Pho 46 Menu

Whole shrimp wrapped in wonton skin and fried until golden brown, Meyer lemon aioli.

Poached shrimp and pork, spring mix, mint, vermicelli, rice paper, peanut sauce.

Bean thread, quinoa, vegetable mix, fried tofu, sweet soy.

Fried tofu, vegetable mix, spring mix, mint, rice paper, peanut sauce.

Roasted lemongrass salt, Meyer lemon EVOO.

Tender lemongrass-marinated chicken, grilled to perfection, served on a crispy baguette.

Lemongrass marinated pork served in a baguette with Vietnamese mayo, pickled carrots, daikon, cucumbers, cilantro, and jalapeños.

Crispy fried tofu, seasonal vegetable.

Brisket, beef ball, steak, tripe, tendon.

Brisket, steak.

Rice noodles in a seasoned beef broth, accompanied by thinly sliced rare steak, often garnished with onions, cilantro, and a variety of herbs.

Beef broth with well-done brisket, rice noodles, and garnished with onions and cilantro, typically includes a side of bean sprouts, basil, lime, and jalapeños.

Tender chicken slices in a fragrant broth, garnished with fresh cilantro, onions, and accompanied by bean sprouts, basil, and sliced jalapeños.

Tender shrimp with rice noodles, fresh herbs, and sliced onions in a savory broth.

Vegetable broth, Napa cabbage, carrot, snow peas, bok choy, tofu.

Fried beef over a mix of fresh greens, typically includes onions, carrots, and a Vietnamese-style dressing.

Refreshing raspberry-infused lemonade, perfectly sweet with a tangy kick.

Dark roast Vietnamese coffee traditionally brewed through a drip filter, served hot without milk or sweeteners.

Dark roast Vietnamese coffee prepared using a traditional drip filter, served over ice without milk or sweeteners.

Vietnamese drip black coffee served with condensed milk, offering a rich and creamy taste.

Vietnamese-style iced black coffee, slowly dripped and mixed with condensed milk, served chilled.

Steamed Japanese green tea leaves, offering a delicate and soothing experience.

Japanese green tea served cold, offering a smooth and refreshing taste.

Mango smoothie, a blend of ripe mangoes and dairy, offers a refreshing and creamy texture, typically served with boba pearls for added delight.

Blended coconut smoothie, typically includes real coconut meat and possibly a hint of condensed milk for sweetness.

Taro root blended with milk, offering a unique taste that some find similar to vanilla or coconut.

Matcha green tea blended into a smooth, creamy base, typically includes sweetened condensed milk, served with tapioca pearls.

Soursop smoothie blended with condensed milk, capturing the creamy and tropical essence of soursop fruit.

Thai tea boba smoothie combines brewed black tea with spices, sweetened condensed milk, and tapioca pearls, typically served chilled.

Vermicelli bowl topped with lemongrass pork. Options for side include pork, vegetarian, or shrimp spring roll.

Vermicelli bowl with cubed beef, choice of pork, vegetarian, or shrimp spring roll.

Lemongrass tofu over vermicelli. Served with choice of pork, vegetarian, or shrimp spring roll.

Lemongrass shrimp served over vermicelli. Optional sides: pork, vegetarian, or shrimp spring roll.

Grilled pork marinated in lemongrass, served on steamed rice with cucumber, tomato, radish, carrots, and a side of fish sauce.

Garlic butter wok tossed served with jasmine rice filet mignon with bell peppers and onions.