Menu - Sup Vietnamese

our recipe is the perfect ratio of citrus to sweetness

strong full‐bodied tea flavor; yet smooth

served + ice

mashed fresh pineapple + pineapple jam

traditional Cafe Du Monde beans + hints of chicory

a favorite drink of Southeast Asia

marinated slices of grilled pork chop served + shredded leaves & cucumber & ground peanut on ...

caramelized crispy shrimp; onion; caralized sauce; served over rice

lemongrass‐soy marinated; boneless; served + rice.

topped + baby bok choy; carrot; & shiitake & wood ear mushrooms; in a healthy kombu kelp broth ...

brushed + sweet tare‐soy; presented ini 2 skewers

lettuce; carrot; mango; rice vermicelli cold noodles; mint Thai basil leaf; & poached tiger shrimp...

super crispy chicken wings tossed in tangy lime glaze (mildly spicy)

combination of raw eye round beef; meat ball; beef tripe; brisket

topped + grilled sirloin steak

flash‐sauteed in hot wok + minced garlic; salt white pepper; + splash of soy sauce fragrant...

pan‐seared shrimp patties served + Bibb lettuce vibrant “nuoc cham” dipping sauce

ground chicken; red chili; scallion; cilantro; mint; served over rice

littleneck clam; garlic; shallot; basil; cilantro & scallion

topped + thin slices of rare eye‐round beef

topped + slices of grilled chicken; served + *chicken stock broth*

topped + homemade Súp signature beef meatballs

peach; mango; & pineapple jam + fresh mango

finely julienned green papaya; long beans; mango; & cherry tomatoes; dressed in a sweet tangy lime...

tare‐soy marinated; boneless; served + rice.

kumquart juice; garnished + kumquart & mint leaf

poached chicken; cabbage ; lettuce; cucumber; jalapeno; red onion; cilantro; fried onion; crispy garlic...

fried tofu; sauteed bell peppers; onion; shallot + avocado jalapeno dipping sauce

mashed fresh strawberry & lime + strawberry jam

cabbage; bean thread vermicelli; carrots; onion; golden wheat flour wrapper; + lettuce & vibrant...

Australian grass‐fed

lemongrass‐soy marinated; bone‐in; served + rice

topped + brisket

tender ribs slowly braised in a deeply fragrant soy glaze