Pho Viet Number one Menu

With pork sausage.

Cha Gio.

With Shrimp and Vietnamese ham.

With grilled chicken.

With grilled BBQ pork.

Wrapped in bean curd.

With pork skin.

Goi Cuon Chay.

Cua Cream Cheese Chien.

Canh Ga Chien.

Tom Chien.

Goi Ga.

Goi Tom.

Shrimp & Chicken Salad.

Goi Vit.

Chen Hoanh Thanh.

Chen Bo Vien.

Breaded and lightly fried chicken pieces, typically served with a dipping sauce.

Fried potatoes.

Battered and deep-fried onion rings, typically served with a dipping sauce.

Six pieces of fish sticks, typically made with a light batter, deep-fried until golden brown.

The sweet batter that has been baked.

Marinated Meat Balls, Cold Cut Pork, with House Sauce

Cooked on a rack over a grill.

Boneless skinless chicken sandwich. cooked on a rack over a grill.

Banh Mi Xiu Mai

Banh Mi Cha Lua

Banh Mi Dau Hu

Banh Mi Trung

Banh Mi Nem Nuong

Pho Bo Kho

Banh Mi Bo Kho

Mi Bo Kho

Bun Bo Kho

Special combination of barbecue pork, minced pork, shrimp, squid, fish cake, quail eggs, and liver in egg noodle soup.

Mi Do Bien.

Mi Ga.

Hu Tieu Mi Thap Cam.

Hu Tieu Do Bien.

With clear noodle soup.

With rice noodle soup.

Served with short and big noodle.

Served with egg noodle soup.

Pork chop, pork skin, egg cake, pan-fried egg, shrimp, Vietnamese pork sausage, and fried shrimp paste wrapped in bean curd.

With steam rice.

With broken rice.

With broken rice.

With steam rice.

With steam rice.

With flavor rice - Korean style.

Com Ga Xoi Mo.

Shrimp paste wrapped in bean curd with broken rice.

Wrapped in bean curd with broken rice.

Egg cake, shredded pork with broken rice.

Egg cake, shredded pork with broken rice.

w/ Swai Fish/ Shrimp. Canh Chua Nam Bo

Fish in clay pot.

Tender pork spare ribs caramelized in a savory Vietnamese sauce, garnished with fresh cilantro, green onions, and served with pickled vegetables and sliced tomatoes.

Crispy, golden-fried squid pieces seasoned with salt, pepper, and garnished with sautéed onions and fresh herbs.

Crispy fried shrimp seasoned with salt and pepper, garnished with chopped green onions and garlic.

Yangzhou fried rice typically features a savory mix of baby shrimp, Chinese sausage, peas, carrots, corn, egg, and scallions, all stir-fried together.

Banh Tam Bi. With Vietnamese noodle in coconut milk and fish sauce flavor.

Ba Vi No. Bo Ba Lot, Nem Nuong, Chao Tom Grilled Beef Wrapped in Lolot Leaves, Grilled Vietnamese Pork Sausage, Sugarcane Shrimp Paste)

Fish Maw Soup

Xíu Mại Bánh mì. Served with French bread

A single egg, pan-fried, often complementing various dishes with its rich, runny yolk and slightly crispy edges.

Marinated and grilled, typically served as a single piece, often accompanied by a hint of lemongrass and honey.

Pork shoulder marinated in traditional Vietnamese spices, then seared to perfection.

Wrapped in a delicate pastry, this egg roll is filled with a mix of pork, vegetables, and thin rice noodles, then deep-fried to achieve a golden crispness.

Broken rice typically served as a simpler accompaniment, consisting of smaller, fragmented grains of rice without additional ingredients.

Fluffy and fragrant steamed rice, ideal for pairing with any main dish.

Stir-fried rice typically includes egg, peas, carrots, and white onions, served in a one-cup portion.

A small plate featuring thinly sliced raw filet mignon, typically enjoyed for its tender texture.

A small serving of soup featuring tender slices of filet mignon, typically accompanied by a rich, aromatic broth.

Vietnamese-style small soup featuring tender, well-done brisket in a traditionally seasoned broth.

A small serving of soup featuring well-done tripe, typically simmered in a rich, aromatic broth.

A small portion of soup featuring a broth typically enriched with well-done, crunchy fat pieces.

Tender well-done tendon served in a small portion of aromatic broth, typically accompanied by herbs and spices unique to Vietnamese cuisine.

A small serving of Vietnamese soup, featuring a broth enriched with both fatty and crunchy pieces of flank.

A small serving of soup featuring tender slices of flank in a traditionally seasoned broth.

Meatballs in a small serving of broth, typically includes garnishes such as cilantro and green onions.

Egg drop soup with quail eggs, typically includes a light, savory broth enriched with delicately beaten eggs and a garnish of herbs.

Egg drop soup typically includes a gently whisked egg yolk incorporated into a clear broth, often enhanced with subtle seasonings.

Egg Drop Soup typically includes a delicate broth infused with silky strands of egg yolk, often enhanced with subtle seasonings.

Rice noodles, made from rice flour and water, typically served as a light and versatile side.

Egg noodles typically include a blend of wheat and egg, served as a versatile side that complements a variety of dishes.

Thin rice noodles made from rice flour, typically served as a light and versatile side dish.

Crispy rice noodles are typically deep-fried, offering a crunchy texture, often served as a base or topping for various Vietnamese dishes.

Crispy egg noodles, typically includes a mix of vegetables and is often served with a savory sauce.

Three types of colored beans (red beans, white beans and mung bean paste) and jelly, covered with slightly sweetened coconut milk. Topped with shaved ice and ground peanuts.

Mixed fruits (longan, jack fruit, toddy palm seeds, gel and jelly) in milk, and cherry syrup, topped with shaved ice.

A refreshing blend of iced tea and zesty lemonade garnished with lime slices and mint leaves.

Passion fruit juice typically includes fresh passion fruit juice, offering a sweet and slightly tart flavor.

Strong, bold Vietnamese drip coffee served over ice.

Vietnamese drip coffee paired with milk, available iced.

Sweet tea with a hint of mint, served over ice.