Fresh Spring Rolls
$6.95Shrimp, pork, vermicelli, lettuce, and mint wrapped in rice paper. Peanut sauce on the side.
GF
Menu
Same kitchen, same recipes, same broth at both locations. Prices are pending — final values will be set before launch.
Small, sharable, the way a Vietnamese meal usually starts.
Shrimp, pork, vermicelli, lettuce, and mint wrapped in rice paper. Peanut sauce on the side.
Crispy fried rolls served with lettuce, herbs, and nuoc cham.
Steamed dumplings filled with savory pork and vegetables.
Crisp wontons filled with a rich cream cheese filling.
Vietnamese-style meatball spring rolls.
Lemongrass chicken or tofu served with crisp lettuce cups and herbs.
Golden-fried calamari tossed with cracked pepper, garlic, and chili.
Twelve-hour beef broth, rice noodles, fresh herbs on the side. Add chili and lime to taste.
Rare beef sliced thin and finished by the hot broth.
Rare beef and tender brisket on rice noodles in twelve-hour broth.
Rare beef, brisket, flank, tendon, and tripe. The whole bowl.
Slow-cooked brisket over rice noodles in clear amber broth.
Brisket and lean well-done flank steak.
Springy beef meatballs in clear broth.
Tender poached chicken on a lighter chicken broth.
Vegetable broth, tofu, mushrooms, and seasonal vegetables.
Plump shrimp and seafood in a delicate broth.
Rare beef and silky beef tendon.
Rare beef and Vietnamese-style meatballs.
Rare beef and beef tripe.
Rare beef and well-done flank.
Rare beef with flank and fatty flank cuts.
Brisket, flank, and fatty flank — all the rich cuts.
Brisket and Vietnamese meatballs.
Tangy hot-and-sour broth with shrimp, squid, and fish.
Spicy beef bun bo Hue-style rice vermicelli soup.
Mi Ga Quay. Roasted chicken over egg noodles in clear broth.
Mi Dac Biet. Egg noodles with mixed proteins.
Hu Tieu My Tho. Southern-style rice noodle soup.
Smaller portion. Tender brisket and meatballs in flavorful broth.
Cold rice vermicelli, fresh herbs, pickles, nuoc cham. Eat-it-anywhere bowls.
Char-grilled lemongrass pork and sliced crispy egg rolls.
Grilled chicken and crispy egg rolls over rice vermicelli.
Grilled pork and skewered shrimp.
Grilled pork and Vietnamese beef meatballs.
Grilled meatballs and crispy egg rolls.
Sliced crispy egg rolls over rice vermicelli.
Shrimp in a rich, aromatic curry sauce over rice vermicelli.
Chicken or beef in coconut curry sauce over rice vermicelli.
Broken rice, grilled proteins, scallion oil, pickles. Vietnamese comfort food.
Bone-in marinated grilled pork chop, sunny egg, pickled vegetables.
Lemongrass grilled chicken and crispy egg rolls over broken rice.
Grilled pork chop and shrimp glazed in clay-pot caramel sauce.
Wok-fired noodles and fried rice. Plenty of protein options.
Stir-fried rice noodles with tamarind, peanuts, egg, scallion.
Stir-fried beef with egg noodles and vegetables.
Stir-fried chicken with egg noodles and vegetables.
Stir-fried shrimp with egg noodles and vegetables.
Stir-fried seafood with egg noodles and vegetables.
Wide rice noodles with beef or chicken in glossy soy sauce.
Wide rice noodles with shrimp or mixed seafood.
Crispy egg noodle nest topped with beef stir-fry.
Crispy egg noodle nest topped with chicken stir-fry.
Crispy egg noodle nest topped with shrimp stir-fry.
Crispy egg noodle nest topped with mixed seafood.
House special stir-fried noodles with beef or chicken.
House special stir-fried noodles with shrimp or seafood.
Savory rice dish featuring chicken, egg, and vegetables.
Savory fried rice with beef and egg.
Savory fried rice with shrimp and egg.
Savory fried rice with ham and egg.
Cantonese-style fried rice with shrimp, BBQ pork, egg.
Roasted chicken with tomato-stained fried rice.
Separate vegan broth and vegetarian wok station. Look for V and VG tags throughout the menu.
Bean curd spring rolls with vermicelli, herbs, and pickled carrot.
Bean curd in coconut curry over rice vermicelli.
Stir-fried egg-free noodles with tofu, mushrooms, vegetables.
Vegetarian fried rice with tofu, egg, and vegetables.
Dau Hu Xao Cai. Tofu stir-fried with seasonal vegetables.
Dau Hu Xao Xa Ot. Lemongrass and chili tofu.
Bean curd over pan-fried egg noodle.
House signatures, plated to order.
Wok-tossed cubed steak in garlic butter and soy. Watercress, lime, salt-pepper dip.
Crispy salt-and-pepper shrimp with garlic, chili, scallion.
Tender pork loin glazed in clay-pot caramel sauce.
Crispy salt-and-pepper calamari with garlic and chili.
Blended fresh, served cold.
Ripe mango blended with creamy condensed milk.
Taro root blended with milk into a creamy purple shake.
Fresh strawberries blended with condensed milk.
Coffee, tea, and refreshers.
Strong drip coffee over sweetened condensed milk, poured on ice.
Sweet orange Thai iced tea with creamy condensed milk.
Fresh lime, soda water, sugar. Salt-plum option available.
Refreshing drink made with lime juice and sugar over ice.
Fresh young coconut water.
Lightly sweet jasmine, hot or iced.
Coca-Cola, Sprite, Diet Coke.
FAQ
Pho tai is rare steak only, sliced thin and finished by the hot broth. Pho dac biet is the house special with rare steak, brisket, flank, tendon, and tripe in the same bowl.
Yes. We run a separate vegan broth and stock tofu, mushrooms, and seasonal vegetables for vermicelli, rice, and pho bowls. Look for the V (vegan) and VG (vegetarian) tags.
Most dishes are mild as served. Sriracha, chili oil, and fresh jalapeño come on the side so you can dial it up. Items marked spicy on the menu come hot by default.
Yes. Use the Order Online button at the top of the page. We support pickup from both locations.
Yes. Same menu, same pricing at Taylorsville and West Jordan.