Âu Lạc

Vegan restaurant, 710 W 1st St, Los Angeles, CA

VeganScore 90 · Fully vegan · 5 vegan main dishes

Menu

Mains

• Mai Bánh Mì — Baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayo, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad. Vegan
• Char Siu Banh Mi — Baguette with grilled soy proteins, fried tofu, char siu sauce, pickled daikon and carrot, cucumber, jalapeño, basil leaves and side salad. Vegan
• Ito Burrito — Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion. Topped with microgreens and served with spicy jalapeño purée. Vegan
• Garlic Basil Noodles — Rice noodles, apple sage vegan sausage, baked garlic cloves, kale, pine nuts, nutritional yeast, spiced olive oil, thai basil & natural sriracha. Vegan
• Ravioli Rosa — Vidalia onion and cannellini bean ravioli in sun-dried tomato macadamia cream sauce. With vegan parm, thai basil & garlic bread. Vegan

Starters

• Rayu Chili Wontons — Soy and pea protein filling with mushrooms, broccoli and jicama, topped by crushed almonds and scallions. Vegan
• Croquettes — Potato, pea protein, carrot, chives, celery with nam chim kai sauce. Vegan
• BBQ Pork Roll — Soy pork, greens, pickled daikon and carrot, brown rice paper wrap, almond-hoisin dip. Vegan
• Salt & Peppered Shrimp — Lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro. Vegan
• Eggrolls — Vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce. Vegan
• Friend Fries — Yucca root, pink himalayan salt, bay leaf, with chirmol sauce. Vegan
• Phở — Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, thai basil, jalapeño. Protein choice of vegan chicken, beef ball or veggies. Vegan
• Yellow Noodle Soup — Shiitake broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy-mushroom wontons, chinese chives, cilantro, bean sprouts, jalapeño. Vegan
• Superfoods — Creamy spirulina broth, tomato, macadamia cream, nori, onion, ginger and dr. schulze's superfood. Topped by scallions, sawleaf herb and cilantro. Vegan
• Ginger Mint Bean Rice — Pesto and ginger bean broth over kelp noodles, soaked wild rice, mushroom, shallots and jalapeño. Topped by dehydrated corn crisps, hemp seeds and fresh rice paddy herb. Vegan
• Chinoise — Soy chicken, chopped cabbage, oranges, wonton crisps, brazil nuts, cilantro and scallions with yuzu and gomasio vinaigrette. Vegan
• Norrito — Medley of cabbage, bean sprouts, carrots, jicama, nori and bell pepper. Topped by avocado, cilantro and lime leaf sauce. Vegan
• Kale Sea — Sea veggies, kale, onion and spiced almonds tossed in teriyaki dressing. Topped by kimchi, cucumber & dehydrated cheesy kale crisps. Vegan
• Papaya Salad & Oyster Mushrooms — Shredded green papaya in vegan fish sauce, topped by crushed almonds, vegan beef jerky, fresh basil & mint. Paired with lightly battered and sautéed oyster mushrooms. Vegan

Desserts

• Choconut X-tasy — Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia. Vegan
• Baklava — Dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water. Vegan
• Sticky Rice & Durian — With mango. Vegan
• NY Cheesecake — Rich cheesecake filling, vanilla crust, fruit compote, oat whipped cream & sprinkles. Vegan
• Cornbread Tres Leches — Corn cream, coconut condensed milk, coconut cream and coconut sugar. Vegan

Other

• Mapo Tofu — Spicy sichuan black bean sauce over soft tofu and shiitake mushrooms. Served with jasmine rice, bean sprouts and scallions. Vegan
• Jack Makhani — Jackfruit and lacinato kale in classic makhani sauce with green cardamom, kashmiri chili and side of jasmine rice. Vegan
• Curried Rice — Soaked wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives and cucumber. Topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro. Vegan
• Octopus — Tenderized shiitake mushrooms battered in tapioca flour with sweet & savory tamari-sesame glaze. Topped by jalapeño, bell pepper & chinese chives. Served over black rice and cucumber. Vegan
• Spicy Calamari — Battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. Served with chef's dipping sauce and black rice. Vegan
• Chicken Sate — Skewered & grilled soy chicken topped with almond sweet sauce and fried onion. With steamed rice, shallot, cucumber and thai chili pickles. Vegan
• Claypot Fish — Claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. Served with black rice and a side salad. Vegan
• Lemongrass Fish — Nori-wrapped soy fish seasoned with lemongrass and pan-seared chili. Served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime and a mixed veggies soup. Vegan
• Big Thunnini Roll — Maki roll with chef's soy protein filling, avocado, cucumber, chives, pickled ginger, tamari, spicy mayo gomasio & chili threads. Vegan
• Sweet Jasmine — With coconut nectar.
• Fresh Ginger
• Genmaicha — Roasted brown rice, green tea.

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