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Dinner Menu 5-2-21A

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Dinner Menu 5-2-21A STARTERS SOUPS & CURRIES NEMS IMPERIAL EGG ROLLS PHO Fried rice paper with pork, mushrooms, lettuce, Roast Beef (gf) add beef meatball (+1.5) herbs, nuoc cham Poached Chicken (gf) Vegetarian with Tofu (gf) DUMPLINGS Pork or Fried BBQ Jackfruit (v) BUN BO HUE Pork, beef, shrimp paste, rice noodles, spicy sambal BEEF DUMPLING SOUP Poached dumplings with pho broth VIETNAMESE RAMEN Pork Belly (+2) or Katsu chicken, chicken broth, gai lan, mushrooms, egg FRIED EGG ROLLS 6 Vegetarian or Pork GREEN CURRY with RICE Chicken (h), Tofu, Beef +2, Pork +2, or Shrimp +3 GREEN PAPAYA SALAD House-Made Beef Jerky, Pork & Shrimp, or Vegetarian LAKSA Yellow curry, coconut milk, vermicelli, chicken, shrimp, egg FRESH SPRING ROLLS Vegetarian option available Shrimp 8.5 Pickled Beets & Avocado (v, gf) 11 Tofu (v) 8.5 Pork Belly with Nuoc Cham 13 CA RI GA Shrimp & Pork 11 Fried Chicken, Avocado & Spicy Mayo 12 Yellow curry, coconut milk, chicken, mixed vegetables, vermicelli Vegetarian option available BANH BAO Single bao 4.25 dollars or Three combo for 12 CHOOSE THE FOLLOWING PROTEIN CHOICES Caramelized Chicken (h) / Curry Chicken (h) / Hoisin Pork Belly / VBQ Beef / Teriyaki Tofu (v) / BBQ Jackfruit (v) / Caramelized Shrimp (+2) All baos are garnished with with pickled daikon, carrots, jalapeños, and cilantro. SPECIAL BAOS (1 per order): Fried chicken with spicy mayo 5 / Bo luc lac beef tenderloin with oyster sauce 6 SIGNATURE DISHES STIR FRYS, RICE & NOODLES WHOLE BRANZINO SPICY BEEF NOODLE Turmeric, dill, onions, shrimp paste, chilis Togarashi sauce, rice noodle, sunny-side-up egg Substitute with Chicken (h), Pork +2 , or Shrimp +3 BUN CHA HANOI Pork, nems, lettuce, vermicelli, nuoc cham SWEET & SPICY FRIED CHICKEN (h) White rice, side salad, sunny-side-up egg BO LUC LAC 28 Beef tenderloin, oyster sauce, arugula, rice, radishes HOLY THAI BASIL CHICKEN Oyster sauce, bell peppers, Thai basil, onions, chilis, jasmine rice, GRILLED BABY OCTOPUS sunny-side-up egg (optional) Black squid ink rice, togarashi sauce, radishes Vegetarian option available with tofu; Substitute with Pork +2 or Shrimp +3 SRIRACHA WINGS 16 Caramel sauce, sriracha, fish sauce PROTEIN CHOICES FOR THE FOLLOWING DISHES ARE BBQ EGGPLANT Chicken (h), Tofu (v), Beef +2, Pork +2, Shrimp +3, Pork & Shrimp +4 Chinese eggplant, chili bean paste, onions, rice PAD THAI Rice noodles, tamarind, fish sauce, chives, pickled radish, egg, bean sprouts, chilis, peanuts (optional) BANH MI Sandwiches PAD SEE EW All sandwiches are garnished with cucumbers, pickled daikon, Wide rice noodles, oyster sauce, dark soy, gai lan, onions, egg, cilantro, jalapeños. fish sauce, chilis CLASSIC HOUSE FRIED RICE PORKY White rice, fish sauce, sambal, garlic, ginger, mushrooms, MEATBALL Fresno peppers, sambal, sesame seeds VBQ STIR-FRIED VEGETABLES SWEET & SPICY FRIED CHICKEN (h) Broccoli, cauliflower, carrots, onions, celery, cabbage HEN HOUSE (h) CHICKEN CURRY (h) BUILD YOUR OWN BOWLS TOFU (v) All bowls are garnished with vegetables, cucumbers, cilantro, jalapeños. BBQ JACKFRUIT (v) CHOOSE CHOOSE YOUR PROTEIN SHRIMP Brown Rice (gf) OR Vermicelli Noodle Salad (gf) SIDES OR Stir-Fried Egg Noodles ADD ON Egg Roll (v) +1.5 SWEETS Please inform server of any dietary restrictions or allergies FRENCH MACARON 1.8 (v) = vegetarian, (gf) = gluten free, (h) = halal DRINKS NON-ALCOHOLIC DRINKS CRAFT COCKTAILS 14 3 Served only at dinner 3.50 SAIGON ROYALE cognac, ginger ale, lime, sparkling rosé 3.50 LYCHEE MARTINI North Shore Vodka, lychee purée, lime 3.50 PERFECT STORM Botran Añejo Rum, ginger beer, lime, Thai basil 3.50 SAIGON 75 North Shore Gin, lime, sparkling rosé, Thai basil 5 SWEET HOME KENTUCKY Maker’s Mark Bourbon, lemon, brown sugar, ginger 2 SISTA RITA FINO Tequila, lime, jalapeño, cucumber 2 BALTHAZAR cognac, tamarind, cardamom, brown sugar, orange juice, beef jerky MEKONG AFTER DARK North Shore vodka, cognac, Vietnamese coee COFFEE & TEA 5 AFTER-DINNER DRINKS 5 16 5 Cognac, France 5 13 5 Kentucky bourbon 13 RARE TEA CELLARS Aged 12 years, Scotland Loose leaf 13 Moonlight Jasmine Blossom—soft, delicate Guatemalan rum Litchi Noir (black)—earthy, silky 13 Emperor’s Chamomile (decaf)—pineapple France Gingerbread Dream Rooibos—holiday spice Fields of France Rooibos—lavender, elderberry SPARKLING WINE Emperor’s Genmaicha— 14/56 France RED WINE 86 14/56 Champagne, France King Estate Willamette, Oregon 14/56 BEER Clos du Caillou, France Saigon Beer 7 ‘18 14/56 La Choue Ale 12 Punto Final, Mendoza, Argentina Houblon Choufe, Ipa 12 ‘16 14/56 Lucky Buddha Beer 7 Root:1, Chile WHITE WINE SAKE ‘20 14/56 Yalumba, Australia 14/42 14/42 14/56 Dom Montrose, Côtes de Thôngue, France ‘19 14/56 Villa Wolf, Pfalz, Germany ‘18 14/56 Our Brand Story Milou, Pays d’Oc, France Saigon Sisters is inspired by our childhood in Southeast Asia. We were influenced ‘19 14/56 by our mother and grandmother who ran successful businesses as food distribu- tors for markets and embassies in Laos and eating amazing Southeast Asian and Dr. L, Mosel, Germany French food at an early age. After moving to the United States as refugees, our ‘18 65 entrepreneurial spirit led us to come up with the brand Saigon Sisters, starting at the Régis Minet, Loire, France Chicago French Market in 2009. Our goal is to share our love of Vietnamese cuisine with the world. “Everything I do in my business is somehow related to my past, my family, and a part of who I am,” explained Mary, who was a baby when her family was living in Laos to escape the dangers of war in their homeland of Vietnam. @SaigonSisters www.saigonsisters.com .
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