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Uber Eats Home
    Au Lac (Fountain Valley)
    Too far to deliver

    Au Lac (Fountain Valley)

    View delivery time and booking fee.

    Location and hours

    16563 Brookhurst St, Fountain Valley, CA 92708
    12:00 PM - 09:30 PMMenu
    Monday - Friday
    12:00 PM - 02:30 PMMenu
    05:00 PM - 09:30 PMMenu
    12:00 PM - 09:30 PMMenu
    ¢ • Vietnamese • Noodles • Healthy

    16563 Brookhurst St, Fountain Valley, CA 92708 • More info

    • Small Plates

      • Eggrolls

        Eggless wrap with mushroom, carrot, jicama, clear rice noodles, taro, and almond filling. Served with lettuce, mint, and dipping sauce.
      • Salt and Peppered

        Lightly battered yam shrimp sautéed with purple cabbage, jalapeño, and cilantro.
      • Friend Fries

        Handcut yucca root, pink Himalayan salt, and bay leaf with a side of chirmol sauce.
    • Soups

      • Humanese Soup (Living Food)

        Light savory cilantro-flax, garlic and onion broth over diced coconut, and avocado. Topped with flax crisps.
      • Pho Soup

        Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, and Thai basil.
      • Pho Veggie

        anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil.
      • Pho Beef Ball

        anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil.
    • Salads

      • Chinoise Salad

        Soy chicken, Napa and red cabbage, orange, carrot, wonton crisps, sliced Brazil nuts, cilantro, scallions, and gomashio sesame vinaigrette.
      • Kale Sea Salad (Living Food)

        Mixed sea veggies, lacinato kale, housemade kimchi, and onion tossed with spiced and dehydrated almonds in Au Lac's classic teriyaki dressing. Topped with cucumber ribbons and a dehydrated cheesy kale crisp.
      • Chef's Summer Salad (Living Food)

        diced jicama, mango, pear and chopped red cabbage tossed in chef's creamy, spicy brazil nut dressing, with sliced cucumber, romaine and crisp dehydrated onion. topped with sweet sesame nori sheets.
    • Wraps and Rolls

      • Ito Burrito (Living Food)

        Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, and onion. Topped with micro greens and served with jalapeño puree.
    • Wild Rice and Black Rice

      • Curried Rice (Living Food)

        Wild rice, yellow curry, macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, and cilantro.
      • Octopus Rice

        Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Topped with jalapeño, bell pepper, and Chinese chives. Served over black rice and cucumber.
    • Specialties

      • Mai Banh Mì

        Vietnamese-French baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon and carrot, vegan mayonnaise, housemade nut pate, jalapeño, cucumber, and cilantro with a side salad.
      • Sweet and Sour Soup

        Tamarind broth soup with rice paddy herb, pineapple, tomato, okra, taro stem, tofu, celery, and bean sprouts. Served with black rice.
      • Claypot Fish

        Claypot of fish, eggplant, and green onion in caramel sauce with black pepper. Served with black rice.
    • Signature Dishes

      • Garlic Basil Noodles

        Rice noodles, apple sage soy sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, and spiced olive oil. Garnished with fresh Thai basil and non-gmo sriracha.
      • Grilled Pork Chop

        Soy pork glazed with smoked hickory on a bed of veggies of the day, caramelized onions, cilantro, and seasoned Yukon gold potatoes.
      • Rosemary Chicken Provolone

        Soy chicken breast with melted provolone cheese. Served with wheat noodles and zucchini tossed in sun-dried tomato marinara.
      • Spicy Calamari

        battered organic mushroom sautéed with basil, garlic, ginger, and thai chili. served with chef's dipping sauce and black rice.
    • Desserts

      • Choconut X-Tasy (Living Food)

        Chilled layers of cacao, coconut pulp, coconut nectar, pecan, and macadamia.
      • Rainbow Flan (Living Food)

        chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar.
      • Chef's Pastry

        baked puff pastry filled with chef's daily pick of vegan cheese, blueberry, jam, cacao, or peanut butter. 2pcs
    • Cold-Pressed Juice

      • Ruby Cold-Pressed Juice

        Watermelon, mint, beets, and pineapple.
    • Hot Teas and Coffee

      • Gynostemma

        Longevity tea for immune health.
      • Hibiscus Chamomile

        Chamomile citrus with sweet hibiscus.