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Restaurant Menu
Bao 111
Address:
111 Avenue C,
New York, NY 10009
212-254-7773
Just The Beginning            
Savory Crepe Bohn Xeo : wild mushrooms, asparagus, and bean sprouts         11.00  
Sambal Chili Spiced Octopus : baby arugula, ruby grape fruit and preserved plum dressing         9.00  
Grilled Quail : with lop cheung sticky rice         10.00  
Tiger Clams : steamed calms in spicy tiger beer broth         12.00  
Prawn Pocket : sauteed mushrooms, with a spicy cucumber, mango and mint salsa         10.00  
Truffled Tuna Spring Roll : black truffle scented tuna tartare, chives, pineapple-soy dipping sauce         12.00  
Grilled Short Ribs : grilled on lemongrass skewers, fresh herbs and hoisin sauce         12.00  
Seared Lemongrass Beef Carpaccio : mache, herb salad, crispy shallot and lime dressing         9.00  
Grilled Prawn : grilled eggplant, flowering chives, kalamansi dressing         10.00  
Vegetarian            
Vegetarian Noodles : stir fried noodles with bok choy, tofu, bamboo shoots and shitakes         12.00  
Ironpot Tofu : braised tofu, pineapple, carrots in vegetable broth         13.00  
Braised Vegetable and Tofu Curry         13.00  
Tastes From Home            
Summer Rolls : shrimp, vegetable         7.00  
Spring Rolls : deep fried crabmeat, chopped pork, bean thread and mushroom         8.00  
Vegetables Spring Rolls : tofu, shitake mushroom, bamboo shoot, bean thread, and toro root         8.00  
Shrimp Toast : sauteed minced shrimp, hoisin sauce, sauteed mushrooms, basil oil         8.00  
Fresh Frogs' Legs : fresh crispy frog legs with spicy aioli and basil oil         13.00  
Clear Noodle Salad : spicy noodles with mushrooms, peppers, tofu and herb         7.00  
Lolipop Chicken : taro fries and bao special hot sauce         8.00  
Green Mango Salad : steamed shrimp, green mango and herbs with pineapple lime sauce         9.00  
Pho : rice noodle in an ox tail anise hearty broth         10.00  
Saigon Fried Rice : tomato scented jasmine rice with shrimp and lop cheong         13.00  
Meat & Poultry            
Grilled Lemongrass Lamb Chop : grilled spicy lemongrass crusted lamb chop, sauteed long beans         27.00  
Seared Beef Fillet Cubes : sauteed young vegetables, caramelized garlic, peppercorn sauce         23.00  
Duck Breast : pan seared with spicy lemongrass sauce, sauteed water spinach and mushrooms         19.00  
Iron Pot Chicken : braied ginger boneless chicken and quail eggs cooked in iron pot         16.00  
Caramelized Pork Belly : in iron pot with fresh pineapples and chilles         15.00  
Vietnamese Style Rib Eye Steak : taro fries, market green salad, sweet onion and orange dressing         24.00  
Grilled Chicken : grilled yooung chicken, scented with lime leaves and galangal         14.00  
Seafood            
King Prawns : simmered with whole garlic, tofu, lightly spiced bouillabaisse reduction         24.00  
Pan Seared Salmon : mint and green mango relish, shoved artichokes and meyer lemon dressing         22.00  
Sea Bass : pan-fried with bean thread, chinese celery, shiitake mushrooms in a ginger bean sauce         21.00  
Hanoi Style Grilled Basa : rice vermicelli and herbs salad with lime dressing         17.00  
Vietnamese Curry Shrimp : spicy lemongrass curry sauce, long pepper and clear noodles         16.00  
Whole Red Snapper : spicy sweet and sour sauce         24.00  
Sides            
Sticky Rice with Lop Cheung         4.00  
Sauteed Bean Sprouts         4.00  
Sauteed Baby Bok Choy         5.00  
Yucca Fritters         5.00  
Water Spinach with Garlic         5.00  
Taro Fries         5.00  
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