.
Beef meatballs in pho broth.
Sliced rare steak and brisket in pho broth.
Sliced rare beef and meatball in pho broth.
Sliced American white chicken in pho broth.
Fresh whole shrimps in pho broth.
Seafood varieties (imitation crab, squid, shrimp) in pho broth.
Fresh whole shrimps in pho broth made of Thai spices. A tongue-tasting round-the-world embrace between sour and hot with a citrus remembrance.
Slices of premium rare beef in pho broth.
Boiled fillet fish in pho broth.
House baguette with Vietnamese cured pork and baked pork, followed by a touch of French pate and mayonnaise, cilantro, marinated carrots, and jalapenos. For a more authentic taste, order a sunny-side-up egg along with this bread and tell the chef to let the yolk be the bread's golden sauce.
Charbroiled chicken in baguette with cilantro, jalapenos, and marinated carrots.
Charbroiled pork in baguette with cilantro, jalapenos, and marinated carrots.
Charbroiled beef in baguette with cilantro, jalapenos, and marinated carrots.
Sunny-side-up eggs in baguette with cilantro, jalapenos, and marinated carrots.
Semi-fried tofu in baguette with cilantro, jalapenos, and marinated carrots.
Two rolls of rice-paper wraps with boiled shrimps and boiled slices of pork and fresh lettuce, cucumbers, and vermicelli. Comes with a side of sambal sauce and peanut sauce.
Four deep-fried egg rolls. The stuffing of egg rolls consists of grounded chicken and pork and shrimp, taro, and vermicelli. Comes with lettuce, carrots, cucumbers, and a side of fish sauce.
Fried tofu atop a bed of big leaf-lettuce (seasonal). Comes with a side of sweet soy sauce mixed with chopped green onions and droplets of sesame oil.
Six pieces of deep-fried chicken wings flavored with salt and pepper.
Six deep-fried chicken wings marinated in fish sauce.
Deep-fried squids with assorted vegetables from seasonal produces (cut bell peppers, leaf-lettuce, and/or cilantro).
A generous serving of Vietnamese cold salads with boiled slices of beef flavored with fish sauce and sweet vinegar.
A generous serving of Vietnamese cold salads with boiled slices of chicken flavored with fish sauce and sweet vinegar.
A generous serving of Vietnamese cold salads with boiled slices of whole shrimps flavored with fish sauce and sweet vinegar.
Big slices of fresh mango atop a bed of sweet sticky rice with a white scoop of coconut milk on the yellow fruit.
Eight fried chicken dumplings.
Eight pork dumplings.
Eight fried vegetable dumplings.
Iced Thai Tea.
Vietnamese iced coffee with condensed milk.
Lemon juice made from freshly squeezed lemons at the restaurant
Passion fruit drink.
Young coconut drink.
Soda
Iced tea.
Three-colored Vietnamese dessert consists of mung bean, red bean, herbal jelly, and a snow of shaved ice and creamy coconut milk. Limited availability.
Strawberry smoothies.
Mango smoothies.
Taro smoothies.
Caramel latte smoothies.
Passion fruit smoothies.
Mocha latte smoothies.
A side of boiled pho noodles.
A side of pho broth in a soup container. Only beef broth. Non-vegetarian and non-vegan.
A side of sliced rare steak for pho noodle soup.
A side of beef meatballs for pho noodle soup.
A side of boiled vegetables (broccoli, Napa cabbage, carrots).
A side of steamed rice.
A side of fried egg. Please indicate either sunny-side-up egg or well-done egg.
Egg noodle replacement. This is a substitution, not an extra side.
Hours of Service:
Friday: 09:00AM - 08:30PM
Monday: 09:00AM - 08:30PM
Sunday: 09:00AM - 08:30PM
Tuesday: 09:00AM - 08:30PM
Saturday: 09:00AM - 08:30PM
Thursday: 09:00AM - 08:30PM
Wednesday: 09:00AM - 08:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.