OUR FOODS
A combination of mined prawn, pork and deep-fried
Traditional roll in northern Vietnam, combination of minced prawn, crabmeat, pork, mushroom and green beans
Vietnames are masters of wrapping their food. Bo la lot is neither raw nor deep-fried, but flamed on an open grill to soften the exterior and infuse the betel leaf’s peppery aroma into the ground beef inside.
Crispy pancake filled with prawn, squid, pork, and bean sprout served with green lettuce and herbs
Crispy pancake filled with tofu, brocolli, mushroom and bean sprout served with green lettuce and herbs
Tender beef mixed with lemon juice, bean sprout, celery, red onion, cucumber, and herbs.
Vietnam’s banana flower salad packs a much bigger punch than a typical plate of mixed greens.Banana flower ( think purple lumps that will later turn into bunches of bananas) are peeled and thinly sliced then mixed with green papaya, carrots, and cilantro along with chicken and a heavy-handed pour of a salty fish scause dressing and crunchy peanust.
Green papaya salad with prawn, pork ears , herbs and homemade fish sauce
Choices of soup or dry version with crispy chicken on the side
