Par La Wi Pho Restaurant Menu

8 pieces.

4 pieces.

6 pieces.

Steamed or fried. 7 pieces.

Potatoes cut and deep-fried, typically served with a side of ketchup.

6 pieces.

2 pieces.

8 pieces.

12 pieces.

Fresh and sliced.

Meatballs.

Chicken.

Beef and meatballs.

Shrimp, squid, and imitation crab.

Combination - beef, meatballs, tripe, tendon, fresh sliced beef.

Boat noodle.

Thai coconut soup.

Glass noodle with soup.

Wide noodle with soup.

Spicy.

Chinese broccoli with pork belly.

Cooked beef larb typically includes ground beef mixed with onions, green onions, mint, and ground roasted rice.

Spicy.

Tilapia fried with a blend of spicy seasonings, typically presented in a crispy texture.

Tilapia steamed with fresh ginger, typically includes a blend of traditional Vietnamese herbs and spices.

Thai or lao style.

Bamboo salad typically includes thinly sliced bamboo shoots, fresh herbs, and a mix of vegetables, tossed in a light vinaigrette and topped with peanuts.

Fish paste, known as ya oo tee, typically consists of finely ground fish mixed with seasonings, offering a concentrated flavor ideal for adding to various dishes.

11 fl oz.

A Vietnamese dessert drink, combining layers of red beans, mung beans, and pandan jelly, harmoniously mixed with coconut milk.

Natural coconut water accompanied by tender coconut meat, served chilled.

Sweetened condensed milk typically combined with a base of strong tea, offering a creamy and smooth texture.

11 fl oz.

11 fl oz.

12 fl oz.

12 fl oz.

Bottles.