ROLLS

crispy spring rolls (cha gio) shrimp, minced pork, glass noodles, water chestnuts, and
carrots, wrapped in rice paper then fried until golden and crispy.

5.5
crispy vegetarian spring rolls (cha gio chay) taro root, gluten, glass noodles, and carrots
wrapped in rice paper then fried until golden and crispy.

5.5
summer rolls (goi cuon) steamed shrimps, rice vermicelli noodle, bean sprouts, lettuce and
mint wrapped in rice paper served with peanut dipping sauce.

5.5
vegetarian summer rolls (goi cuon chay) rice vermicelli noodle, tofu, gluten, lettuce,
mint and bean sprouts wrapped in rice paper served with house vegetarian sauce.

5.5
pork summer rolls (goi cuon thit) grilled lemongrass pork, rice vermicelli noodle, mint,
bean sprouts and lettuce wrapped in rice paper served with nuoc cham (vietnamese dipping
sauce).

5.5
APPETIZERS
shrimp and pork wonton soup with egg noodles, scallions, cilantros, caramelized shallots.

5.5
steamed mini rice cakes (banh beo) topped with mung bean, grounded shrimps, scallions
and nuoc cham (vietnamese dipping sauce).

5.5

boneless wings (canh ga tom) boneless chicken wings stuffed with crabmeat and shrimp
then fried until golden brown, served with nuoc cham.

7.5
lemongrass mussels (so xao xa) sauted with fresh lemongrass in a coconut chili sauce. 10

barbecued pork spareribs with honeyhoisin sauce.

9.5
SALADS
chicken salad (goi ga) cabbage, shredded chicken, pickled carrots, scallions, thai basil and
roasted peanuts dressed in nuoc cham.

6.5
shrimp salad (goi tom) cabbage, steamed shrimps, pickled carrots, scallions, thai basil and
roasted peanuts dressed in nuoc cham.

6.5
spicy beef salad (goi bo) with bell peppers, onions, thai basil and sriracha hot chili sauce. 10

SOUP (NOTE: all soups topped with onions, scallions and cilantros.)


pho tai (beef eye round noodle soup) beef eye round atop rice noodles, immersed in an
aromatic beef stock.

7.5
pho bo vien (beef ball noodle soup) beef ball atop rice noodles, immersed in an aromatic beef stock.

7.5
pho chin (brisket noodle soup) brisket atop rice noodles, immersed in an aromatic stock.

7.5
pho dau hu (tofu noodle soup) tofu atop rice noodles, immersed in an aromatic beef stock. 7.5

pho bo (vietnamese beef noodle soup) brisket and beef eye round atop rice noodles,
immersed in an aromatic beef stock.

8
pho tai bo vien (beef eye round and beef ball) beef ball and beef eye round atop rice
noodles, immersed in an aromatic beef stock.

8
pho dac biet (special noodle soup) brisket, beef eye round, beef ball atop rice noodles
immersed in an aromatic beef stock.

8
pho ga (chicken noodle soup) sliced chicken breasts atop noodles in a flavorful chicken
stock. Choice: rice noodles or egg noodles.

8
pho do bien (seafood noodle soup) shrimps, squids, and mussels atop rice noodles in a
flavorful chicken stock.

10
RICE VERMICELLI NOODLE
NOTE: the following entrees are served on a bed of rice vermicelli noodle with bean sprouts, cucumber,
mint and lettuce. Finished with scallions, roasted peanuts and nuoc cham (vietnamese dipping sauce)


grilled pork slices over rice vermicelli (bun thit nuong) 11
grilled beef slices over rice vermicelli (bun bo nuong) 12
grilled chicken breasts over rice vermicelli (bun ga nuong) 11
grilled pork slices and spring rolls over rice vermicelli (bun thit cha gio) 13
grilled beef slices and spring rolls over rice vermicelli (bun bo cha gio) 13
grilled shrimps over rice vermicelli (bun tom nuong)

12

grilled shrimp and vegetarian spring rolls over rice vermicelli (bun tom cha gio chay) 13

MEAT
grilled lemongrass pork chop (com suon nuong) with scallions, vegetables, steamed rice

10
barbecued grilled flat iron pork served with steamed rice and pickled vegetables. 10

grilled pork slices over steamed rice (com thit nuong) served with scallions, shredded
carrots, peanuts, and vegetables.

11
grilled beef slices over steamed rice (com bo nuong) served with scallions, shredded
carrots, peanuts, vegetables and nuoc cham.

12
lemongrass beef (bo xao xa) thin slices of beef sauted with bell peppers, onions, chili and
spring onions, served with steamed rice.

14
shaking beef (bo luc lac) cubed filet mignon seared with garlic, onions, and spring onions.
Served with watercress, steamed rice and lime-dipping sauce.

13
POULTRY
lemongrass chicken (ga xao xa) white meat chicken sauted in a spicy sauce with bell
peppers, onions and spring onions served with steamed rice.

14
half crispy roasted chicken (ga quay) topped with fresh ginger and gingered fish sauce.

11
half crispy roasted duck (vit quay) topped with fresh ginger, gingered fish sauce and
served with steamed rice.

16
grilled chicken breast over steamed rice (com ga nuong) served with scallions, roasted
peanuts, and pickled vegetables.

11
curried chicken (cari ga) white chicken, potatoes and onions simmered in a mild curry
coconut milk broth served with steamed rice.

14
SEAFOOD
curried shrimp (cari tom) potatoes, shrimp and onions simmered in a mild curry coconut
milk broth served with steamed rice.

16
grilled salmon (ca nuong) served with steamed vegetables, gingered fish sauce and
steamed rice.

14
barbecued grilled salmon served with steamed vegetables and rice. 14

lemongrass seafood (do bien xao xa) shrimp, scallops, and mussels sauted in a spicy
sauce with bell peppers, onions, and spring onions served with crispy egg noodles.

20
coconut seafood (banh tam do bien) shrimp and scallops sauted with onions and spring
onions in a light coconut sauce. Served over broad rice noodles with mixed herbs.

18
pan-fried whole flounder topped with fresh ginger and gingered fish sauce. 20

VEGETARIAN
tofu steak (dau hu bit tet) grilled tofu marinated with lemongrass served with fresh
asparagus, mild bean curd sauce and steamed rice.

12
lemongrass tofu (dau hu xao) firm tofu sauted in a spicy sauce with bell peppers, onions
and spring onions served with steamed rice.

13
curried tofu (ca ri dau hu) potatoes, tofu and onions simmered in a mild curry coconut
milk broth served with steamed rice.

14
shredded tofu and broad rice noodles (banh tam chay) sauted shredded tofu with
mushrooms, carrots and braised gluten; served over broad rice noodles with vegetarian
sauce.

14

vietnamese vegetarian crepe (banh xeo chay) crispy crepe filled with tofu, bean sprouts,
mushrooms, onions, and vegetarian sauce.

16
note: brown rice now available

EXECUTIVE CHEF: CATHY TRAN


1683 route 9 | Halfmoon NY 12065 | 518-982-0425 | www.saigonspring.com
We accept Visa, Mastercard and Discover. An 18% gratuity will be added for parties of six or more.