Âu Lạc Vegan Menu

Tom Hay Dau Hu Rang Muoi. Lightly battered soy shrimp or soft tofu, sauteed in jalapeño and cilantro. Gluten-free.

Ne Nurong. Soy pork, cucumber, chive, daikon, carrot, lettuce, mint. Wrapped in brown rice paper. Served with peanut sauce.

Bo Bia, Jicama, carrot, basil, bean curd, lettuce, mint, cilantro wrapped in brown rice paper. Served with peanut sauce. Gluten-free.

Bi Cuon. Seasoned tofu and kelp noodles with cucumber, lettuce, mint and cilantro wrapped in brown rice paper. Served with soy fish sauce.

Goi Cuon. Vermicelli, soy shrimp, chive, lettuce, mint wrapped in brown rice paper. Served with peanut sauce. Gluten-free.

Lightly battered and seasoned oyster or king trumpet mushrooms. Gluten-free.

Flax seed chips topped with avocado, pesto, basil, bell pepper, marinated mushrooms and crisp onion.

Flax-based "garlic bread". Served with herbed olive oil dip.

Goi Rong Bien. White seaweed, wakame, daikon, carrot, tofu, onion, celery and mint tossed in soy fish sauce. Served with "shrimp" crackers.

Romaine and shredded cucumber tossed in sweet mustard dressing. Topped with onion, tomato, avocado, olives and flax chips.

Crisp watercresss, jicama and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onion.

Spring mix greens tossed in a balsamic vinaigrette with radish, mushroom and nuts. Topped by purple cabbage sauerkraut.

Spring mix greens, sea veggies and kimchi tossed in creamy truffle ranch.

Romaine mixed in ranch dressing and topped by marinated mushrooms, olives and dill.

Light umeboshi plum dressing over Romaine, shredded cucumber, mixed herbs, onion and tomatoes. Topped with pine nuts and dill.

Spring mix, romaine, cabbage, carrots, cucumbers with macadamia and pine nut dressing.

Pho Bo hay Ga Anise broth, saw-leaf herb, rice noodles, onion and soy beef or chicken. Served with bean sprouts and Thai basil. GF

Mi Dac Biet Shiitake broth, yellow noodles, soy meats, bean curd and mushroom. Served with bean sprouts and Romaine.

Hu Tieu My Tho Anise broth with fried onion bits, rice noodles, soy seafood and bean curd. Served with bean sprouts and chrysanthemum. Gluten-free.

Canh Chua Tamarind broth with rice paddy herb, pineapple, tomato, taro stem, celery, soy fish, tofu and bean sprouts.

Sup Hoanh Thanh Light mushroom broth with cilantro, Napa cabbage and wontons with soy ham and mushroom filling.

Curry broth over sea veggies, coconut and bell pepper. Topped with olives and macadamia cream.

Tamari-flax broth over diced coconut and avocado. Topped with cilantro and crisp flax cracker. Option to blend.

Rich green blend of spirulina, broccoli, carrot, onion and coconut oil with floating sea veggies and bok choy. Topped with macadamia cream.

Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives and cucumber. Topped by marinated mushroom, crisp onion, carrots and cilantro. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Wild rice, cabbage, peas and tomato mixed in tangy saffron-spice and surrounded by avocado. Topped by marinated mushroom, bell pepper, onion and cilantro. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Wild rice, zucchini and coconut in marinara sauce. Topped by avocado, marinated mushroom, carrot and rice paddy herb. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Wild rice, bean sprouts, peas, corn and carrots tossed in ginger-tamari, garlic and spices. Topped by dulse, mushroom, crisp onion, cucumber, tomato and cilantro. Served with macadamia ranch. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Jicama, basil, mint, kimchi and macadamia cheese wrapped in nori. Served with pickled ginger and jalapeno-spiced tamari sauce. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Crisp sweet corn shell, shredded cabbage, macadamia cheese, ground mushroom, salsa, dill-ranch sauce and cilantro. Served with spring mix greens in balsamic vinaigrette and topped with hemp seeds. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Flax crust with tomato-based BBQ sauce, shiitake mushroom, herbed olive oil, macadamia cheese, hemp seeds, cilantro and onion. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Flax crust with tomato base, olive oil, macadamia, cheese, hemp seed, and onion. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Kelp noodles in tamari and chili with ginger-sesame greens, mushroom and carrots. Topped with hemp seeds and Chinese chive. *Living refers to food prepared in cool to warm temperatures which retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grain. Components are prepared in our no-stove kitchen with the use of blenders and dehydrators.

Kelp noodles, avocado, macadamia sauce, nutrition yeast. Topped with cilantro

Bo Bit Tet Soy beef steak in garlic marinade with asparagus and brown rice.

Ga hay Dau Hu Xa Ot Pan-seared chili and garlic sauce over soy chicken or tofu. Served with house salad and brown rice.

Ca hay Dau Hu Ca Tim Kho To Soy fish, tofu and eggplant, simmered in peppery shiitake sauce. With brown rice.

Bo Luc Lac Shaken soy beef with garlic over crisp watercress in a light vinegar dressing. Garnished with tomato and onion. Served with brown rice.

Ga Chua Ngot Battered soy chicken with pineapple, bell pepper and onion in a light sweet and sour sauce. Served with brown rice.

Bo hay Ga Xao Kung Pao Pan-seared chili, peanuts, bell pepper, carrot, onion and soy beef or chicken. Served with brown rice. Spicy

Ca Ri Ga Coconut yellow curry with soy chicken, sweet potatoes, onion, bell pepper, carrots and broccoli. Served with black rice or rice vermicelli noodles.

Rau Cai Xao Light stir-fry or tofu, Napa cabbage, bok choy, carrots, onion, snap peas, broccoli and mushroom. Served with brown rice. Gluten-free.

Broken rice, barbecue pork, shredded tofu, vegan loaf. Served with house salad and fish sauce

Mam Va Rau Hot pot of faux fish stew, softened eggplant, soy fish and tofu. Served beside vermicelli and a mix of crisp sprouts, cabbage, mint and Chinese chive.

Nori fish topped with stir fried onions, dill, turmeric, and galangal. Served beside romaine lettuce, mint, pickled daikon, pickled carrot, fresh cucumber, vermicelli, brown rice paper and pineapple dipping sauce. Gluten-free.

Mi Xao Mem hay Don Stir-fry of light garlic shiitake sauce with vegetables, tofu and soy shrimp over soft or crispy yellow noodles.

Hu Tieu Xao Glass noodles stir-fried with garlic, tofu, celery, carrots and mushroom. Topped with fried onion.

Mi Kho Hai San Yellow noodles with soy seafood, bean curd, mushroom, bean sprouts, Romaine, savory sauce and cilantro-mushroom broth on the side.

Bun Bi Cha Gio Thit Nurong Medley of vermicelli, soy sauteed beef, shredded tofu, an egg roll, cucumber, bean sprouts and pickled daikon and carrots. Served with soy fish sauce.

Chilled pie with layers of blueberry, raspberry, coconut and spirulina over a moist crust of pecan and dates.

Chilled pie with butterscotch-macadamia and almond filling. Walnut crust with raspberry sauce.

Raw cacao powder and coconut oil formed into cold candies.

Inspired by the Italian dessert. Layers of fluffed macadamia cheese, espresso, dark cacao, with cinnamon and maple syrup.

Fresh squeezed orange juice, pineapple, mango, ginger and maple.

Coconut juice, raw cacao, hemp seed and maple.

Coconut juice, hemp seed, macadamia, saffron and cinnamon.

Durian, coconut juice

Lightly sweet-tasting herbal tonic tea, regulates cholesterol and blood pressure. Caffeine-free.

Sweet tropical notes of pineapple and guava in green tea.

Fragrant, delicate green tea.

Slight bitter to savory taste, medicinal and rich in Vitamin B12. Caffeine-free.

3 chips