Viet Ace

Summer Rolls

Fresh herbs, rice noodle and prawns beautifully wrapped in rice paper rolls. Enjoy with sweet and nutty home-made sauce.

Imperial Spring Rolls (GF)

Minced pork, prawns, shiitake mushroom and chopped glass noodle marinated with grounded black pepper and squid sauce, skillfully rolled and deep-fried in SaiGon beer-soaked rice paper wrappers. Served with nuoc cham.

Vegetarian Spring Rolls (V)

Mashed green bean, shredded kohlrabi, shiitake mushroom and chopped glass noodle marinated in artichoke sauce, wrapped in rice paper wrapper and deep-fried using vegetable oil.

Crabmeat Square Roll (GF)

Found in a coastal town in Vietnam, the recipe was well known to the local who twisted the country’s traditional fried spring rolls with their newly caught crabs and square-shaped rolls, bringing sunshine and sea-breeze to the table.

Beef Wrapped in Betel Leaf (GF)

Minced beef marinated with garlic, onions and grounded pepper wrapped in betel leaf, giving the succulent beef a slightly bitter note, yet remained flavoursome.

Shaking Beef

Diced tenderloin beef seasoned and pan-fried with onions, serve on salad bed.

Chicken Satay Skewers

Three skewers of grilled chicken breasts marinated with satay paste, serve with nutty satay sauce.

Crispy Salted & Pepper

Battered, deep-fried and then slightly stirred with spring onions and chillies, add sprinkle of salt and black peppers.

Golden Pancake

Stir-fried with beansprouts, spring onions and a dash of black pepper, covered inside a half-moon shaped turmeric-inspired pancake. Serve with nuoc cham, selected seasonal herbs and lecttuce.

Sriracha Mussels (GF) (Spicy)

King size mussels cooked in chef’s signature sweet and sour sauce with a kick of Sriracha chilli paste.

Countryman’s Chicken Wings

Tendered chicken wings marinated with grounded spices and fish sauce. A long-lost recipe found in the far north of Vietnam.

Papaya Salad

Shredded papaya and carrot soaked in squid sauce salad dressing, mixed with herbs topped with crushed peanut.

Bangbang Chicken

Chicken breasts mixed with cucumber, pickle and carrot, gently stirred in peanut sauce dressing and topped with crushed peanut.

Rare Beef Salad (GF)

Slices of rare cooked beef marinated in lime juice, mixed with onions and coriander, then garnished with sesame seeds and a hint of hot mint.

Hot and Sour Soup

Chunks of pineapple, tomato slices and beansprouts cooked in lightly-sour tamarind based soup with a kick of red bird-eye chilli.

Steamed Fragrant Rice (GF) (V)

Egg Fried Rice (GF)

Stir-Fried Morning Glory (GF) (V)

Stir-Fried Broccoli (GF) (V)

Stir-Fried Pakchoi (GF) (V)

House Josper Grilled

Marinated with very little number of ingredients, our house Josper grills aim to bring out the succulent taste of the meat, seasoned with a pinch of sea salt and black peppers.

Hoian Curry

Hoi An - the old port used to be the pearl of the East, where the Japanese, Chinese and Vietnamese traded their spices. The curry recipe, in turn, is the perfect mixture of the three cultures.

Stewed Pork in Claypot (GF)

Slowly cooked in a caramelised light fish sauce and coconut juice. Served with a soft boiled egg.

Stewed Mekong Catfish

Two chunks of Mekong catfish slow cooked in succulent caramel spiced sauce. Served in claypot.

Camfire Beef

Slices of rice wine-marinated beef tenderloin mixed with onion, served in the flaming claypot.

Lemongrass Beef (Spicy) (GF)

Stir fried beef with carrot, onions, lemongrass and chilli.

Lemongrass Chicken (Spicy) (GF)

Stir fried chicken breasts with carrot, onions, lemongrass and chilli.

Hoian Special Fried Rice

Stir-fried fragrant rice with chopped Vietnamese herbal sausage, chicken, prawns and green mustard pickles.

Pho

While it looks like a very simple dish with rice noodle, slices of meat with onions and coriander served in a bowl, the secret lies in the broth that was made from bone marrow canoes cooked over a-day-long under our chef’s watchful eyes.

Bun Hue

Travelling down to the central of Vietnam where hurricanes are the norm, the Pho recipe has been added grounded chilli paste with slight changes in ingredients with rounded rice noodle – a perfect hangover cure or simply to warm yourself up when feeling a little chilly.

Stir-Fried Egg Noodle

Stir-fried egg noodle with seasonal vegetables, onions, light soya sauce and scrambled egg.

Stir-Fried Rice Noodle

Stir-fried rice flat noodle with seasonal vegetable, onions, artichoke sauce.

Bun Mam

Fresh yet flavoursome, very filling yet still light. Nowhere else can you find a perfect mixture of steamed rice vermicelli noodle, shredded iceberg, herbs and succulent meat with a citrusy kick of lemongrass.

Com Tron

Seasoned ingredients, vegetable and pickles mixed with fragrant steamed rice. Served in a wooden bowl.

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