The Lemongrass Menu (2025 Update)

Gi cun lemongrass. Salad rolls with fresh herbs, fried tofu, roasted peanut, jicama and carrot and served with vegetarian soy sauce. Vegetarian.

Gi cun tm. Salad rolls with fresh herbs, steamed Pacific prawns, and lettuce served with peanut sauce.

Gi cun tht nng. Salad rolls with fresh herbs, grilled pork slices and rice noodles and served with mixed herb fish sauce.

Gi cun nem nng. Salad rolls with fresh herbs, grilled pork mousse, jicama, carrot and bean sprouts and served with orange sauce.

Gi cun g nng. Salad roll with fresh herbs and skewered grilled chicken and served with mixed herb fish sauce.

Gi cun cho tm. Salad rolls with fresh herbs, grilled shrimp mousse, jicama, carrot, bean sprouts and served with orange sauce.

Ch gi. Deep fried egg roll stuff with pork, shrimp, taro root, carrot, onion, garlic, black mushroom and eggs. Served with mixed herb fish sauce.

au h rang mui. Deep fried fresh local tofu in garlic powder, onion, salt, scallion, caramelized onion and shrimp bits.

Chim ct nng me. Marinated grilled quails in lemongrass, garlic, onion and fresh herbs, served with fresh lime juice, salt and black pepper sauce.

Tm ha tin. Deep fried marinated Pacific prawns wrapped in wonton sheets and served with sweet chili sauce.

Muc rang mui. Deep fried square cut tender squid in garlic powder and seasoning, served with hoisin sauce and Sriracha.

Bnh khot. Rice cake topped with shrimp served with lettuce, green herbs and mixed herb fish sauce.

Tm rang mui. Tapioca battered Pacific prawns in garlic powder and seasoning.

Rice noodle soup served with fresh bean sprouts, lime, jalapenos and basil.

Gi xoi. Thinly sliced mango, red and green bell pepper, red onion, shredded carrot and deep fried tofu in house vinaigrette. Vegetarian.

Gi b da leo. Sauteed garlic beef slices with fresh cucumber, red onion, shredded carrot, Thai basil, caramelized onion in house vinaigrette.

Gi ng sen. Lotus roots, steamed prawns, red onion and fresh herbs in house vinaigrette.

Gi b du dm. Sauteed garlic beef slices with iceberg lettuce, fresh Asian herbs and tomato slices in house vinaigrette.

Gi g. Fresh thinly sliced cucumber, shredded carrot, iceberg lettuce and fresh herbs with boneless chicken in house vinaigrette.

Lu canh chua. Sour vegetable based broth with pork, beef slices, tofu and seafood served hot at table with bok-choy and glass noodles.

Lu t bn l. Pork broth based with pork, beef slices, tofu, and seafood served hot at table with bok-choy, and glass noodles.

Lu c. Vegetable based broth with catfish, fresh pineapple, tomato, beansprout, rice paddy herbs ngo-om and glass noodles served hot at table.

B lc l. Beef cubes sauteed with garlic and onion, served on a bed iceberg lettuce and tomato slices.

B Mng Co. Thinly cuts beef sauteed with ginger, onion, red, green bell peppers and served on a bed of lettuce.

B nong x. Lemongrass marinated thinly cut beef grilled with mushroom, pineapple, red and green bell peppers topped with chopped peanuts and caramelized onion flakes.

Son b nong. Grilled beef short ribs and served with mixed herbs fish sauce.

B xo lan. Thinly cut beef in yellow curry sauce topped with chopped roasted peanuts.

B xo gung. Thinly cut beef sauteed with ginger and onion.

B nong sate. Grilled thinly cut beef marinated with shrimp paste and lemongrass served with lettuce.

C m chin. Battered and deep fried cod fillet with a choice of sauce.

With a choice of sauce.

C bng lau kho to. Braised catfish caramelized with brown sugar, fish sauce then topped with crushed black pepper and served in clay pot.

Tm chua ngot. Battered, fried and sauteed prawns with garlic and lime juice.

Tm nng. Marinated shrimps grilled with mushrooms, onion, pineapple chunks, red and green peppers, topped with chopped roasted peanuts and caramelized onion flakes.

Tm cri. Pacific tiger prawns sauteed in yellow curry sauce and mixed vegetable.

Tm ram man. Pacific tiger prawns sauteed with garlic and onion and served on a bed of iceberg lettuce.

G c ri chay. Mock chicken in curry sauce and mixed vegetable topped with chopped roasted peanuts and caramelized onion flakes.

Dau h tng hot. Local fresh tofu in chili paste sauteed with black mushroom, ginger and scallion.

Dau h xt c. Tofu sauteed in thickened tomato sauce with garlic, scallion and onion.

Dau h xo x ot. Tofu stir fried with fresh lemongrass, freshly chopped pepper, white onion and served with house soy sauce.

Dau h nong x. Grilled tofu with mushroom, pineapple, red and green bell peppers, topped with chopped peanuts and caramelized onion flakes.

Bnh xo chay. Yellow onion, bean sprouts and tofu in pan fried rice batter mixed with coconut milk, served with fresh mixed vegetable and herbs vegetarian soy sauce.

G xo chay. Mock chicken sauteed with lemongrass.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Served in a bowl with vermicelli rice noodle, roasted peanut, scallion, lettuce, herbs, bean sprouts and fresh cucumber.

Bn tht nong ch gi. Skewered grilled pork and deep-fried egg rolls and served with mixed herbs fish sauce.

Bnh hi tht nong hoac dac biet. Very thin vermicelli noodles served with a choice of grilled pork, meatball, or shrimp cake.

Bnh hi tht nong hoac dac biet. Very thin vermicelli noodles served with grilled pork, meatball, and shrimp cake.

Bn dac biet. Combination of grilled pork, deep fried egg rolls, pork-sausage and grilled shrimp cake.

Bn ch H Noi. Ha noi style vermicelli rice noodle with grilled pork slices, pork patty and served fish sauce.

M tieu xo A choice of chicken, pork, beef or tofu stir fried with soft rice noodles, in broccoli, carrot, green beans, bok choy and bean sprouts.

H tieu xo. A choice of chicken, pork, beef or tofu stir fried with egg noodles, in broccoli, carrot, green beans, bok choy and bean sprouts.

20 rolls. Salad rolls with fresh herbs, fried tofu, roasted peanut, jicama and carrot. Served with vegetarian soy sauce.

20 rolls. Salad rolls with fresh herbs, steamed Pacific prawns, bean sprouts and lettuce. Served with peanut sauce.

40 rolls. Deep-fried egg roll with minced pork, taro root, carrot, onion, garlic, black mushroom and eggs. Served with mixed herb fish sauce.

Five dozen.

Boneless chicken sauteed with onion, garlic and lemongrass. Served on a bed of iceberg lettuce.

Battered boneless chicken sauteed with garlic, onion and lime juice.

Marinated boneless chicken sauteed with garlic and onion served on a bed of iceberg lettuce and tomato slices with house vinaigrette sauce.

Beef cubes sauteed with garlic and onion served on a bed of iceberg lettuce and tomato slices.

Thinly cut beef sauteed with ginger, onion, red and green bell peppers. Served on a bed of lettuce.