Nam Giao

Made mainly from Texas-grown rice, the texture is consistently tender and firm served with minced shrimp, chicharrón and its own fish sauce in the smaller cup.

Thinly wrapped in banana leaf, thin enough that could be blown in the wind served with fish sauce, the big cup.

Sautéed pork and shrimp stuffed in tapioca starch then wrapped and steamed in banana leaf. Served with fish sauce, the big cup.

A combination of the three: pork and shrimp crystal cakes, pork, and shrimp rice cakes, steamed mini rice pancakes.

A combination of pork and shrimp crystal cakes, pork, and shrimp rice cakes, steamed mini rice pancakes and our homemade sausage.

Pork and shrimp stuffed in tapioca starch then steam. This type is chewier than the crystal cake, it's the texture our customers prefer. It might take some time to get used to it. When served, please soak in fish sauce, the bigger cup.

Pork and shrimp stuffed mochi placed on top of crispy plain mochi. Dip in fish sauce, the bigger cup, together when served.

Homemade sausage wrapped in banana leaf.

Periwinkle sautéed with lemon grass, kaffir lime leaves and garlic then blend into the sausage meat.

With boneless beef shank and sausage would make a sensational bowl of soup.

Baby clam, roasted peanut, mint, sesame seed arranged on top of steamed rice.

Fresh and distinctive homemade rice noodle served in broth with shrimp and pork ribs.

Homemade "udon liked" rice noodle cooked with and in basa fish broth. This tasty soup came from a village in the area known as street without joy around the world in the 1960s. It offers a delicate taste and contains no fat.

Shrimp, crabmeat and fish cake cooked with homemade "udon liked" rice noodle in fish broth.

Pan fried crispy rice pancake topped with bacon, shrimp, mushroom, and bean sprout. Served with peanut and sesame sauce made for it alone. A frequently mentioned dish among Vietnamese anywhere on earth nowaday.

This is an evolved version of bánh khoái when our ancestors moved South. Mung bean replaces the mushroom. It's not easy to retain the crispiness of the texture of the pancake this big. But, here we can do it day in and day out.

Jumbo cold-smoked squid grilled and served with salad and shrimp sauce.

Shrimp, crabmeat, and fish cake cooked with homemade udon liked rice noodle in fish broth.

Prepared with boneless beef shank and sausage would make a sensational bowl of soup.

Baby clam, roasted peanut, mint, and sesame seed arranged on top of steamed rice.

Made mainly from texas grown rice, the texture is consistently tender and firm. Served with minced shrimp, chicharron, and its own fish sauce in the smaller cup.

Thinly wrapped in banana leaf, thin enough that could be blown in the wind. Served with fish sauce in the big cup.

Sauteed pork and shrimp stuffed in tapioca starch then wrapped and steamed in banana leaf. Served with fish sauce, the big cup.

A combination of three pork and shrimp crystal cakes, pork and shrimp rice cakes, and steamed mini rice pancakes.

A combination of pork and shrimp crystal cakes, pork and shrimp rice cakes, steamed mini rice pancakes, and our homemade sausage.

Sauteed pork and shrimp stuffed in tapioca starch then wrapped and steamed in banana leaf. Served with fish sauce in the big cup.

Pork and shrimp stuffed mochi placed on top of crispy plain mochi. Dip in the fish sauce the bigger cup together when served.

Homemade sausage wrapped in banana leaf.

Periwinkle sauteed with lemongrass, kaffir lime leaves, and garlic then blends into the sausage meat.

Served with a rice cooker.

Prepared with boneless beef shank and sausage would make a sensational bowl of soup.

Baby clam, roasted peanut, mint, and sesame seed arranged on top of steamed rice.

Fresh and distinctive homemade rice noodles. Served in a broth with shrimp and pork ribs.

Homemade udon liked rice noodles cooked with and in basa fish broth.

Shrimp, crabmeat, and fish cake cooked with homemade udon liked rice noodle in fish broth.

Pan-fried crispy rice pancake topped with bacon, shrimp, mushroom, and bean sprout. Served with peanut and sesame sauce.

Mung bean replaces the mushroom. It's not easy to retain the crispiness of the texture of the pancake this big.

Jumbo cold-smoked squid grilled. Served with salad and shrimp sauce.

Made mainly from Texas grown rice, the texture is consistently tender and firm served with minced shrimp, chicharrón and its own fish sauce (in the smaller cup).

Thinly wrapped in banana leaf, thin enough that could be blown in the wind served with fish sauce (the big cup) please open it on a plate, pour over some fish sauce, use a spoon to gently cut the cake into bite size and tah tah...tah.

Sautéed pork and shrimp stuffed in tapioca starch then wrapped and steamed in banana leaf. Served with fish sauce (the big cup).

A combination of the three: pork and shrimp crystal cakes, pork, and shrimp rice cakes, steamed mini rice pancakes.

A combination of pork and shrimp crystal cakes, pork, and shrimp rice cakes, steamed mini rice pancakes and our homemade sausage.

Pork and shrimp stuffed in tapioca starch then steam. This type is more chewy than the crystal cake, it's the texture our customers prefer. It might take some time to get used to it. When served, please soak in fish sauce (the bigger cup).

Pork and shrimp stuffed mochi placed on top of crispy plain mochi. Dip in fish sauce (the bigger cup) together when served.

Homemade sausage wrapped in banana leaf.

Periwinkle sautéed with lemon grass, kaffir lime leaves and garlic then blend into the sausage meat.

With boneless beef shank and sausage would make a sensational bowl of soup.

Baby clam, roasted peanut, mint, sesame seed arranged on top of steamed rice please add shrimp sauce and clam broth (enough to taste) to the bowl, mix them up, then add lettuce, green apple, banana flower, and mint. Then a tasty and healthy bowl of salad is ready. If you can handle Camembert cheese, you can handle this.

Fresh and distinctive homemade rice noodle served in broth with shrimp and pork ribs.

Homemade "udon liked" rice noodle cooked with and in basa fish broth. This tasty soup came from a village in the area known as street without joy around the world in the 1960s. It offers a delicate taste and contains no fat.

Shrimp, crabmeat and fish cake cooked with homemade "udon liked" rice noodle in fish broth.

Pan fried crispy rice pancake topped with bacon, shrimp, mushroom, and bean sprout. Served with peanut and sesame sauce made for it alone. A frequently mentioned dish among Vietnamese anywhere on earth nowaday.

This is an evolved version of bánh khoái when our ancestors moved South. Mung bean replaces the mushroom. It's not easy to retain the crispiness of the texture of the pancake this big. But, here we can do it day in and day out.

Jumbo cold-smoked squid grilled and served with salad and shrimp sauce. Fishermen in nha trang area used to clean and dry their harvested squids in sunshine on their return from the deep ocean. After 10-12 hours baked in sunshine and summer breeze, the squid is somewhat dehydrated. That's how this new dish appears on (every) menu with the name "grilled "sunbaked for one time squid' " for over the last 15 years. At nam giao, we employ the cold-smoking procedure to "bake" the squid. The close.