Passport to… Vietnam

Considered one of the healthiest cuisines in the world, Vietnamese cuisine is admired for its fresh ingredients, complementary textures, and reliance on fresh herbs and vegetables. The ability to balance the basic tastes (sweet, salty, bitter, sour, umami) with spice is essential in Vietnamese cooking. This ability is exhibited in the many dishes we’re featuring on our Passport to Vietnam Menu throughout the month of April!

Our trip to Vietnam begins with perhaps the most famous Vietnamese appetizer, Summer Rolls. These delectable rolls are filled with shrimp, fresh herbs and glass noodles and served chilled for a refreshing start to your meal. We also have a light Shrimp & Papaya Salad that is tossed with spinach, cabbage, golden raisins and cashews in a delicious citrus-ginger dressing.

For the entrees on this featured menu, we’ve put our own spin on three classic Vietnamese dishes: Pho, Banh Mi and Shaking Beef. Each dish perfectly balances the five tastes and plays with the traditional use of contrasting textures to create mouth-watering dishes you will crave throughout April and beyond!

To pair with the distinctive cuisine of Vietnam, we’ve put together a small collection of cocktails using Kai Vodkas and Sojus. These spirits – distilled from rice – are produced in Vietnam and utilize bold local flavors to producing unique offerings. A perfect example is our Ha Long Bay Cooler, which uses Kai Coconut Pandan (Young Coconut) Vodka, orgeat syrup, pineapple juice, and a touch of Thai chili to create a perfectly refreshing cocktail.



Summer Rolls  shrimp, glass noodles, crisp vegetables and fresh herbs, wrapped in rice paper and served chilled with a sweet chili dipping sauce
Recommended Pairing: Saigon Gimlet

Pork & Shrimp Pineapple Skewers   fresh pineapple spears wrapped with a specially prepared pork and shrimp paste, served with sweet chili dipping sauce, fresh herbs and artisanal romaine
Recommended Pairing: Ha Long Bay Cooler


Shrimp & Papaya Salad   jumbo shrimp, papaya, spinach, cabbage, golden raisins, cashews, citrus-ginger dressing
Recommended Pairing: MacRostie Chardonnay


Pho Tai*   ­flat iron steak, rice noodles, seasoned broth, served with fresh herbs and vegetables, jalapenos and lime
Recommended Pairing: Lychee Long Time

Banh Mi*   sliced pork tenderloin, cucumber salad, fresh bean sprouts, carrots, jalapenos, hoisin BBQ sauce, spicy aioli, toasted baguette
Recommended Pairing: Wither Hills Rose of Pinot Noir

Shaking Beef*   specially marinated flat iron steak wok’d with yellow and green onions, tomatoes and soy-lime sauce, served over fresh greens
Recommended Pairing: Argyle Pinot Noir


Ha Long Bay Cooler
Kai Coconut Pandan Vodka, orgeat syrup, pineapple juice, fresh Thai chili

Saigon Gimlet 
Kai Lemongrass Ginger Soju, Hendrick’s Gin, fresh cilantro, citrus

Lychee Long Time
Kai Lychee Vodka, fresh strawberries, citrus, Fever Tree Ginger Beer


Formed in 2008, Distinguished Vineyards & Wine Partners represents a unique collection of traditional and contemporary wine brands from some of the world’s most coveted wine revions.

MacRostie Chardonnay
From California’s Sonoma Coast, this award-winning chardonnay boasts tropical fruits, bright citrus notes and hints of spice from aging in French oak barrels

Wither Hills Rose of Pinot Noir
This refreshing New Zealand rose has a creamy texture and flavors of wild strawberries, fresh raspberries and white peaches

Argyle Pinot Noir
Coming from one of Oregon’s top producers, this highly acclaimed pinot noir exhibits beautiful flavors of cherry and orange blossom, with a long, harmonious finish

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
GF Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

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