Silk

Dinner

Appetizers

Suon Nuong 9.00

Barbecued baby back ribs with a honey-hoisin glaze.

Nem Nuong 5.00

Saigon skewered pork meatballs topped with lettuce, mints and roasted peanuts.

Canh Ga Chien (Caramelized Chicken Wings) 6.00

Vietnamese style chicken wings sauteed in a caramelized garlic pepper marinade.

Goi Cuon (Salad Rolls) 5.50

Pork, shrimp, lettuce, bean sprouts, mint and vermicelli noodles rolled in rice paper. Served with peanut sauce.

Goi Cuon Chay (Vegetarian Salad Rolls) 5.50

Tofu with fresh lettuce, bean sprouts, mint and vermicelli noodles rolled in rice paper. Served with peanut sauce.

Goi Cuon Ca (Salmon Salad Rolls) 7.00

Grilled salmon, lettuce, bean sprouts, mint and crushed roasted peanuts wrapped in rice paper. Served with a special house sauce.

Cha Gio (Crispy Rolls) 6.00

Minced shrimp, pork and glass noodles in a crispy rice paper shell. Served with nuoc mam.

Cha Gio Chay (Vegetarian Crispy Rolls) 6.00

Shredded tofu, taro root, carrots, black mushrooms and glass noodles in a crispy rice paper shell. Served with ginger soy sauce.

Salads

Goi Sen (Lotus Salad) 8.00

Lotus root tossed with shallots, daikon, cucumbers, and mint. Topped with poached shrimp and crushed peanuts.

Goi Bap Chuoi (Banana Blossom Salad) 8.50

Banana blossoms with free-range chicken, jicama, grapefruit, rau ram. Sprinkled toasted sesame seeds.

Goi Du Du (Green Papaya Salad) 9.00

Green papaya, grilled squid, rau ram, and roasted peanuts. Served with shrimp crackers.

Pho Van's Favorites

Pho Bo (Beef Noodle Soup) 9.00

Rice noodles with round steak and lean brisket. Served with bean sprouts, basil, and jalapenos.

Pho Ga (Chicken Noodle Soup) 9.00

Rice noodles with chicken. Served with bean sprouts, basil, and jalapenos.

Bun Ga (Grilled Lemongrass Chicken) 9.00

Honey lemongrass chicken, vermicelli rice noodles, and mixed greens.

Entrees

Canh Chua (Sai Gon Style Soup) 14.00

Sài Gòn style savory and sour soup with your choice of tiger prawns or seasonal fish, pineapple, tomatoes, bac ha and bean sprouts. Accented with Thai chilies.

Canh Do Bien (Ocean's Delight Soup) 15.00

A medium spicy lemongrass soup with Enoki mushrooms, shrimp, calamari, mussels, and seasonal fish. Served with vermicelli noodles.

Ca Ha Noi (Grilled Salmon) 19.00

Cubes of salmon marinated in tumeric, skewered and grilled medium well. Topped with a pineapple sauce and crushed roasted peanuts. Served with a vermicelli noodle salad.

Ca Hap (Steamed Fish) 22.00

Sea bass fillet steamed in banana leaves, topped with scallions, ginger slivers and served with a light shitake mushroom soy sauce.

Tom Kho (Caramelized Prawns) 19.00

Tiger prawns caramelized in a ginger, garlic sauce with green mango and roasted sweet pepper. Topped with scallions and served in a noodle nest.

Vit Tiem (5 Spiced Duck) 22.00

Grilled half half a duck marinated in five spice with glazed of tamarind sauce. Served with jasmine rice cooked in ginger-chicken broth.

Ca Ri Vit (Vietnamese Duck Curry) 16.00

Duck simmered in a medium spicy yellow curry sauce with chunks of organic yams, Chinese eggplant, oyster mushrooms, and slices of red onions.

Ga Xao Gung (Ginger Chicken) 14.00

Chicken tenders sauteed in a chili garlic sauce, with green beans and served in a clay pot. Topped with fresh ginger.

Ga Xao Nam (Kaffir Lime Leaf Chicken) 16.00

Free-range chicken breast stir-fried in a spicy garlic sauce with fresh organic oyster mushrooms, carrots, bok choy and kaffir lime leaves.

Bo Luc Lac ("Shaken" Beef) 22.00

Cubes of filet mignon quickly seared and shaken in a pan to your liking. Served over warm watercress, organic sweet red onions, and tomatoes.

Thit Kho To (Claypot Pork) 15.00

Slices of pork tenderloin caramelized in a garlic sauce with organic shitake mushroom and served in a clay pot.

Ca Ri Chay (Vegetarian Curry) 14.00

Tofu, organic yam, sugar snap peas, fresh organic oyster mushrooms, and Chinese eggplant simmered in a medium spicy Vietnamese yellow curry sauce.

Dau Hu Xao (Basil Tofu) 12.00

Tofu, sugar snap peas, eggplant and organic shitake mushrooms saut€ed in a garlic sauce with sweet basil.

Sides

Caramelized Eggplant 6.00

Chinese eggplant caramelized in a sweet garlic and black pepper sauce.

Baby Bok Choy and Shitake Mushroom 5.00

Steamed and drizzled with light garlic sauce.