Vientiane Café Menu

Shredded green papaya with tomatoes, chili, lime juice, and special sauce mixed together in a mortar and topped with crush peanuts.

Served with Asian herbs, lemongrass, kaffir leaves, crushed peanuts, and a spicy lemon dressing over fresh spring mix.

Fresh spring mix with tomatoes, and cucumbers. Served with house dressing and crushed peanuts.

Served over vermicelli noodles with bean sprouts, shredded lettuce, carrots, mints, cilantro, and scallions with a red curry coconut broth.

Stuffed with pork, spices, lemongrass, and kaffir leaves. Served with steamed vegetables, sticky rice with sweet chili, and tomato chili (Jeaw muk len) sauce.

Sauteed with garlic, chili peppers, broccoli, carrots, and onions in a spicy sauce.

Marinated rice with coconut flakes tossed with scallions, cilantro, lime leaves, and chili. Topped with crush peanuts and served with lettuce to wrap.

Broccoli, carrots, onions, bell peppers, snow peas, chili, basil, and bean sprouts.

Soy sauce based with snow peas, broccoli, bell peppers, onions, carrots, and bean sprouts.

Broccoli, carrots, onions, bell peppers, snow peas, and bean sprouts.

peanut based with spices in coconut milk.

sauteed onions, basil, green beans, broccoli, green chili and carrots with coconut milk

sauteed onions, red bell peppers, broccoli, carrots, string beans red chili with coconut milk

Served with peach sauce.

In coconut milk with banana and red bean wrapped in a palm leaf.

Drizzled with honey.

Sauteed flat rice noodles with onions, carrots, broccoli, chili peppers, beans sprouts, and sweet basil.

Sauteed flat rice noodles with mix vegetables in a soy sauce base.

Served over vermicelli noodles with bean sprouts, shredded lettuce, carrots, mints, cilantro, and scallions with a red curry coconut broth.

Rice noodle soup with mixed vegetables served with beansprouts, cilantro, basil, lime and scallions

Sauteed flat rice noodles with Chinese broccoli in a soy sauce base gravy.\n

Served with bell peppers, onions, and carrots in a spicy sauce.

sauteed mushrooms with soy chili garlic sauce along with steamed vegetables

Sauteed with garlic, chili peppers, carrots, and onions in a spicy sauce.

Served with carrots, onions, broccoli with coconut milk seasoned in kalanga root, lime leaves, and lemon grass.

Wontons stuffed with shrimp in a clear broth.

Soybean based with seaweed and tofu.

Soft rice paper with herbs and vermicelli. Served with tangy tamarind and sweet chili sauce topped with crushed peanuts.

Four skewers. Marinated strips grilled on skewers. Served with peanut and cucumber salsa.

Served with garlic soy sauce.

Asian crepe stuffed with beansprouts, onions, and carrots. Served with house sauce .

Wings tossed in sweet and tangy sauce, chili, lemongrass, and kaffir leaves.

Marinated and grilled. Served with peanut sauce.

Marinated beef with steamed vegetables. Served with peanut chili paste.

Fresh steamed soybean pods.

Five pieces. Shrimp wrapped in wonton skin and deep fried until golden brown. Served with sweet chili garlic sauce.

Lettuce wraps with lemongrass, cilantro, ginger, cucumber, garlic, scallions, tomatoes and vermicelli rice noodles with spicy tamarind sauce

Napa cabbage, clear noodles, sweet basil, chili, coconut milk and lime leaves.

Stuffed with pork, spices, lemongrass, and kaffir leaves. Served with steamed vegetables, sticky rice with sweet chili, and tomato chili (Jeaw muk len) sauce.

A soup like dish with saute lemongrass, shallots, chili, Asian eggplant, and dill. Served with sticky rice.

Sweet, sour, and spicy flavored. Served along with steamed vegetables and jasmine rice.

Stuffed with mushrooms, onions, carrots, and silver noodles. Served with coconut red based curry sauce and steamed vegetables.