The Lunch Lady of Saigon

Garlic Noodles (Mì Xào Tỏi)

Egg noodles in a rich XO garlic butter, topped with a slow‑poached egg that enriches each silky strand

Crab Fried Rice (Cơm Chiên Cua)

Fragrant XO‑sauced fried rice studded with red crab and crispy rice, topped with fish roe for texture

Duck Salad (Gỏi Vịt)

Caramelized duck breast tossed with cabbage, banana blossoms, herbs and vermicelli in a ginger‑chili vinaigrette

Beef Carpaccio (Bò Tái Chanh)

Thin‑sliced wagyu eye‑of‑round with peanuts, crispy shallots and herbs in a lime vinaigrette

Crispy Tofu (Đậu Hũ Chiên Sốt Sả Tỏi)

Crispy tofu glazed in a sticky lemongrass‑garlic sauce that’s sweet‑spicy and addictive

Vegan Pho (Phở Chay)

Aromatic vegetable broth with king oyster mushrooms, fried tofu, bean curd and vegetables

Three‑Layer Dessert (Chè Ba Màu)

Pandan sticky rice cake, coconut condensed‑milk ice cream and strawberry‑red bean puree with mung bean streusel

Soft Shell Crab (Appetizer)

Crispy soft‑shell crab with lettuce, herbs and green chili aioli