HERBED EDAMAME

chicken slices, ‘hangover cure,’ recommended add-ons: greens & tofu

PHO GA

brisket, sichuan chili beef broth, tamago, spinach, recommended add-ons: tendon & short ribs

SPICY BEEF RAMEN

fried soft shell crab, lobster tail, shrimp, & dashi, recommended add-ons: tamago & nori

KAI MISO RAMEN

beef and garlic, cold rice noodle, herb salad, peanut, nouc cham dressing

BEEF NOODLE

rare beef, beef meatballs, ‘authentic,' recommended add-ons: tripe & tendon

PHO BO VIEN

hakata style 24-hour pork broth, chashu, corn, butter, scallions, tamago, recommended add-ons: chili oil & nori

TONKOTSU

PORK BELLY

chicken ramen, black garlic, nori, scallion, egg, menma, recommended add-ons: corn & chili oil

SHOYU PAITAN

red miso, chashu, mushrooms, chili oil, recommended add-ons: corn & tamago

SPICY MISO

hoisin & tamarind sauce, sesame seeds, scallions

SWEET & SOUR SPARERIBS

ground pork, lettuce wraps, nuoc mam, mint

SAIGON EGG ROLLS

FIRECRACKER WINGS

triple beef pho short rib, rare beef, roasted bone marrow, recommended add-ons: meatballs & three thai chilies

PHO BO’

fresh & crispy kale, miso vinaigrette, avocado

KALE SALAD

KIMCHI FRIED RICE

chili sauce, cilantro, pickled daikon-carrots

COCONUT SHRIMP

mushroom dashi, shiitake salad, king trumpet, shio kombu, recommended add-ons: avocado & tofu

KINOKO VEGETARIAN RAMEN

fermented bean short ribs, ‘fit for a king,’ recommended add-ons: brisket & marrow oil

PHO KING

SMASH BURGER

coconut shrimp, sweet chili, sticky rice, micro greens, scallions

GENERAL TSO’S SHRIMP

Fruit flavors (3pc) lychee, mango, passion fruit

MOCHI TASTING

grilled flank steak, recommended add-ons: short ribs & marrow oil

PHO SIZZLE

CRISPY SOFT SHELL CRAB

In a pot of boiling salted water, add the edamame pods and cook for about 5 minutes until tender. Drain and set aside.

Prepare the Edamame

In a large bowl, combine the garlic confit, chopped rosemary, chopped sage, and sea salt. Mix well to create a herbed oil.

Make the Herbed Mixture

Add the cooked edamame to the bowl with the herbed mixture. Toss gently to coat the edamame evenly in the herbed oil. Serve warm or at room temperature.

Combine and Serve

Edamame (in pods)

Garlic confit

Fresh rosemary, chopped

Fresh sage, chopped

Sea salt

In a large pot, combine the chicken broth, ginger, onion, star anise, cinnamon stick, and fish sauce. Bring to a boil over medium heat.

Prepare the Broth

Add the chicken breasts to the boiling broth. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken and let it cool before slicing it into thin pieces.

Cook the Chicken

While the chicken is cooling, cook the rice noodles according to the package instructions. Drain and set aside.

Prepare the Noodles

Return the sliced chicken to the broth and adjust seasoning with salt to taste. If using, add the cubed tofu.

Combine Ingredients

In a bowl, place a portion of cooked rice noodles. Ladle the hot broth and chicken over the noodles. Top with green onions, cilantro, bean sprouts, and lime wedges. Serve with sliced chili peppers on the side for those who like it spicy.

Serve

Chicken breasts (boneless, skinless)

Chicken broth

Rice noodles (bánh phở)

Ginger (fresh, sliced)

Onion (medium, sliced)

Star anise

Cinnamon stick

Fish sauce

Salt

Green onions (sliced)

Fresh cilantro (chopped)

Lime (cut into wedges)

Fresh bean sprouts

Tofu (optional, cubed)

Chili pepper (sliced, optional)

Add the brisket and beef broth to the pot. Season with soy sauce, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours or until the brisket is tender.

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

Soft-boil the eggs (tamago) by boiling them for 6-7 minutes. Remove from water, cool, peel, and set aside.

Prepare the Tamago

In the last 5 minutes of the broth cooking, add the spinach to the pot to wilt.

Add Spinach

In serving bowls, place a portion of ramen noodles. Ladle the spicy beef broth with brisket and spinach over the noodles. Halve the tamago and place on top. Garnish with chopped green onions. Add recommended add-ons like tendon and short ribs if desired.

Assemble the Ramen

Brisket

Sichuan chili paste

Beef broth

Ramen noodles

Tamago (Japanese soft-boiled egg)

Spinach

Soy sauce

Garlic cloves, minced

Ginger, minced

Green onions, chopped

Sesame oil

Black pepper

Recommended add-ons: Tendon

Recommended add-ons: Short ribs

In a pot, bring the dashi stock to a simmer over medium heat. Add miso paste and stir until fully dissolved.

Prepare the Dashi

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen

Heat oil in a deep pan. Carefully add the soft shell crabs and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Soft Shell Crab

In the same oil, cook the lobster tail until it is opaque, about 3-4 minutes. Add shrimp and cook until pink and cooked through, about 2-3 minutes.

Prepare the Lobster and Shrimp

In a bowl, place a serving of ramen noodles. Pour the miso dashi broth over the noodles. Top with fried soft shell crab, lobster tail, and shrimp.

Add optional garnishes such as sliced tamago (Japanese omelette) and nori (seaweed) before serving.

Garnish

Dashi stock

Soft shell crab

Lobster tail

Shrimp

Miso paste

In a bowl, combine the thinly sliced beef with minced garlic, a tablespoon of vegetable oil, salt, and black pepper. Toss well and let it marinate for at least 15 minutes.

Marinate the Beef

In a skillet over medium-high heat, add another tablespoon of vegetable oil. Once hot, add the marinated beef and cook for about 3-5 minutes until browned and cooked through. Remove from heat.

Cook the Beef

In a large bowl, soak the cold rice noodles in warm water for about 10 minutes or until softened. Drain and set aside.

In serving bowls, place a portion of the cold rice noodles. Top with cooked beef, chopped fresh herbs, and crushed roasted peanuts.

Assemble the Dish

Drizzle the Nước chấm dressing over the top of each bowl, adjusting to taste.

Add Dressing

Gently toss the ingredients together before eating to combine all flavors. Enjoy your Beef Noodle!

Beef sirloin, thinly sliced

Cold rice noodles

Garlic, minced

Fresh herbs (mint, cilantro, basil), chopped

Roasted peanuts, crushed

Nước chấm dressing

Vegetable oil

In a large pot, add beef bones and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse the bones.

Prepare the rice noodles and assemble the pho.

Cook Noodles and Add Beef

Finish the dish with broth and garnishes.

beef bones

water

onions

ginger

star anise

cinnamon stick

cloves

fish sauce

rice noodles

rare beef (sirloin or ribeye)

beef meatballs

tripe (optional)

tendon (optional)

In a large pot, combine the pork bones and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 24 hours, adding more water as needed to maintain the liquid level.

After 24 hours, strain the broth to remove the bones. Return the broth to the pot and add soy sauce and mirin. Adjust seasoning to taste.

Season the Broth

Bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions. Drain and set aside.

Cook the Noodles

In a serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles. Top with chashu pork, sweet corn, butter, scallions, and a soft boiled egg. Drizzle with chili oil and add nori if desired.

Assemble the Ramen Bowl

Pork bones (neck bones, trotters, or a mix)

Water

Mirin

Chashu pork (prepared in advance)

Sweet corn (canned or fresh)

Butter

Scallions (sliced)

Soft boiled eggs (Tamago)

Noodles (ramen style)

Chili oil (optional)

Nori (seaweed, optional)

Preheat the oven to 160°C (320°F). Score the skin of the pork belly and season it with salt. Place it in a roasting pan and cover it with aluminum foil. Roast for about 2 hours until tender.

Prepare the Pork Belly

While the pork is roasting, julienne the daikon radish and carrots. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned vegetables to the mixture and let them pickle for at least 30 minutes.

Prepare the Pickled Vegetables

After 2 hours, remove the pork belly from the oven and uncover it. Brush the hoisin sauce generously over the top. Increase the oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes until the skin is crispy.

Glaze the Pork Belly

Once the pork belly is crispy and cooked through, remove it from the oven and let it rest for 10 minutes. Slice the pork belly and serve with pickled daikon-carrots and drizzle with Kewpie mayonnaise.

Pork belly

Hoisin sauce

Daikon radish

Carrots

Kewpie mayonnaise

Rice vinegar

Sugar

In a large pot, bring the chicken broth to a gentle simmer. Add the soy sauce and black garlic oil to the broth, stirring to combine.

In a separate pot, bring water to a boil and add the ramen noodles. Cook according to package instructions, typically about 3-4 minutes. Drain and set aside.

While the noodles are cooking, chop the scallions and prepare the soft-boiled eggs by boiling them for 6-7 minutes, then plunging them into ice water before peeling.

Prepare the Toppings

In serving bowls, place a portion of the cooked ramen noodles. Ladle the hot broth over the noodles. Top with menma, soft-boiled eggs, nori, scallions, and corn if using. Drizzle with chili oil to taste.

Assemble the Ramen Bowls

Enjoy your Shoyu Paitan ramen hot, garnished with additional scallions and black garlic oil if desired.

chicken broth

soy sauce (shoyu)

ramen noodles

black garlic oil

nori (seaweed sheets)

scallions (green onions)

soft-boiled eggs

menma (bamboo shoots)

corn (optional)

chili oil (optional)

If using homemade chashu, slice it into thin pieces. If using store-bought, just slice it for serving.

Herbed Edamame

Pho Ga

Spicy Beef Ramen

Kai Miso Ramen

Beef Noodle

Pho Bo Vien

Tonkotsu

Pork Belly

Shoyu Paitan

Spicy Miso

Sweet & Sour Spareribs

Saigon Egg Rolls

Firecracker Wings

Pho Bo’

Kale Salad

Kimchi Fried Rice

Coconut Shrimp

Kinoko Vegetarian Ramen

Pho King

Smash Burger

General Tso’s Shrimp

Mochi Tasting

Pho Sizzle

Crispy Soft Shell Crab