The Lemongrass Menu (Update 2025)

Goi cuon lemongrass. Salad rolls with fresh herbs, fried tofu, roasted peanut, jicama and carrot and served with vegetarian soy sauce. Vegetarian.

Goi cuon tom. Salad rolls with fresh herbs, steamed Pacific prawns, and lettuce served with peanut sauce.

Goi cuon thit nuong. Salad rolls with fresh herbs, grilled pork slices and rice noodles and served with mixed herb fish sauce.

Goi cuon nem nuong. Salad rolls with fresh herbs, grilled pork mousse, jicama, carrot and bean sprouts and served with orange sauce.

Goi cuon ga nuong. Salad roll with fresh herbs and skewered grilled chicken and served with mixed herb fish sauce.

Goi cuon chao tom. Salad rolls with fresh herbs, grilled shrimp mousse, jicama, carrot, bean sprouts and served with orange sauce.

Cha gio. Deep fried egg roll stuff with pork, shrimp, taro root, carrot, onion, garlic, black mushroom and eggs. Served with mixed herb fish sauce.

Nau hu rang muoi. Deep fried fresh local tofu in garlic powder, onion, salt, scallion, caramelized onion and shrimp bits.

Chim cut nuong me. Marinated grilled quails in lemongrass, garlic, onion and fresh herbs, served with fresh lime juice, salt and black pepper sauce.

Tom hoa tiin. Deep fried marinated Pacific prawns wrapped in wonton sheets and served with sweet chili sauce.

Muc rang muoi. Deep fried square cut tender squid in garlic powder and seasoning, served with hoisin sauce and Sriracha.

Banh khot. Rice cake topped with shrimp served with lettuce, green herbs and mixed herb fish sauce.

Tom rang muoi. Tapioca battered Pacific prawns in garlic powder and seasoning.

Goi xoai. Thinly sliced mango, red and green bell pepper, red onion, shredded carrot and deep fried tofu in house vinaigrette. Vegetarian.

Goi bo dua leo. Sauteed garlic beef slices with fresh cucumber, red onion, shredded carrot, Thai basil, caramelized onion in house vinaigrette.

Goi ngo sen. Lotus roots, steamed prawns, red onion and fresh herbs in house vinaigrette.

Goi bo dau dam. Sauteed garlic beef slices with iceberg lettuce, fresh Asian herbs and tomato slices in house vinaigrette.

Goi ga. Fresh thinly sliced cucumber, shredded carrot, iceberg lettuce and fresh herbs with boneless chicken in house vinaigrette.

Lau canh chua. Sour vegetable based broth with pork, beef slices, tofu and seafood served hot at table with bok-choy and glass noodles.

Lau ta bin lu. Pork broth based with pork, beef slices, tofu, and seafood served hot at table with bok-choy, and glass noodles.

Lau ca. Vegetable based broth with catfish, fresh pineapple, tomato, beansprout, rice paddy herbs ngo-om and glass noodles served hot at table.

Bo luc l. Beef cubes sauteed with garlic and onion, served on a bed iceberg lettuce and tomato slices.

Bo Mong Co. Thinly cuts beef sauteed with ginger, onion, red, green bell peppers and served on a bed of lettuce.

Bo nuong xa. Lemongrass marinated thinly cut beef grilled with mushroom, pineapple, red and green bell peppers topped with chopped peanuts and caramelized onion flakes.

Suon bo nuong. Grilled beef short ribs and served with mixed herbs fish sauce.

Bo xao lan. Thinly cut beef in yellow curry sauce topped with chopped roasted peanuts.

Bo xao gung. Thinly cut beef sauteed with ginger and onion.

Bo nuong sate. Grilled thinly cut beef marinated with shrimp paste and lemongrass served with lettuce.

Ca mu chien. Battered and deep fried cod fillet with a choice of sauce.

Ca bong lau kho to. Braised catfish caramelized with brown sugar, fish sauce then topped with crushed black pepper and served in clay pot.

Tom chua ngot. Battered, fried and sauteed prawns with garlic and lime juice.

Tom nUng. Marinated shrimps grilled with mushrooms, onion, pineapple chunks, red and green peppers, topped with chopped roasted peanuts and caramelized onion flakes.

Tom cari. Pacific tiger prawns sauteed in yellow curry sauce and mixed vegetable.

Tom ram man. Pacific tiger prawns sauteed with garlic and onion and served on a bed of iceberg lettuce.

Ga ca ri chay. Mock chicken in curry sauce and mixed vegetable topped with chopped roasted peanuts and caramelized onion flakes.

Dau hu tuong hot. Local fresh tofu in chili paste sauteed with black mushroom, ginger and scallion.

Dau hu xot ca. Tofu sauteed in thickened tomato sauce with garlic, scallion and onion.

Dau hu xao xa ot. Tofu stir fried with fresh lemongrass, freshly chopped pepper, white onion and served with house soy sauce.

Dau hu nuong xa. Grilled tofu with mushroom, pineapple, red and green bell peppers, topped with chopped peanuts and caramelized onion flakes.

Banh xeo chay. Yellow onion, bean sprouts and tofu in pan fried rice batter mixed with coconut milk, served with fresh mixed vegetable and herbs vegetarian soy sauce.

Ga xao chay. Mock chicken sauteed with lemongrass.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Bun thit nuong cha gio. Skewered grilled pork and deep-fried egg rolls and served with mixed herbs fish sauce.

Banh hoi thit nuong hoac dac biet. Very thin vermicelli noodles served with a choice of grilled pork, meatball, or shrimp cake.

Banh hoi thit nuong hoac dac biet. Very thin vermicelli noodles served with grilled pork, meatball, and shrimp cake.

Bun dac biet. Combination of grilled pork, deep fried egg rolls, pork-sausage and grilled shrimp cake.

Bun cha Ha Noi. Ha noi style vermicelli rice noodle with grilled pork slices, pork patty and served fish sauce.

Mi tieu xao A choice of chicken, pork, beef or tofu stir fried with soft rice noodles, in broccoli, carrot, green beans, bok choy and bean sprouts.

Hu tieu xao. A choice of chicken, pork, beef or tofu stir fried with egg noodles, in broccoli, carrot, green beans, bok choy and bean sprouts.

Ga xao xa ot. Boneless chicken sauteed with onion, garlic and lemongrass served on a bed of iceberg lettuce.

Ga xao gung. Boneless chicken sauteed with ginger, garlic, onion, served on a bed of iceberg lettuce.

Ga xao cari. Marinated boneless chicken in yellow curry sauce topped with chopped roasted peanuts and caramelized onion flakes.

Ga xao chua ngot. Battered boneless chicken sauteed with garlic, onion and lime juice.

Ga luc lc. Marinated boneless chicken sauteed with garlic, onion, served on a bed of iceberg lettuce and tomato slices with house vinaigrette sauce.

Ga ngu vi huong. Fried quartered chicken marinated in different spices. Served with choice sauce.

Ca mu chien. Battered and deep-fried cod fillet with a choice of tamarind sauce, oyster sauce, or tomato sauce.

Tom cari. Pacific tiger prawns sauteed in yellow curry sauce and mixed vegetable.

Tom ram man. Pacific tiger prawns sauteed with garlic, onion and served on a bed of iceberg lettuce.

Dau hu xao xa ot. Tofu stir fried with fresh lemongrass, freshly chopped pepper, white onion and served with house soy sauce.