Serving Fresh and Delicious Dishes Every Weeks
The Pho Broth
Vietnamese Pho is all about the broth. The beef bones are cleaning meticulously by scrubbing and washing them to remove impurities using salt and vinegar. They are added to the broth, simmered in a large stockpot with multiple baked vegetables for 10-15 hours to bring out the flavor. The surface is skimmed often to achieve the treasured clear golden broth. Added are fresh aromatic herbs and spices such as anise, cardamon, cinnamon, fennel, clove, ginger, etc.
Together they give the broth its unique flavor and distinct aroma.
Crispy Egg Roll Appetizer
Behold the sight of this amazing egg roll that started with a mixture of 15 ingredients: carrots, green onions, egg, taro, rice noodles, sweet potato, fried garlic & onions, ground pork, mushrooms, cilantro, salt & pepper, sugar and vegetable seasoning. This filling was packed tightly, rolled thin using rice paper, and fried perfectly to a crunchy golden brown. We serve it with our famous secret sauce for dipping and double-dipping.
The Original Vermicelli Bowl
The Original Vermicelli Bowl
You are served a bowl of wonderfulness – toss it around like a delicate salad before eating.
Start by adding in the vermicelli noodles, cut up your seasoned grilled pork and crispy hot pork sausage, add along with your fresh, cool, crunchy vegetables. Next drizzle over this
“goodness” our secret sauce. Finally cut your crispy egg roll into pieces (must lie on top of the secret sauce) and feast on a bowl you built for your senses.
The Banh Mi Bread
It is said the earliest bread was made in or around 8000 B.C., in the Middle East, specifically Egypt. Much later the French introduced Vietnam to the baguette in the 1860's at the start of their imperialism in Vietnam. The Vietnamese adapted the French ingredients to suit their cultural tastes, creating the unique Banh Mi we know today.<br>At a young age Trang Lu began helping her auntie make bread in the family bakery in the providence of Haugiang to make money. There she learned her homemade recipes and the fine skills of dough-handling (kneading and shaping) and knowledge of oven baking. It is through this knowledge she learned how the dough feels, smells, and the way it should look. Her assistance as a bread baker came full circle from making, to tasting, and then to selling. Her successes fostered a love for baking and a spirit of entrepreneurship.
Curry Chicken Bowl
Our signature picked vegetables “with an artistic and slightly spicy twist” from chef Trang, are added to many of our dishes. We layer them with other ingredients to provide a fragrant crunch. There is an intentional “power kick” with harmonious tastes of sweet and sour. Veggies (carrots, daikon, cucumber) are peeled and cut like match sticks. They are pickled with garlic and onion in a finely balanced clear liquid of vinegars, sugar and sea salt sending an aromatic flavor to the dish.
Inhale the fragrant steam rising from this simmered, creamy broth infused with signature Vietnamese flavors. This tender chicken thighs and drumsticks dish captures the essence of Vietnamese comfort food with its intelligent balancing of spices, creating a warm, satisfying, and aromatic meal. Flavorings such as lemongrass, small shallots, garlic, mild curry, and turmeric delicately compliment one another. The use of coconut water for a mellow sweetness and coconut milk for creaminess both add richness to the velvety broth. Potatoes and carrots reflect the French colonial culinary influences. The curry is typically served with your choice of steamed rice or a crusty baguette.
Pickled Relish Our signature picked vegetables “with an artistic and slightly spicy twist” from chef Trang, are added to many of our dishes. We layer them with other ingredients to provide a fragrant crunch. There is an intentional “power kick” with harmonious tastes of sweet and sour. Veggies (carrots, daikon, cucumber) are peeled and cut like match sticks. They are pickled with garlic and onion in a finely balanced clear liquid of vinegars, sugar and sea salt sending an aromatic
flavor to the dish.
The Secret Sauce
Well, it has to remain a secret for obvious reasons - so that it remains proprietary to us. We can tell you the base is the famous Vietnamese fermented "Nuoc Mam". It takes about 3-4 hours to make and is loaded with the perfect blend of chili peppers to make it sweet, tangy and a little spicy. This fancy, flowing, flavoring is used for marinating, dipping, drizzling and takes our food to the next level. It will leave your lips tingling awhile longer but in a good way.
Well, it has to remain a secret for obvious reasons - so that it remains proprietary to us. We can tell you the base is the famous Vietnamese fermented "Nuoc Mam". It takes about 3-4 hours to make and is loaded with the perfect blend of chili peppers to make it sweet, tangy and a little spicy. This fancy, flowing, flavoring is used for marinating, dipping, drizzling and takes our food to the next level. It will leave your lips tingling awhile longer but in a good way.
Pickled Relish
Our signature picked vegetables “with an artistic and slightly spicy twist” from chef Trang, are added to many of our dishes. We layer them with other ingredients to provide a fragrant crunch. There is an intentional “power kick” with harmonious tastes of sweet and sour. Veggies (carrots, daikon, cucumber) are peeled and cut like match sticks. They are pickled with garlic and onion in a finely balanced clear liquid of vinegars, sugar and sea salt sending an aromatic flavor to the dish.
PASTRIES AND DESSERTS
PASTRIES AND DESSERTS
Pineapple Shortcake Delights
“Oh cute baby pineapples!” That’s what everyone says when these arrive. Wait until you lavish
this tender buttery crust, filled with a sweet exotic pineapple jam. Forever health conscious we
color the crown with natural matcha (green tea). The flavor is blissfully decadent and long
lasting.
