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vietnamese summer menu | july 10-14

vietnamese summer menu | july 10-14

july 10-14

chef lily tran presents a summer menu that celebrates the fresh flavors and delicately balanced contrasts that define vietnamese cuisine. each course is a playful dance between the five complementary vectors of herbal aromatics, spicy heat, sweetness, sourness, and sauciness. delightful contrasts continue as crispy pairs with tender, sweet balances savory, and fresh offsets fermented.

First course trio
seared tuna summer roll (goi cuon), makrut lime, aioli, cucumber, cilantro
fried frog leg (chan ech) oyster sauce, scallion, peanut, fried lemongrass
daikon rice cake (luo bo gao) spicy soy sauce, pickled mushrooms
chapoutier bila haut rosè roussillon, france 2016

Second course
chicken in fresh coriander
poached chicken, pink peppercorn, bean sprout, jicama, asian pear, nouc chấm, cilantro, lemongrass
steinig grüner veltliner niederösterreich, austria 2015

Third course
lemongrass pork
pork tenderloin, curried rice vermicelli, chinese water spinach, mint, shiso, fish sauce caramel, lime
badenhorst secateurs chenin blanc swartland, south africa 2016

Fourth course
che
coconut milk, tapioca, raspberry, ube
rudi wiest mosel riesling mosel river, germany 2015

 

$45 per person. optional wine pairings $20

Menu