A short menu, by design. We change a few items every season — what's good is what we cook. Vegetarian, vegan, and gluten-free options noted.
Shrimp, pork, mint, perilla, vermicelli. Peanut sauce.
Pork, wood ear mushroom, glass noodle, lettuce wraps.
Shrimp, pork belly, mung bean, mustard greens.
Wagyu, lemongrass, garlic, wrapped & charcoal-grilled.
Thinly sliced eye round, cooked in the bowl.
The full bowl. Our most ordered.
Hand-pulled poached chicken, scallion, ginger broth.
Mushroom-kombu broth, tofu, daikon, oyster mushrooms.
Hanoi-style. Charcoal pork patties & belly. Warm broth on side.
Lemongrass-shrimp paste broth, beef shank, blood pudding.
Lemongrass pork chop, cha trung, pickled veg, fried egg.
Egg noodles, shrimp, scallop, squid, gai lan.
Black cod, palm sugar, coconut water, ginger, chili.
Half hen, lemongrass-fish sauce, charred over coals.
Filet mignon, watercress, red onion, soy-butter glaze.
Silken tofu, palm sugar, coconut water, mushrooms.
Mung bean, pandan jelly, red bean, coconut milk, ice.
Cà phê đen caramel, slow-baked custard.
Phin-brewed dark roast, sweetened condensed milk.
Cold-brewed jasmine, lime juice, light honey.
Riesling, gewürztraminer, junmai sake. Ask your server.
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