The Bangkok Cafe Restaurant

A classic Vietnamese soup consisting of broth, rice noodles, herbs, and meat. The broth is clear but rich in flavor, simmered with spices like star anise and cinnamon. Typically garnished with fresh herbs, bean sprouts, and lime.

A Vietnamese take on curry, served as a soup with soft rice noodles. It features tender chicken and sweet potatoes in a yellow curry broth that is savory and slightly creamy from coconut milk. Less spicy than Thai curries.

Bun Bo Hue, a spicy beef noodle soup from Central Vietnam. The broth is robust, flavored with lemongrass and shrimp paste, offering a mix of spicy, salty, and umami notes. Served with thick cylindrical rice noodles.

Known as Chao Tom, this dish features seasoned shrimp paste wrapped around a sugarcane stick and grilled. The shrimp is bouncy and savory, absorbing slight sweetness from the cane. Often eaten wrapped in lettuce with herbs.

A breakfast or snack dish influenced by French cuisine. Features savory liver paté served with eggs and crispy baguette. Rich and creamy texture paired with crusty bread.

Banh Xeo, a sizzling savory crepe made from rice flour and turmeric. It is thin and crispy, filled with bean sprouts and your choice of meat. Break off pieces and wrap them in lettuce leaves with fresh herbs to eat.

Fresh rice paper rolls (Goi Cuon) filled with boiled shrimp, pork slices, vermicelli noodles, and herbs. Served cold or room temperature. Dip in the accompanying peanut or fish sauce.

A variation of fresh rolls wrapped in a thin egg sheet along with rice paper. Filled with fresh crisp vegetables. Light and healthy.

A loaf of forcemeat, similar to paté, made with liver, pork, and chicken. It has a coarse texture and savory, spiced flavor. Served chilled or at room temperature, typically with bread.

Crispy deep-fried rolls filled with minced seafood and vegetables. The wrapper is crunchy and golden brown. Served with a dipping sauce.

Classic Vietnamese fried spring rolls (Cha Gio) with a savory filling of pork, earthy taro, and mushrooms. Crispy on the outside, moist and flavorful on the inside.

Bun Thit Nuong, a cold rice vermicelli dish. Topped with grilled marinated pork, crispy spring rolls, fresh herbs, and peanuts. Served with a fish sauce dressing to pour over and mix.

Skewers of marinated minced pork grilled until slightly charred. The meat is sweet and savory with a chewy texture. Often eaten as an appetizer or wrapped with vegetables.

Grilled pork served as a DIY wrap platter. Includes rice papers, meat, and a large assortment of fresh herbs and vegetables. Dip the rice paper in water to soften, add ingredients, roll, and eat.

Bo La Lot or its pork variant. Minced meat is seasoned and rolled in aromatic betel leaves, then grilled. The leaves impart a unique peppery, herbal fragrance to the meat.

Crispy cubes of tofu topped with fragrant shredded fried lemongrass. The tofu is soft inside and crunchy outside. A savory vegetarian dish with a citrusy herbal aroma.

A combination meal featuring grilled pork (Com Tam style meat) and a slice of steamed egg meatloaf (Cha Trung). Served with soup for a complete meal experience.

Larb is a spicy Northeastern Thai salad made with minced meat tossed in lime juice, fish sauce, chili flakes, fresh mint, and toasted rice powder. It has a sour, salty, and spicy flavor profile with a crunchy texture from the toasted rice.

A unique salad made from the tender heart of the banana flower. It has a slightly astringent but pleasant taste, dressed with a sweet and sour vinaigrette and topped with crunchy peanuts and crispy shallots.

Thailand's famous green papaya salad. Shredded unripe papaya is pounded in a mortar with lime, chili, fish sauce, and palm sugar. It is crunchy, spicy, sour, and sweet all at once.

Similar to Larb but made with sliced grilled meat instead of minced. The meat is tossed with spicy herbal dressing. 'Nam Tok' means waterfall, referring to the juices dripping from the grilling meat.

A refreshing salad featuring juicy segments of pomelo (similar to grapefruit but milder). Tossed with prawns, coconut milk, roasted coconut, and a sweet-sour dressing. A great balance of textures and flavors.

A Thai-style spicy salad using tuna. The fish is tossed with fresh herbs like lemongrass, mint, and cilantro, along with a spicy lime dressing.

Thai Green Curry, known for its vibrant color from green chilies. It is sweet and spicy, made with coconut milk, bamboo shoots, Thai eggplant, and basil. A very popular and aromatic curry.

A rich, mild curry with Indian and Malay influences. It contains warm spices like cinnamon and cardamom, cooked with potatoes and peanuts. The sauce is thick, sweet, and tangy from tamarind.

Panang curry is a type of red curry but thicker, richer, and sweeter. It is cooked with coconut cream and finely sliced kaffir lime leaves (bergamot leaves). It has less sauce than other curries.

Classic Thai Red Curry made with dried red chilies. It is spicy and savory, cooked with coconut milk and vegetables. The roasted duck version includes fruits like pineapple or grapes to balance the spice.

A vegetarian version of the rich Panang curry. Tofu acts as the protein, soaking up the thick, salty-sweet coconut curry sauce.

Simple vegetarian fried rice tossed with various vegetables. Seasoned with soy sauce for a savory flavor.

The vegetarian version of Thailand's famous noodle dish. Rice noodles stir-fried with tofu, vegetables, peanuts, and tamarind sauce. Sweet, sour, and savory.

Mixed vegetables dipped in batter and deep-fried until crispy. Served with a dipping sauce.

Vegetarian green curry loaded with mixed vegetables and herbs. Spicy and aromatic with coconut milk.

A mix of seasonal vegetables stir-fried in a wok. Lightly seasoned with soy sauce or oyster sauce (request vegetarian sauce if strict vegetarian).

Spicy 'Drunken' spaghetti. Stir-fried with fresh chilies, basil, and herbs. A fusion dish with bold Thai flavors.

Tom Yum is the most famous Thai soup. It is a clear or creamy hot and sour soup flavored with lemongrass, galangal, and kaffir lime leaves. It packs a spicy punch.

Stir-fried chicken with cashew nuts. A mild dish with a savory, slightly sweet sauce, crunchy nuts, and vegetables like onions and bell peppers.

Stir-fried water spinach (morning glory) seasoned with soybean paste, garlic, and chilies. A very popular vegetable side dish with a crunchy texture and salty-spicy flavor.

Thai sweet and sour stir-fry. It includes cucumber, pineapple, onions, and tomatoes in a bright orange tangy sauce.

A spicy stir-fry using red curry paste, but without coconut milk (or very little). It is intense, herbal, and spicy, often cooked with peppercorns and fingerroot.

Stir-fried meat with fresh chilies (Prik Sod) and onions. It is spicy but lighter than curry-paste dishes, focusing on the fresh chili flavor.

A dry red curry stir-fry. Meat and yard-long beans are wok-fried with red curry paste. It has a distinctive flavor from kaffir lime leaves and is slightly sweet.

Grilled chicken skewers served with a rich peanut sauce. The meat is marinated in spices and turmeric.

Deep-fried whole Ruby fish (Tilapia) topped with 'three-flavored' sauce (Sam Ros): sweet, sour, and spicy. A festive and flavorful dish.

Grilled or pan-seared salmon fillet served with a fresh salad. A simple, lighter main course.

Steamed fish with lime and garlic (likely Pla Neung Manao). Served in a hot broth that is very sour and spicy, loaded with fresh garlic and chilies.

Stir-fried meat with julienned fresh ginger, wood ear mushrooms, and onions. A warming, savory dish with a strong ginger kick.

Chicken stir-fried with chopped lemongrass and herbs. A fragrant dish with a distinct citrusy aroma.

Thai-style omelette (Khai Jiao) is deep-fried in hot oil, making it fluffy inside and crispy/golden outside. Served with chili sauce.

Fried rice flavored with basil (Gra Phao), chilies, and garlic. It is spicy and aromatic. Often served with a fried egg on top.

Fried rice with pineapple chunks, curry powder, raisins, and cashew nuts. It has a sweet and savory flavor profile and is visually striking.

Fried rice infused with Tom Yum paste. It tastes sour, spicy, and herbal like the soup, but in rice form.

Classic spaghetti served with a tomato-based meat sauce. A Western option on the menu.

Thailand's most famous stir-fried noodle dish. Rice noodles tossed with egg, peanuts, bean sprouts, and a sweet-sour tamarind sauce.

Stir-fried instant noodles (Mama brand style) with vegetables and meat. A popular Thai street food comfort dish.

Spaghetti stir-fried 'Drunken' style with fresh green peppercorns, basil, and chilies. Very spicy and savory.

Stir-fried wide rice noodles with soy sauce, egg, and vegetables like Chinese broccoli (kale). Likely Pad See Ew, which has a savory, slightly sweet soy flavor.