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165 Concord Road, North Strathfield, 2137
1 seafood spring roll, 1 spring roll, 1 dim sim and 1 prawn toast.
Salt pepper or garlic and butter sauce.
Shrimp and crab rice net spring roll.
Rice pepper rolls with vermiccelli, prawn, pork and mint.
Fried or steamed.
Hu Tieu Nam Vang. Prawn, pork and egg with clear rice noodle in clear soup.
Chim Cut Chien Gion. Tender quail with crispy skin served with black pepper, salt and lemon.
Ga Chien Gion. Tender chicken (half) with crispy skin served with salt, pepper and prawn chips.
Banh Xeo. All served with beansprouts, fresh herbs, lettuce with fish sauce.
Xao Lan. VN curry.
Xao Xa Ot. Sliced beef or chicken cooked with lemongrass and chilli sauce.
Bo Iuc Ian. Tender cubes of scotch fillets beef with black pepper sauce.
Thit Kho Tieu. Sliced pork neck slow cooked in special fish sauce and garlic and pepper served in clay pot.
Tom Kho Tau. King prawn cooked in special fish sauce and garlic, served in clay pot.
Ca Ngo. Whiteflounder Vietnamese style, tamarind sauce or salt and pepper.
Cua Rang Muoi. Deep fried soft shelled crab tossed with chilli, salt and pepper.
Cua Rang-Me. Deep fried soft shelled crab served with tamarind sauce.
With mince chicken in XO sauce.
Cook in different way already and not the old style.
Bo Tai Chanh. Tender marinated beef strips with fresh mint pickled vegetables dressed in fish sauce.
Ga/Vit XE Phay. Succudent poached chicken/roast duck pieces, Vietnamese corainder and pickled vegetable and fresh herbs dressed in fish sauce.
Goi Ngo Sen. Steam prawn and pork slices marinated with fresh mint, basil and pickled vegetables dressed in fish sauce served with prawn crackers.
Goi Du Du. Steam prawn and pork slices marinated with fresh mint, basil and pickled vegetables dressed in fish sauce.
Jelly marinated with fresh mint, basil and pickled vegetable dressed in fish sauce.
All served with vermicelli, fresh herbs and salad, rice paper and fish sauce.
Bo Quanh Lua Hong. Marinated tender beef strips.
Banh Hoi Chao Tom. Grilled stick of sugarcane coated with prawn mince.
Banh Hoi Thit Nuong. Char-grilled tenderloin pork.
Banh Hoi Nem Nuong. Garlic and herbs minced pork.
Bo Nuong VI. Marinated beef served on a DIY grill.. Serving suggestion minimum of 2 person.
Banh Hoi Dac Biet. Sugarcane coated praw, char grilled pork and spring rolls. Serving suggestion minimum of 2 person.
Bo Nhung Giam. Raw tender beef slices to cook with vinegar dipping sauce in hot pot served with wraps. Serving suggestion minimum of 2.
Thinly slices raw beef with rice noodles in beef soup.
Beef tendon balls with rice noodles in beef soup.
Poached chicken with rice noodles in beef soup.
Combination of beef, tendon balls, tripe, brisket with rice noodles in beef soup.
Scallop, prawn, fish, squid, fish cake and fish ball.
All served with Vietnamese salad of bean sprots , mint leaves, carrots, radish, crushed peanuts and fried onions with fish sauce.
Spring roll vermicelli.
Garlic and herb pork vermicelli.
Garlic and herb pork mince vermicelli.
Lemongrass chicken vermicelli.
Lemongrass beef vermicelli.
Sugarcane prawn vermicelli.
Bun Dac Biet. A combination of spring roll, lemongrass pork and sugarcane prawn mince.
Tapioca noodles cooked in a creamy soup.
Included are the chef's mix of vegetables.
Prawn, scallop, fish, squid, fish balls and fishcake.
Styles and sauces.
Prawn, chicken and beef.
Prawn, fish, squid, fish balls and fishcake.
Vermicelli noodles tossed in curry powder.
Prawns, scallop, fish, squid, fish balls and fishcake.
Served with your choice of: Tomato red rice or steamed rice.
Crispy chicken with tomato, cucumber and lettuce.
Seasoned pork chops with tomato, cucumber, lettuce and fried egg.
Tender cubes of scotch filled beef with black pepper sauce.
Riced paper rolls with vermicelli, tofu, carrots, radish and mint.
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