Indochine's specialty is our interpretation of the french influence on vietnamese food. It has become some of the most culturally infused cuisines enjoyed by food lovers all over the world.
Poulet Rôti (Com Ga Roti)
Half game hen pan-roasted in five spiced powder, served on buttered tomato - peas rice & house salad.
Sizzling Crêpe Banh Xeo
Rice flour, tumeric & coconut milk is the base of this crepe mixture. Poured over a sizzling pan w/ sautéed pork, shrimp, & onion. Bean sprouts & mung beans are then added to the crepe to be steam fried ‘til done. Served w/ raw vegetable & lime-tomato fish sauce. (For vegan, ask for soy-garlic sauce. )
14 $
Sizzling Crêpe Banh Xeo
Rice flour, tumeric & coconut milk is the base of this crepe mixture. Poured over a sizzling pan w/ sautéed pork, shrimp, & onion. Bean sprouts & mung beans are then added to the crepe to be steam fried ‘til done. Served w/ raw vegetable & lime-tomato fish sauce. (For vegan, ask for soy-garlic sauce. ) (Tofu)
12 $
Sizzling Crêpe Banh Xeo
Rice flour, tumeric & coconut milk is the base of this crepe mixture. Poured over a sizzling pan w/ sautéed pork, shrimp, & onion. Bean sprouts & mung beans are then added to the crepe to be steam fried ‘til done. Served w/ raw vegetable & lime-tomato fish sauce. (For vegan, ask for soy-garlic sauce. ) (Tau hu)
12 $
Steak Vietnamienne (Bo Bit Tech)
A popular western favorite w/ an asian twist! The combination is exquisite, as has been described. Black angus rib eye steak marinated in asian seasonings, flame broiled then served w/ sautéed legumes, house salad & your choice of steamed rice or matchstick potatoes.
Provençal Fisherman's Curry Bouillabaisse (Cari Hai San)
Tomatoes, leeks, celery stalk, carrots, saffron & garlic sautéed then simmered in curry, coconut milk. Seafood is then added to the pot, served w/ slices of toasted baguette. Ask for salt & pepper lime dip. (Or gluten free, ask for rice or vermicelli)
Festive Foods (Mon an Choi)
The ultimate healthy eats! Low carbs, lots of vegetables, tasty meats or seafood. Have fun customizing your own salad rolls & have it just the way you like it. Served w/ raw vegetables, dipping sauce & rice paper.
The Grill (Nuong Vi)
We bring the grill out to you & let you be the chef! Served w/ mixed fish sauce.
Vietnamese Fondue (Nhúng Dám)
Dip your choice of meat in vinegar water cooked w/ lemongrass stock & a toss of onion. A light meal w/ absolutely no oil & a blast of flavors. Served w/ lime-tomato fish sauce.
Sugarcane Shrimp Satay & Rice Paper (Chao Tom)
From the imperial capital comes the food for royals. Sophisticated in its’ preparation, delicious & fresh in taste. Prepared shrimp wrapped around sugar cane, steamed then grilled over flame. Garnished w/ scallion oil, peanuts & served w/ sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce. )
Pork Meatballs Satay & Rice Paper (Nem Nuong)
Marinated pork meatballs, twice cooked, flame grilled & garnished w/ scallion oil & peanuts. Served w/ sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce. )
Trio Satays & Rice Paper (Nem, Chao & Thit Nuong)
A combination of pork meatball satay, sugarcane shrimp satay & grilled pork satay garnished w/ scallion oil & peanuts. Served w/ sweet hoisin - peanut sauce & mixed fish sauce.
Crisp Tofu & Rice Paper (Tau Hu Cuon Banh Trang)
Fried tofu garnished w/ scallion oil & peanuts. Served w/ sweet hoisin - peanut sauce. (For gluten free, ask for mixed fish sauce)
Hot Pot (Lau)
Seafood Hot Pot (Lau Hai San) (Serves 2)
A light broth cooked w/ lemongrass, galangal & lime leaf is served in a hot pot paired w/ a display of seafood & vegetables for you to cook as you eat w/ rice vermicelli.
Vietnamese Gastronomy (Mon an Nha Hang)
Noodle Soups (Pho / Hu Tieu / Mi Nuoc)
These classic noodle soups are served w/ a bean sprout concoction to be added just before eating.
“Ha Noi” Pho Noodle Soup (Pho Bo Ha Noi)
Considered a national food of vietnam & found on practically every street corner from north to south vietnam. Pho begins w/ boiling hot beef stock cooked w/ ginger & spices poured over rice noodles & paper thin slices of beef in a bowl & then garnished w/ onions & cilantro.
“Hue” Spicy Beef Noodle Soup (Bun Bo Hue)
Originated from the ancient imperial capital, hue. This central region of vietnam is famed for its high degree of sophisticated cooking. Chili–red beef, pork & seafood stock cooked w/ lemongrass, poured over authentic large rice vermicelli w/ slices of beef & pork cold cuts. Garnished w/ onions, cilantro & vietnamese mint.
“My Tho” Tapioca Noodle Soup on the Side! (Hu Tieu My Tho)
This southern delight is a close adaptation of a popular cambodian noodle. Meat & seafood over tapioca noodles tossed in house sauce & garnished w/ scallion oil, fried shallots & peanuts. Customarily diners help themselves to the noodles first w/ added final touches from the sauce tray to their liking as they sip the clear soup on the side.
Won Ton Egg Noodle Soup (Mi Hoanh Thanh)
Chinese influence is obvious in this noodle soup. Steaming hot broth prepared w/ pork & seafood poured over egg noodles & wontons. Top w/ roasted pork, fried shallots, scallion & cilantro. Ask for red vinegar.
Five Spiced Game Hen Egg Noodle Soup (Mi Ga Ngu Vi Huong)
Pan roasted half game hen marinated w/ five spiced powder on egg noodles & pork - seafood broth. Ask for red vinegar.
Noodle Salads (Bun)
Vibrantly colored vegetables mounded over your choice of grilled items on rice vermicelli, lettuce, fresh herbs, bean sprouts & cucumbers. Garnished w/ scallion oil, peanuts & served w/ mixed fish sauce.
Add a saigon spring roll to any noodle salads add
(Saigon rolls are not served as appetizer or on the side when ordered w/ noodle salads. )
Noodle Salad Saigon Crisp Spring Rolls (Bun Cha Gio)
Broken rice is rice that is broken during processing & best accompanied w/ grilled meat items. Served w/ raw vegetables, sour daikon-carrot & mixed fish sauce to pour over the rice plate.
Broken Rice Grilled Beef Short Ribs (Com Tam Suon Bo Nuong)
Broken Rice Grilled Eggplant (Com Tam Ca Tim Nuong)
Vegan, not gluten free
Broken Rice Grilled Porp (Com Tâm Thit Nuong)
Vietnamese Home Cooked (Mon an Gia Dinh)
Vietnamese home cooked meals consist of a variety of dishes served & shared together. Choose one from each of the categories below to create your unique dinner or lunch.
Vietnamese broths are well flavored to eat w/ rice. It’s customary to add other items to your bowl of rice & broth.
A northern vietnamese specialty w/ a light, tangy & deliciously aromatic flavor of fresh dill. (Tofu (tau hu) 11)
Tamarind Broth & Shrimp (Canh Chua Tom)
This southern broth is cooked w/ tamarind, okra, bean sprouts, tomatoes, celery & pineapple. Garnished w/ fresh basil, fried garlic oil & chili peppers.
Hot Lime Leaf Broth w/ Seafood (Canh Chua Nau La Chanh Hai)
This soup-broth really sparks the appetite! From our southern neighbor, a well loved & often duplicated “tom yum goong.” cooked w/ lemongrass, galangal, lime leaf, mushrooms, & baby corn. Garnished w/ fresh basil & chili pepper.
Savory Meats & Seafood ( Mon an Man)
Savory can be translated as salty dishes, a popular way of eating in vietnam. Perhaps due to lacks, many of these savory dishes were made to last for days w/ the use of more rice & less meat when eaten.
Diced Steak Bo Luc Lac
Hand cut cubes of flank steak marinated in of soy sauce & garlic, wok seared served on a bed of light vinaigrette salad & steamed rice. *Watercress salad maybe requested when available.
Saté Steak Sizzling Plate (Sate Bo Xao Ot Dia Nong)
Wok seared flank steak w/ onions, bell peppers in our sate sauce made of sesame oil, garlic, shallots, grilled fish & shrimp.
Citrus Chicken (Ga Xao La Chanh)
White meat chicken seared in citrus juice & honey creating a savory sauce that’s unforgettable.
Sautéed Vegetables (Rau Cai Xao)
The vietnamese method of sautéing is light due to the use of simple ingredients like fish sauce & garlic. The emphasis is on the vegetables w/ traditional meat to enhance its flavor. Served w/ steamed rice.