Saigon Lotus

Pho (beef or vegan broth)

A long-simmered broth with clean anise and charred-ginger backbone — the kind that signals a kitchen that takes its stock seriously

Fresh spring rolls (gỏi cuốn)

Tightly rolled rice-paper cylinders packed with herbs, vermicelli, and protein — served with a punchy hoisin-peanut dipping sauce

Lemongrass tofu stir-fry

Crispy tofu cubes in a fragrant lemongrass and chili sauce — a standout on the vegan side of the menu with genuine heat and aromatic lift

Vermicelli bowl (bún)

Room-temperature rice noodles with grilled protein or tofu, pickled vegetables, and crushed peanuts over fresh greens — light and well-balanced

Fried spring rolls (chả giò)

Crackling thin pastry shells with a savoury filling — best eaten immediately before the crust softens