Saigon Bangkok Restaurant Menu

3 pieces. Crispy spring rolls with a touch of curry spice, onions, taro, ground chicken, and pork, served with spicy white turnip sauce.

Two pieces. Shredded onions, carrots, and taro with ground chicken and pork, wrapped in rice papers, deep fried until golden brown, and served with house chili-garlic sauce.

Stir-fried flat wide noodles with mixed vegetables in a light soy sauce, garnished with green scallions.

Two pieces. Shredded lettuce, basil leaves, bean sprouts, cucumbers, shrimp, and chicken, wrapped in steamed rice papers and served with house special hoisin sauce.

White or brown rice stir fried with egg, onions, peas, and carrots, then topped with fried shallots.

Fresh wonton wrapped with ground chicken and pork in clear broth with thin slices of chicken, garnished with cilantro and scallions.

Stir-fried bell peppers, onions, green peas, and basil leaves in panang curry with coconut milk.

Three pieces. Marinated in Thai herbs, grilled, and served with peanut sauce.

White or brown rice stir fried with egg, red onions, bell peppers, and fresh basil leaves, then topped with fried shallots.

Chicken stir fried with thin slices of onions, peppers, dried black mushrooms, and scallions, served in a peanut curry sauce.

Chicken stir fried with thin slices of onions, peppers, dried black mushrooms, and scallions, served in a peanut curry sauce.

Mussels, shrimp, squid, scallops, and fish fillet, stir fried with lemon grass, lime leaves, onions, and red and green peppers in a house special chili-lemon grass sauce.

Mussels, squid, shrimp, and fish fillet, stir fried with red and green peppers, bamboo shoots, and basil leaves in a coconut red curry sauce.

Fresh shrimp, grilled eggplant, bamboo, onions, and bell peppers, stir fried in garlic-basil sauce.

Freshly battered shrimp, bamboo, onions, red peppers, and basil leaves, served in red curry sauce with a touch of coconut milk.

Fried catfish fillet in sweet-and-sour tamarind sauce with shredded ginger, onions, pineapple chunks, peppers, scallions, and basil leaves.

Prawns served in a coconut curry sauce topped with scallions and Thai basil sauce.

Shredded lettuce, basil leaves, bean sprouts, cucumbers, noodles, and tofu, wrapped in steamed rice papers and served with a house special vegan hoisin sauce.

Stir-fried shredded vegetables with bean curd wrapped in steamed rice papers, served with house special vegan hoisin sauce.

Assorted vegetables lightly battered and deep fried until crispy, served with vegan garlic sauce and crushed peanuts.

Crisp tofu served with Thai peanut curry sauce.

Five pieces. Freshly battered shrimp deep fried until golden brown, then served with cucumber sauce.

Assorted battered vegetables deep fried until crispy, then served with peanut garlic sauce.

3 pieces. Crispy spring rolls with a touch of curry spice, onions, taro, ground chicken, and pork, served with spicy white turnip sauce.

Two pieces. Shredded lettuce, basil leaves, bean sprouts, cucumbers, shrimp, and chicken, wrapped in steamed rice papers and served with house special hoisin sauce.

Two pieces. Stir-fried shredded vegetables with bean curd wrapped in steamed rice papers, served with house special hoisin sauce.

Crispy Vietnamese pancake stuffed with shrimp, pork, onions, bean sprouts, and scallions, served over a bed of lettuce with basil leaves and sweet garlic sauce.

Freshly mixed vegetables, fresh tofu, coconut milk, chili, lime, galangal, and lemon grass, garnished with scallions and basil.

Freshly mixed vegetables, celery, tomatoes, fresh tofu, pineapple, chili, lemon grass, and tamarind, garnished with scallions and basil.

Freshly mixed vegetables and fresh tofu in a clear vegan soup broth, garnished with scallions.

Sliced white meat chicken in coconut soup seasoned with lemon grass, galanga, lime leaves, and lime juice, then garnished with chili and scallions.

Fresh assorted vegetables in a clear broth garnished with scallions.

Fresh shrimp or chicken in hot and sour spicy broth, topped with red and green peppers, pineapple, celery, and tomatoes, then garnished with Vietnamese spicy herbs.

Sliced chicken, pork, shrimp, squid, crab meat, and fish balls, served with rice noodles in clear chicken broth and topped with scallions and cilantro.

Sliced chicken, pork, shrimp, squid, crab meat, and fish balls, served with egg noodles in clear chicken broth topped with scallions and cilantro.

Cooked shrimp mixed with onions, carrots, cabbage, and mint leaves, tossed in Vietnamese garlic dressing.

Charcoal-broiled strip steak sliced and mixed with shredded onions, tomatoes, cucumbers, scallions, and basil leaves, tossed in spicy lime dressing.

Shredded, crisp green papaya mixed with onions, carrots, basil leaves, and tossed in garlic dressing, then topped with roasted ground peanuts.

Flat wide noodles stir fried with assorted vegetables, tofu, and bean sprouts, served in a sweet mushroom soy sauce.

Stir-fried rice noodles, tofu, mixed vegetables, bean sprouts, green scallions, ground peanuts, and garlic, served with a vegan pad Thai sauce.

Stir-fried mixed vegetables, tofu, romaine lettuce, cucumbers, bean sprouts, basil leaves, pickle carrots, and parsnips, served over thin rice noodles with vegan garlic sauce.

Romaine lettuce, cucumbers, bean sprouts, basil leaves, pickle carrots, parsnips, and vegan spring rolls, served over thin rice noodles with vegan garlic sauce.

Green curry paste (chilies, garlic, ginger, lemon grass, kaffir, galangal, turmeric, and cumin), coconut milk, tofu, basil, and mixed vegetables.

Panang curry paste (chilies, garlic, ginger, lemon grass, kaffir, galangal, turmeric, cumin, and bay leaves), coconut milk, tofu, basil, and mixed vegetables.

Red curry paste (chilies, garlic, ginger, lemon grass, kaffir, galangal, turmeric, and cumin), coconut milk, tofu, and mixed vegetables.

Yellow curry paste (chilies, garlic, ginger, lemon grass, kaffir, galangal, turmeric, and cumin), coconut milk, fresh mangoes, pineapple, tofu, and mixed vegetables.

Yellow curry paste (chilies, garlic, ginger, lemon grass, kaffir, galangal, turmeric, and cumin), coconut milk, onions, and potatoes.

Steamed or fried Tofu. Stir-fried cashew nuts, mushrooms, carrots, onions, baby corn, pineapple, and scallions, served in a light brown vegan garlic sauce.

Steamed or fried tofu. Stir-fried mushrooms, onions, red peppers, green peppers, celery, and scallions, served in a vegan ginger-scallion sauce.

Steamed or fried tofu. Fresh broccoli, onions, baby corn, and carrots, served in a light brown vegan garlic sauce.

Stir-fried rice noodles with beef, egg, peanuts, bean sprouts, scallions, and Thai seasoning.

Stir-fried rice noodles with shrimp, egg, peanuts, bean sprouts, scallions, and Thai seasoning.

Stir-fried rice noodles with mixed seafood, egg, peanuts, bean sprouts, scallions, and Thai seasoning.

Stir-fried rice noodles with mixed vegetables, tofu, egg, peanuts, bean sprouts, scallions, and Thai seasoning.

Stir-fried rice noodles with chicken and mixed vegetables in Thai sweet-and-sour basil, egg, peanuts, bean sprouts, scallions, and Thai seasoning.

Stir-fried flat wide noodles with mixed vegetables in a light soy sauce, garnished with green scallions.

Stir-fried udon noodles with mixed vegetables in Thai sweet basil sauce, topped with scallions.

White or brown rice stir fried with egg, red onions, bell peppers, and fresh basil leaves, then topped with fried shallots.

Red curry in coconut milk with bamboo shoots, red peppers, onions, scallions, and basil leaves.

Yellow curry in coconut milk with onions, baby corn, diced bamboo, potatoes, and squash topped with peanuts.

Stir-fried bell peppers, onions, green peas, and basil leaves in panang curry with coconut milk.

Mangoes, pineapples, onions, baby corn, diced bamboo, and squash in Thai yellow curry sauce.

Stir-fried fresh mushrooms, onions, and red and green peppers, served in sweet hot basil sauce.

Stir-fried fresh snow peas and red and green peppers in prik-khing basil sauce.

Stir-fried onions, peppers, roasted peanuts, and eggplant, served with spicy lemon grass sauce.

Stir-fried fresh mushrooms, black dried mushrooms, and red and green peppers, served in fresh ginger-scallion sauce.

Stir-fried cashews, mushrooms, carrots, onions, baby corn, pineapple, and scallions, served in light garlic sauce.

Sauteed onions and potatoes in yellow curry sauce.

Steamed mixed vegetables served with peanut sauce.

Grilled eggplant, bamboo, onions, and basil leaves, served in green curry sauce.

Japanese eggplant tempura served with velvety panang curry sauce.

Assorted vegetables stir fried in sweet brown basil sauce.

Egg noodles stir fried with assorted vegetables in light Vietnamese seasoning, then topped with cilantro and scallions.

Stir-fried mixed vegetables in a light ginger sauce over a nest of crispy egg noodles.

Assorted vegetables stir-fried in a light brown garlic sauce.

Fresh broccoli, onions, baby corn, and carrots, stir fried in a brown sauce.

Marinated and charcoal-grilled pork served over vermicelli noodles with romaine hearts, cucumbers, bean sprouts, fresh basil, carrot pickle, and garlic sauce, topped with roasted peanuts.

Wide rice noodles stir fried with egg, carrots, Chinese broccoli, tomatoes, broccoli, onions, bell peppers, chilli, and basil leaves.

Twelve ounce soft drink, served in a variety of flavours.

Traditional Thai-style iced tea, served with milk.

Traditional Thai-style iced tea.

Classic hot tea.