High Lua Vietnamese Kitchen

Fried rice paper rolls with minced pork, shrimp, mushrooms, taro, carrots, onions and glass noodle filling. Served with nuoc cham fish sauce and lime.

Rice paper rolls filled with shrimp, slices of pork belly, fresh lettuce, mint, basil, and springy vermicelli noodles. Served with tuong den (hoisin sauce) with toasted peanuts. Vegetarian (tofu) available.

Crispy chicken wings glazed in a sweet coated fruit sauce, topped with toasted sesame seed and fried garlic.

Rice paper rolls filled with sliced Vietnamese sausage, fried egg, carrot , and cu san. Served with peanut and hoisin sauce.

Stir-fried corn buttered with sliced salted duck eggs, tiny shrimp chip, and scallion.

Toasted baguette with Lemongrass Chicken, pickled carrot and daikon, cilantro, and seasoning sauce

Toasted baguette with Grilled Tofu, pickled carrot and daikon, cilantro, and seasoning sauce

Vegetable spring rolls wrapped with yum bean, taro, mushroom, carrot, and onion. Served with vegetarian fish sauce.

Green papaya salad with poached shrimp and pork shoulder, carrots, basil, mint, pickled white onions. Dressed with a lime nuoc mam cham (fish sauce) and garnished with fragrant fried shallots and crushed peanuts.

A clear, fragrant beef broth bearing the aroma of 7 spices. Served with top sirloin steak and tender brisket topped with onions and scallion. Bean sprouts, basil, lime, and jalapeno on the side.

A shiitake mushroom base and vegetable umami broth served with bok choy, steamed tofu, Chinese broccoli, broccoli, button and enoki mushrooms topped with scallion, onion, and cilantro with bean sprouts, basil, lime, and jalapeno on the side.

An aromatic chicken half broth (not a full broth soup). Poached chicken thigh atop turmeric rice noodles. Served with scallions and cilantro. Bean sprouts, lettuce, lime, mint, and jalapeños on the side.

A rich pork and beef bone broth serve with a hint of shrimp paste, lemongrass, vietnamese coriander, beef shank, Vietnamese ham, and in house sate sauce. Sided with bean sprout, chives, mixed cabbage, jalapeño, mint, and lime.

Grilled pork shoulder steeped in lemongrass soy sauce, garlic, fish sauce, with an undercurrent of coconut milk.

Fried tofu topped with a house made tomato sauce including garlic, shallot, and scallion.

Tenderized chicken leg baked with salt, Chili, garlic and five spices.

Slowly cooked pork bacon combined with quail eggs. Served with side of pickles.

Fried rice paper rolls with minced pork, shrimp, mushrooms, taro, carrots, onions, and glass noodle filling. Served with vermicelli noodle on a bed of lettuce, bean sprouts, carrots, daikon, mint and basil. Served with fish sauce.

Grilled Tofu served with vermicelli noodle on a bed of lettuce, bean sprouts, carrots, daikon, mint and basil. Served with vegetarien fish sauce.

Grilled tofu served with white rice on a bed of lettuce, carrots, daikon, and cucumber. Served with vegetarian fish sauce.

Lemongrass Chicken served with vermicelli noodle on a bed of lettuce, bean sprouts, carrots, daikon, mint, cucumber and basil. Served with fish sauce.

Lemongrass Chicken served with white rice on a bed of lettuce, carrots, daikon, and cucumber. Served with fish sauce.

Trung Nguyen coffee brewed via a Phin filter with condense milk.

Limeade with basil seeds. Basil seeds are steeped in homemade limeade for a refreshing, citrusy treat.

Homemade tamarind juice. A drink that packs a tart and sweet punch. Served with crushed peanuts on top.

Salted limeade. Pickled limes are infused in seltzer water to create this refreshing Vietnamese classic.

Winter melon tea. Refreshing, iced oolong tea infused with winter melon.

Soft drink.

Sparkling natural mineral water.

100% Orange Juice

Homemade peanut sauce

Homemade Fish sauce

16OZ Soup serving

Jasmine steam white rice