Bamboo Grill Vietnamese Cuisine

Cilantro, cucumber, pickled carrots and daikon, jalapeño, house sauce, serve in a toasted hoagie.

Vermicelli rice noodles, blend of spring mix, iceberg lettuce, and beansprouts, wrapped in rice paper serve with peanut sauce.

Stif-fried rice mixed with eggs, peas, carrots, lạp xưởng (dried smoke sausage), and green onions.

All rice entrée serve with steam rice, unless specified.

Stir-fried rice mixed with ginger, lạp xưởng (dried smoke sausage), house sauce, serve with mixed vegetables top with green onions in a sizzling clay pot.

Wide rice or egg noodles with mixed vegetable, yellow onions, bean sprouts and wok fried in house sauce with protein.

Fried egg noodles with mixed vegetable, yellow onions, and bean sprouts wok fried in house sauce with protein.

Vermicelli rice noodles, mixed greens, fresh herbs, bean sprout, cucumber, pickled carrots, toasted crushed peanuts, scallion oil, serve with nuoc Cham sauce with protein.

Lemon grass, chili flakes, yellow onions, scallions, bell pepper, iceberg lettuce, beansprouts, and cucumber with protein smothered over vermicelli noodles.

Yellow curry, mixed vegetables, onions, coconut milk, with protein smothered over vermicelli noodles.

All noodle soups garnish with onions, green onions, and cilantros in broth side. Garnish with lime, fresh cilantro, basil, bean sprouts, and jalapeño.

Yellow curry, mixed vegetables, onions, coconut milk, serve with steam rice with protein.

Top with scallion oil and toasted peanuts.