Saola - Pho Pho Pho

Hanoi-style rice noodle soup and beef bone broth simmered for 24 hours with chef’s secret spice blend.

Wonton wrap shrimp, dark soy sauce, Zhen Jiang vinegar, house-made Sichuan chili oil, and scallion.

Pho braised roast beef, caramelized onion, basil, mozzarella, baguette, pho jus, and organic mixed green.

Deep-fried rice paper roll, pork, bean thread noodle, carrot, jicama, taro, wood ear mushroom, and sweet chili sauce.

Fried soft shell crab, butter, garlic, wheat noodle, oyster sauce, and scallion.

Wonton wrap shrimp, dark soy sauce, Zhen Jiang vinegar, house-made Sichuan chili oil, and scallion.

Rice paper roll, gulf shrimp, pork, beansprout, chives, herbs, lettuce, vermicelli, and hoisin-peanut sauce.

Grilled beef tenderloin, soy-sesame marinade, kimchi, and nori paper.

Deep-fried rice paper roll, pork, bean thread noodle, carrot, jicama, taro, wood ear mushroom, and sweet chili sauce.

Cabbage, grapefruit, jicama, mint, onion, soy-garlic vinaigrette, and honey glazed walnuts.

Rice paper roll, Japanese eggplant, cucumber, herbs, lettuce, pickled carrot-daikon radish, vermicelli, and soy-garlic sauce.

Deep-fried glutinous rice flour wrapped red beans and sesame seeds.

Velvety ice cream wrapped masterfully inside Japanese mochi shell.

Locally cultivated certified organic selections from tea zaanti.

Batter-fried gulf shrimp, citrus aioli, honey glazed walnut, organic mixed green, and brown rice.

Wok-seared marinated filet mignon bites, organic mixed greens, salt, pepper lime dip, and jasmine rice.

Char siu marinated chop, house-made pickled vegetables, and jasmine rice.

Batter-fried free-range chicken breast, wok tossed in choice of house-made classic sauces, and brown rice.

Japanese eggplant, Thai basil, crushed chili, fish sauce, oyster sauce, and jasmine rice.

Pho braised roast beef, caramelized onion, basil, mozzarella, baguette, pho jus, and organic mixed green.

Fried soft shell crab, butter, garlic, wheat noodle, oyster sauce, and scallion.

Hanoi-style rice noodle soup and beef bone broth simmered for 24 hours with chef’s secret spice blend.

Fried pork spring roll, vermicelli, beansprouts, herbs, lettuce, pickled carrot-daikon, scallion, peanut, and sweet chili sauce.