Dish Image

Dish Name

Main Ingredients

Flavor

Cooking Method

Health Benefits

Double Boiled Herbal Chicken Soup With Noodle

Old, retired laying hen with bone, about 1 year and 2 month old, free range to benefit from a diet supplemented by foraging for insects, seeds, and plants, besides those commercially formulated feed like corn and soybean meal for a well-balanced diet. Half chicken is served per order.

The meat texture is tougher and more stringy than the young chicken (broiler/fryer/roaster chicken) with more connective tissue. Old hen is known for having a richer and more intense flavor compared to young chicken (between 7 and 14 weeks old) sold in supermarket.

Double boiled slow cooking, aka as double steaming — a gentle cooking method using indirect heat that is considered for delicate process to preserve nutrients and moisture from whole food and herb. This process usually takes four hours of slow cooking for optimal benefits.

Dietary theraphy, it is often referred to as Chinese food therapy. Chinese herbal ingredients are added to cook, not just for nutrition, but also as a form of medicine to tonify Qi (vital energy), strengthen immune system, prevent certain diseases and promote overall well-being.

Double Boiled Herbal Duck Soup With Noodle

Muscovy duck (hen) with bone is used to make this dish. This duck breed requires a much longer growth period — around 3-4 months (Pekin duck only need 4-6 weeks)

Known for their meat leaner than other duck breeds like Pekin duck. Favor of muscovy hen is gamey and distinctive, the meat color is darker than Pekin.

Double boiled slow cooking, aka as double steaming — a gentle cooking method using indirect heat that is considered for delicate process to preserve nutrients and moisture from whole food and herb. This process usually takes four hours of slow cooking for optimal benefits.

Dietary theraphy, it is often referred to as Chinese food therapy. Chinese herbal ingredients are added to cook, not just for nutrition, but also as a form of medicine to tonify Qi (vital energy), strengthen immune system, prevent certain diseases and promote overall well-being.

Lamb Pilaf (Cơm Thập Cẩm Thịt Cừu)

All nature, Australian pasture-fed and raised lamb, raised without added hormones, without antibiotics. The boneless leg of lamb is used to cook this dish.

Grass-fed leg of lamb normally has a more earthy, robust, and slightly gamey taste compared to that of grain-fed lamb.

Braising rice with lamb to develop rich flavor and achieve a tender texture. Searing lamb meat and veggies in a bigt hot wok with fat, braising the rice with stock in this covered wok until tender.

This lamb pilaf combined with vegetables and rice can serve as a nutritious and fulfilling dish that provides essential nutrients for overall well-being, such as muscle development, energy generation, iron intake, and immune system support.

Vietnamese Sticky Rice Cake (Tet Cake) (Bánh Tét Việt Nam)

Grass-fed flank steak is used as protein.

The pairing of bánh tét with cane sugar caramel sauce results in a pleasing harmony of sweet, savory, and aromatic tastes for this iconic Viet dish. The slices of cake are enjoyed fried, providing a crispy texture that enhances the soft interior.

The wrapped Banh Tet cakes are boiled for several hours, enabling the flavors to blend harmoniously. The extended cooking duration is essential for assuring that the rice attains tenderness and the filling is thoroughly cooked.

Sliced Banh Tet serves as a self-contained portable snack or meal; it is really a convenient way to obtain grains, beans, and protein all in one single dish.

Vietnamese Banh Mi Sandwich Series (Loạt Bánh Mì Việt Nam)

Both Viet pork patty and pork cha lua are widely regarded as essential elements in Vietnamese culinary traditions, especially in street food and as ingredients in dishes such as banh mi and pho. They maybe only available in Vietnamese market and grocery stores. We use avocado spread instead of mayonnaise to enhance the nutritional value of the sandwich, offering vital nutrients while possibly lowering your consumption of unhealthy fats and calories.

Specialty French baguettes from Viet deli or Asian grocery store. When toasted, these baguettes are crispy on the outside yet magically airy and soft on the inside. Cha lua, often referred to as Viet ham, has a firm, somewhat chewy texture, attributed to the pounding of the meat and the incorporation of starch. Its flavor is savory and slightly salty, further enhanced by the addition of fish sauce and pepper.

Nem Nuong, often referred to as Viet grilled pork sausage, offers a delicious combination of savory, subtly sweet, and smoky flavors, accompanied by a springy and chewy texture.

After the cha lua has cooled, take off the banana leaf wrapping and cut the cha lua into the preferred shapes for serving. Nem Nướng is grilled at medium heat until it is fully cooked and exhibits a slight char.

Banh mi is undoubtedly creating a significant impact in the American sandwich market, providing a distinctive and tasty alternative to the more conventional choices that presently prevail.

Pho Burrito — Beef Phorrito (Phở Burrito Thịt Bò)

Offers three choices of wrap: whole wheat, gluten-free, and spinach.

Tofu sheets, also known as bean curd skin or yuba, serve as an excellent source of plant-derived protein, vital amino acids, and minerals such as calcium and iron. They are rich in isoflavones, which possess antioxidant and anti-inflammatory characteristics. They are relatively low in calories and primarily consist of unsaturated fats which is naturally cholesterol-free, rendering them a beneficial addition of a weight management or heart-healthy diet.

Rice noodles substitute the traditional rice in the burrito, delivering a similar texture and flavor. Hoisin sauce is incorporated to introduce a sweet and savory dimension, whereas Sriracha can contribute a spicy zest.

The Pho burrito is a fusion dish that merges the ingredients and tastes of Vietnamese pho noodle soup with the convenience of a burrito. The wrapped ingredients are cooked for ready-to eat.

Essentially, a Vietnamese pho burrito fusion presents an innovative, tasty, and convenient method to savor the core flavors of pho, while also delivering a fulfilling and potentially nutritious meal choice. The collagen derived from the bone broth in pho is advantageous for skin, joint, and gut health.

Pickled Veggie Burrito

Offers three choices of wrap: whole wheat, gluten-free, and spinach.

Tofu sheets, also known as bean curd skin or yuba, serve as an excellent source of plant-derived protein, vital amino acids, and minerals such as calcium and iron. They are rich in isoflavones, which possess antioxidant and anti-inflammatory characteristics. They are relatively low in calories and primarily consist of unsaturated fats which is naturally cholesterol-free, rendering them a beneficial addition of a weight management or heart-healthy diet.

Black beans and red beans are an excellent source of protein and dietary fiber.

Brown rice for more fiber.

Variety of fresh vegetables incorporated with pickled daikon radish and spicy pickled mustard offers a satisfying crisp and crunch.

Rice, beans and vegetables are well-cooked. Pickled radish is handcrafted in our kitchen.

The kimchi burrito made with brown rice and pickled veggies is comparatively low in calories and rich in fiber, which may promote feelings of fullness and possibly assist in weight management.

Vietnamese Sugarcane Shrimp (Chạo Tôm Việt Nam)

Jumbo wild-caught US Gulf shrimp, and Vietnamese pork paste (Gio Song) serves as the base.

The grilling method can impart a smoky char to the shrimp. The shrimp paste is generally quite springy and bouncy because of its preparation and cooking techniques. The sugarcane contributes a contrasting texture, delivering a chewy bite filled with sweet juice.

Steaming then pan-fry

Chạo Tôm can be enjoyed as either an appetizer or a main course, making it a favored option for both casual dining and celebratory events.

Sardine Avocado Toast (Bánh Mì Nướng Cá Mòi Và Bơ)

Sourdough bread is used as base, this bread provides great health advantages as a result of its distinctive fermentation process. These benefits encompass improved digestion, enhanced blood sugar regulation, and a positive impact on gut health.

Smoke sardine fish is excellent source of Omega-3 fatty acids, it contains high-quality protein content and rich essential vitamins and minerals.

Avocado provides numerous health advantages due to their abundant nutrient profile.

Sardine avocado merges the creamy treasure of avocado with the hearty, flavorful, and somewhat salty essence of sardines.

Sourdough bread is toasted

Avocado toast receives an enhancement in protein content through the addition of canned sardines. It’s considered to be a really nutritious and healthy meal or snack.

Baked Crab & Shrimp Toast (Bánh Mì Nướng Cua Tôm)

Jumbo wild-caught US Gulf shrimp, French baguette.

The toast presents a savory, subtly sweet, and briny flavor profile, accompanied by a variety of textures. The crab and shrimp impart a gentle, sweet seafood essence, frequently enhanced by creamy mayonnaise and seasonings such as Sriracha. The toast serves as a crunchy foundation, while ingredients like onion and cheese introduce additional layers of complexity.

Stir-fry the main ingredients of the shrimp toast filling, then bake the assembled toast to achieve a hardened texture.

Baked crab and shrimp toast provides many health advantages due to the nutritional properties of both crab and shrimp. These advantages include being an excellent source of protein, omega-3 fatty acids, and vital minerals. Such nutrients can enhance heart health, support brain function, and improve immune system.

Vietnamese Brown Rice Paper Wrapped Spring Roll (Chả giò cuốn bánh tráng gạo lứt Việt Nam)

Brown rice paper wrapper is used, instead of regular white rice wrapper. By incorporating nutritious ingredients including mung bean vermicelli, taro, sweet potato, black fungus, dried shiitake mushrooms, we create flavorful and very healthy brown rice wrapped spring rolls that contribute to a balanced diet.

Mung bean vermicelli contributes a pleasingly delicate and somewhat chewy texture to the filling, complementing the crispness of the other vegetables and the crunchiness of the pan-fried wrapper.

Taro and sweet potato are steamed first, finished rolls are pan-fried ready to serve.

Both taro and sweet potato are abundant in dietary fiber, which is essential for proper digestion and can assist in regulating blood sugar levels. Wood ear mushrooms are low in calories and fat and high in dietary fiber. They are believed to promote blood flow and enhance circulation. This unobtrusive food is recognized for its natural anticoagulant characteristics, indicating that it can assist in reducing blood clotting. Black fungus also help regulate cholesterol levels, especially in lowering LDL (“bad”) cholesterol. For quite a long time, they have been applied in traditional Chinese medicine for this purpose.