Bamboo Restaurant

Vietnamese fried spring rolls. Crispy rice paper wrapper filled with seasoned ground pork, glass noodles, and vegetables. Served with lettuce and herbs for wrapping and dipping in fish sauce.

Fried spring rolls filled with minced chicken and vegetables. Crispy and golden, served with dipping sauce.

Vegetarian version of the crispy spring roll, filled with vegetables, tofu, or mung beans. Savory and crunchy.

Delicate steamed rolled rice sheets filled with seasoned ground pork and wood ear mushrooms. Served with slices of Vietnamese ham (Chả lụa), herbs, and fish sauce.

Small, saucer-shaped steamed rice cakes topped with shredded pork skin and savory seasonings. Soft texture with a slight chew.

Steamed shrimp dumplings with a translucent wrapper (Har Gow). Juicy shrimp filling with a gentle texture.

Crispy deep-fried wontons filled with seasoned shrimp. Crunchy and savory, often served with sweet and sour sauce.

Whole shrimp coated in a batter and deep-fried until golden. Crispy coating with tender seafood inside.

Fresh rice paper rolls filled with shredded pork skin (bì), herbs, and vermicelli. Not fried; has a unique chewy texture.

Classic Vietnamese summer rolls. Rice paper wrapped around shrimp, pork slices, vermicelli, and fresh herbs. Served with peanut sauce or fish sauce.

Fresh rice paper rolls filled with lemongrass-marinated beef and vegetables. Refreshing and aromatic.

Rare beef 'cooked' in lime juice mixed with onions, peanuts, and herbs. A tangy, savory salad similar to ceviche.

Julienned green mango tossed with shrimp, herbs, and a sweet and sour dressing. Crunchy, tart, and refreshing.

Shredded green papaya salad with shrimp. Features a balance of sour, salty, and sweet flavors from fish sauce and lime.

Green papaya salad topped with Vietnamese beef jerky. The dried beef adds a savory, chewy contrast to the crisp papaya.

A textural salad featuring crunchy jellyfish strips, shrimp, and pork with shredded papaya. Mild flavor with a distinctive crunch.

A sharing platter of fried appetizers including spring rolls, shrimp wontons, and fritters. Crispy and varied.

A mixed platter of steamed dumplings and rolls. Soft, delicate textures with pork and shrimp fillings.

Hanoi-style deep-fried cakes made from sweet potato and shrimp. Crispy, golden, and savory.

The special combination Pho. Rice noodle soup with rich beef broth, topped with rare beef, brisket, tripe, and meatballs. A hearty and complete experience.

Rice noodle soup with beef broth, served with a mix of rare beef slices, cooked beef slices, and beef meatballs.

Classic beef Pho with thin slices of rare beef that cook gently in the hot broth. Served with rice noodles and herbs.

Beef Pho featuring fully cooked, tender brisket slices. Good for those who prefer their meat well-done.

A combination of rare steak slices and cooked brisket in aromatic beef broth with rice noodles.

Pho with rare beef slices and chewy beef meatballs. Served with fresh bean sprouts, basil, and lime.

Pho with well-done brisket and beef meatballs. A savory and comforting choice.

Spicy beef and pork noodle soup from central Vietnam. Features thick cylindrical rice noodles in a rich lemongrass and chili broth, served with pig's trotters and beef shank.

A bowl of Pho broth and rice noodles without any meat toppings. Great for enjoying the pure flavor of the broth.

A Southern Vietnamese noodle soup featuring a clear, savory pork bone broth. Topped with shrimp, chicken, and pork slices.

A crispy, yellow savory crepe made from rice flour, water, and turmeric. Filled with pork, shrimp, and bean sprouts. Eaten by wrapping pieces in lettuce leaves with herbs and dipping in sauce.

Hanoi-style grilled pork (Bun Cha). Marinated grilled pork served over cold rice vermicelli noodles with fresh herbs and a dipping sauce.

Savory grilled pork meatballs, slightly sweet and garlicky. Served with vermicelli, fresh vegetables, and rice paper for wrapping.

Grilled beef skewers served with rice paper and fresh vegetables. Intended to be wrapped at the table as rolls.

Shrimp paste wrapped around a sugar cane stick and grilled. The shrimp is bouncy and savory-sweet. Served with vermicelli.

Traditional sweet and sour soup from the Mekong Delta. Made with pangasius fish, pineapple, tomatoes, okra, and bean sprouts in a tamarind-flavored broth.

Vietnamese sweet and sour soup with shrimp, tamarind broth, pineapple, and vegetables. Tangy and refreshing.

Fish braised in a clay pot with a caramelized sauce of fish sauce, sugar, and pepper. Deeply savory and salty, perfect with steamed rice.

Pork chunks slow-braised in a caramelized coconut water and fish sauce gravy. Tender, sweet, and savory.

Shrimp simmered in a caramelized sauce. Sticky, sweet, and savory coating on the shrimp.

Steamed rice served with grilled beef skewers. A simple and satisfying meal.

"Shaking Beef" (Bo Luc Lac). Cubed beef sautéed with onions and garlic in a savory sauce, served with tomato rice or white rice.

Grilled pork ribs served with steamed rice. The pork is marinated and charred for flavor.

Slices of marinated grilled pork served over steamed rice, often with fresh cucumbers and tomato.

Grilled chicken served with steamed rice. Simple and universally appealing.

A broken rice dish featuring grilled pork ribs and shredded pork skin (bì). Served with fish sauce dressing.

Steamed rice with grilled pork slices and shredded pork skin. A classic combination of textures.

Grilled chicken served with shredded pork skin and rice.

The 'Com Tam' special: Broken rice served with grilled pork, shredded pork skin, and a steamed egg meatloaf (here described as crab pâté). A popular Vietnamese lunch plate.