Sinh Tố Xoài- Mango Smoothies

Grilled pork, shrimp, vietnamese sausage, fresh vegetables, and egg rolls served with vermicelli noodles and sweet chilli fish sauce.

Bún Đặc Biệt- Special Noodles Bowl

glacino ice cream

Sinh Tố Dâu- Strawberry Smoothies

Grilled pork served, fresh vegetables, and egg rolls served with vermicelli noodles and sweet chili fish sauce.

Bún Thịt Nướng Chả Giò

Sinh Tố Mãng Cầu- Soursop Smoothies

Sinh Tố Sầu Riêng - Durian Smoothie

Sinh Tố Bơ- Avocado Smoothie

Spicy beef broth served with rice noodles, beef muscle, beef tender, meatballs, pork roll and fresh vegetables.

Bún Bò Huế - Spicy Beef Noodle Soup

Grilled chicken served with vermicelli noodles, fresh vegetables, an eggroll, and sweet chili fish sauce. (add 2 egg rolls $2.25).

Bún Thịt Gà Nướng

Chicken broth served vermicelli noodles, meatballs (pork meat, crab meat, shrimp paste), tofu, tomatoes and fresh vegetables.

Bún Riêu Cua- Vietnamese Crab Noodle Soup

Chicken broth with chicken, rice noodles.

Phở Gà -Chicken Pho Noodle Soup

Imitation crab meat, cream cheese, bell pepper, onion, carrot and green onion.

Tiger Roll

Beef broth with rare beef and beef meatballs, rice noodles.

Phở Tái Bò Viên

Beef broth with beef meatballs, rice noodles.

Phở Bò Viên

Beef broth with rare beef, soft tendon, meatballs, rice noodles.

Phở Đặc Biệt -Special Pho Noodle Soup

Fried Dumpling

Steamed Dumplings

Ground pork, mushrooms, rice noodles, and fresh vegetables.

Chả Giò— Deep Fried Egg Rolls

Ground pork, shrimp, taro, onion and mushroom.

Half Moon Vietnamese Deep Fried Dumplings

Cold spring rolls- shrimp, noodles, and fresh vegetables.

Gỏi Cuốn-Springrolls

Peel the mangoes, slice the flesh away from the pit, and dice until you have about 2 cups packed. If using frozen mango, measure while frozen.

Prepare mango

Place the diced mango, 1 cup of plain yogurt, and 1 cup of milk into a blender. The yogurt creates creaminess; use Greek yogurt for a thicker smoothie.

Add dairy and liquid

Add 1 cup of ice cubes to the blender to chill and thicken the smoothie. If using frozen mango, reduce ice to 1/2 cup or omit as desired.

Add ice

Add 2 tablespoons of honey or sugar to sweeten. Add 1 tablespoon fresh lime juice to enhance mango flavor and balance sweetness.

If you want a richer, sweeter Vietnamese-style sinh tố, add 2 tablespoons condensed milk. For a subtle flavor lift, add 1/2 teaspoon vanilla extract. For added nutrition, add 1 tablespoon chia or flax seeds.

Secure the blender lid and blend on medium-high until smooth and creamy, about 45–60 seconds. Stop and scrape down the sides once if needed, then blend again until uniform.

Taste and adjust: if too thick, add 2–4 tablespoons milk and blend briefly; if not sweet enough, add another 1/2–1 tablespoon honey or condensed milk and blend to combine.

Pour into 2 chilled glasses (serves 2). Garnish each glass with a slice of mango and a sprig of mint. Optionally sprinkle 1/2 teaspoon chia or flax over the top.

ripe mango (peeled, diced)

plain yogurt (or Greek yogurt)

milk (whole or plant-based)

ice cubes

honey or sugar

fresh lime juice

condensed milk (for richer, sweeter flavor)

vanilla extract

mint leaves (garnish)

mango slices (for garnish)

chia seeds or flaxseed (optional boost)

Prepare vermicelli: Place rice vermicelli in a large bowl. Bring 4 cups water to a boil, pour over noodles and let soak 4–6 minutes until softened but still slightly firm. Drain and rinse under cold water; toss lightly with a little oil to prevent sticking. Set aside.

In a small bowl, whisk together 6 tbs fish sauce, 3 tbs fresh lime juice, 3 tsp sugar, 6 tbs water until sugar dissolves. Add minced garlic and 2 tbs finely sliced fresh red chili or 2 tbs sweet chili sauce for sweetness and heat. Taste and adjust: it should be a balanced sweet-sour-salty-spicy profile. Keep chilled until serving.

Sweet chili fish sauce (nuoc cham)

Marinate pork: In a bowl combine minced shallot, minced garlic, brown sugar, 1 tbs fish sauce, 1 tbs soy sauce, 1 tsp vegetable oil and 1 tsp ground black pepper. Add sliced pork, massage marinade into meat, cover and refrigerate at least 30 minutes (preferably 1–2 hours).

Grill or pan-sear pork: Preheat grill or a heavy skillet to medium-high. Thread slices onto skewers if desired. Grill 3–4 minutes per side (or 5–6 min total depending on thickness) until nicely charred and cooked through. Let rest 3 minutes, then slice thinly. Reserve any resting juices for drizzling if desired.

Marinate shrimp: Toss shrimp with 1 tsp lemongrass paste, 1 tsp fish sauce, 1 tsp sugar and 1 tsp oil. Let sit 10–15 minutes while pork cooks.

Cook shrimp: Heat a skillet or grill pan over medium-high heat with a small amount of oil. Cook shrimp 1–2 minutes per side until opaque and pink. Do not overcook. Remove and keep warm.

Prepare cha lua: Slice the Vietnamese sausage into 1/4-inch rounds or 1/4-inch batons. Chill or warm briefly in pan if you prefer it warmed; set aside.

Cook egg rolls: If using store-bought frozen egg rolls, deep fry at 350°F (175°C) 3–5 minutes or air-fry at 375°F (190°C) for 8–10 minutes until golden and crispy. If using refrigerated, fry/air-fry until heated and crisp. Drain on paper towels and cut each into 3–4 pieces.

Prepare fresh produce: Rinse and drain bean sprouts. Julienne cucumber and carrot. Shred lettuce. Pick mint, basil and cilantro leaves from stems. Thinly slice scallions.

Toast peanuts if necessary: In a small dry skillet over medium heat, toast peanuts 2–3 minutes until fragrant; roughly crush. Set aside.

Portion noodles: Divide drained vermicelli among 4 bowls (serves 4).

Layer proteins: On top of each noodle portion arrange slices of grilled pork (about 3–4 oz per bowl), 2–3 cooked shrimp, 1–2 oz sliced cha lua, and 1 piece of cut egg roll (or more if desired).

Add vegetables & herbs: Add shredded lettuce, a small handful of bean sprouts, julienned cucumber and carrot, and a sprinkling of mint, basil and cilantro to each bowl.

Garnish & finish: Sprinkle crushed peanuts and fried shallots over bowls. Add sliced scallions. Place a lime wedge at the side. Serve the sweet chili fish sauce (nuoc cham) on the side or drizzle 3–4 tbs over each bowl according to preference.

rice vermicelli (bun)

water (for soaking/cooking noodles)

fish sauce (nuoc cham base)

granulated sugar

water (to dilute sauce)

garlic (minced)

fresh red chili (finely sliced) or sweet chili sauce

pork shoulder or pork butt (thinly sliced, about 1/4" thick)

shallot (minced)

brown sugar

fish sauce

soy sauce

vegetable oil

ground black pepper

large shrimp (peeled, deveined, tails on)

lemongrass paste or finely minced lemongrass

sugar

cha lua (Vietnamese pork sausage) or substitute

egg rolls (store-bought or homemade, cut into 4 pieces each)

romaine or butter lettuce (shredded)

cucumber (julienned)

bean sprouts

carrot (julienned)

fresh mint leaves

fresh Thai basil leaves

cilantro (optional)

scallions (thinly sliced)

peanuts (roasted, crushed)

fried shallots or garlic

vegetable oil (for frying/air-frying egg rolls)

lime wedges

In a medium saucepan combine whole milk and heavy cream. Warm over medium heat until steam rises and small bubbles form at the edges (do not boil), about 5–7 minutes.

Warm dairy

While the milk warms, whisk the granulated sugar and egg yolks together in a bowl until pale and slightly thickened, about 1–2 minutes.

Whisk yolks and sugar

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Temper eggs

Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches 170–175°F (77–80°C), about 4–6 minutes. Do not boil.

Cook custard

Remove from heat, stir in fine sea salt and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg solids. Place bowl in an ice bath and stir occasionally until the mixture cools to room temperature, about 15–20 minutes.

Strain and cool

Cover the cooled custard with plastic wrap pressed onto the surface to prevent a skin. Refrigerate at least 4 hours or overnight until thoroughly chilled (this improves texture).

Chill

When custard is fully chilled, set up your ice cream maker according to manufacturer instructions and ensure the freezing bowl is properly frozen if required.

Prepare machine

Pour the chilled custard into the ice cream maker and churn until it reaches a soft-serve texture, about 20–30 minutes depending on your machine.

Churn

Transfer the churned ice cream to a large chilled bowl. Gently fold in the glacino syrup or glaze (4 tablespoons) to evenly distribute flavor and create ribbons — do not overmix if you want streaks. Add the finely chopped toasted almonds, grated lemon zest, and optional dark chocolate shavings, folding gently to combine.

Fold in glacino syrup and add-ins

Spoon the ice cream into a freezer-safe container, smoothing the top. Press a piece of parchment or plastic wrap directly onto the surface and seal the container. Freeze for at least 4 hours or until firm.

Harden

Scoop the glacino ice cream into bowls or cones. If desired, drizzle an extra teaspoon of glacino syrup over each serving and sprinkle a few toasted almond pieces or chocolate shavings on top. Let scoops sit for 2–3 minutes at room temperature before serving for easier scooping.

Serve

whole milk

heavy cream

large egg yolks

fine sea salt

glacino syrup or glaze (fruit or neutral, e.g., raspberry or vanilla glacé)

finely chopped toasted almonds

finely grated lemon zest

optional: dark chocolate shavings

Wash the strawberries thoroughly, remove the green tops (hull) and halve or quarter large berries so they blend evenly. Peel the banana and break into 1–2 inch chunks.

Prepare fruit

If you prefer a thicker, colder smoothie, pre-freeze the halved strawberries or banana chunks for at least 1 hour. Otherwise use fresh and add the ice cubes listed in ingredients.

Chill or freeze

Place strawberries, banana, yogurt, milk, honey (or sugar), lime juice (if using), and vanilla (if using) into the blender. Add ice cubes last so they sit on top.

Add ingredients to blender

Secure the lid and blend on medium-high speed for 45–90 seconds, or until the mixture is completely smooth and there are no large fruit pieces. Pause and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.

Blend until smooth

Check consistency. For a thinner smoothie, add 2–4 tbs (30–60 ml) more milk and pulse to combine. For a thicker smoothie, add a few more ice cubes or 2–3 frozen strawberry pieces and blend briefly. Taste and add more honey or sugar 1 tsp at a time if needed; blend briefly to incorporate.

Adjust texture and sweetness

Pour the smoothie into two tall glasses (or one large glass). If desired, garnish each glass with two strawberry slices on the rim and a sprig of mint. Drizzle a small amount of extra honey over the top for shine and sweetness.

Serve immediately with a straw. Leftover smoothie can be refrigerated in a sealed container for up to 24 hours but will lose some texture and brightness — reblend briefly before serving if separation occurs.

fresh strawberries, hulled and halved

ripe banana, peeled and broken into chunks

plain yogurt (Greek or regular)

milk (dairy or plant-based)

fresh lime juice (optional, for brightness)

vanilla extract (optional)

strawberry slices

mint leaves

extra honey or sugar (to drizzle)

Soak rice vermicelli in very hot water (just-off-boil) for 4–6 minutes or until noodles are tender but still slightly springy. Drain in a colander, rinse briefly with cool water to stop cooking, toss with a little oil or a few drops of sesame oil to prevent sticking, and set aside.

Slice scallions thinly. Heat 1 tablespoon oil in a small pan over low heat, add scallion whites if any and cook 30 seconds, then pour warm scallion oil over the noodles to flavor (optional).

Prepare pork: If not pre-sliced, partially freeze pork to make thin slicing easier, then slice into pieces about 1/8"–1/4" thick.

Make the marinade: In a bowl combine minced lemongrass, garlic, minced shallot, light soy sauce, fish sauce, sugar, honey (if using), ground black pepper and 1 tablespoon vegetable oil. Mix until sugar mostly dissolves.

Marinate pork: Add pork slices to the marinade and massage to coat. Marinate at least 30 minutes at room temperature or up to 4 hours refrigerated (bring to room temp 20 minutes before grilling).

Grill or pan-sear: Preheat grill or grill pan to medium-high. Oil grates or pan lightly. Grill pork 2–3 minutes per side (depending on thickness) until nicely charred and cooked through. Alternatively, cook in a hot skillet in batches. Let rest 5 minutes, then slice into bite-sized strips if left whole.

Prepare filling: Rehydrate glass noodles and shiitake mushrooms in warm water until soft (about 10 minutes). Drain, chop finely. In a mixing bowl combine ground pork (and chopped shrimp if using), chopped glass noodles, chopped mushrooms, carrot, jicama/daikon (if using), minced shallot, minced garlic, fish sauce, sugar, white pepper and the egg. Mix thoroughly until sticky and evenly combined.

Assemble rolls: Lay a spring roll wrapper on a work surface. Place about 2 tablespoons of filling near one edge. Fold bottom edge over filling, fold sides in tightly, then roll up to seal. Brush a little water or beaten egg along the final edge to secure. Repeat to make 8 rolls.

Fry: Pour neutral oil into a heavy skillet or wok to a depth of about 1" and heat to 350°F (175°C) or until a small piece of wrapper sizzles and browns. Fry rolls in batches, turning occasionally, until golden brown and crisp (about 4–6 minutes). Drain on paper towels and keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

Combine 3 tablespoons fish sauce, 3 tablespoons lime juice, 5 tablespoons water and 3 tablespoons sugar in a bowl. Stir until sugar dissolves completely. Taste and adjust balance of sweet/sour/salty to preference (add more sugar or lime).

Add minced garlic, sliced chili and a teaspoon of shredded carrot for color. Let the sauce sit at least 10 minutes for flavors to meld. Keep refrigerated if not using immediately.

Divide the prepared rice vermicelli among 4 bowls (about 3 oz noodles per serving if serving 4).

Top each bowl with shredded lettuce, a portion of cucumber julienne, bean sprouts, pickled or fresh carrot, and a handful of mixed herbs (basil, mint, cilantro).

Arrange 3–4 pieces of sliced grilled pork over each bowl and add 1–2 whole chả giò (egg rolls) per bowl, halved on the diagonal for presentation.

Sprinkle chopped roasted peanuts over the top if using and garnish with extra sliced chilies to taste.

Serve with small bowls of the sweet chili fish sauce on the side for pouring over or dipping. To eat traditionally, spoon some sauce over the bowl, toss lightly to combine noodles, herbs and meat, and enjoy.

rice vermicelli noodles (bún)

scallions (green parts only)

hot water (for soaking noodles)

pork shoulder or pork butt, thinly sliced (about 1/4" thick)

lemongrass (white part), minced

garlic, minced

shallot, minced

light soy sauce

fish sauce (nước mắm)

honey or maltose (optional, for caramelization)

pork ground (or a mix pork + shrimp), finely chopped

dried glass noodles (soaked and chopped)

carrot, julienned or grated

jicama or daikon (optional), julienned

shiitake mushrooms, rehydrated and chopped

white pepper

spring roll wrappers (rice paper or wheat spring roll wrappers)

neutral oil for frying (peanut or vegetable)

lettuce, shredded

cucumber, julienned

carrot, pickled julienne (do chua) or fresh julienne

fresh Thai basil

mint

cilantro

chopped roasted peanuts (optional)

water

bird's eye chili or red chili, thinly sliced

carrot, finely shredded (optional, for garnish in sauce)

If using a whole soursop fruit, cut it open, scoop out the white pulp and remove all black seeds and fibrous bits. Measure 2 cups of cleaned pulp. If using frozen pulp, thaw in the refrigerator until soft but still cold.

Prepare soursop pulp

Peel the banana and break into chunks. Measure yogurt and milk. If you prefer a colder, thicker smoothie, partially freeze banana slices beforehand.