BT To Go
About BT To Go
Order from BT To Go to enjoy some of the best Vietnamese in Tampa. Looking to find the cheapest way to order BT To Go? Choose the most affordable delivery option listed here. Because they deliv...show more
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Steamed rice paper filled with rice noodles, leaf lettuce, bean sprouts and mixed herbs. Hoisin, kaffier lime leaf, chili and peanut sauce.
A traditional northern vietnamese noodle dish.Seemingly simple, yet actually complex; taking hours to prepare, using over 20 different ingredients. Grass-fed beef, chicken, or tofu on top of flat rice noodles, with basil, onions, and bean sprouts. Finished with an aromatic broth. Garnished with lime wedge, thai basil, cilantro, chili, hoisin sauce and roasted shallots.
Cubes of pumpkin simmered in a vegetable broth, galangal, coconut milk, peanuts, and scallions.
Fresh from our garden, Russian kale, scallions, cilantro, and organic chicken broth.
Get a healthy boost with steamed organic chicken, ginger, garlic, chili, sesame oil, mixed herbs, peanuts, shallots.
Served with shredded carrots, mixed herbs, roasted peanuts, onions, and shallots, tossed in garlic, chili, and key lime juice.
Served with house made pork terrine.
BT’s take on a favorite vietnamese noodle dish. Bursting with flavor, these bowls pair grilled meat or tofu with cool cucumbers, bean sprouts, pickled radish and carrot, crushed peanuts, scallions, and chili-garlic sauce
Organic tofu, daikon, pineapple, edamame, shiitake mushrooms, eggplant, coconut water, and miso broth.
Served with parsnips, carrots, potato, madras curry, turmeric, coconut milk, lemongrass, basil and roasted peanuts.
Ground grass-fed local beef, sautéed bok-choy, carrot, sugar snap peas, lemongrass, ginger, and turmeric rice.
Served with grilled corn-pepper-basil pesto succotash, quinoa, and macerated grapes, herb chicken jus.
Sauteed kale vegetable blend: brussels sprouts, kale, broccoli, cabbage, chicory, ginger, and black rice.
Alaskan wild pink salmon, baby bok-choy, sugar snap peas, carrots, shiitake mushrooms, soba noodles, and ginger-Ponzu broth.
Organic lemongrass tofu, sautéed baby bok-choy, sugar snap peas, carrot, and steamed brown rice.
1/2 Pint .
1/2 Pint.
10 oz.
Banana, coconut milk, roasted peanuts and toasted coconut flakes.
16 oz.
16 oz.
12 oz.
Two steamed rice paper rolls filled with rice noodles, lettuce, bean sprouts, and mixed herbs. Served with chili and peanut sauce.
A traditional Northern Vietnamese noodle dish.Seemingly simple, yet actually complex; taking hours to prepare, using over 20 different ingredients. Choice of protein on top of flat rice noodles, with basil, onions, and bean sprouts. Finished with an aromatic broth. Garnished with lime wedge, Thai basil, cilantro, chili, hoisin sauce and roasted shallots.
Bursting with flavor, these bowls pair grilled meat or tofu with cool cucumbers, bean sprouts, pickled radish and carrot, crushed peanuts, scallions, and chili-garlic sauce.
Large 48 oz. salad with steamed organic chicken, ginger, garlic, chili, sesame oil, mixed herbs, shallots, and roasted peanuts.
Ground grass-fed local beef, sautéed bok-choy, carrot, sugar snap peas, lemongrass, ginger, and turmeric rice.
Two steamed rice paper rolls filled with rice noodles, lettuce, bean sprouts, and mixed herbs. Served with chili and peanut sauce.
One pint of soup with cubes of pumpkin simmered in a vegetable broth, galangal, coconut milk, peanuts, and scallions.
Fresh from our garden, Russian kale, scallions, cilantro, and organic chicken broth.
Large 48 oz. salad with steamed organic chicken, ginger, garlic, chili, sesame oil, mixed herbs, shallots, and roasted peanuts.
With shredded carrots, mixed herbs, roasted peanuts, onions, and shallots, tossed in garlic, chili, and key lime juice.
Freshly baked French baguette filled with house-made pork terrine and pate, fresh cucumber, pickled daikon radish and carrot, crispy shallots, cilantro, onions, and Maggi soy sauce aioli.
Freshly baked French baguette filled with grilled organic proteins, fresh cucumber, pickled daikon radish and carrot, crispy shallots, cilantro, onions, and Maggi soy sauce aioli.
With sliced Smoked Duck breast.
A traditional Northern Vietnamese noodle dish.Seemingly simple, yet actually complex; taking hours to prepare, using over 20 different ingredients. Choice of protein on top of flat rice noodles, with basil, onions, and bean sprouts. Finished with an aromatic broth. Garnished with lime wedge, Thai basil, cilantro, chili, hoisin sauce and roasted shallots.
Bursting with flavor, these bowls pair grilled meat or tofu with cool cucumbers, bean sprouts, pickled radish and carrot, crushed peanuts, scallions, and chili-garlic sauce.
With parsnips, carrots, potato, Madras curry, turmeric, coconut milk, lemongrass, basil, and roasted peanuts.
Ground grass-fed local beef, sautéed bok-choy, carrot, sugar snap peas, lemongrass, ginger, and turmeric rice.
With grilled corn-pepper-basil pesto succotash,quinoa, and bok-choy, herb chicken jus.
Sauteed kale vegetable blend: Brussels sprouts, kale, broccoli, cabbage, chicory, ginger, and coconut scented black rice.
Alaskan pink salmon, baby bok-choy, sugar snap peas, carrots, shiitake mushrooms, soba noodles, and ginger-Ponzu sauce.
Organic lemongrass tofu, sauteed baby bo-choy, sugar snap peas, carrot, and steamed brown rice.
With soba noodles and veggies.
With white rice, carrots and green beans.
With white rice and broccoli.
Half pint.
Half pint.
10 oz.
3.5oz
Banana, coconut milk, roasted peanuts and toasted coconut flakes.
16 oz.
16 oz.
12 oz.
16 oz.
Cubes of pumpkin simmered in a vegetable broth, galangal, coconut milk, peanuts, and scallions.
Fresh from our garden, Russian kale, scallions, cilantro, and organic chicken broth.
Get a healthy boost with steamed organic chicken, ginger, garlic, chili, sesame oil, mixed herbs, peanuts, shallots.
With shredded carrots, mixed herbs, roasted peanuts, onions, and shallots, tossed in garlic, chili, and key lime juice.
Wth house made pork terrine.
With pork, chicken, or tofu.
With pork, chicken, or tofu.
With truffle mousse with foie gras mousse.
A traditional Northern Vietnamese noodle dish. Seemingly simple, yet actually complex; taking hours to prepare, using over 20 different ingredients. Grass-fed beef, chicken, or tofu on top of flat rice noodles, with basil, onions, and bean sprouts. Finished with an aromatic broth. Garnished with lime wedge, Thai basil, cilantro, chili, hoisin sauce and roasted shallots.
BT's take on a favorite Vietnamese noodle dish. Bursting with flavor, these bowls pair grilled meat or tofu with cool cucumbers, bean sprouts, pickled radish and carrot, crushed peanuts, scallions, and chili-garlic sauce.
Steamed rice paper filled with rice noodles, leaf lettuce, bean sprouts and mixed herbs. Hoisin, kaffier lime leaf, chili and peanut sauce.
Organic tofu, daikon, pineapple, edamame, shiitake mushrooms, eggplant, coconut water, and miso broth.
With parsnips, carrots, potato, madras curry, turmeric, coconut milk, lemongrass, basil and roasted peanuts.
Ground grass-fed local beef, sautéed bok-choy, carrot, sugar snap peas, lemongrass, ginger, and turmeric rice.
With grilled corn-pepper-basil pesto succotash, quinoa, and macerated grapes, herb chicken jus.
Sautéed kale vegetable blend: brussels sprouts, kale, broccoli, cabbage, chicory, ginger, and black rice.
Alaskan wild pink salmon, baby bok-choy, sugar snap peas, carrots, shiitake mushrooms, soba noodles, and ginger-ponzu broth.
Organic lemongrass tofu, sautéed baby bok-choy, sugar snap peas, carrot, and steamed brown rice.
Banana, coconut milk, roasted peanuts and toasted coconut flakes.
Online Ordering Options
(See pickup options)Last updated August 23, 2021