Full menu
Signature Spring Roll- Crab
$7.00
Delightful appetizer that combines the delicate sweetness of crab meat with fresh lettuce, all encased in a light wrapper. These rolls feature a medley of ingredients such as tender crab meat, vermicelli noodles, mushrooms, scallion, turnip, etc. A signature dipping sauce for these rolls is a tangy and sweet with carrots and papaya pickle, which complements the flavors of the fresh ingredients.
Viet French Fries
$6.00
Vietnamese-style french fries are a fusion street food dish featuring crispy fries loaded with savory, spicy, and acidic toppings reminiscent of Vietnamese street food. Key ingredients include house spicy mayo and home made spicy spices toppings,
Crispy Fried Shrimp
$8.00
Crispy Fried Shrimp is a beloved street food and home-cooked dish known for its ultra-crunchy, golden coating and juicy, succulent shrimp inside.
Popcorn Chicken
Vietnamese style popcorn chicken is crispy, savory snack featuring bite-sized chicken topped with home spices and house spicy mayo
Signature Spring Roll- Pork
These crispy rolls are made with a rice paper wrapper filled with a mixture of ground pork, vermicelli noodles, mushrooms, carrots, and seasoning. They are deep-fried until golden brown and served with fresh lettuce and a dipping sauce, a sweet and tangy fish sauce-based condiment.
Signature Spring Roll- Vegetarian
These crispy rolls are made with a rice paper wrapper filled with a mixture of finely chopped vegetables such as carrots, taro, mushrooms, scallion, sweet potatoes, tofu, vermicelli noodles, etc. There are more than 15 ingredients inside which make a unique delicious and savory taste. The rolls are deep-fried until golden brown and served with fresh lettuce, and a dipping vegetarian sauce.
Veg Dumplings Steamed
$10.00
Filling: Cabbage, Scallion, Cheese, and Onion. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.
Veg Dumplings Fried
$11.00
Beef Dumplings Steamed
Filling: Ground Beef, Onions, Garlic, Scallions. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.
House Special Beef Dumplings Fried
Filling: Ground Beef, Scallion, Garlic, and Onion. Wrapper is wheat flour. Dipping sauce contains soy sauce, garlic, red chili sauce, and cloves.
Combo Banh Mi (Chicken n Pork)
$14.00
This hearty combo banh mi brings together the best of two beloved Vietnamese proteins in one satisfying sandwich: the bright, aromatic grilled lemongrass chicken paired with the rich, caramelized roasted pork. It delivers a dynamic contrast of flavors and textures that makes every bite exciting. Tender chicken thighs are marinated in fragrant lemongrass, garlic, shallots, soy sauce, and a touch of sugar, and then grilled until juicy with smoky charred edges. Alongside it, slices of pork are marinated in a sweet-savory blend (soy sauce, hoisin sauce, curry powder, honey, and garlic) and roasted until caramelized on the outside while remaining moist inside. The two proteins are generously layered into a warm, crusty Vietnamese baguette. Classic toppings complete the masterpiece: -Pickled carrots and turnip for sweet-tangy crunch that cuts through the richness -Fresh cucumber slices for cool refreshment -Cilantro for vibrant herbal brightness -House special spicy mayo -Homemade Pate from pork and chicken liver for extra savory depth
House Special Banh Mi
$12.00
The House Special roasted pork banh mi is a rich, savory Vietnamese sandwich that showcases succulent, caramelized roasted pork as its star. Tender pieces of pork are marinated in a sweet-savory blend of soy sauce, hoisin sauce, garlic, curry powder, honey, and black pepper. The pork is then roasted until juicy on the inside with beautifully caramelized, slightly crispy edges that deliver deep umami and a hint of char. It’s served in a fresh, crusty Vietnamese baguette. The sandwich is generously layered with: -Pickled vegetables - classic carrot and turnip for bright, tangy crunch that cuts through the richness -Fresh cucumber slices for cool refreshment -Cilantro for vibrant herbal aroma -House made spicy mayo -House Pate for a rich, savory and smooth spread, made from pork and chicken liver, garlic, shallots, and fish sauce
Hanoi Grilled Chicken Lemongrass Banh Mi
A Grilled lemongrass Chicken Banh Mi is a vibrant Vietnamese-inspired sandwich that combines smoky, aromatic grilled chicken with the classic banh mi toppings for a perfect balance of savory, tangy, fresh, and spicy flavors. This banh mi features tender chicken thighs marinated in a fragrant blend of lemongrass, garlic, soy sauce, spices, black pepper and sugar. The chicken is then grilled until juicy with nice charred edges, infusing it with a smoky, citrusy, and umami rich taste. It’s stuffed into a warm, crusty Vietnamese baguette. The sandwich is layered with: -Pickled vegetables- carrots and turnip for sweet-tangy crunch -Fresh cucumber slices for cool crispness -Cilantro for bright herbal notes -House spicy mayo -House Pate for a rich, savory and smooth spread, made from pork and chicken liver, garlic, shallots, and fish sauce.
Quick Shredded Chicken
$13.00
Quick Shredded Chicken Pho is a lighter, poultry-based variation of the beloved Vietnamese noodle soup, swapping out beef for tender, shredded chicken. It's a comforting dish celebrated for its delicate yet flavorful broth and the simplicity of its ingredients, offering refreshing contrast to the richer beef versions. The heart of shredded chicken pho is its broth, made by simmering a whole chicken and bones for depth alongside charred onions and ginger, which impart a smoky sweetness. The seasoning is gentler that beef pho, featuring spices- coriander seeds, touch of star anise, cinnamon, cloves- along with fish sauce and hint of salt to balance the flavors. The dish is assembled with flat rice noodles as the base, topped with shredded chicken pulled from the simmered bird-usually a mix of breast and thigh meat for tenderness and flavor. Hot broth is then ladled over the noodles and chicken, warming everything through. The bowl comes with a vibrant side of garnishes: cilantro, green onions and lime wedges. Diners can customize it with side of mild red chili sauce and house signature sauce (garlic, green chilies, and vinegar).
Quick Combination
$15.00
Customers favorite Quick Combination Pho with combination of raw and cooked beef, is a popular variation of the classic noodle soup that blends the best of both worlds: tender, thinly sliced raw beef and fully cooked, simmered beef. This combo offers a contrast in textures and flavors, making it a hearty and versatile option for pho lovers. The foundation of the combination pho is the same as others pho varieties. The broth, the soul of pho, is made by simmering beef bones for hours, along with charred onions, ginger, and a blend of aromatic spices like star anise, cinnamon, cloves, cardamom, and coriander seeds. Fish sauce and a hint of sugar are added to balance the savory and sweet notes. For the raw component, paper-thin slices eye of round of beef are layered on top of the noodles just before the hot broth is ladled in (for delivery raw will be cooked right away on the hot boiling broth). The heat gently cooks the beef, leaving it succulent and slightly pink, absorbing the broth's deep flavors. The cooked portion consists of brisket that's been simmered in the broth-making process until tender and flavorful, then sliced and added to the bowl. This cooked beef brings a richer, more robust meatiness compared to the delicate raw slices. The bowl is garnished with fresh cilantro, green onions, and lime wedges. Condiments like mild red chili sauce and signature sauce (garlic, green chilies and vinegar) are added aside to customize the flavor. The combination of raw and cooked beef creates a dynamic interplay-silky and subtle meets hearty and bold-all unified by the fragrant, soul-warming broth.
Quick Saute Raw Beef
Thinly sliced eye of round of beef quickly sauté it in a hot pan with a bit of oil, garlic, splash of fish sauce for extra flavor. The beef would be cooked just until it browns lightly on the outside while remaining tender and juicy within-think a fast sear rather than a full cook-through. The base of the dish would still be the classic pho setup: a bowl of soft rice noodles in a fragrant beef broth made from simmering bones with charred onions, ginger, and spices like star anise, cinnamon, cardamom, and cloves. Once the broth is ladled into the bowl, the sautéed beef is added on the top, bringing a slightly different texture and flavor profile-more caramelized and savory from the searing process-compared to the gentle poaching of traditional raw pho. The dish would still be garnished with the usual suspects: cilantro, green onions, lime, mild red chili sauce, and signature sauce (garlic, green chilies and vinegar) on the side. This twist could appeal to those who enjoy a more pronounced beef flavor or a firmer texture, blending the essence of pho with a stir-fry technique common in other Vietnamese dishes like shaking beef.
House Signature
$16.00
Our house signature featuring with home made juicy beef meatballs, egg, and cooked beef. Flavorful noodle soup featuring a rich, aromatic beef broth infused with spices like star anise, cinnamon, cloves, ginger, and onions. The topping comes with scallion and cilantro with a side of house signature vinegar garlic chili sauce.
Meatballs Pho
Tender meatballs in a savory broth with rice noodles, fresh herbs, and green onions.
Quick Cooked
Our signature Quick Cooked Pho is a flavorful noodle soup made with a rich, aromatic beef broth that is simmered for hours with beef bones, star anise, cinnamon, cloves, cardamom, and other spices. The dish features tender slices of beef brisket, served over rice noodles. It is garnished with fresh herbs like cilantro and green onions. A side of mild red chili sauce and our signature sauce (green chilies, garlics and vinegar) is commonly provided for additional seasoning.
Quick Raw
Signature Quick Raw Pho is a variation of the iconic Vietnamese noodle soup, pho, where thinly sliced raw beef is added to the dish just before serving. The eye of round of beef is cut into paper-thin slices and placed atop a steaming bowl of rice noodles submerged in a fragrant, slow-simmered beef broth. The heat from the hot broth gently cooks the raw beef, leaving it tender and slightly pink, infusing it with the rich flavors of the soup. The broth, the soul of pho, is made by simmering beef bones for hours, along with charred onions, ginger, and a blend of aromatic spices like star anise, cinnamon, cloves, cardamom, and coriander seeds. Fish sauce and a touch of sugar are added to balance the savory and sweet notes. The bowl is served with a side of fresh cilantro, green onions, and lime wedges. Condiments like mild red chili sauce and signature sauce (garlic, green chilies and vinegar) are added aside to customize the flavor.
Crab
Crab spring roll vermicelli bowl, often a creative twist on "bún chả giò" with a seafood flair, is a deliciously light yet flavorful dish that showcases the delicate sweetness of crab alongside classic Vietnamese elements. Here’s a detailed description: The dish begins with a base of thin, soft rice vermicelli noodles (bún), served cool or at room temperature, offering a subtle and refreshing foundation. Atop the noodles sit crispy crab spring rolls (chả giò cua), crafted from a filling of tender crab meat blended with seasonings like fish sauce, garlic, and a touch of pepper. The mixture include shredded vegetables like carrots, green onions, mushrooms and vermicelli noodles, all tightly wrapped in rice paper and fried until golden and crunchy. These rolls are typically sliced into bite-sized pieces for easy enjoyment. The bowl is then adorned with a vibrant array of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant handful of herbs such as mint and cilantro, which enhance the seafood flavors. A signature Vietnamese dipping sauce, ties it all together—made from fish sauce, lime juice, sugar, garlic, carrots, and unripe papaya, delivering a harmonious mix of salty, sweet, sour, and spicy notes. This can be drizzled over the bowl or served on the side for dipping the rolls. This crab spring roll vermicelli bowl offers a delightful interplay of textures—soft noodles, crispy rolls, and crunchy veggies—with the subtle sweetness of crab elevated by the zesty sauce and fresh herbs, making it a standout in Vietnamese cuisine. *Beef broth extra $5.00 under Sides Menu
Meatballs
The dish begins with a base of thin, soft rice vermicelli noodles (bún), served cool or at room temperature, offering a subtle and refreshing foundation. Atop the noodles sit homemade juicy beef meatballs with a vibrant array of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant handful of herbs such as mint and cilantro, which enhance the meat flavors. A signature Vietnamese dipping sauce, ties it all together—made from fish sauce, lime juice, sugar, garlic, carrots, and unripe papaya, delivering a harmonious mix of salty, sweet, sour, and spicy notes. This can be drizzled over the bowl or served on the side.
Vegetarian
Vegetarian spring roll vermicelli bowl, often a variation of "bún chả giò chay," is a delightful, plant-based take on the classic dish, brimming with fresh ingredients and bold flavors. Here’s a detailed description: At the foundation of the bowl is a bed of thin, soft rice vermicelli noodles (bún), served cool or at room temperature for a light and refreshing base. Topping the noodles are crispy vegetarian spring rolls (chả giò chay), made with a filling of tofu, shredded vegetables like carrots, turnip, taro, sweet potatoes, mushrooms, green onions, and vermicelli noodles. These ingredients are spiced with black pepper and then wrapped in rice paper and fried until golden and crunchy. The rolls are cut into bite-sized pieces for convenience. The dish is elevated with a colorful medley of fresh garnishes: crisp shredded lettuce, thinly sliced cucumbers, and a fragrant mix of herbs such as mint and cilantro. A key component is the dipping sauce, a vegetarian version of a fish sauce substitute with carrot and unripe papaya pickle. This sauce ties the dish together with its salty, sweet, sour, and spicy notes, either drizzled over the bowl or served on the side for dipping. This vegetarian vermicelli bowl is a perfect balance of crispy, soft, and crunchy elements, with the fresh herbs and zesty sauce making it a light yet satisfying meal, deeply rooted in Vietnamese culinary tradition. Vegetarian. *Vegetarian broth extra $3.00 under Sides Menu
Pork
Pork spring roll vermicelli bowl, often referred to as "bún chả giò" or a variation of "bún thịt nướng" with spring rolls, is a vibrant and flavorful dish that combines fresh, light ingredients with savory and crispy elements. The base of the dish is a generous portion of thin, soft rice vermicelli noodles (bún), which are cool or at room temperature, providing a refreshing texture. Nestled atop the noodles are crispy, golden pork spring rolls (chả giò), made from ground pork seasoned with ingredients like carrots, mushrooms, green onions, vermicelli noodles , all wrapped in rice paper and deep-fried until crunchy. The spring rolls are usually sliced into bite-sized pieces for easy eating. Accompanying the noodles and spring rolls is an array of fresh garnishes that add brightness and crunch: shredded lettuce, thinly sliced cucumbers, and mint. Pickled carrots and unripe papaya with fish sauce on the side lend a tangy, slightly sweet contrast. It’s a harmonious mix of textures—soft noodles, crispy rolls, crunchy veggies—and flavors, making it a popular, light yet satisfying meal in Vietnamese cuisine. *Beef broth extra $5.00 under Sides Menu
Royal Fried Rice- Egg
Egg fried rice is a minimalist yet flavorful dish that highlights the simplicity and versatility of Vietnamese cuisine. Centered around the humble egg, it's a popular comfort food found in homes, street stalls, and eateries, prized for its quick preparation and satisfying taste. The dish begins with jasmine rice stir-fried in a wok over high heat with a small amount of oil, which gives it a light, crisp texture and prevents sticking. Eggs are the star here. They are beaten with a splash of fish sauce and a pinch of black pepper for seasoning, and then poured directly into the wok with the rice. The mixture is stirred briskly as the eggs cook, coating the grains in a thin, velvety layer that turns them golden and infuses them with rich, savory flavor. Seasoning is kept simple but effective: fish sauce provides a salty, umami kick, often balanced with a touch of sugar and finely chopped green onions are tossed in toward the end for a fresh, aromatic finish. It is served with a side of sliced cucumber, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).
Royal Fried Rice- Beef
Our beef fried rice is a savory, aromatic stir-fried dish that showcases tender beef paired with jasmine rice and a blend of seasonings and vegetables, reflecting Vietnam's signature balance of fresh, bold, and umami-rich flavors. The foundation is jasmine rice stir-fried in a wok with a modest amount of oil. The cooked brisket beef is sliced into small, marinated briefly with a mix of fish sauce, garlic, and black pepper. This infuses it with a savory-sweet depth and a hint of char when stir-fried quickly until just cooked, leaving it juicy and slightly caramelized. Eggs are a key player, scrambled into the rice during frying, coating the grains with a rich silky layer. Green onions and cilantro are added for fresh herbaceous lift. It is served with a side of sliced cucumber, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).
Royal Fried Rice- Chicken
Chicken fried rice is a flavorful and aromatic stir-fried dish that combines tender chicken with jasmine rice and a medley of seasonings and vegetables, reflecting Vietnam's knack for balancing savory, fresh, and subtle flavors. While fried rice varies across Vietnam's regions, the chicken version is a popular, versatile staple found in homes, street stalls, and restaurants alike. The dish starts with little oil, garlic, egg, green onions, fish sauce, stir fried in a hot wok. The chicken meat is shredded and marinated briefly with fish sauce, black pepper, giving it a savory, slightly sweet depth. It's then stir-fried until just cooked through, golden on the outside, and juicy within, before being set aside and later mixed back into the rice. Eggs are a key component, scrambled directly into the wok with the rice, coating the grains in a rich velvety layer. The final dish is light yet satisfying, with fluffy rice grains faintly golden from the egg, studded with tender chicken and pops of vibrant veggies. It's served with a side of sliced cucumber, garnished with cilantro, lime wedges, red chili sauce and house signature sauce (garlic, green chilies, and vinegar).
Roasted Pork Over Rice
This classic Vietnamese comfort dish features tender, juicy slices of roasted pork served over a bed of fragrant steamed jasmine rice, accompanied by fresh greens and bright pickled vegetables. The star is the pork- marinated in a savory-sweet blend of soy sauce, hoisin sauce, garlic, curry powder, black pepper, and honey. It is roasted until caramelized on the outside with beautiful charred edges, while staying, moist and flavorful inside.
Grilled Lemongrass Chicken Over Rice
This bright and aromatic dish features tender, juicy chicken marinated in fragrant lemongrass and served over steaming jasmine rice with fresh greens and pickles. The star is the chicken- thighs for maximum juiciness- marinated in a vibrant blend of finely minced lemongrass, garlic, shallots, soy sauce, black pepper and honey. It’s grilled until beautifully charred on the outside with smoky edges, while remaining succulent and infused with citrusy, herbal notes inside. The plate is assembled with: -A generous scoop of fragrant steamed jasmine rice, topped with crispy fried shallots for extra aroma and crunch -Fresh greens and herbs- crisp lettuce, cucumber slices, cilantro -Pickled vegetables- classic carrots and turnip that provide tangy crunch to balance the savory chicken -A side of dipping sauce (fish sauce, garlic, vinegar)
Beef Broth
$5.00
Chicken
$4.00
Raw / Cooked Beef
Beef, choice of raw or cooked.
Vegetarian Broth
$3.00
Vegetarian broth is made from carrots, celery, onion, and tomato paste.
Egg- Hard Boiled
Noodle
Thai Iced Tea
Rich, creamy tea with a hint of sweetness and a vibrant orange hue.
Passion Fruit Juice
House special passion fruit juice.
Lychee Fruit Juice
House special lychee fruit juice.
Guava Fruit Juice
Ginger Ale
$2.00
Refreshing, crisp ginger-flavored carbonated soft drink.
Strawberry Fruit Juice
House special strawberry fruit juice.
Green Tea
"Refreshing blend of leaves, providing a soothing and invigorating experience for tea lovers."
Water
Clear, refreshing bottled water.
Coke
The cold, refreshing, sparkling classic that America loves.
Diet Coke
A crisp, refreshing taste you know and love with zero calories.
Sprite
The cold, refreshing flavors of lemon and lime, perfectly blended.
Coke Zero
The same great taste but with zero calories.
Coconut
Foco Coconut Juice
Lychee
Foco Lychee Juice
Lemonade
House special Lemonade.
Jasmine Tea
Light, aromatic tea options of either green tea or jasmine tea.
Vietnamese Condensed Milk Coffee
Rich Vietnamese coffee blended with sweet condensed milk and served over ice.
Vietnamese Black Coffee
Bold and robust Vietnamese black coffee, slowly dripped for a rich and intense flavor.
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