King Prawn Rolls – Tom Cuon Thit (Gluten) Chef’s Specialty. A large king prawn embedded in abundant Spring Roll mixture, encased in crispy pastry. -
Main Course: Bonfire Prawns and Beef – 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 sau -
Lemongrass Tofu – Dau Hu Xao Xa Tofu braised with lemongrass (optional hot chili). -
Steamed Rice – Com - Per Person $2.5
Vegetarian Fresh Rolls – Goi Cuon Chay (2 pieces) Tofu, herbs, bean-sprout and rice noodles rolled in rice paper. $8
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 finished wi $9
Duck Salad – Goi Vit (2 pieces) Harry’s signature duck salad. Twice cooked with aromatic spices; dressed with lime juice, kaffir lime and special Vietnamese ingredients, served with lightly pickle sal $12
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 -