Pho13

Crispy fried spring rolls with minced pork, glass noodles, and wood ear mushrooms. Golden crispy exterior, flavorful filling inside. Usually served with sweet and sour fish sauce and fresh herbs.

Fresh shrimp coated in panko and fried until golden and crispy. Sweet, firm shrimp meat encased in a crunchy coating. Served with chili sauce or mayonnaise.

Crispy fried wontons with shrimp filling. Thin, crispy wrapper encasing fresh, delicious shrimp filling. An attractive appetizer, usually dipped in plum sauce or chili sauce.

Assorted appetizer platter including fried spring rolls, battered fried shrimp, and fried wontons. A diverse combination of crispy fried items. Perfect for enjoying multiple flavors at once.

Crispy lotus stems tossed with fresh shrimp and thinly sliced boiled pork. The sweet and sour dressing is well-balanced and coats everything evenly, topped with fragrant roasted peanuts. Served with shrimp crackers.

Hue's specialty vermicelli noodle soup with thick noodles and a rich broth flavored with lemongrass and shrimp paste. Contains beef, pork, and optional pig's trotter. The broth is savory and slightly spicy (can be made non-spicy).

Chicken pho with shredded or chopped chicken, served in a flavorful beef pho broth. Soft, chewy pho noodles blend with the sweet and clear bone broth. Served with aromatic herbs, blanched bean sprouts, chili sauce, and lime.

Special deluxe beef pho with all cuts of beef: rare, cooked, tendon, tripe, flank, and beef meatballs. Rich beef broth simmered with cinnamon and star anise. A traditional, nutritious, and flavorful dish.

Beef pho with a combination of three popular cuts: tender rare beef, flavorful cooked flank, and chewy beef meatballs. Hot, clear, and subtly sweet broth. Served with basil and culantro for added flavor.

Classic pho bowl with a combination of tender rare beef and tender cooked flank. Clear, deeply savory broth from bone marrow. A warming dish for breakfast or dinner.

Egg noodles with chewy texture served with crispy-skinned, tender, flavorful roasted duck. The broth is rich with herbal flavors. A dish with a distinct Chinese-Vietnamese culinary style.

Dry noodle version with egg noodles tossed in a special sauce, served with crispy-skinned roasted duck. Accompanied by a bowl of hot broth on the side. The noodles are coated in a rich, flavorful sauce.

Noodle soup with fresh shrimp wontons. Soft wontons with sweet, meaty shrimp filling. Light and clear broth, often with chives and bok choy.

Freshwater crab noodle soup with a tangy broth from tomatoes and tamarind. Toppings include crab roe, minced pork, blood cubes, and tofu. Fermented shrimp paste is often served on the side for a richer flavor.

A variation of bún riêu but uses thicker noodles and is usually cooked with boiled water spinach. The freshwater crab broth is sweet and refreshing, with a vibrant color from annatto oil and tomatoes.

Stewed duck noodles with tender duck leg stewed with traditional Chinese medicinal herbs. Dark brown broth, rich aroma, and nutritious. A nourishing dish.

Mekong Delta specialty with broth made from fermented fish (lin or sac), very distinctive flavor. Served with shrimp, squid, roasted pork, and various fresh vegetables like water mimosa and bitter greens.

Mì Quảng with thick, flat noodles and a rich, concentrated broth. Abundant toppings include chicken, pork, shrimp, and quail eggs. Topped with roasted peanuts and crispy rice crackers.

Chewy hu tieu noodles served with tender beef stew, a thick red sauce flavored with five-spice powder and lemongrass. The beef and carrots are slow-cooked until tender and flavorful. Delicious dipped in baguette or eaten with hu tieu.

Shrimp braised in a clay pot with a thick, caramelized sauce, a beautiful deep brown color. Savory and sweet flavor, fragrant with ground pepper. An excellent dish to accompany rice.

Shrimp and pork belly stir-fried until caramelized, savory and sweet. Crispy shrimp, fatty pork belly infused with spices. Perfect with hot white rice.

Southern-style bánh xèo with a thin, crispy, golden-yellow crepe. Filling includes shrimp, pork, and bean sprouts. Wrapped in rice paper with various fresh herbs and dipped in sweet and sour fish sauce.

Whole or fillet fish, crispy skin and sweet meat. Served with a rich, spicy ginger fish sauce. A rustic dish that pairs well with rice.

Fluffy fried rice stir-fried with diced fresh shrimp, eggs, peas, and carrots. A delicious shrimp version of Yangzhou fried rice, easy to enjoy.

Fluffy, fragrant white rice cooked from long-grain rice. An essential accompaniment to savory and braised dishes.