Kitchen Cô Út

Vietnamese restaurant, 85 Chrystie St, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Bun Cha Gio Chay — Vegan spring rolls over vermicelli, mixed green topped with crushed peanut and homemade vegan fish sauce. Vegan
• Bun Tau Hu Xao Sa Chay — Fried tofu sautéed with lemongrass over vermicelli, mixed green topped with crushed peanut and homemade vegan fish sauce. Vegan
• Cari Ga — Chicken curry in a rich broth flavored with coconut milk, sweet yam and taro, topped with basil. Served with rice noodles or plain Banh Mi bread.
• Bo Kho — Beef stew, carrot served with a choice of plain banh mi bread / flat noodles / yellow egg noodles.
• Bun Thit Nuong — Grilled BBQ lemongrass pork over rice noodle, mixed lettuce, roasted peanut, chili-lime sauce.
• Bun Cha Gio — Crispy spring rolls over rice noodle, roasted peanuts and mixed green, chili-lime sauce.
• Bun Thit Nuong Cha Gio — BBQ lemongrass pork, spring rolls over rice vermicelli noodle, mixed lettuce, topped with roasted peanuts, chili-lime sauce.
• Bun Nem Nuong — Grilled Vietnamese pork sausage over vermicelli rice noodles topped with scallion oil, crushed peanuts, mixed veggie and homemade fish sauce.
• Com Tam Suon Bi Cha — Steamed broken rice served with grilled pork chop, shredded pork skin, egg quiche over carrot & daikon radish, sliced cucumber, scallion oil and "Nuoc Mam" fish sauce.
• Nem Nuong — Grilled Vietnamese pork sausage served with steamed woven rice vermicelli, veggie, crushed peanut, rice paper dipping with homemade peanut sauce.
• Chao Tom — Grilled sugarcane wrapped with shrimp served with steamed woven rice vermicelli, veggie, crushed peanut, rice paper dipping with homemade peanut sauce.
• Bo Nuong La Lot — Grilled lemongrass beef wrapped with Betel leaf served with steamed woven rice vermicelli, veggie, crushed peanut, rice paper dipping with homemade fermented anchovy sauce.

Starters

• Cha Gio Chay — Crispy spring rolls (4) stuffed with taro, sweet potato, cabbage, jicama, carrot, earwood mushroom, soybean, soy sauce wrapped in pastry sheet (wheat flour) served with green leaf and homemade vegan fish sauce. Vegan
• Goi Cuon Chay — Fresh vegetarian summer rolls (2) wrapped in rice paper, lemongrass tofu, vermicelli, green leaf & basil served with homemade vegan fish sauce. Vegan
• Cha Gio — Crispy spring rolls (4) stuffed with shrimp, pork, taro, mushroom & glass noodles, served with carrot-lime fish sauce and lettuce.
• Goi Du Du — Green papaya salad, beef jerky, basil, special chef dressing.
• Goi Ga — Cabbage salad with steamed chicken, sweet onion, Rau Ram herbs in cilantro-citrus dressing.
• Banh Bot Loc — Central Vietnam delicacy from Hue City, steamed tapioca dumplings (5) filled with caramelized pork and shrimp, homemade fish sauce.
• Goi Cuon Tom Thit — Fresh summer rolls (2) wrapped in rice paper, sliced pork, prawn, vermicelli, green leaf & basil, chef's special peanut sauce.
• Bi Cuon — Fresh summer rolls (2) wrapped in rice paper, shredded pork and pork skin, green leaf & basil, homemade fish sauce.
• Xiu Mai — Pork meatballs (2) in tomato sauce, served with plain bread.
• Goi Bo Bop Thau — Green leaf and onion salad with sautéed beef topped with fried shallot, and dressing.
• Banh It Tran — Hue steamed sticky rice dumplings (4) filled with caramelized pork and shrimp, homemade fish sauce.
• Pho Bo Co Ut — Traditional PHO noodle soup with rare beef, brisket, tripe & beef meatballs, topped with scallion and onions.
• Pho Ga — Northern Style of chicken Pho, shredded chicken, scallion and onions in chicken broth.
• Bun Bo Hue — Central Vietnam lemongrass noodle soup, served with brisket, pork blood curd, pork knuckle, and round rice noodles and herbs.
• Banh Canh Cua — Tapioca noodle soup in starchy broth with shrimp, crabmeat, sliced pork, pork knuckle & pork blood curd, cilantro and scallion.
• Hu Tieu Nam Vang — Southern Vietnam Specialty noodle soup, ground pork, sliced pork, quail egg, shrimps, pig heart muscle, and liver, topped with scallions and chive. Served with broth on the side or noodles in broth.
• Chao Long — Softened rice in a flavorful broth with blood curd, pig heart, liver, uterus, deep fried pork intestine, pork lemongrass sausage.
• Canh Chua Ca — Vietnam Catfish, elephant ear, beansprout, tomato, tamarind, rice paddy herb, fried garlic served with broken rice or vermicelli.

Desserts

• Che Nhan Nhuc Hat Sen — Dried Longan-Lotus Seed Sweet Soup with longan, lotus seed, jujube, dried grape, pear barley, sweet basil seed. Vegan
• Che Bap — Sweet Corn Pudding with corn, sweet rice, coconut milk. Vegan
• Che Xoi Nuoc — Sweet Rice Balls with sweet rice flour, mung bean topped with sesame served with coconut milk and ginger syrup. Vegan
• Che Dau Trang — Black Eye Peas Pudding with sweet rice, black eye peas, pandan, sugar, served with coconut milk. Vegan
• Banh Da Lon — Pandan Steamed Layer Cake with tapioca starch, mung bean, coconut milk. Vegan
• Chuoi Nuong — Grilled Banana with banana, coconut milk. Vegan
• Che 3 Mau — Tri-Color Dessert with kidney bean, mashed black bean, mung bean, pandan jelly, milk, homemade coconut milk.
• Banh Khoai Mi — Cassava Cake with cassava, coconut milk, milk.
• Banh Bo Nuong — Pandan Honeycomb Cake with tapioca starch, egg, coconut milk.
• Banh Chuoi Nuong — Bake Banana Cake with banana, wheat flour, milk, coconut milk.
• Flan — Caramel, egg, milk.
• Vietnamese Yogurt — Milk, condensed milk.

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