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Boiled shrimps, slices of pork, vermicelli, mint leaves, lettuce and chive wrapped in paper thin Vietnamese rice sheet, accompanied with peanut sauce.

A mixture of chopped shrimps, crab meat, pork hash and vegetables wrapped in rice lumpia and deep-fried. Served with lettuce, min leaves and house special fish sauce.

A mixture of chopped round onion carrot, taro and vegetables wrapped in thin rice sheet and then, deep-fried. Served with with lettuce, mint leaves and house special soy sauce. Vegetarian.

Slices of fried tofu, vermicelli, mint, lettuce and chive wrapped in paper thin Vietnamese rice sheet, accompanied with peanut sauce. Vegetarian.

Shredded pork, mint, lettuce and chive wrapped in paper thin Vietnamese rice sheet, accompanied with house special fish sauce.

Steamed rice mochi cut into cube pieces, then pan-fried with eggs. Served with house special soy sauce.

Slices of rare beef in special mixture of toasted peanuts, fried onion flakes and Chinese parsley in combination of tomato slices, lemon juice, cucumber and house special salad dressing, garnished with romance lettuce. Spicy.

Shredded green papaya mixed with boiled shrimps, slices of steamed pork, chopped mint leaves, corianders, scallion, and peanuts in house special salad dressing.

A combination of shredded cabbage, torn chicken meat, chopped mint leaves, corianders, scallion, and peanuts in house special salad dressing.

Served with French bread or with vermicelli.

Served with French bread or with vermicelli.

Rice vermicelli in hot steamed beef broth with lemon grass, pork shank, spices and hot chili.

A combination of fresh shrimp's, dried shrimps, crab meat, pig's feet, eggs, tomatoes, and spices cooked into a delicious and tasty broth over rice vermicelli. Serve with salt water spinach, mint leaves and bean sprouts.

Vermicelli, boiled pig blood and bamboo shoot in broth, served with a plate of chopped duck meat over shredded cabbage in accompanying a house special ginger sauce.

Rice vermicelli in hot steamed broth of fish anchovy and lemon grass. Garnished with slices of pork, shrimp, fish filet, chopped mint leaves, green scallion and fresh coriander.

Pork or shrimp dumplings and egg noodle in chicken broth, garnished with slices of pork, shrimp, calamari, shrimp balls and fish balls, romaine lettuce, chives and coriander.

Deep-fried egg noodles until golden crispy, then topped with a mixture of pan-fried shrimps, calamari, fish balls, carrot, celery, and won bok cabbage. Garnished w/scallion and coriander.

Soft pork shank, dried shrimps, boiled pig's blood, and slices of pork with Udon in beef broth. Garnished with scallion and coriander.

Pan-fried egg noodle with carrot, celery, won bok cabbage and chicken meat, or with shrimps. Garnished with scallion and coriander.

Traditional central vietnamese most famous egg noodle cooking style.

Shrimps, calamari, fish balls and other seafood ingredients topped over flat rice noodle in chicken broth, and garnished w/romaine lettuce, chives and coriander.

Phnom phenh or nam vang is the capital of Cambodia, Vietnam southern neighbor country. This dish reflected Vietnamese and khmer cultures in cooking and serving this rice noodle.

Shrimps, calamari, fish balls and other seafood ingredients topped over flat rice noodle or egg noodle, and garnished green scallions. Served with small bowl of chicken broth on the side.

Cod fish meat loaf with Udon in beef broth. Garnished with scallion and coriander.

Served with hot spicy lemongrass chicken or hot spicy beef.

Served with BBQ chicken or with BBQ pork or with BBQ short rib.