Vietnamese Food in Greenacres

Pork-bone broth holds shrimp-pork wontons, BBQ pork, and squid.

Chicken pho with shredded chicken, chicken broth, and fresh herbs.

Pho broth with one egg and an uncooked yolk.

Thick rice congee with pork, blood curd, organs, and lemongrass sausage.

Rice vermicelli topped with grilled pork belly and fresh vegetables.

Nam Vang noodles with pork, seafood, and broth served on the side.

Fried tofu and vegetables top noodles with teriyaki and vegan fish sauce.

Egg noodles stir-fried with vegetables, peanuts, and sweet soy.

Charcoal-grilled shrimp in a baguette with basil mayo and pickled daikon.

A baguette sandwich with two fried eggs, pâté, vegetables, and sauces.

Grilled pork bánh mì with cucumber, pickled daikon, herbs, and fish sauce.

Chicken, basil mayo, and crisp vegetables fill this Vietnamese bánh mì.

Shaved green papaya and shrimp with peanuts, herbs, and shrimp chips.

A platter of grilled skewers, rolls, vermicelli, and sauces.

Six fried skewers combine tofu, quail eggs, and four kinds of savory balls.

Airy, crisp shrimp-flavored chips make a savory crunchy snack.

A sweet dessert featuring black-eyed peas.

Layered coconut jelly is softly set and cut into slices.

Sweet cassava strands shaped like silkworms with a soft, chewy texture.

A pandan-flavored waffle brings the fragrant leaf's distinctive aroma.

Rice-paper rolls wrap grilled pork belly, vermicelli, lettuce, and basil.

Rice paper rolls hold noodles, greens, basil, and a chosen protein.

Pork summer rolls wrap pork in rice paper for a cool, hand-held bite.

Shrimp summer rolls are rice-paper wrapped, fresh and served chilled.