Pasteur Menu

Cua Lot (Soft-Shell Crab Seasonal)

Soft-shell crab lightly seasoned, battered and fried. Served with a citrus sweet and sour sauce.

Chao Tom (Sugar Cane Shrimp)

Wrap-your-own rice paper roll: grilled shrimp paste wrapped around sugarcane. Served with rice noodles, fresh herbs, rice paper and a sesame plum sauce.

Goi Cuon Dau Hu (Tofu Summer Roll)

Fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain. Served with a tamarind dipping sauce.

Goi Cuon Tom (Shrimp Spring Roll)

Fresh rice paper roll with poached shrimp and fresh herbs. Served with a plum sauce, topped with ground peanuts.

Cha Gio (Chicken Or Vegetable Egg Rolls)

Chicken or vegetables in an egg-based wrap with cellophane noodles, jicama, woodear mushrooms and taro. Chicken served with fresh lettuce and fish sauce. Vegetable served with sweet and sour sauce.

Thit Nuong Rau Song (Lemongrass Beef Roll)

Charbroiled lemongrass beef rolls with mint, sesame leaves and ground peanuts. Served with fish sauce.

Canh Ga Chien (Lollipop Chicken)

Marinated chicken lollipops served a la “yin & yang”. Two variations served in tandem: traditional sweetened nuoc mam sauce, along with a spicy citrus sweet and sour sauce.

Banh Tom (Shrimp Cake)

A sweet yam and rice cake lightly fried, topped with shrimp and served with fresh herbs, lettuce for wrapping and fish sauce.

Nem

A mix of lemongrass-marinated ground chicken and pork, wrapped around sugarcane and grilled.

Tom Lan Bot Chien (Shrimp Tempura)

Butterflied shrimp, stuffed with a mushroom and crabmeat filling and served with a sweet and sour wasabi sauce.

Cha Gio Cha (Salmon Egg Rolls)

Salmon and fresh dill in an egg-based wrap, with cellophane noodles and woodear mushrooms. Served with fresh lettuce, herbs and a sweet and sour sauce.

Dumplings

Your choice chicken, vegetable or pork dumplings, steamed or fried. Served with a light ginger and scallion soy dipping sauce.

Banh Cuon (Hanoi's Rice Cake)

Steamed layers of rice rolls stuffed with ground pork, topped with tender slices of pork meat, fresh herbs, bean sprouts and dried onions. Drizzled with fish sauce.

Banh Bot Loc (Hue's Shrimp Cakes)

Shrimp-filled potato flour rolls, served with pickled leeks and drizzled with fish sauce.

Banh Mi (Viet Specialty Sandwiches) - Meat And Veggie Sandwiches

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt

Banh Mi (Viet Specialty Sandwiches) - Seafood Sandwiches

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt

Rau Cai Tam Bot (Vegetable Tempura)

Chef's daily selection of vegetables, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce. Small plate, full portion.

Banh Xeo (Saigon Crepe)

A saigon tradition. A coconut milk and rice flour crêpe filled with chicken, shrimp and straw mushrooms. Served with lettuce for wrapping and fresh herbs.

Chem Chep (Mussels)

Fresh mussels sauteed in a coconut, basil and white wine sauce. When availble.

Sauteed Sea Scallops

Sea scallops with oven-roasted apples, peas and carrots. Drizzled with a balsamic reduction.

Ca Hong Chien Dam Nuoc Mam (Red Snapper)

Chef dan’s classic whole fried red snapper, center boned filleted and topped with a spicy pepper, garlic and onion sauce.

Cua Va Tom Hum Xao Gung (Pasteur’s Classic Crab or Lobster Entree)

Whole dungeness crab or whole lobster. Sauteed in a shrimp paste and served with a tomalley, ginger and scallion auce. 24 hour advance notice required.

Ca Ri Ca (Curry Monkfish)

Monkfish sauteed in a curry turmeric sauce, with lemongrass, eggplant, oyster mushrooms and bok choy.

Ca Hap (Steamed Fish)

Catch of the day fish with cellophane noodles, woodear mushrooms and scallions in a light black bean ginger soy sauce.

Ca Tim Nuong (Japanese Eggplant)

Grilled eggplant topped with brown shrimp and scallions and dressed in a lime fish sauce.

Com Tay Cam (Claypot Fried Rice)

Seasoned fried rice with chicken, chinese sausage, ginger and straw mushrooms.

Ca Kho To (Claypot Catfish)

Marinated catfish, slow cooked in a claypot with a caramelized reduction sauce.

Ga Kho Gung (Claypot Ginger Chicken)

A blend of breast and thigh meat with fresh ginger and lemongrass, slow cooked to perfection.

Dau Hu Xao Sa-Te (Tofu Sa-Te)

Crispy tofu sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Dau Hu Va Pho Tai Chon Ot Sa-Te (Fresh Silk Or Fried Tofu)

Fresh silk or fried tofu tossed with fresh seaweed, bean thread noodles, and scallion sa-te sauce.

Ca-ri Ga (Curry Chicken)

A yellow curry paste with chicken, sweet yam and eggplant.

Ca Salmon Kho (Claypot Salmon)

Salmon baked in a claypot with fresh sugar cane, tomatoes and scallions.

Dau Hu Xao Rau Cai Nuoc Coc Dua (Claypot Tofu & Vegetables)

Sauteed tofu and vegetables in coconut milk. Baked in a claypot.

Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles With Vegetables)

Thick rice noodles sauteed with an assortment of vegetables.

Ga Xao Sa Ot (Lemongrass Chicken)

Sauteed lemongrass chicken with bell peppers, onions and jalapeno.

Ca-ri Tom (Curry Shrimp)

A red curry paste with shrimp, sweet yam and eggplant.

Tom Xao Sa-Te (Shrimp Sa-Te)

Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Muc Xao Sa-Te (Calamari Sa-Te)

Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Tom Xao La Que (Basil Shrimp)

Shrimp sauteed with fresh basil and black pepper.

Bo Cuon La Lot (Bolat Leaf-Wrapped Beef)

Marinated beef wrapped with a sweet citrus herbal leaf and drizzled with a light white wine scallion soy sauce.

Suon Bo Nuong (Grilled Beef Short Ribs)

Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

Bo Luc Lac (Pasteur’s Signature Beef Steak)

Wok-seared marinated beef with beurre de Britain and red wine sauce, served over fresh watercress.

Bo Xao Lan (Curry Beef)

Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf.

Muc Xao Khom (Pineapple Calamari)

Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews.

Bo Xao Dua (Coconut Mango Beef)

Marinated beef served with sauteed vegetables and mango in fresh coconut juice.

Seared Duck Breast

Slices of duck breast drizzled with a light tamarind sauce.

Hu Tieu Xao Tom Va Ga (Cochinchin)

Wok-tossed rice noodles with shrimp, chicken, scallions, pickled beets and beansprouts.

Seared Pork Tenderloin

Bacon-wrapped pork tenderloin, sauteed with mushrooms, carrots and zucchini. Served with a whole grain mustard and apple sauce.

Ca Nuong (Grilled Cod Fish - Seasonal)

Cod fish grilled in a tomato basil sauce.

Side Of Brown Rice

Banh Mi (Viet Specialty Sandwiches)

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt

Banh Mi (Viet Specialty Sandwiches) - Seafood

Select one of the following baguette sandwiches: chicken, pork, beef, tilapia or portobello mushroom and veggie. Stacked with pickled carrots, cucumber, daikon and fresh herbs. Finished with specialt

Banh Mi (Viet Specialty Sandwiches) - Meat Or Vegetable

Luncheon combination option: meat or vegetable.

Banh Mi (Viet Specialty Sandwiches) - Seafood1

Bun Bo Xao (Vermicelli Noodle Salad)

Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs.

Bun Ca-ri Ga (Curry Chicken with Rice Noodle)

Yellow curry with chicken, sweet yams and eggplant on rice noodles. Finished with fresh herbs and lettuce.

Muc Xao Khom (Pineapple Calamari)

Fresh pineapple and calamari sauteed with an assortment of vegetables and cashews.

Dau Hu Xao Sa-Te (Tofu Sa-Te)

Crispy fried tofu, sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Dau Hu Xao Rau Cai Nuoc Coc Dua (Tofu & Vegetables)

Sauteed tofu and vegetables in a light coconut milk and garlic sauce.

Ga Xao Sa Ot (Lemongrass Chicken)

Sauteed lemongrass chicken with bell peppers, onions and jalapeno.

Muc Xao Sa-Te (Calamari Sa-Te)

Lightly battered calamari sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles With Vegetables)

Thick rice noodles sauteed with an assortment of vegetables.

Bun Tom Nuong (Vermicelli Noodle Salad)

Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.

Suon Bo Nuong (Grilled Beef Short Ribs)

Marinated bone-in beef short ribs, charcoal grilled and served with a side of endive, mango and avocado.

Tom Xao Sa-Te (Shrimp Sa-Te)

Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic.

Tom Xao La Que (Basil Shrimp)

Shrimp sauteed with fresh basil and black pepper.

Bo Xao Lan (Curry Beef)

Tender beef marinated and sauteed in a light coconut curry sauce, with woodear mushrooms, baby okra and angel hair pasta. Topped with ground peanuts and fresh kaffir lime leaf.

Pho Bo (Beef Soup)

Ha noi beef noodle soup with eye of round beef and brisket. Served with bean sprouts and fresh herbs.

Pho Ga (Chicken Noodle Soup)

Rice noodles with tender pieces of chicken in chicken stock. Seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce.

Pho Rau Cai (Vegetable Noodle Soup)

Vegetarian rice noodle soup with tofu. Served with fresh herbs and chili paste hoisin sauce.

Canh Chua Tom (Tamarind Shrimp Soup)

Hot-and-sour soup made with fresh tamarind stock, shrimp, pineapple, celery and tomatoes and sprinkled with fresh herbs.

Hu Tieu Sa-te (Spicy Beef Noodle Soup)

A zesty garlic and onion broth soup with slices of beef, cucumbers, tomatoes, and ground peanuts.

Vit Va Tom Hoanh Thanh (Duck & Shrimp Wonton Soup)

Minced duck and shrimp meat, scallions and woodear mushrooms wrapped in an egg-based wonton.

Canh Ca-ri Tom (Curry Shrimp Soup)

A red curry soup with shrimp, tofu, coconut milk, galangia, ginger, lemon grass, eggplant and straw mushrooms. Sprinkled with kaffir lime leaves (seasonal) or basil.

Canh Do Bien (Bouillabaisse Soup)

Minced shrimp and blue crab-based broth, brimming with seafood and vegetables. Serves two to four, or dinner for one.

Goi Vu Du Tom (Shrimp Papaya Salad)

Shredded green papaya, topped with poached shrimp, fresh herbs and roasted peanuts.

Goi Ngot Sen Va Bab Cai Ga (Lotus Chicken Salad)

Julienned lotus stem and green cabbage, tossed with chicken, mint and sesame leaves. Served with a vinaigrette fish sauce and prawn chips. Sprinkled with roasted peanuts.

Bo Tai Chanh (Grilled Lemon Beef Salad)

Sliced charbroiled beef with cucumber and tomatoes, tossed in a spicy soy bean sauce.

Bun Bo Xao (Vermicelli Noodle Salad)

Sauteed lemongrass beef, onions and scallions in a curry base. Served over vermicelli rice noodles and fresh herbs.

Banh Pho Xao (Seafood Salad)

Sauteed stick rice noodles with strips of pan-fried egg, shrimp and herbs. Served with ground peanuts.

Bun Tom Nuong (Vermicelli Noodle Salad)

Charbroiled shrimp, onions and scallions served over vermicelli rice noodles. Topped with roasted peanuts, fresh herbs and a vinaigrette fish sauce.