Kasim's Kitchen Menu

Deep-fried dough, often paired with savory dishes, offering a crispy texture typically enjoyed for its ability to soak up flavors.

Rice vermicelli served in a savory pork broth, typically includes tender pork ribs, pork sausage, and slices of cha lua (Vietnamese pork roll).

Bo ne is a Vietnamese steak and eggs breakfast platter, typically served with marinated beef slices, sunny-side-up eggs, pate, pickled onions, and a side of baguette.

Central Vietnamese dish featuring thick yellow rice noodles, typically includes pork, shrimp, and chicken, garnished with banana blossom, bean sprouts, Vietnamese greens, sesame rice crackers, and roasted peanuts.

Dia long them typically includes a blend of Vietnamese spices and herbs, served with a combination of meats or vegetables, distinct to its unique recipe and preparation style.

Vietnamese hand-cut rice noodles served with assorted fish cakes, typically including a savory broth.

Chao hau is a Vietnamese noodle dish that typically includes simmered oysters and aromatic herbs, served with a delicate rice noodle base.

Rice porridge cooked with clams, typically includes ginger and fresh herbs, offering a comforting blend of flavors.

Diced beef fried rice, typically includes onions and bell peppers, seasoned with soy sauce and garlic.

Squid stewed with a mix of traditional spices and herbs, typically includes a savory broth.

A comforting Vietnamese rice porridge, typically includes tender fish, fragrant ginger, and garnished with fresh herbs.

Crispy fried chicken served over rice, typically includes aromatic herbs and a savory sauce.

Tender frog legs stir-fried with dried chilies, green onions, and garlic in a savory sauce.

Marinated fried chicken wings over rice, typically includes sweet fish sauce marinade.

Rich beef broth with lemongrass, tender beef shank, pork knuckles, and rice noodles, garnished with green onions, cilantro, and bean sprouts.

Shredded green papaya topped with dried beef, crushed peanuts, fried shallots, fresh herbs, and lime. Served with a side of tangy dipping sauce.

Grilled scallops served with a scallion oil dressing and topped with peanuts.

Tender blood cockles sautéed with tamarind sauce, garnished with fresh herbs.

Stir-fried blood cockles with garlic, typically served as a savory and aromatic snack.

Whole round whelk sautéed with garlic butter, typically served as a flavorful snack.

Lightly battered squid seasoned with salt, pepper, and chilli, stir-fried with white onion, spring onion, and capsicum.

Soft-shell crabs, typically coated in a light batter, deep-fried to achieve a crisp texture.

Deep-fried chicken wings coated in a traditional Vietnamese fish sauce, often garnished with fried garlic and coriander.

Bot chien trung typically consists of diced rice flour cakes fried with eggs and often garnished with scallions and a touch of soy sauce for flavor.

Steamed rice cakes topped with a savory blend of shrimp and vegetarian toppings, served with a side of scallion oil and dipping sauce.

Tender sea snails simmered in creamy coconut milk, garnished with fresh herbs and sliced red chili peppers.

Snails steamed with Thai herbs, garnished with chili slices, fresh herbs, and a touch of floral decoration.

Lychee-flavored tea complemented with jelly, served as a refreshing bubble tea beverage.

A refreshing beverage made from a blend of watermelon juice and other natural ingredients, served chilled.

Soursop juice, typically includes fresh soursop fruit puree.

Vietnamese green tea infused with fresh pandan leaves, offering a subtly sweet and aromatic flavor.

Vietnamese tea infused with strawberry flavors, complemented by soft, chewy jelly.

Peach tea infused with delicate jelly pieces, offering a refreshing and slightly sweet beverage experience.

Refreshing beverage made from winter melon, typically served sweetened and chilled.

Vietnamese iced coffee, traditionally made by combining dark roasted coffee with sweetened condensed milk, served over ice.