Vientiane Bistro

Stir fry flat rice noodles with broccoli, peppers, onions, carrots and bean sprouts in spicy basil garlic sauce.

Grilled on skewers; served with peanut sauce and cucumber salsa. Choice of chicken or tofu.

Medium spicy. Gluten-free. Peanut-based coconut curry with seasonal herbs and spices; served with steamed vegetables.

Marinated rice with coconut flakes tossed with scallions, cilantro, lime leaves, and chill; topped with crush peanuts served with lettuce to wrap.

Gluten-free. Stuffed with chopped pork, lemongrass, kaffir lime leaves; served with cabbage salad and spicy roasted chili garlic sauce (jeow muk phet) sticky rice. Three links.

Soft rice paper with herbs and vermicelli served with tangy tamarind and sweet chili sauce topped with crushed peanuts.

Stuffed with onions, carrots, and leeks; served with garlic-soy sauce.

Tossed in olive oil and serve with peanut sauce.

Grilled on skewers; served with peanut sauce and cucumber salsa. Choice of chicken or tofu.

Filled with silver noodles, cabbage, shiitake mushrooms, deep-fried until golden. Served with house sauce.

Peanuts. Marinated beef with steam vegetables, served with chili peanut paste.

Gluten-free. Deep-fried tofu triangles; served with chili sauce.

Gluten-free. Asian crepe stuffed with beansprouts, onions and carrots, scallions and served with cucumber salsa

Gluten-free. Seasoned with mixed herbs and chili paste serves with cucumber salsa.

Wrapped in a wonton and fried crispy golden with sweet citrus chili garlic sauce.

Vegetarian. Gluten-free. Fresh steamed soybean pods.

Medium spicy. Steamed in your choice sauce, basil or curry.

Spicy. Tossed in the sweet and tangy sauce along with chili, lemongrass and kaffir leaves. Crispy tofu or chicken wings.

Mussels, shrimp and crab in a spicy tangy broth

Tofu and mixed vegetables in mushroom stock with rice noodles basil beansprouts and lime

Dark meat chicken in ginger broth with rice noodles basil beansprouts and lime

tender beef with rice noodles serve with bean sprouts, basil and lime.

Gluten-free. Kalanga root, kaffir lime, mushrooms, broccoli, carrots and tomatoes in a spicy chili lemongrass broth.

Gluten-free. Coconut milk soup with Kalanga root, kaffir lime, lemongrass, onions, broccoli, and carrots.

Gluten-free. Served with scallions, beansprouts, cilantro, fried garlic, and black pepper.

Seaweed and tofu in a soybean broth.

Stuffed with shrimp in a clear broth.

Serves 2-4. Medium Spicy. Spicy lemongrass hot pot.

Gluten-free. Shredded papaya with tomatoes, garlic, chili, and lime juice.

Marinated rice with coconut flakes tossed with scallions, cilantro, lime leaves, and chill; topped with crush peanuts served with lettuce to wrap.

Spicy. Choice of meat serves with Asian herbs, lemongrass, kaffir leaves, crushed peanuts and a spicy lemon dressing over fresh spring mix.

Medium spicy. Sauté with garlic, bell peppers, broccoli, carrots and onions in a spicy sauce.

Medium spicy. Sauté with garlic, ginger, peppers, zucchini, onions in a spicy sauce.

Spicy. Sauté with mushrooms and chili sauce, steamed spinach and vegetables.

Sweet. Spicy. Tangy. Served with steam broccoli and carrots.

Medium spicy. Sauté with garlic, bell peppers, carrots, onions and eggplant in a spicy sauce.

Spicy. Gluten-free. Potatoes, onions, bell peppers and carrots in a coconut broth.

Medium spicy. Gluten-free. Onions, bell peppers, basil, carrots, and green beans in a coconut broth.

Very spicy. Gluten-free. Onions, basil, green beans, Thai eggplant, carrots and green chili in a coconut broth.

Medium spicy. Gluten-free. Peanut-based coconut curry with seasonal herbs and spices; served with steamed vegetables.

Soy sauce base with snow peas, bell peppers, onions, carrots, and beansprouts.

Medium spicy. Spicy chili-garlic base with snow peas, carrots, onions, bell peppers, and beansprouts.

yellow curry powder with carrots, onions, bell peppers, snow peas, and beansprouts.

Spicy. yellow curry base with cashew nuts, snow peas, bell peppers, onions, carrots, and beansprouts.

Thai rice noodles stir-fried with broccoli, carrots, beansprouts and topped with ground peanuts.

Stir fry rice flat noodles with broccoli, onions, peppers, snow peas and carrots in a sweet soy sauce.

Stir fry flat rice noodles with broccoli, peppers, onions, carrots and bean sprouts in spicy basil garlic sauce.

Stir fry flat rice noodles topped with hoisin gravy sauce and Chinese broccoli.

Gluten-free. Stuffed with chopped pork, lemongrass, kaffir lime leaves; served with cabbage salad and spicy roasted chili garlic sauce (jeow muk phet) sticky rice. Three links.

Braised pork belly with hard boiled egg in five-spiced sweet soy serve with cucumber and rice

Spicy. Shredded bamboo shoots, pumpkin, and mushrooms in a stew; served with sticky rice.

Medium spicy. Gluten-free. Served over vermicelli rice noodles with bean sprouts, shredded lettuce, carrots, mints, cilantro and scallions with a red curry coconut broth.

Medium spicy. Gluten-free. With eggs. Napa cabbage, clear noodles, sweet basil, chili, coconut milk, and lime leaves.

Gluten-free. Whole Cornish hen marinated with tumeric serves with sticky rice, cabbage salad, and spicy chili garlic sauce and roasted green chili garlic paste.

Gluten-free. Marinated with roasted rice powder, lime juice, Kalanga, mint, cilantro, beansprouts and served with sticky rice. Served room temperature.

Gluten-free. Stew lemongrass, shallots, chili, Asian eggplants, dill and served with sticky rice.

Lettuce fish wraps with lemongrass, cilantro, ginger, cucumbers, scallions, tomatoes, vermicelli noodles with spicy tamarind sauce.

Stuffed with mushrooms, carrots and silver noodles in a red curry sauce; serve with steamed vegetables.

Deep fried Pompano with choice of sauce or fish wrap.

Thai sweet syrup, choice of red or green flavor with half and half.

sweet mango with coconut sticky rice