1055 W. Argyle Street Phone: (773) 561-4077
1. BO LA LOT (3 pcs): Grilled marinated beef wrapped in an aromatic Hawaiian leaf.
1A. BO LA LOT (9 pcs): Grilled marinated beef wrapped in an aromatic Hawaiian leaf served with fresh vegetables, bean sprout, plantain, rice paper for tableside rolling. Choice of lime sauce or anchovy sauce.
2. GOI CUON / SPRING ROLLS (2 rolls): Shrimp, pork, lettuce, bean sprouts, rice vermicelli noodles and fresh herbs wrapped in rice paper and served with a peanut sauce (pork is optional).
3. BO CUON / BEEF SPRING ROLLS (2 rolls): Grilled beef, fresh veggies, rice vermicelli noodles and fresh herbs wrapped in rice paper and served with a special house sauce.
3A. NEM NUONG CUON / PORK SPRING ROLLS (2 rolls): Charbroiled marinated ground pork wrapped with lettuce, bean sprouts, rice vermicelli, and fresh herb in rice paper. Served with special sauce.
4. CHA GIO TOM CUA / EGG ROLLS (3 rolls): Vietnamese style fried egg rolls filled with shrimp, crabmeat, ground pork, mushroom, and cellophane noodles served with a lime dipping sauce.
4A. SEAFOOD EGG ROLLS (5 pcs): Rice paper wrapped around shrimp, crabmeat, , cellophane noodle and jicama then fried. Served with fish sauce for dipping.
5. TOM CUON RAM / SHRIMP ROLLS (4 rolls): Fried Shrimp egg rolls served with a lime dipping sauce.
6. BO LUI (3 kabobs) BEEF KABOBS: Grilled marinated beef kabobs served with a lime dipping sauce.
7. GA LUI (3 kabobs) CHICKEN KABOBS: Grilled marinated chicken kabobs served with a peanut and tumeric dipping sauce.
8. TOM CUON THIT NUONG (4pcs): Tender beef slices marinated in lemongrass, sesame seeds and honey wrapped around grilled shrimp.
8B. SUON BO NUONG – GRILLED SHORT RIB: Beef short ribs marinated in delicious special house sauce & grilled to perfection.
10. CHAO TOM (3pcs): Ground shrimp wrapped around a sugar cane and grilled to perfection. Served with salt, pepper and lime. Rice paper & vegetables extra $2.00.
11. CANG CUA BOC TOM (2 pcs): Ground shrimp wrapped around a crab claw and grilled to perfection. Served with salt, pepper and lime.
12. BANH XEO – VIETNAMESE CREPE: Saigon style crepe made from rice flour and filled with shrimp, pork, bean sprouts and served with vegetables and a lime dipping sauce.
13. BO NUONG CUON BANH TRANG: Delicious marinated beef grilled to perfection served with fresh veggies and rice paper for table side rolling.
14. MUC CHIEN GION – VIETNAMESE STYLE CALAMARI: Fresh squid dipped in batter and fried to a crisp served with sweet and sour sauce.
15. HAI YEN COMBINATION APPETIZERS: 2 pcs. bo la lot – 1 spring roll – 1 egg roll – 1 shrimp sugar cane – papaya salad.
16. GOI GA – CHICKEN SALAD: Shredded cabbage, carrot, onion tossed with chicken breast and mint leaves. Served with a lime sauce.
16A. GOI BAP CHUOI – BANANA BLOSSOM SALAD: Shredded banana blossom and onion tossed with shrimp, pork, mint leaves and topped with peanuts. Served with a lime sauce (pork is optional).
17. GOI DU DU TOM THIT/GA – PAPAYA SALAD WITH SHRIMP&PORK OR CHICKEN: Shredded green papaya, carrot, onion tossed with shrimp, pork or chicken, mint leaves and topped with peanuts. Served with a lime sauce (pork is optional).
18. GOI NGO SEN – LOTUS ROOT SALAD: Shredded lotus roots, carrots, onion tossed with shrimp, pork, mint leaves and topped with peanuts. Served with a lime sauce (pork is optional).
19. BO TAI CHANH – BEEF SALAD: Beef slices tossed with lime juice, basil and topped with peanuts. Served with a lime sauce.
HU TIEU /MI - NOODLE SOUP(Pork and shrimp broth)
21. HU TIEU/MI MY THO DAC BIET - (nuoc/kho – dai/mem): Rice or egg noodle soup, styled after the Vietnam region of My Tho, served with assorted meats, shrimp, squid, quail egg, crab claw and vegetables. This dish can be served with the soup broth poured over the noodles or on the side with a tomato sauce. There’s also a choice of clear & chewy noodle.
22. HU TIEU/MI MY THO - (Nuoc/Kho – Dai/Mem): The same as above but without crab claws.
23. HU TIEU KHO HOAC MI KHO: Rice noodle or egg noodle with an assortment of pork, seafood and a special house soy sauce. (Served with the broth on the side).
24. HU TIEU GA: Chicken broth served over rice noodles with chicken.
25. BANH CANH GIO HEO: Round rice noodle soup served with pork
26. BANH CANH TOM CUA: Round rice noodle soup served with shrimp ball and crab meat.
27. HOANH THANH MI - WONTON NOODLE SOUP: Ground shrimp & pork dumplings. Served with egg noodles in a delicious broth.
28. BUN BO HUE: Beef and pork served over vermicelli rice noodle soup (spicy) Hue Style
28B. BUN RIEU: Shrimp, crabmeat, crabpaste, tomatoes, onion & eggs in a seafood broth with vermicelli rice noodle.
28C. BUN RIEU OC: The same as above with an addition of snails.
PHO – BEEF NOODLE SOUP
(Extra eye of round steak $1.00 - Extra meatballs $1.00)
29. PHO DAC BIET - HA NOI SPECIALTY: Our beef broth served over rice noodles with strips of tender beef, beef brisket, beef flank, tendon, bible tripe, beef meatballs, with fresh vegetables on the side.
29A. PHO TAI: Our beef broth served over rice noodles with strips of tender beef, and fresh vegetables on the side.
29B. PHO TAI NAM: The same as above but with strips of tender beef and beef flank.
29C. PHO TAI BO VIEN: The same as above but with strips of tender beef and beef meatballs.
29D. PHO TAI NAM GAU GAN SACH: Our beef broth served over rice noodles with strips of tender beef, beef brisket, tendon, and bible tripe.
29E. PHO GA: Chicken broth served over rice noodle with chicken breast and fresh vegetables on the side
CHAO – PORRIDGE
30. CHAO THAP CAM – COMBINATION PORRIDGE: Rice soup with a combination of pork, meatball, and seafood.
31. CHAO CA – FISH PORRIDGE: Catfish porridge
32. CHAO TOM CUA: Shrimp ball, crabmeat porridge
34. COM GA NUONG – GRILLED CHICKEN: Tender chicken marinated with lemongrass and grilled to perfection.
35. COM BO NUONG DAC BIET: Grilled short ribs marinated in special house sauce.
36. COM SUON: Pork chop marinated with garlic, lemongrass, & honey then grilled to perfection. Add shrimp extra $2.50. Add 2 eggs $1.50.
36A. COM SUON CHAO TOM: Pork chop marinated with garlic, lemongrass, & honey with ground shrimp wrapped around a sugar cane then grilled to perfection. Add shrimp extra $2.50. Add 2 eggs $1.50.
36B. COM BI SUON CHA: Grilled marinated pork chops, shredded pork and Vietnamese pork omelet on a bed of steamed rice. Served with house sauce on the side.
37. COM SUON TOM CANG RIM: Pork ribs marinated with garlic, lemongrass, & honey then grilled to perfection with marinated prawn.
38. COM TOM THIT RAM MAN: Shrimp and pork braised in a traditional garlic sauce and served with a lime sauce.
39. COM CHIEN DUONG CHAU: Special combination fried rice.
40. COM CHIEN HEO, GA, hoac TOM (extra $1.00 for tom): Pork, chicken, or shrimp fried rice. (Shrimp fried rice add $1.00).
40A. PAD THAI: Thai style rice noodles stir-fried with eggs bean sprouts, your choice of tofu, chicken or shrimp with crushed peanuts on top.
41. HU TIEU XAO TOM HOAC GA: Rice noodles sauteed with shrimp or chicken and bean sprouts with peanuts on the side.
42. HU TIEU/MI XAO DON/MEM THAP CAM: Soft or crispy fresh wide rice noodles or egg noodles sauteed with meat, seafood & vegetables.
43. HU TIEU/MI XAO DON/MEM DO BIEN: Soft or crispy fresh wide rice noodles or egg noodles sauteed with seafood and vegetables.
44. HU TIEU DAI XAO CUA TUOI: Clear vermicelli rice noodles sauteed with fresh crabmeat, scallions and oyster sauce.
BUN / BANH HOI - VERMICELLI RICE NOODLE
45. BUN THIT BO NUONG hoac HEO NUONG: Thin slices of tender beef or pork marinated and grilled, served over vermicelli rice noodles. Them tom $2.00 (add shrimp extra $2.00). Served with our house sauce on the side.
46. BUN THIT NUONG CHA GIO (BO HOAC HEO): Thin slices of tender beef or pork marinated and grilled, served over vermicelli rice noodles with an egg roll. Them tom $2.00 (add shrimp extra $2.00). Served with our house sauce on the side.
47. BUN BO NUONG LA LOT: Our very popular grilled marinated beef wrapped in an aromatic Hawaiian leaf. Served over vermicelli rice noodles. Them tom $2.00 (add shrimp extra $2.00). Served with our house sauce on the side.
48. BUN NEM NUONG: Marinated pork meatball grilled and served over vermicelli rice noodles. Them tom $2.00 (add shrimp extra $2.00). Served with our house sauce on the side.
49. BUN NEM NUONG CHA GIO: Charbroiled pork meatball an egg roll on vermicelli rice noodles. Them tom $2.00 (add shrimp extra $2.00). Served with our house sauce on the side.
50. BANH HOI THIT NUONG (BO hoac HEO): Thin vermicelli noodle, served with grilled marinated beef or pork and a special house sauce. Them tom $2.00 (add shrimp extra $2.00).
50B. BANH HOI CHAO TOM: Thin vermicelli noodle, served with 2 grilled shrimp sugar canes.
50C. BANH HOI BO LA LOT: Thin vermicelli noodle, served with 6 pcs. of grilled bo la lot.
50D. BANH HOI THAP CAM: Thin vermicelli noodle, served with 1 shrimp sugar cane, 1 beef kabob, 3 bo la lot, pork meatball kabob.
51. BANH HOI TOM NUONG: Thin vermicelli noodles, served with grilled jumbo shrimp and a special house sauce. Them tom $2.00 (add shrimp extra $2.00).
51A. BANH HOI: Plain thin vermicelli rice noodles.
51B. BUN CHA THANG LONG: Delicious marinated pork grilled, served with vermicelli rice noodles, greens and special house sauce on the side. Style after the Vietnam region of Thang Long.
52. BANH BEO VI DA (12 pcs.): Miniature Vietnamese crepes topped with ground shrimp and served with house sauce.
53. BANH BOT LOC (9 pcs.): Rolled tapioca dumplings stuffed with pork and shrimp served with house sauce.
54. BANH NAM (5pcs.): An exotic dish of steamed rice batter, pork and shrimp served with house sauce.
55. BANH BEO (6), BANH BOT LOC (3), BANH NAM (2): A combination of the 52, 53, 54.
56. BANH UOT BO NUONG HOAC HEO NUONG: Grilled marinated beef or pork rolled in steamed Vietnamese rice crepes, topped with fresh cucumbers & steamed bean sprout, served with house sauce.
56A. BANH UOT CHA LUA: Special steamed pork patties on a bed of Vietnamese rice crepes, topped with fresh cucumbers and steamed
56B. BANH CUON NHAN THIT CHA LUA: The same as above but rolled with ground pork & black mushroom. Served with house sauce.
57. NEM NUONG NINH HOA: Charbroiled pork meatball served with shrimp roll, rice paper, leafy greens and special house sauce. Styled after the province of Ninh Hoa.
GA, HEO, BO, RAU CAI - CHICKEN, PORK, BEEF WITH VEGETABLES, SERVED WITH RICE
58. SUON NON RANG MUOI TIEU: Pork ribs prepared with spicy salt and pepper.
59. GA/HEO/hoac TOM XAO CHUA NGOT – SWEET AND SOUR CHICKEN/PORK RIB OR SHRIMP: Your choice of chicken, pork rib or shrimp marinated with salt, pepper and honey, fried to a crisp and topped with onion, pineapple, tomato, and sweet & sour sauce.
60. GA XAO CAM – ORANGE CHICKEN: Chicken breast marinated with salt, pepper, and honey, fried to a crisp and topped with our special orange sauce.
61. GA TOM HOT DIEU – CASHEW CHICKEN OR SHRIMP: Chicken breast or shrimp sauteed with snow peas, mushrooms, carrots, pineapples and cashew nuts. Served in a pineapple boat.
62. CA RI GA – CURRY CHICKEN: Delicate curry stew with chicken, coconut milk, potatoes, carrot, taro and basil. A spicy Saigon specialty.
63. GA KHO XA OT: Spicy chicken marinated with lemon grass, ginger and slowly cooked to perfection.
64. GA XAO XA OT: Tender chicken breast sauteed with lemongrass, bell peppers, mushrooms and chili.
66. GA/BO/hoac TOM XAO LA QUE – BASIL CHICKEN/BEEF/or SHRIMP: Your choice of meat sauteed with onions, basil and hot peppers. With shrimp add 2.00.
66A. GA XAO LA QUE CARI NUOC DUA– CURRY BASIL CHICKEN WITH COCONUT: Chicken breasts sauteed with onions, basil, curry and coconut milk.
67. GA/BO/hoac TOM XAO PEAPOD/BROCCOLI/or CHINESE BROCCOLI: Your choice of chicken, beef, or shrimp sauteed with peapod, broccoli, or Chinese broccoli. Shrimp add 2.00.
68. GA/BO/TOM XAO MANG TAY/HE TAU: Your choice of chicken, beef, or shrimp with asparagus or Chinese chives flower. Shrimp add 2.00.
69. GA/BO/hoac TOM XAO RAU CAI: Chicken, beef, or shrimp sauteed with a combination of Asian vegetables.
70. DO BIEN XAO RAU CAI: Fresh vegetables sauteed with a combination of shrimp, scallop and squid in a delicious house sauce.
71. BO LUC LAC: Tender cubes of filet mignon marinated in red wine and sauteed in butter and garlic, served over a bed of watercress.
DO BIEN - SEAFOOD,SERVED WITH RICE
72. CATFISH KHO TO: Catfish marinated and slowly cooked in a clay pot with caramelized sugar.
73. SALMON KHO TO: Salmon filet slowly cooked in a clay pot with caramelized sugar and scallions.
73A. SEA BASS KHO TO: Chilean Sea Bass filet marinated and slowly cooked in a clay pot with sugar cane.
74. CA HAP XI DAU (CHI LEAN SEA-BASS): Steamed sea-bass filet topped with a delicious ginger soy sauce and scallions.
75. CA CHILEAN SEA-BASS HAP BUN DONG CO: Steamed sea-bass filet topped with cellophane noodles, sliced mushrooms, scallions, and ginger.
77. CA HONG CHIEN – RED SNAPPER: Fried whole red snapper topped with diced red and green bell peppers, scallions, and a lime sauce.
78. TOM RANG MUOI KHONG VO: Fresh shrimp without its shell prepared with spicy salt and pepper.
79. TOM RANG MUOI CO VO: Fresh shrimp in its shell prepared with spicy salt and pepper.
80. DO BIEN RANG MUOI (TOM, MUC, SCALLOP): Fresh shrimp without its shell, squid, and scallop prepared with spicy salt and pepper.
81. TOM THIT RAM MAN: Shrimp and pork braised in a traditional garlic sauce.
82. TOM CANG KHO TAU: Marinated prawn slowly cooked with a special house sauce.
83. TOM RANG ME: Jumbo shrimp sauteed in tamarind sau ce. Served with pineapple.
85. CUA RANG MUOI (VIETNAMES STYLE) (2 lbs & up): Whole Dungeness crab sauteed in butter and delicious garlic sauce with onions.
85A. CUA RANG MUOI (CHINESE STYLE)(2 lbs & up): Whole Dungeness crab prepared with salt and pepper.
86. CUA RANG ME (2 lbs & up): Whole Dungeness crab (2 lbs and up) prepared with garlic and tamarind sauce.
87. CUA XAO HANH GUNG: Whole Dungeness crab (2 lbs and up) sauteed with onions and a ginger sauce.
90. CLAM XAO HANH GUNG: Fresh water clams sauteed with onions and a ginger sauce.
91. CLAM XAO TAU XI: Fresh water clams sauteed in a Chinese black bean sauce.
92. HOT & SOUR SOUP: Hot & sour soup made with pork, mushroom, bamboo shoot & tofu.
93. HOANH THANH SOUP - WONTON SOUP: Ground shrimp and pork dumplings soup.
94. SOUP MANG CUA – ASPARAGUS SOUP: Asparagus and fresh crab meat soup.
95. CANH HAI VI – SEAFOOD VEGETABLES SOUP: Soup made with chicken broth, a combination of seafood and vegetables.
96. CANH CHUA THAI LAN: Thai style sour soup with shrimp or chicken, mushroom, lemon leaves and lemongrass.
96A. CANH CHUA THAI LAN DUA: The Same as above but with coconut.
97. CANH CHUA CA HOAC TOM: Vietnamese style hot and sour tamarind soup with catfish or shrimp, okra, tomatoes, pineapples and lemon flavored leaves.
98. LAU THAP CAM (family size): Large family size portion of a combination of beef, seafood, vegetables and soup served in a specially heated tureen with white rice or fresh vermicelli on the side.
99. LAU SEAFOOD (family size): Large family size portion of fish and seafood soup served in a specially heated tureen with white rice or fresh vermicelli on the side.
99A. HU TIEU CHAY – VEGETARIAN RICE NOODLE SOUP: A vegetarian version of our traditional Vietnamese seafood noodle soup with tofu, gluten, vegetarian pork flavoredsausage and vegetables.
99B. CANH CHUA CHAY: A fruity hot and sour tamarind soup with tofu, gluten vegetarian pork flavored sausage, pineapple, tomato, okra, mushroom and “ngo om” (lemon flavored leaf).
100. GOI CUON CHAY - VEGETARIAN SPRING ROLLS (2 pcs): Tofu, carrots, vermicelli, bean sprouts and mint wrapped in delicate rice paper & served with a peanut sauce.
101. CHA GIO CHAY - VEGETARIAN EGG ROLL (3 pcs): Rice paper wrapped around tofu, taro, carrots, mushrooms, vermicelli and served with a lime soy sauce.
102. GOI NGO SEN - LOTUS ROOT SALAD: Lotus root tossed with tofu, mint leaves, and topped with peanut, served w/ a lime sauce.
103. HU TIEU hoac MI (Don/Mem) XAO RAU CAI: Crispy wide rice noodles or egg noodles sauteed with tofu, mushroom and assorted vegetables.
104. DAU HU XAO RAU CAI, NAM DONG CO: A combination of Asian vegetables sauteed with tofu and delicious Chinese mushrooms.
105. DAU HU XAO MANG TAY, NAM DONG CO: Tofu sauteed with asparagus, mushrooms and carrots.
105A. DAU HU, NAM, MANG KHO SA: Tofu, mushroom, bamboo shoot, baby corn, peapod, vagetarian pork flavored sausage, sauteed with lemongrass.
106. CAI LAN DAU HAO: Chinese broccoli sauteeud with garlic & oyster sauce.
107. RAU MUONG XAO TOI: Ong choi stir-fried with garlic sauce.
108. MANG TAY DAU HAO: Asparagus sauteeud with garlic & oyster sauce.
110. LA DAU HOA LAN XAO TOI - PEAPOD LEAVES WITH GARLIC: Fresh peapod leaves sauteued with garlic sauce.
TRADITIONAL STYLED VIETNAMESE CUISINE
MON AN THUAN TUY RAU SONG BANH TRANG - SERVES ONE - $2.75 SURCHARGE FOR EACH ADDITIONAL PERSON SHARING 1 SERVING 111. BO 111. BAY MON - SEVEN COURSES OF BEEF
A. GOI BO: Shredded green papaya and carrots tossed with beef, mint leaves and lime.
B. BO NHUNG GIAM: Sliced eye of round beef prepared fondue style in a special vinegar broth at your table.
C. CHA DUM: Steamed beef meatballs mixed with mushrooms and spices.
D. BO LA LOT: Grilled marinated beef wrapped in an aromatic Hawaiian leaf.
E. BO NUONG SA: Grilled beef flavored with lemongrass.
F. BO BIT TET OR BO LUI: A kabob of grilled beef marinated with lemongrass.
G. CHAO BO: Special seasoned ground beef porridge.
112. BO NAM MON - FIVE COURSES OF BEEF
MON AN THUAN TUY RAU SONG BANH TRANG - SERVES ONE - $2.75 SURCHARGE FOR EACH ADDITIONAL PERSON SHARING 1 SERVING (EXTRA BEEF FONDUE AND BO LA LOT)
A. GOI BO: Shredded green papaya and carrots tossed with beef mint leaves and lime.
B. BO NHUNG GIAM: Sliced eye of round beef prepared fondue style in a special vinegar broth at your table.
D. BO LA LOT: Grilled marinated beef wrapped in an aromatic Hawaian leaf.
F. BO BIT TET OR BO LUI: A kabob of grilled beef marinated with lemongrass.
G. CHAO BO: Special seasoned ground beef porridge.
ORDER TUNG MON (Separate Order)
113. CHA DUM (2pcs)
114. CHAO BO
NHUNG GIAM HOAC NUONG VI - FONDUE OR GRILL
(Served with green veggies, bean sprouts, pickled radish and carrots and rice paper, for table side rolling.)
FONDUE - Vinegar broth
115. BO NHUNG GIAM – BEEF
116. BO TOM NHUNG GIAM – BEEF & SHRIMP FONDUE
117. BO TOM MUC NHUNG GIAM – BEEF, SHRIMP, & SQUID
GRILLED - Choice of meat topped with a lemongrass, oil and garlic mixture
118. BO NUONG VI– BEEF
119. BO TOM NUONG VI– BEEF & SHRIMP
120. BO TOM MUC NUONG VI– BEEF, SHRIMP & SQUID
CAFE SUA DA/NONG: Hot or Iced Vietnamese style coffee with condensed milk.
CAFE DEN DA/NONG: Hot or Iced Vietnamese coffee (black)
SODA: Coke, Diet Cke, Sprite, Orange Crush, etc.
NUOC DA CHANH: Limeade
SUA DAU NAHN: Soybean Milk (sweet)
SODA CHANH: Limeade with seltzer
NUOC CAM VAT: Fresh Squeezed Orange Juice
SODA SUA HOT GA: Club Soda, Condensed Milk - Egg Yolk
NUOC DUA TUOI: Fresh Coconut Juice
CHE THAP CAM: Tapioca & Taro pudding with coconut milk
CHUOI CHUNG BOT BAN NUOC DUA: Banana made with tapioca, coconut milk and topped with ground peanut.
