Da Nang Kitchen menu

District Specials

Bun LA VONG

12.00£

Hanoi corner: boneless monkfish marinated in turmeric, lemongrass juice and chopped dills. Served with vermicelli, peanut, nuoc cham and herbs.

Summer rainbow salad

8.50£

Cool you down - refreshing summer salad with combination of: shredded tender beef, beef jerky, green mango, red cabbage, carrot and herbs from the Far-East. Soaked in homemade fish sauce topped with peanut

Bun LA VONG

13.00£

Hanoi corner: boneless monkfish marinated in turmeric, lemongrass juice and chopped dills. Served with vermicelli, peanut, nuoc cham and herbs.

Shaking Beef

16.00£

Beef ribeye wok tossed with capsicum, onions, garlic, SaPa black pepper & oyster sauce

Seabass Mam Xoai

13.00£

Fillet of seabass with homemade sweet sauce and garnished with far-east herbs, mango, garlic and cashew nuts

Peppercorn Duck

15.00£

Pan-fried duck breast with peppercorn sauce

The Rolls Collection

Spring Rolls

7.00£

Minced pork, prawns, shiitake mushroom and chopped glass noodle marinated with grounded black pepper and squid sauce, skillfully rolled and deep-fried in rice paper wrappers. Serve with nuoc cham.

Spring Rolls (V)

6.50£

Mashed green bean, shredded kohlrabi, shiitake mushroom and chopped glass noodle marinated in artichoke sauce, wrapped in rice paper wrapper and deep-fried in vegetable oil.

Summer Rolls

5.30£

Fresh herbs, rice noodle beautifully wrapped in rice paper rolls. Enjoy with sweet and nutty home-made sauce.

Autumn Firecracker Rolls

5.90£

Chopped glass noodle, leeks and shredded duck mixed with wood ear mushroom, wrapped in pastry wrappers. 6 pieces served with salted oyster sauce spread.

Winter Crabmeat Square Roll (GF)

8.00£

Found in a coastal town in Vietnam, the recipe was well known to the local who twisted the country’s traditional fried spring rolls with their newly caught crabs and square-shaped rolls, bringing sunshine and sea-breeze to the table.

Autumn Firecracker Rolls

6.50£

Chopped glass noodle, leeks and shredded duck mixed with wood ear mushroom, wrapped in pastry wrappers. 6 pieces served with salted oyster sauce spread.

Starters

Skinny Lunar Pastry (V)

5.90£

Chopped wood ear mushrooms mixed with glass noodle, kohlrabi, shiitake mushrooms and carrot wrapped in semicircle super thin pastry. The pillow-shaped pastries are deep fried in vegetable oil and served in portion of 3 with veggie nuoc cham.

Grounded prawns crispy patties

6.50£

Grounded prawns, chicken and herbs Patties coated by premium frying mix powder and Japanese breadcrumbs. Served with sweet chilli sauce

Countryman's Chicken Wings

7.50£

Tendered chicken wings marinated with grounded spices and fish sauce. A long-lost recipe found in the far north of Vietnam.

Chicken Satay Skewers

7.50£

Three skewers of grilled chicken breasts marinated with satay paste, serve with nutty satay sauce.

Crispy Salted & Pepper

6.10£

Battered, deep-fried and then slightly stirred with spring onions and chillies, add sprinkle of salt and black peppers.

Crispy Golden Pancake & Salads

8.40£

Stir-fried with beansprouts, spring onions and a dash of black pepper, covered inside a half-moon shaped turmeric-inspired pancake. Serve with nuoc cham, selected seasonal herbs and lettuce.

Grounded prawns crispy patties

7.00£

Grounded prawns, chicken and herbs Patties coated by premium frying mix powder and Japanese breadcrumbs. Served with sweet chilli sauce

Countryman's Chicken Wings

8.00£

Tendered chicken wings marinated with grounded spices and fish sauce. A long-lost recipe found in the far north of Vietnam.

Chicken Satay Skewers

8.00£

Three skewers of grilled chicken breasts marinated with satay paste, serve with nutty satay sauce.

Prawn Sesame toasts

7.00£

Sesame prawn toasts with sweet chilli deep ( 2 pieces )

Salad & Sides

Papaya Salad

10.00£

Shredded papaya and carrot soaked in squid sauce salad dressing, mixed with herbs topped with crushed peanut.

Bangbang Chicken (Spicy)

7.00£

Cold shredded chicken breasts mixed with cucumber, pickle and carrot, gently stirred in smooth spiced peanut sauce dressing.

Lotus Roots Salad

8.30£

Sour lotus roots mixed with carrot, coriander, lime juice and sweet chillies sauce; topped with crushed peanut and finished with a dash of lime leave.

Exotic Rare Beef (GF)

8.30£

Slices of rare cooked beef marinated in lime juice, mixed with onions and coriander then garnished with sesame seeds and a hint of hot mint.

Steamed Fragrant Rice (GF) (V)

4.00£

Egg Fried Rice (GF)

5.00£

Stir-Fried Morning Glory (GF) (V)

9.00£

Stir-Fried Broccoli (GF) (V)

6.50£

Stir-Fried Pakchoi (GF) (V)

7.50£

Steamed Fragrant Rice (GF) (V)

4.50£

Egg Fried Rice (GF)

5.50£

Stir-Fried Morning Glory (GF) (V)

9.95£

Stir-Fried Broccoli (GF) (V)

7.95£

Stir-Fried Pakchoi (GF) (V)

8.49£

Main Course

Hoian Curry

7.70£

Hoi An- the old port used to be the pearl of the East, where the Japanese, Chinese and Vietnamese traded their spices. The curry recipe, in turn, is the perfect mixture of the three cultures.

Stewed Pork (GF)

9.50£

Slowly cooked in a caramelised light fish sauce and coconut juice. Served with a soft boiled egg.

Braised Tofu with Aubergine (GF) (V)

8.50£

Medium soft tofu slowly cooked with aubergine in its own sauce, finished with a hint of betel leaves and bird eye chilli. Served in clay pot.

Campfire Beef

9.00£

Slices of rice wine-marinated beef tenderloin mixed with onion.

Lemongrass Beef (Spicy)

8.50£

Stir fried beef with carrot, onions, lemongrass and chilli.

Lemongrass Chicken (Spicy)

8.50£

Stir fried chicken breasts with carrot, onions, lemongrass and chilli.

Hoian Special Fried Rice

9.50£

Stir-fried fragrant rice with chopped Vietnamese herbal sausage, chicken, prawns and green mustard pickles.

Braised Tofu with Aubergine (GF) (V)

9.00£

Medium soft tofu slowly cooked with aubergine in its own sauce, finished with a hint of betel leaves and bird eye chilli. Served in clay pot.

Campfire Beef

9.50£

Slices of rice wine-marinated beef tenderloin mixed with onion.

Lemongrass Beef (Spicy)

9.00£

Stir fried beef with carrot, onions, lemongrass and chilli.

Hoian Curry [ New Recipe ]

7.70£

Hoi An- the old port used to be the pearl of the East, where the Japanese, Chinese and Vietnamese traded their spices. The curry recipe, in turn, is the perfect mixture of the three cultures.

Grilled aubergine

8.50£

Freshly grilled aubergine with homemade sweet sauce and onion oil

Noodle Soup

Pho

3.00£

While it looks like a very simple dish with rice noodle, slices of meat with onions and coriander served in a bowl, the secret lies in the broth that was made from bone marrow canoes cooked over a-day-long under our chef’s watchful eyes.

Bun Hue

3.00£

Travelling down to the central of Vietnam where hurricanes are the norm, the Pho recipe has been added grounded chilli paste with slight changes in ingredients with rounded rice noodle – a perfect hangover cure or simply to warm yourself up when feeling a little chilly..

The Wok House

Stir-Fried Rice Noodle

6.00£

Stir-fried rice flat noodle with seasonal vegetable, onions, veggie nuoc cham sauce.

Healthy Bowls

Bun Mam

7.50£

Fresh yet flavoursome, very filling yet still light. Nowhere else can you find a perfect mixture of steamed rice vermicelli noodle, shredded iceberg, herbs and succulent meat with a citrusy kick of lemongrass.

Com Tron

8.50£

Seasoned ingredients, vegetable and pickles mixed with fragrant steamed rice.

Sauce

Sriracha

1.00£

Chilli Oil

1.00£

Nuoc Mam

1.00£

Peanut Sauce

1.00£

Satay Sauce

1.00£

Sweet Chilli Sauce

1.00£

Water

Soft

Beers & Wines

Menu of nearby restaurants