Fresh Roll Vermicelli Noodle

* Bun Bo Hue

Cha gro Pho Home Comfort

NOODLE Rice Plate

Congee

Curry & Reti Bao Pork Bun Belly Skaver Sandwich

Brunch Lemongrass Chicken Slower Soup & Salad

Lemongrass Honey Tea

Chai Latte

Lao chicken soup, with thick homemade noodles, roasted garlic, cilantro, bean sprouts.

Khao Piak Sen

Thai Ice Tea

Fresh squeezed lemonade with Butterfly Pea Flower.

Purple Lemonade

Fresh squeezed lemonade with fresh passionfruit.

Passion Lemonade

Thai Tea, lemongrass syrup, soda water, whipped cream.

Thai Tea Cremosa

Light, springy, airy rice-flour waffle with a burst of coconut and pandan flavors. Served with condensed milk.

Pandan Coconut Waffle

Latte

Phin Coffee

Cappuccino

Mocha

Americano

Matcha Latte

Viet Latte

Creamy tom yum soup style, calamari, mussels, shrimp, onion, lemongrass, galangal, lime leaf, tomato.

Tom Yum Andaman

Combination of grilled lemongrass chicken, grilled flank steak, pork belly, vermicelli, spicy lime, nuoc cham, jiaw sauce, fresh herbs, lettuce leaves (wrap your own!).

The Platter

In a large bowl, soak the rice vermicelli noodles in hot water for about 10-15 minutes or until they are soft and pliable. Drain and rinse them under cold water to stop the cooking process.

Soak the Noodles

Julienne the cucumber and carrot into thin strips. Slice the avocado in half, remove the pit, and cut it into thin slices.

Prepare the Vegetables

To assemble a fresh roll, dip a rice paper wrapper in warm water for about 5 seconds until it is soft. Lay the wrapper on a flat surface. In the center of the wrapper, place a small amount of the soaked vermicelli noodles, a few basil and mint leaves, a lettuce leaf, a few strips of cucumber, carrot, and avocado, and a couple of shrimp halves.

Assemble the Rolls

Fold the sides of the wrapper over the filling, then roll it from the bottom up, tucking it tightly as you go. Repeat this process until all the ingredients are used.

Roll it Up

In a small bowl, mix together hoisin sauce, peanut butter, water, chili garlic sauce, and sesame oil. Stir until smooth and well combined.

Make the Sauce

Rice vermicelli noodles

Fresh basil leaves

Fresh mint leaves

Lettuce leaves

Cucumber

Carrot

Avocado

Cooked shrimp (sliced in half lengthwise)

Hoison sauce

Peanut butter

Water

Chili garlic sauce

Sesame oil

In a large pot, add the beef and pork bones. Cover with cold water and bring to a boil. Let it boil for 10 minutes, then drain and rinse the bones under cold water to remove impurities.

Roasting the Bones

In the same pot, add 3 liters of fresh water, the roasted bones, shallots (peeled and halved), and lemongrass (bruised). Bring to a boil, then reduce to a simmer for about 2-3 hours. Skim off any scum that forms on the surface.

Cooking the Broth

After simmering, add fish sauce, salt, sugar, and chili paste to the broth. Adjust seasoning to taste and let it simmer for an additional 30 minutes.

Seasoning the Broth

While the broth is simmering, cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Cooking the Noodles

Thinly slice the beef brisket and chop the pork sausage into bite-sized pieces.

Preparing Meat

In a bowl, place a portion of cooked noodles, top with slices of beef brisket, pork sausage, and a handful of bean sprouts. Ladle hot broth over the top until the bowl is full.

Assembling the Dish

Garnish with fresh Vietnamese herbs and serve with lime wedges on the side for squeezing over the dish.

Garnishing

Beef bones

Pork leg bones

Shallots

Lemongrass stalks

Fish sauce

Salt

Sugar

Chili paste

Beef brisket

Pork sausage

Vietnamese herbs (basil, mint, cilantro)

Lime

Bean sprouts

Begin by roasting the onion and ginger. Cut the onion in half and place it along with the ginger (unpeeled) under a broiler until charred, about 10-15 minutes.

Roasting the Aromatics

In a large pot, combine the roasted onion, ginger, chicken bones, star anise, cinnamon stick, and water. Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours.

Simmering the Broth

After simmering, strain the broth to remove solids. Return the liquid to the pot, add fish sauce and salt, and adjust seasoning to taste.

Soak the rice noodles in hot water for about 30 minutes or until they are soft. Drain and set aside.

Cooking the Rice Noodles

In a separate pot, boil the chicken breast in water for about 15-20 minutes until fully cooked. Remove, shred, and set aside.

Cooking the Chicken

Slice the lime into wedges, chop the green onions, and prepare the bean sprouts and fresh basil leaves.

Preparing the Toppings

In bowls, place a portion of the softened rice noodles, top with shredded chicken, bean sprouts, fresh basil, and sliced chili peppers. Pour hot broth over the top and serve with lime wedges and chopped green onions.

Serving the Pho

Chicken bones

Onion

Ginger

Star anise

Cinnamon stick

Rice noodles

Chicken breast

Chili peppers

Green onions

Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop cooking. Set aside.

Prepare the Noodles

Thinly slice the bell pepper and carrot. Cut the broccoli into small florets and chop the green onions, keeping the white and green parts separate.

Chop the Vegetables

If using tofu, press it to remove excess moisture, then cut into cubes. For chicken, slice into thin strips.

Prepare the Protein (if using)

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the white parts of the green onions, bell pepper, carrot, and broccoli. Stir-fry for about 5-7 minutes or until the vegetables are tender but still crisp.

Stir-Fry the Vegetables

If using, add the tofu or chicken to the pan and cook until heated through and slightly golden, about 5-6 minutes.

Add Protein

Add the drained rice noodles to the pan. In a small bowl, mix together the soy sauce, sesame oil, minced garlic, and ginger. Pour the sauce over the noodles and vegetables. Toss everything together to ensure it is well-coated and heated through, about 3-4 minutes.

Combine Noodles and Sauce

Remove the pan from heat. Garnish with the green parts of the green onions. Serve hot and enjoy your Noodle Rice Plate.

Serve the Dish

Rice Noodles

Vegetable Oil

Bell Pepper

Broccoli Florets

Green Onions

Soy Sauce

Sesame Oil

Garlic

Tofu

Chicken Breast

In a fine-mesh sieve, rinse the jasmine rice under cold running water until the water runs clear to remove excess starch.

Rinse the Rice

In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 1 hour, stirring occasionally, until the rice has broken down and the mixture has thickened to a porridge-like consistency.

Cook the Rice

While the congee is cooking, prepare your toppings. Chop the scallions, grate the ginger, and soft-boil the eggs by placing them in boiling water for 6-7 minutes, then transfer them to an ice bath to stop the cooking process.

Prepare Toppings

Once the congee is ready, taste and add salt as desired. Serve hot topped with scallions, ginger, soy sauce, sesame oil, halved soft-boiled eggs, pickled vegetables, and fresh cilantro.

Serve with Seasoning

Jasmine rice

Scallions, chopped

Ginger, grated

Soy sauce

Eggs, soft-boiled

Pickled vegetables

Fresh cilantro, chopped

In a large bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until frothy.

Prepare the Dough

Add the all-purpose flour, salt, baking powder, and vegetable oil to the yeast mixture. Mix until a dough forms.

Mix the Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Punch down the risen dough, divide it into 12 equal portions, and shape each into a bun. Place on parchment-lined steam trays.

Shape the Buns

Steam the buns over boiling water for about 15 minutes until fluffy and cooked through.

Steam the Buns

In a bowl, mix soy sauce, rice vinegar, hoisin sauce, five-spice powder, minced garlic, minced ginger, and sesame oil. Add the pork belly and marinate for at least 1 hour or overnight in the fridge.

Marinate the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork belly in a roasting pan and cover tightly with foil. Roast for 2-3 hours until tender.

Cook the Pork Belly

Increase the oven temperature to 400°F (200°C). Remove the foil and roast for an additional 20-30 minutes until the skin is crispy.

Crisp the Pork Belly

Once cooked, slice the pork belly into bite-sized pieces for the sandwich.

Slice the Pork Belly

In a saucepan over medium heat, combine the coconut milk, curry powder, turmeric powder, and salt. Stir well and let simmer for 10 minutes.

Prepare the Curry Sauce

Remove from heat and stir in the chopped cilantro. Set aside to cool slightly before using.

Finish the Sauce

All-purpose flour

Warm water

Instant yeast

Baking powder

Vegetable oil

Pork belly

Rice vinegar

Hoisin sauce

Five-spice powder

Garlic, minced

Ginger, minced

Coconut milk

Curry powder

Turmeric powder

Begin by preparing all the ingredients. Trim and smash the lemongrass stalks, mince the garlic, and grate the ginger. Slice the carrots and mushrooms, and chop the cilantro.

Prepare the Ingredients

In a slow cooker, add the chicken thighs. Pour the chicken broth over the chicken and add the smashed lemongrass, garlic, ginger, carrots, and mushrooms.

Cook the Chicken

Stir in the coconut milk, fish sauce, lime juice, and season with salt and black pepper. Ensure all ingredients are well combined.

Add Remaining Ingredients

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.

Slow Cook the Soup

Once cooked, shred the chicken in the soup using two forks. Stir in the chopped cilantro just before serving.

Finish and Serve

In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced avocado.

Assemble the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.

Prepare the Dressing

Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.

Dress the Salad

Serve the salad immediately alongside the lemongrass chicken soup for a refreshing brunch.