STARTERSFresh, clean and delicious ... nothing will get your taste buds going better than these fabulous starters.

N E M S I M P E R I A L E G G R O L L S • 1 1 (gf)Fried rice paper with pork, mushrooms, lettuce, herbs, nuoc cham

D U M P L I N G S • 1 0 Pork or fried BBQ jackfruit (v)

F R I E D E G G R O L L S • 6 (4 pieces)Vegetarian or pork

G R E E N PA PAYA S A L A D • 1 5 (gf)House-made beef jerky, pork + shrimp, or vegetarian

F R E S H S P R I N G R O L L S • (select any)Shrimp or tofu (v) 8.5 Shrimp + pork 11Pickled beets + avocado (v+gf) 11Pork belly with nuoc cham 13Fried Chicken, avocado + spicy mayo 12

SWEETS + SIDESR I C E • 3 . 5 Brown / white

S H R I M P C H I P S • 3 Spicy / mild

P O TAT O C H I P S • 3

B R E A D P U D D I N G • 9

F R I E D B A O S • 7

F R E N C H M A C A R O N • 2

V I E T N A M E S E C O F F E E F L A N • 8 (gf)

SOUPS + CURRIESSettle in with comforting soups + tasty curries! These delights are sure to make everything right again.

P H O / V I E T N A M E S E S O U P • 1 3 . 5 (choose)Roast beef (gf) / add meatball (+1.5)Poached chicken (gf)Vegetarian with tofu (gf)

B U N B O H U E • 1 6 Pork, beef, shrimp paste, rice noodles, spicy sambal

V I E T N A M E S E R A M E N • 1 6 Pork Belly (+2) or Katsu chicken, chicken broth, gai lan, mushrooms, egg

G R E E N C U R R Y W I T H R I C E • 1 5 (gf) (choose)Chicken (h), tofu, beef (+2), pork (+2), or shrimp (+3)

L A K S A • 1 7 (gf) (vegetarian available)

Yellow curry, coconut milk, vermicelli, chicken, shrimp, egg

SIGNATURE DISHESMouthwatering culinary artistry curated to absolute perfection! Can you guess Mama Suu’s specialty?

W H O L E B R A N Z I N O • 3 2 (gf)Turmeric, dill, onions, shrimp paste, chilis

B U N C H A H A N O I • 2 2 (gf)Pork, nems egg rolls, lettuce, vermicelli, nuoc cham

B O L U C L A C • 2 9 Beef tenderloin, oyster sauce, arugula, rice, radishes

G R I L L E D B A B Y O C T O P U S • 2 1 (gf)Black squid ink rice, togarashi sauce, radishes

S R I R A C H A W I N G S • 1 5 Caramel sauce, sriracha, fish sauce

B B Q E G G P L A N T • 1 6 (v+gf)Chinese eggplant, chili bean paste, onions, rice

D E L U X E V E R M I C E L L I S A L A D • 2 0 (gf)Traditional with curry chicken, shrimp, nems egg rolls,nuoc cham, peanuts or Vegetarian option

P O R K B E L LY • 5

V B Q B E E F • 5

C A R A M E L I Z E D C H I C K E N • 5

B B Q J A C K F R U I T • 5 (v)

T E R I YA K I T O F U • 5 (v)

F R I E D C H I C K E N B A O • 5

C A R A M E L I Z E D S H R I M P • 6

B O L U C L A C • 6 . 5(Beef Tenderloin)

BANH BAOTraditional steamed buns filled with tasty goodness, these small bites are a great way to have fun … choose more than one!

S E L E C T A N Y

Please inform server of any dietary restrictions or allergies.(v) = vegetarian, (gf) = gluten free, (h) = halal

KEY

STIR-FRYS, RICE + NOODLESGet your culinary fix with these well-known wok flavors ... you’ll immediately be transported to exotic Southeast Asia.

S W E E T + S P I C Y F R I E D C H I C K E N • 1 6 (h)White rice, side salad, sunny-side-up egg

S E L E C T Y O U R P R O T E I N S F O R D I S H E S B E L O WChicken (h), Tofu (v), Beef (+2), Pork (+2), Shrimp (+3), Pork & Shrimp (+4)

S P I C Y N O O D L E • 1 7 (gf)Togarashi sauce, rice noodle, sunny-side-up egg

H O LY T H A I B A S I L • 14 Oyster sauce, bell peppers, Thai basil, onions, chilis, jasmine rice, sunny-side-up egg (optional)

PA D T H A I • 1 3 (gf)Rice noodles, tamarind, fish sauce, chives, pickled radish, egg, bean sprouts, chilis, peanuts (optional)

PA D S E E E W • 1 3 Wide rice noodles, oyster sauce, dark soy, gai lan, onions, egg, fish sauce, chilis

H O U S E F R I E D R I C E • 1 3 (gf)White rice, fish sauce, sambal, garlic, ginger, mushrooms, Fresno peppers, sambal, sesame seeds

S T I R - F R I E D V E G E TA B L E S • 1 1 (v+gf)Broccoli, cauliflower, carrots, onions, celery, cabbage

BANH MIQuintessential street food with a French influence, topped with cucumbers, pickled daikon, cilantro, jalapeños … YUM!

C L A S S I C • 9Ham, pork, chicken pâté, mayo

P O R K Y • 1 1Hoisin-glazed pork belly, mayo

C A R A M E L I Z E D S H R I M P • 1 3Spicy mayo, ginger, scallions

S W E E T & S P I C Y F R I E D C H I C K E N • 1 1Mayo, pickled red cabbage

V B Q • 1 2 Beef, Viet BBQ sauce

T O F U • 1 0 (v) Teriyaki tofu, red peppers

CRAFT COCKTAILS • 14+ Served only at dinner

SAIGON ROYALE Cognac, ginger ale, lime, sparkling rosé

LYCHEE MARTINI North Shore Vodka, lychee purée, lime

PERFECT STORM Botran Añejo Rum, ginger beer, lime, Thai basil

SAIGON 75 North Shore Gin, lime, sparkling rosé, Thai basil

SWEET HOME KENTUCKY Maker’s Mark Bourbon, lemon, brown sugar, ginger

SISTA RITA FINO Tequila, lime, jalapeño, cucumber

BALTHAZAR Cognac, tamarind, cardamom, brown sugar, orange juice, beef jerky

MEKONG AFTER DARK North Shore vodka, cognac,Vietnamese co�ee

AFTER-DINNER SIPSKELT VSOP 16Cognac, France

MAKER’S MARK 13Kentucky bourbon

GLENLIVET SINGLE MALT SCOTCH 13Aged 12 years, Scotland

BOTRAN “SOLERA” RESERVA 13Guatemalan rum

PINEAU des CHARENTES, CHÂTEAU d’ORIGNAC 13France

SAKEJunmai Ginjo, Yuki No Bosha (300 ml) 14/42

Shichi Hon Yari 14/42

COFFEE + TEA • 5Vietnamese Iced Co�ee

Vietnamese Hot Co�ee

Thai Iced Tea

Lychee Tamarind Iced Tea

RARE TEA CELLARS • 7Loose leaf

Moonlight Jasmine Blossom – soft, delicate

Litchi Noir (black) – earthy, silky

Emperor’s Chamomile (decaf) – pineapple

Gingerbread Dream Rooibos – holiday spice

Fields of France Rooibos – lavender, elderberry

Emperor’s Genmaicha – green tea, pu�ed rice

CHAMPAGNE + SPARKLING WINENV FRANÇOIS MONTAND BRUT ROSÉ 14/56France

NV AYALA BRUT MAJEUR 86Champagne, France

BEERSaigon Beer 7

Lucky Buddha Beer 7

La Chou�e Ale 12

Houblon Chou�e, Ipa 12

RED WINE‘17 PINOT NOIR 14/56King Estate Willamette, Oregon

‘17 CÔTES du RHÔNE 14/56Clos du Caillou, France

‘18 MALBEC 14/56Punto Final, Mendoza, Argentina

’16 CABERNET SAUVIGNON 14/56Root:1, Chile

WHITE WINE‘20 SAUVIGNON BLANC 14/56Yalumba, Australia

‘19 VIOGNIER 14/56Dom Montrose, Côtes de Thôngue , France

‘19 PINOT GRIS 14/56Villa Wolf, Pfalz, Germany

‘17 CHARDONNAY 14/56Eric Chevalier, Val De Loire, France

‘19 RIESLING 14/56Dr. L, Mosel, Germany

’18 POUILLY FUME 65Régis Minet , Loire, France

NON-ALCOHOLICAranciata Orange or Lemon 3

Pellegrino Sparkling Water 3.5

Bruce Cost Ginger Ale 4

Nirvana Coconut Water 4.5

Honest Tea Black or Lemon 3.5

Coke/Diet Coke/Sprite 3

Bottled Water 2

Sharing Our Love of Vietnamese Cuisine

Growing up in Southeast Asia created our deep love of delicious food. Both our mother

and grandmother were entrepreneurs with successful ventures in food distribution for specialty markets and embassies in Laos.

These gifts surrounded our family with unique influences of Southeast Asian and French cuisines, paving the way for our

lovestory with Vietnamese food.

Inspired by our history and excitement for the present, Saigon Sisters emerged in 2009, sharing culinary delights and

phenomenal flavors with the world.

s a i g o n s i s t e r s . c o m @ s a i g o n s i s t e r s