Phat Pho

A beef broth simmered for four and a half hours, with special Vietnamese spices, Hong uses personal methods, techniques and ingredients which remain a secret, but make the soup phat, meaning pretty hot and tempting. Served in a large bowl with fresh pho rice noodle, thinly sliced tender flank steak, beef balls, and topped off with fresh basil, bean sprouts, sliced onion,shallots & lime. Best eaten with chilli & hoisin sauce

A chicken broth, also simmered for a long time and similarly shrouded in mystery (don’t even bother asking, cause she won’t tell you). Also served with fresh pho rice noodle, but this time with juicy slices of chicken breast. Finished as is proper with fresh basil, bean sprouts, onion slices, shallots, & lime wedges Served with chilli & hoisin sauce

All the flavour and goodness of a spicy broth of vegetables and fruits including leaks, corn, pineapple and cabbage, simmered for 4 hours and served with rice noodles and tofu

Your choice of a delicious protein paired with rice noodles served with iceberg lettuce, carrots, cucumbers, coriander and fresh mints dressed with a classic sauce and topped with roasted peanuts. Marinated pork, nem nuong, beef, chicken, or tofu

Poached chicken breast with fresh sweet cabbage , purple cabbage, onion , carrots, lime, garlic and Vietnamese mint. Served with Vietnamese rice crackers and a classic sauce

A Southern Vietnamese, green papaya salad with prawns and poached pork belly, mixed with Vietnamese mint and a zingy dressing. Served with a dipping sauce

A crusty baguette filled with fresh coriander, cucumbers, pickled carrots, homemade mayonnaise and Hong’s special pate and butter. Add chilli paste and/or fresh chilli for heat. Marinated pork, chicken or marinated tofu

Fresh herbs, iceberg lettuce, carrots, cucumbers and rice vermicelli and rolled in rice paper. Beef, BBQ pork, chicken, marinated pork, or tofu

Jasmine rice, marinated chicken, and eggs, tossed in a wok with soy sauce