Pho Boy BREAKFAST SERVED from 9AM-10:30AM

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pho boy BREAKFAST SERVED FROM 9AM-10:30AM BREAKFAST COMBO $6 Comes with scrambled eggs, choice of meat, biscuit and choice of grits or hash browns Includes fountain drink SAUSAGE BISCUIT • $3 BISCUITS & GRAVY • $4 pho boy ASIAN ENTREE COMBOS SERVED FROM 10:30AM-11PM ALL combos include a fountain drink CREATE A COMBO ADD AN EGGROLL Choice of side - Lo-Mein, Fried rice 1 FOR $1.50 CHOICE OF ENTRÉE OR 2 FOR $2 2 ENTREES & 1 SIDE • $9 3 ENTREES & 1 SIDE • $10 pho boy PHO SERVED FROM 10:30AM-11PM #1 PHO TAI $10 BEVERAGES Beef noodle soup with rare beef Pressed Hot Coffee with condensed milk $3 #2 PHO BO VIEN $10 Iced Coffee with condensed milk Beef noodle soup with beef meatballs $3 #3 PHO TAI BO VIEN $10 Bottle Soda Beef noodle soup with rare beef and $2.50 beef meatballs Iced or Hot Tea, Soybean Milk, Chrysanthemum Tea, Grass Jelly, #4 BO KHO $10 Coconut Drink, Melon Drink Vietnamese style beef stew with toasted $2 baguettes 12”-$12 • 6”-$8 pho boy SERVED FROM 10:30AM-2AM All po-boys served on baked fresh daily hoagies with choice of fries or chips and a fountain drink #5 PHO-BOY #8 CAJUN CRAB Tender strips of beef, red onion, srirachi Grilled cajun crab patty, provolone, mayo, hoisin, cilantro, green onion, lettuce, tomato, red onion, remoulade lime zest, fresh jalapeño served with Pho stock for dipping #9 HOT TURKEY & SWISS Slow roasted hand carved turkey, #6 BANH-MI swiss cheese, lettuce, tomato, Char siu pork, pickled carrot, red onion, mayo cucumber, pickled daikon radish, jalapeño, cilantro, mayo #10 MEATBALL Beef & pork meatball, provolone, grated #7 KOREAN BBQ PORK parmesan, sautéed red onions, black olives, Roasted pork, Korean BBQ sauce, lettuce, house marinara tomato, red onion, pickle.

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Entree Beverages
Beverages Entree HOT MOCKTAIL • MyRasa Platter $ 20 A combo set of chicken & beef satay, tauhu sumbat, fragrant coconut rice, $ 4.5 • Longing for Longan $ 7 roti canai served with beef rendang and an apam balik Muar for dessert. • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 $ 4.5 • Rambutan Rocks $ 12 • Milo rambutan, coconut jelly and rose syrup • Kerabu Apple • Teh O $ 3.5 Crisp green apple salad tossed in mild sweet and sour dressing served with deep • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly fried chicken. • Tropical Crush $ 7 pineapple, orange and lime zest • Beef Noodle Salad $ 12 COLD • Coconut Craze $ 7 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. coconut juice and pulp, with milk and vanilla ice cream • 3 Layered Tea $ 6 • Satay $ 10 black tea layered with palm sugar and evaporated milk Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 6 • Tauhu Sumbat $ 10 • Soya Bean Cincau $5.5 • Apple Juice soya bean milk served with grass jelly • Orange Juice $ 6 A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. $ 5 • Carrot Juice $ 6 • iceTeh lemon O Ais tea Limau • Watermelon Juice $ 6 • Spring Rolls $ 6.5 $ 5 Vegetables wrapped in popia skin. (4 pieces) • freshAir Kelapa coconut juice Muda with pulp $ 5 • Sirap Bandung Muar rose syrup with milk and cream soda • Samosa $ 6.5 COFFEE $ 5 Curry potato wrapped in popia skin.
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Thai Street Food Bangkok in the Heart of Lakewood
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Char Siu Pork
Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
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Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
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Entree Beverages
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Rice Noodle Soup
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