mộc mạc

Vietnamese restaurant, 79 2nd Ave, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Đậu Hũ Nướng Sa Tế — Grilled tofu with house sa tế, served with steamed rice and a fresh herb salad. Vegan
• Lẩu Mắm — Rich delta-style hotpot with fermented cá linh and cá sặc, simmered with seafood, pork belly, and local greens. Served with swai fish, seafood, pork belly, vermicelli, and seasonal greens.
• Mì Quảng Tôm Thịt — Wide rice noodles in a light turmeric broth, topped with sautéed shrimp, braised pork, broth-cooked egg, peanuts, herbs, and sesame crackers.
• Cơm Bún Hến — Sautéed baby clams over a choice of rice or vermicelli, served with herbs, roasted peanuts, fried shallots, and crispy pork crackling.
• Bún Châu Hà Nội — Grilled pork patties and sliced pork, served with rice vermicelli, fresh herbs, and warm, lightly sweetened fish sauce for dipping.
• Cơm Gà Xối Mỡ — Golden crisp chicken leg over fragrant garlic egg fried rice, accompanied by house pickles and a bright herb salad.

Starters

• Đậu Hũ Lắc Sả Tắc — Crisp tofu tossed in a warm glaze of lemongrass, kumquat, and garlic. Vegan
• Xà Lách Sốt Chanh Dây — Fresh local greens dressed in a bright, tangy passion fruit vinaigrette. Vegan
• Phở Chay — A delicate, aromatic vegetable broth gently simmered with spices, served with rice noodles, assorted vegetables, herbs, and tofu, and topped with fried shallots and garlic. Vegan
• Hến Xúc Bánh Đa — Baby Clams delicately sautéed with onion, herbs, and peanuts, served with toasted sesame crackers.
• Nghêu Hấp Lá Quế — Steamed littleneck clams in a broth of Thai basil, lemongrass, and chili.
• Mực Nướng Sa Tế — Squid marinated in house-made chili lemongrass saté.
• Bánh Khoái — Crisp turmeric rice pancake topped with a soft omelette, filled with shrimp and pork, served with fresh herbs and a pâté-enriched dipping sauce.
• Bánh Bèo Huế — Delicate steamed rice cakes with shrimp-pork sauce, finished with fried shallots and scallion oil.
• Bánh Bột Lọc — Silken translucent tapioca dumplings filled with shrimp, finished with scallion oil and crispy shallots, served with a refined savory nuoc chám dipping sauce.
• Bắp Xào Mỡ Hành — Sweet corn kernels sautéed in fragrant scallion oil, finished with dried shrimp and fried shallots.
• Má Heo Nướng Chao — Pork jowl marinated in bean curd, slowly grilled on open flame.
• Cánh Gà Non Nướng Me — Double-fried wings tossed in a tamarind fish sauce glaze with fried garlic.
• Bò Lá Lốt — Minced Wagyu beef with lemongrass and spices, wrapped in betel leaf and flame-grilled.
• Gỏi Bò Mắm Nêm — Lime-cured beef with fragrant herbs, roasted peanuts, and crisp shallot, served with umami-rich mắm nêm (fermented anchovy dipping sauce).
• Phở Bắp Hoa Bò Viên — Fragrant beef broth simmered with 5-spices and ginger, served with sliced marbled shank, tender meatballs, and slow-cooked brisket.

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