Bamboo Duck Noodle Soup

House Special Seafood Salad

Saigon Papaga Salad

Seafood Vermicelli Noodle Salad

Pork Vermicelli Noodle Salad

Tofu Vermicelli Noodle Salad

Shrimp Vermicelli Noodle Salad

Beef Vermicelli Noodle Salad

Chicken Vermicelli Noodle Salad

Egg Roll Vermicelli Noodle Salad

Beef & Egg Roll Vermicelli Noodle Salad

Chicken & Egg Roll Vermicelli Noodle Salad

Pork & Egg Roll Vermicelli Noodle Salad

Clear & Yellow Noodle Soup

Yellow Noodle Soup

Clear Noodle Soup

Beef Stew

Spicy Soup

Shrimp Crab Tomato Noodle Soup

Seafood with Tofu Soup

Vietnamese Style Dungeness Crab Chowder Soup

Fried Squid

Fresh Vegetarian Spring Roll

Fried Crispy Tofu Wrap

Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season lightly with 1/4 tsp salt and set aside at room temperature while you prepare aromatics.

Prep duck

Place a large Dutch oven or heavy-bottomed pot over medium heat. Put the duck breast skin-side down into the cold pot (no added oil). Cook 6–8 minutes until fat renders and skin is deep golden and crisp. Flip and sear the meat side 1–2 minutes. Remove duck to a plate and reserve rendered fat in the pot.

Render duck fat and brown

Return pot with 1–2 tablespoons of the rendered duck fat to medium heat. Add star anise, crushed cardamom pods, Sichuan peppercorns and shallot halves. Toast, stirring, 1–2 minutes until fragrant and shallot begins to brown.

Toast spices

Add smashed garlic and sliced ginger to the pot and cook 30 seconds. Pour in duck broth and water. Add light soy sauce, dark soy sauce, rice wine, rock sugar and remaining 3/4 tsp salt. Bring to a gentle simmer.

Build the broth

Return the seared duck breast (whole) to the simmering broth along with the julienned bamboo shoots. Reduce heat to low and simmer gently, uncovered, 20–25 minutes for medium doneness (longer for more tender duck). Occasionally skim foam or excess fat from the surface.

Simmer with duck & bamboo

Transfer the duck breast to a cutting board and tent with foil to rest 5–8 minutes. Keep the broth simmering while you prepare noodles and vegetables. Taste broth and adjust seasoning with additional salt or 1–2 teaspoons soy sauce if needed.

Finish and remove duck

Cook noodles according to package instructions in a large pot of boiling salted water until al dente. Fresh noodles typically 2–4 minutes; dried 6–8 minutes. Drain and toss with 1 tsp sesame oil to keep from sticking. Set aside.

While noodles cook, blanch bok choy and mushrooms in the simmering duck broth for 1–2 minutes until bright green and just tender (this warms them and infuses flavor). Remove with a slotted spoon and keep warm. Do not overcook.

Thinly slice the rested duck breast across the grain into 1/4-inch slices. Keep warm.

Divide cooked noodles among 4 deep bowls (about 2.5 oz/70 g noodles per serving). Arrange bok choy, mushrooms and bamboo shoots over the noodles.

Ladle the hot broth over the noodles and vegetables, ensuring each bowl gets pieces of star anise or aromatics filtered out (use a fine mesh if desired).

Top each bowl with sliced duck, scatter sliced scallion whites and greens, a pinch of chopped cilantro, and 1 tablespoon fried shallots.

Finish with a drizzle of sesame oil (about 1/4 tsp per bowl), a few drops of chili oil if using, and a squeeze of lime. Serve immediately with extra soy sauce or chili oil on the side.

duck broth (or low-sodium chicken broth)

water

duck breast, skin on

fresh bamboo shoots, julienned (or canned, rinsed)

garlic cloves, smashed

fresh ginger, sliced

shallot, halved

star anise

green cardamom pods, crushed

Sichuan peppercorns (or black peppercorns)

light soy sauce

dark soy sauce

rice wine (or dry sherry)

rock sugar (or granulated sugar)

salt

egg noodles (fresh or dried)

baby bok choy, halved lengthwise

shiitake mushrooms, sliced

scallions, thinly sliced (greens and whites separated)

fresh cilantro, chopped

sesame oil

chili oil (optional)

rice vinegar

fried shallots (or crisp shallot bits)

lime wedges

Bring a medium pot of lightly salted water to a boil. Add the shrimp and cook until just pink and opaque, about 1–2 minutes. Remove with a slotted spoon into an ice bath to stop cooking. In the same pot, blanch scallops and calamari for 30–45 seconds until opaque and just firm; transfer to the ice bath. Drain well and pat dry on paper towels.

Cook shrimp, scallops and calamari

In a bowl, combine the drained shrimp, scallops, calamari and shredded crab meat. If using raw crab that requires cooking, gently poach or warm it for 30–60 seconds in the poaching liquid first. Refrigerate the seafood mixture until dressing is ready (can chill for up to 30 minutes).

Combine seafood

In a bowl or jar, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, Worcestershire sauce and optional hot sauce until smooth.

Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness: add more lemon juice for tang, or 1/2 teaspoon more honey if desired. Refrigerate dressing for at least 10 minutes to let flavors meld.

In a large mixing bowl, combine the mixed salad greens, sliced cucumber, julienned red bell pepper, halved cherry tomatoes and thinly sliced red onion.

Add the diced avocado and chopped cilantro gently to the bowl, toss lightly to combine so avocado doesn't fully mash.

Pour about half of the dressing over the salad base and toss lightly to coat. Add additional dressing to taste — reserve a small amount to dress the seafood separately if you prefer.

Gently fold the chilled seafood mixture into the dressed salad (or arrange the seafood on top of the greens if you prefer a composed presentation). Ensure seafood is evenly distributed.

Taste and adjust seasoning with a pinch of salt or a grind of black pepper if needed.

Transfer the salad to a serving platter or divide among plates. Sprinkle lemon zest, toasted sliced almonds and extra chopped parsley over the top.

Serve immediately with lemon wedges on the side. Leftovers: store dressing separately and seafood-salad components chilled for up to 1 day to preserve texture.

shrimp (peeled, deveined)

imitation crab or lump crab meat, shredded

scallops, small (or bay scallops)

calamari rings, cleaned

mixed salad greens (arugula, baby spinach, romaine mix)

English cucumber, thinly sliced

red bell pepper, julienned

red onion, very thinly sliced

ripe avocado, diced

cherry tomatoes, halved

mayonnaise

plain Greek yogurt

fresh lemon juice

extra-virgin olive oil

Dijon mustard

honey

Worcestershire sauce

hot sauce (optional)

black pepper, freshly ground

lemon zest

toasted sliced almonds

extra chopped parsley

Rinse romaine, napa cabbage, basil, cilantro and mint under cold water. Spin or pat dry thoroughly so the dressing adheres well.

Wash and dry

Core and thinly slice the romaine into bite-sized ribbons to yield about 6 cups. Thinly shred the napa cabbage to about 2 cups. Julienne the carrot and slice the cucumber into thin half-moons. Thinly slice the red bell pepper. Rinse and drain bean sprouts and set aside. Separate basil, cilantro and mint leaves from woody stems; roughly chop larger basil leaves if needed to make them similar size to other herbs.

Chop and prep

Thinly slice the shallot into rings and set aside for mixing and a small portion for frying if making shallot crisps.

If using shrimp: poach or briefly pan-sear until opaque and cooked through (2–3 minutes per side for medium shrimp). Cool slightly and halve lengthwise. If using tofu: press for 20–30 minutes, then pat dry and pan-fry in 1 tablespoon oil until golden on all sides. Keep warm or cool slightly before adding to salad.

In a small bowl, combine lime juice, fish sauce (or tamari), brown sugar, rice vinegar, oil, minced garlic and minced chili. Whisk vigorously until sugar dissolves and dressing becomes slightly emulsified. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or sugar for balance. Dressing should be bright, tangy, slightly sweet and savory.

If making shallot crisps: heat 1/2 inch (about 120 ml) of neutral oil in a small skillet over medium-high heat. Fry a handful of thin shallot slices at a time until golden brown and crisp, 1–2 minutes. Transfer to paper towel and sprinkle lightly with salt. Reserve 1–2 tablespoons for garnish and fold the rest into the salad for crunch.

In a large mixing bowl, combine the romaine, napa cabbage, carrots, cucumber, red bell pepper, bean sprouts and the majority of the fresh herbs (reserve a small handful for garnish). Add the sliced shallot (not the fried ones) and gently toss to mix.

Pour the dressing over the salad in 2 additions, tossing gently after each pour to coat evenly but not bruise the herbs. Start with about two-thirds of the dressing, taste, then add more if needed.

If using protein, fold in the shrimp or tofu gently now so it gets a light coating of dressing.

Scatter chopped roasted peanuts, shallot crisps, fried garlic bits (if using), remaining fresh herbs and optional lime zest over the top. Garnish with lime wedges on the side.

Serve immediately so the greens remain crisp. Provide extra dressing at the table if desired.

Romaine lettuce

Napa cabbage

Fresh Thai basil leaves

Fresh cilantro leaves (stems removed)

Fresh mint leaves

Carrot, julienned

Cucumber, thin half-moons

Red bell pepper, thinly sliced

Bean sprouts, rinsed and drained

Chopped roasted peanuts

Shallot, thinly sliced

Fresh lime wedges (for serving)

Cooked shrimp, peeled and halved lengthwise

Or firm tofu, pressed and cubed

Fresh lime juice

Fish sauce (or tamari for vegetarian)

Light brown sugar or palm sugar

Rice vinegar

Neutral oil (vegetable or grapeseed)

Garlic clove, minced

Fresh red chili (Thai or serrano), minced

Shallot crisps (thinly sliced and fried) or fried shallots

Fried garlic bits (optional)

Lime zest (optional)

Rinse shrimp, scallops, and squid under cold water and pat dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper. Set aside.

Prepare seafood

Bring a medium pot of water to a gentle simmer and add 1 tbs fish sauce. Add shrimp and cook 1-2 minutes until pink and opaque; remove with a slotted spoon. Add scallops and cook 1-2 minutes until just opaque; remove. Briefly blanch squid rings 30-45 seconds until they curl and turn milky, then remove. Alternatively, heat 1 tbs vegetable oil in a skillet over medium-high heat and sear scallops 1-2 minutes per side, quickly sauté shrimp 1-2 minutes per side, and toss squid 30-45 seconds; don't overcook. Transfer all seafood to a bowl, let cool slightly, then chill in the refrigerator while you prepare the rest (seafood can be served slightly warm or chilled).

Poach or sear seafood

Place the dried rice vermicelli in a large heatproof bowl. Pour boiling water over the noodles to just cover and let sit 4-6 minutes (or follow package instructions) until tender but still slightly firm. Drain thoroughly in a colander and rinse under cold water to stop cooking. Toss gently with 1/2 tsp sesame oil to prevent sticking and set aside to cool.

Soak and drain vermicelli

Julienne the carrot, cucumber, and red bell pepper. Thinly slice the red onion/shallot and green onions. Roughly chop the cilantro, Thai basil and mint. Combine carrot, cucumber, bell pepper, red onion, bean sprouts, green onion and herbs in a large mixing bowl.

Prepare vegetables and herbs

Add the cooled vermicelli to the bowl of vegetables and toss gently to combine so the noodles distribute evenly among the vegetables.

Combine noodles with vegetables

In a small bowl or jar, whisk together 60 ml fresh lime juice, 45 ml fish sauce, 2 tbs light brown sugar, 1 tbs rice vinegar, 2 tbs water, 2 minced garlic cloves and 1 tsp finely chopped fresh red chili (or 1 tsp chili flakes). Taste and adjust balance: it should be bright, salty, sweet and tangy. Add more sugar to sweeten, lime to brighten, or water to thin. If you prefer a touch of toasted aroma, add 1/2 tsp sesame oil to the dressing.

Make dressing

Pour about two-thirds of the dressing over the noodle-vegetable mixture and toss gently but thoroughly to coat. Reserve the remaining dressing to adjust seasoning after combining with seafood.

Dress the salad

Add the cooled seafood on top of the dressed noodles and toss gently to combine, taking care not to break the scallops. If salad seems dry, add more of the reserved dressing to taste.

Add seafood

Transfer salad to a serving platter or individual bowls. Sprinkle toasted chopped peanuts and fried shallots over the top. Garnish with additional chopped herbs and lime wedges on the side. Serve immediately so vegetables remain crisp and seafood maintains best texture.

Finish and serve

Serve: makes 3-4 main-course servings or 4-6 appetizer portions. Leftovers: keep dressing separate and store salad in an airtight container for up to 24 hours in the refrigerator. Add dressing and peanuts just before serving to preserve crunch.

large shrimp (peeled, deveined)

scallops (medium, cleaned)

squid rings (cleaned)

fish sauce (for poaching)

dried rice vermicelli (thin)

carrot (julienned)

English cucumber (julienned, seeds removed)

red bell pepper (thinly sliced)

thinly sliced red onion or shallot

fresh herbs (cilantro, Thai basil, mint - mixed, chopped)

bean sprouts

green onion (sliced on bias)

fresh lime juice

fish sauce

light brown sugar or palm sugar (packed)

water (to adjust)

garlic (minced)

fresh red chili (finely chopped, or 1 tsp chili flakes)

peanuts (unsalted, toasted and roughly chopped)

fried shallots (optional)

vegetable or canola oil

salt (for poaching and seasoning)

black pepper

Pat pork slices dry. In a bowl combine 2 tbs light soy sauce, 1 tbs fish sauce, 1 tsp sugar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Add pork, toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours) to absorb flavors.

Marinate Pork

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Add marinated pork in a single layer (work in batches if necessary). Cook 2–4 minutes per side until caramelized and cooked through (internal temp ~145°F/63°C for loin). Remove pork to a cutting board and let rest 5 minutes, then thinly slice or shred into bite-sized pieces.

Cook Pork

Place 8 oz rice vermicelli in a large bowl. Pour boiling water over noodles to fully submerge and soak for 4–6 minutes (or follow package instructions) until tender but still slightly firm. Drain in a colander and rinse under cold water to stop cooking. Toss gently with a drizzle (about 1 tsp) of neutral oil to prevent sticking and set aside.

Prepare Vermicelli

While noodles soak, prepare vegetables: shred 1 cup carrots, thinly slice 1 cup cucumber and 1/2 cup red bell pepper, rinse 1 cup bean sprouts, thinly slice 3 green onions, chop 1/4 cup cilantro and tear 1/4 cup mint. Place prepared vegetables and herbs in a large mixing bowl suitable for tossing the salad.

Prep Vegetables and Herbs

In a small bowl dissolve 2 tsp sugar into 1/4 cup warm water. Add 3 tbs fresh lime juice, 2 tbs fish sauce, 1 tsp rice vinegar (optional), 1 finely minced garlic clove, and thinly sliced chili (adjust heat to preference). Taste and adjust: more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. The dressing should be bright, tangy, and slightly salty.

Make Dressing

Add drained vermicelli to the bowl with prepared vegetables and herbs. Pour about three-quarters of the dressing over noodles and vegetables (reserve some for serving). Toss gently but thoroughly to combine, ensuring noodles and vegetables are evenly coated.

Add the sliced cooked pork on top of the tossed vermicelli mixture and gently fold through to distribute. Taste and add more dressing if desired.

Transfer salad to a serving platter or individual bowls. Sprinkle 1/4 cup chopped roasted peanuts over the top and garnish with additional mint and cilantro leaves and sliced green onions. Serve with lime wedges and the reserved dressing on the side.