Entrees: Sweet & Sour Prawn or Chicken Soup – Canh Chua A specialty of Southern Vietnam. Soured with tamarind, fresh tomato, and pineapple; lifted by a wetland herb (unique to Vietnamese food), and -
Main Course: Bonfire Prawns – Tom Quanh Lua Hong Marinated prawns and beef with onion, cooked in a pot at the table and served with rice paper, lettuce, herbs, pickles and special anchovy sauce. -
OR Crispy Noodles Seafood – Mi Xao Don Do Bien Crispy fried egg noodles smothered with seafood and vegetables. -
King Prawn Rolls – Tom Cuon Thit (Gluten) Chef’s Specialty. A large king prawn embedded in abundant Spring Roll mixture, encased in crispy pastry. -
Lemongrass Tofu – Dau Hu Xao Xa Tofu braised with lemongrass (optional hot chili). -
Tasting Platters for 2 – Spring Rolls + Duck Salad + Grilled Beef Rolls – $25
Crispy Fried Egg Noodles smothered with your choice of vegetables, meat and seafood, or vegetables and seafood, or vegetables only. Chilli optional. -
Chicken & Sweet Corn Soup – Bap Nau Ga Popular traditional soup. $9