Lunch

We can make dinner dishes upon request.

 

  1. FRESH SPRING ROLLS (2) / GÕi CuÓn ………………………………………………………………….5.50
    A VIETNAMESE DELIGHT!
    RICE PAPER STUFFED WITH SHRIMP, CHICKEN, BEAN SPROUTS, RICE NOODLES AND CHIVES SERVED
    WITH A SPECIALLY BLENDED BEAN SAUCE. Recommended in the guide to Bay Area Restaurants by Sue Remick.
    .
  2. IMPERIAL ROLLS (2) / Chä Giò ………………………………………………………………………….  5.50
     CRISPY FRIED ROLLS STUFFED WITH SHRIMP, CRAB AND PORK – SERVED WITH
     LETTUCE, MINT LEAVES AND A MILD FISH SAUCE WITH LIME JUICE.

 

  1. VIETNAMESE CREPE / Bánh Xèo ……………………………….………………………………………...7.95
    A MAMA LAN’S SPECIALTY!
    COCONUT AND RICE FLOUR CREPE FILLED WITH A SAVORY COMBINATION OF SHRIMP,
    CHICKEN, MUSHROOMS AND BEAN SPROUTS. SERVED WITH LETTUCE, MINT LEAVES AND
    A MILD LIME SAUCE. Recommended in the guide to Bay Area Restaurants by Sue Remick.

 

  1. BRAISED DUCK NOODLE SOUP / Mì VÎt TiŠm ………………………………………………………8.50
    MAMA IS FAMOUS IN SAIGON FOR THIS DELICIOUS SOUP OF DUCK SIMMERED WITH
    BLACK MUSHROOMS, GINGER, EGG NOODLES, GREENS, AND CHINESE APPLE.

 

  1. SEAFOOD NOODLE / Mì Häi Sän ………………………………………………………………………… 7.95
    EGG NOODLE IN AN AROMATIC BROTH WITH SQUID, SHRIMP, GREENS AND FISH CAKE.

 

  1. WONTON SOUP / Mì Hoành Thánh …………………………………………………………….…………..7.95
     WONTONS STUFFED WITH MIXTURE OF SHRIMP, PORK, GREENS AND CHICKEN.
    SERVED WITH EGG NOODLES IN SOUP.

 

  1. VIETNAMESE NOODLES IN COCONUT MILK / Bánh Canh .…………………………………… 7.95
     VIETNAMESE RICE NOODLES IN COCONUT MILK SOUP WITH SHRIMP AND CRAB MEAT.

 

  1. VIETNAMESE CHICKEN NOODLE SOUP / Phª Gà …………………………………………………7.95
    RICE NOODLES IN CHICKEN BROTH WITH CHICKEN AND BEAN SPROUTS

 

  1. CHICKEN VERMICELLI / Mi‰n Gà …………………………..…………………………………..………7.95
    CLEAR VERMICELLI NOODLES IN CHICKEN BROTH WITH CHICKEN.

 

  1. RICE NOODLES W/ BBQ BEEF & EGG ROLLS ……………………… …………………………….7.95
    A POPULAR DISH AT MAMA LAN’S – RICE NOODLES WITH BEAN SPROUTS, LETTUCE MINT AND SLICE OF BBQ BEEF.
    OR YOUR CHOICE OF (CHICKEN OR MUSHROOMS AND TOFU) AND EGG ROLLS. SERVED WITH LIME FISH SAUCE    .

 

  1. VERMICELLI NOODLES WITH SHRIMP / Bún Tàu Xào …………………………………….……8.50
     VERMICELLI NOODLES PAN FRIED WITH SHRIMP AND VEGETABLES IN A CRAB SPICY FLAVORED MIXTURE.

 

  1. MAMA LAN’S CLASSIC SAIGON CHICKEN / CÖm Gà Nܧng Xä ………………………..…..7.95
     CHARBROILED CHICKEN BREAST, MARINATED WITH FIVE SPICE AND
     LEMON GRASS. SERVED WITH A MANGO AIOLI SAUCE, VEGETABLE AND STEAMED RICE.

 

  1. ROTI CHICKEN / CÖm Gà Rô Ti ……………………………………………………….......................... 7.95
     CHICKEN THIGH OR BREAST FIRST SLOW COOKED IN HERBAL FLAVORED BROTH THEN PAN FRIED WITH
    GARLIC SAUCE AND VEGETABLE. SERVED WITH STEAMED RICE.

 

  1. CHICKEN & VEGETABLES STIR FRIED / CÖm Gà Xào …………………………………………7.95
     MARINATED BREAST MEAT STIR FRIED WITH ASSORTED VEGETABLES. SERVED WITH STEAMED RICE.

 

 

 

 

 

 

 

 

 

 

 

 

  1. CHICKEN CURRY / CÖm Càri Gà ……………….………………………………………………………….7.95
     CHICKEN SIMMERED IN A MILDY SPICY COCONUT MILK CURRY AND VEGETALB. SERVED WITH STEAMED RICE.

 

  1. BEEF & VEGETABLES STIR FRIED / CÖm Bò Xào …………………………………………………7.95
     MARINATED BEEF STIR FRIED WITH ASSORTED VEGETABLES . SERVED WITH STEAMED RICE.

 

  1. GRILLED SHORT RIBS / CÖm SÜ©n Bò Nܧng ………………………………………………………..7.95
     SHORT RIBS MARINATED IN A RED FRUIT CALLED (GÃC ) THAT GIVES A UNIQUE FLAVOR & RED COLOR .
    SERVED WITH STEAMED RICE AND VEGETABLE.

 

  1. GRILLED PORK CHOP / CÖm SÜ©n Heo Nܧng ………………………………………………………7.95
     GRILLED PORK CHOP MARINATED IN A FIVE SPICE FLAVORED SAUSE. SERVED WITH STEAMED RICE AND VEGETABLE.

 

  1. SHRIMPS & VEGETABLES STIR FRIED / CÖm Tôm Xào …………….………………………….7.95
     MARINATED SHRIMPS STIR FRIED WITH ASSORTED VEGETABLES. SERVED WITH STEAMED RICE.

 

  1. CURRY PRAWNS / CÖm Càri Tôm ……………………………………………………………………….8.25
     MARINATED SHRIMPS SIMMERED IN A MILDLY SPICY COCONUT MILK SERVED WITH STEAMED RICE AND VEGETABLE.

 

  1. GRILLED PRAWNS / CÖm Tôm Nܧng …………………………………………………………………8.25
     GRILLED TIGER PRAWNS MARINATED IN CURRY & SPICES & VEGETABLES. SERVED WITH STEAMED RICE.

 

  1. DÐ÷NG CHÂU FRIED RICE / CÖm Chiên DÜÖng Châu ……………………………………………8.95
    A FRIED RICE MIXTURE WITH SHRIMP, SAUSAGE, CHICKEN, CARROTS, COCONUT, PEAS AND EGGS.



                                      Vegetable Dishes

 

  1.  VEGETARIAN SPRING ROLLS / GÕi CuÓn Chay ………………………………….………………5.50
    A VIETNAMESE DELIGHT !
    RICE PAPER STUFFED WITH TOFU, MUSHROOM, BEAN SPROUTS, CHIVES, LETTUCE & MINT LEAVES.
     DIPPED IN A SPECIALLY BLENDED BEAN SAUCE.
     Recommended in the guide to Bay Area Restaurants by Sue Remick.

     

 

  1. VEGETARIAN VIETNAMESE CREPE / Bánh Xèo Chay …………………………………………7.95
     COCONUT & RICE FLOUR CREPE FILLED WITH A SAVORY SOMBINATION OF TOFU, MUSHROOMS, YELLOW ONIONS AND BEAN SPROUTS. SERVED WITH LETTUCE, MINT LEAVES AND LIME JUICE SAUCE. Recommended in the guide to Bay Area Restaurants by Sue Remick.

 

  1. VEGETABLES STIRED FRIED / CÖm Rau Xào Chay ……………………………………………..7.95
     TOFU, MUSHROOMS STIR FRIED WITH ASSORTED VEGETABLES. SERVED WITH STEAMED RICE.

 

  1. VEGETABLE CURRY / CÖm Càri Chay ………………………………………………………………7.95
     MUSHROOM, SOYBEAN CAKE AND VEGETABLES SAUTEED IN A COCONUT MILK CURRY SAUCE. SERVED WITH STEAMED RICE.

 

  1. VEGETARIAN FRIED RICE / CÖm Chiên DÜÖng Châu ………………………………………….8.95    
    A FRIED RICE MIXTURE WITH “TOFU CHICKEN “ , CARROTS, PEAS, MUSHROOMS, COCONUT AND EGGS.                                                                                                                                                                                                                                                             

 

 

 

 

Dinner

Appetizers

 

  1. FRESH SPRING ROLLS or VEGETARIAN SPRING ROLLS (2) / GÕi CuÓn ………………...5.50
    A VIETNAMESE DELIGHT!
    RICE PAPER STUFFED WITH SHRIMP, PORK, BEAN SPROUTS, RICE NOODLES AND CHIVES SERVED WITH A SPECIALLY BLENDED BEAN SAUCE.      (CAN BE MADE AS VEGETARIAN DISH WITH TOFU & MUSHROOM)
      Recommended in the guide to Bay Area Restaurants by Sue Remick.

 

  1. IMPERIAL ROLLS (2) / Chä Giò ………………………………………………………………………….. 5.50
     CRISPY FRIED ROLLS STUFFED WITH SHRIMP, CRAB AND PORK – SERVED WITH LETTUCE, MINT LEAVES AND A MILD FISH SAUCE WITH LIME JUICE.
  2. VIETNAMESE CREPE or VEGETARIAN CREPE / Bánh Xèo …………………………………....8.25
    A MAMA LAN’S SPECIALTY!
    COCONUT AND RICE FLOUR CREPE FILLED WITH A SAVORY COMBINATION OF SHRIMP, CHICKEN, MUSHROOMS AND BEAN SPROUTS. SERVED WITH LETTUCE, MINT LEAVES AND A MILD LIME SAUCE. Recommended in the guide to Bay Area Restaurants by Sue Remick.

 

  1. SHRIMP & CHICKEN SALAD / GÕi Tôm Gà  ……………………………… ………………………..7.95
     AMIXTURE OF SHRIM, CHICKEN, CABBAGE, BEAN SPROUTS CAROTT AND PEANUTS, TOSSED IN A SPECIAL DRESSING.
     
  2. SHREDDED GREEN PAPAYA SALAD / GÕi ñu ñû ……………………………………………….7.95
     SHREDDED GREEN PAPAYA WITH SHRIMP, CHICKEN, MINT LEAVES AND ROASTED PEANUTS, DRESSED WITH SPICY LIME SAUCE. (CAN BE MADE AS VEGETARIAN DISH WITH TOFU & MUSHROOM)
     Recommended in the guide to Bay Area Restaurants by Sue Remick.

     
  3.  GREEN MANGO SALAD / GÕi Xoài SÓng (seasonal)……………………………………….………8.95
     SHREDDED GREEN MANGO TOSSED WITH SWEET ONION, MINCED PORK (OR CHICKEN )AND MINCED SHRIMP, (TOPPED WITHCRUSTED PEANUT)
    (CAN BE MADE AS VEGETARIAN DISH WITH TOFU & MUSHROOM.)

     
  4. BBQ BEEF / Bò Nܧng ………………………………………………………………………………………8.50
     GRILLED, MARINATED BEEF WITH LIME FISH SAUCE AND ROASTED PEANUTS SERVED ON BED OF CABBAGE, CARROT, MINT LEAVES.

     
  5. BRAISED QUAILS/ Chim Cút Quay ……………………………………………………..………………8.95
    A HOUSE SPECIALTY!
    TWO BRAISED QUAIL SERVED ON A BED OF DRESSED WATERCRESS SALAD.
                                                                                          Soups
  6. VIETNAMESE NOODLES IN COCONUT MILK / Bánh Canh . ………………………………….8.25
    Mama Lan’s Specialty!
    VIETNAMESE RICE NOODLE IN COCONUT MILK SOUP WITH SHRIMP AND CRAB MEAT.

 

  1. MAMA’S LAN SEAFOOD SOUP / Canh Chua Tôm Ca’……………………………………….……9.50
    A SPICY AND SOUR BROTH WITH SHRIMP, CATFISH, PINAPPLE, TOMATOES AND VEGETABLE

 

11.     ASPARAGUS CRAB SOUP/ Súp Mæng Cua ………………………………………………...…………8.25
WHITE ASPARAGUS AND CRAB IN CHICKEN BROTH AND EGG.

 

  1. VEGETARIAN SOUP/ Canh Cäi Chay ……………………………………………………………………7.95
     MUSHROOMS, TOFU, AND ARRAY OF FRESH VEGETABLES IN FRESH CHICKEN BROTH

                                      

                                                          

 

 

 

 

 

 

 

 

 

 

Seafood

  1. MAMA LAN’S VIETNAMESE STIR FRIED CRAB …………………………………….……Seasonal
    Cua Xào GØng Xä t
     A HOUSE SPEACIALT! FRESH WHOLE DUNGENESS CRAB STIR FRIED WITH GINGER, LEMON GRASS AND CHILI PEPPER – FEATURED IN THE CHESAPEAKE BAY CRAB COOKBOOK BY JOHN SHELDS.
  2. ROASTED CRAB/ Cua Rang BÖ TÕi …………………………………………………………..… Seasonal
     WHOLE FRESH DUNGENESS CRAB ROASTED WITH BROWN GARLIC AND BUTTER
  3. TAMARIND SAUCE CRAB/ Cua Xào Me …………………………………………………...… Seasonal
     AN ENTIRE FRESH DUNGENESS CRAB STIR FRIED IN A TAMARIND FLAVORED SAUCE.
  4. MAMALAN’S CRAB STEW……………………………………………………………………..… Seasonal
    A FRESH WHOLE DUNGENESS CRAB COOKED IN A RICH CREAMMING FLAVORED SAUCE.

17.     MAMA’S TIGER PRAWNS / Tôm Kho Tàu ……………………………………………………………16.75
JUMBO TIGER PRAWNS COOKS IN A CRAB SAUCE, AND ‘’GAC ‘’ FRUITS SERVED WITH VEGETABLES.

 

18.     GRILLED PRAWNS / Tôm Nܧng…………………………………………………………………………14.95
GRILLED PRAWNS, IN CURRY SERVED WITH A MANGO AIOLI DIPING SAUCE. SERVED WITH VEGETABLES.

 

  1. SHRIMP & SCALLOP CURRY/ Càri Tôm & Nܧu Ngao …………………………………………..16.95
     SHRIMP AND SCALLOP SQUID IN A MILD CURRY,  MUSHROOMS  AND VEGETABLES.

     
  2. SHRIMP & SCALLOP NEST / T° Tôm & Nܧu Ngao ………………………………………………16.95
    A DELIGHTFUL MIXTURE OF SHRIMPS, SCALLOP , SQUID, VEGETABLES, AND MUSHROOMS IN A NEST MADE OF FRIED, JULIENNED, POTATOES .

     
  3. SHRIMP WITH SNOW PEAS/ Tôm ñÆu ……………………………………………………………….13.95
     SNOW PEAS FESH, CRISP AND SWEET FROM MARKET, STIR FRIED WITH PRAWNS AND MINCED GARLIC.

     
  4. VERMICELLI NOODLE W/ SHRIMP / Bún Tàu Tôm ………………………………………………9.50
    A SPICY MIXTURE OF VERMICELLI NOODLES, SHRIMPS AND VEGETABLES IN A CRAB FLAVORED SAUCE.

     
  5. STEAMED CHILLIAN SEA BASS / Cá HÃp ………………………………………………………….12.95
     FILLET OF CHILEAN SEA BASS STEAMED AND TOPPED WITH MUSHROOMS, BLACK BEAN, GREEN ONION & GINGER.

     
  6. COUNTRY GARLIC CAT FISH / Cá Rang MuÓi ……………………………………………………12.95
     A MAMA LAN’S STYLE FISH AND CHIPS, CRISPY SLICES OF CAT FISH BATTER COATED , FRIED, THEN TOSSED WITH A GINGER BUTTER FLAVORED SAUC SERVED ON BED OF WATERCRESS SALADS. Recommended in the guide to Bay Area Restaurants by Sue Remick.

     
  7. CARAMELIZED CAT FISH / Cá Kho T¶ ……………………………………………………………..13.50
     SLICES OF CATFISH STEWED IN PEPPERY CARAMELIZED SAUCE.SERVED WITH BEAN SPROUT AND CELERY ON A SIDE.

     
  8. RED SNAPPER FILLET (deep fried) / Cá Chiên  (Seasonal)……………………………………….12.95
      RED SNAPPER FILLET DEEP FRIED  WITH SPICY GINGER FISH SAUCE. SERVED WITH VEGETABLES.

     
  9. CHILIAN SEA BASS IN TUMERIC /Cá Kho NghŒ ………………………………………………..15.95
     FLAVORED TUMERIC SAUCE. SERVED WITH BEAN SPROUT AND CELERY ON A SIDE.

     
  10. CRISPY TOFU IN CRAB SAUCE ……………………………………………………………………….10.95
     SERVED ON A BED OF BABY POK CHOY.

                                                     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken

  1. MAMA’S CLASSIC SAIGON CHICKEN / Gà Nܧng Xä ……………………………………….11.95
     CHARBROILED CHICKEN BREAST MARINATED WITH FIVE SPICE AND LEMON GRASS. SERVED WITH A MANGO AIOLI SAUCE AND VEGETABLES.

     
  2. ROTI CHICKEN / Gà Rô Ti …………………………………………………… ………………………..12.95
     MAMA’S SPECIALLY PREPARED CHICKEN FIRST COOKED IN AN HERBAL BROTH. THEN PAN FRIED WITH GARLIC SAUCE. SERVED WITH VEGETABLES.

     
  3. CHICKEN CURRY  / Càri Gà ………………………………………………………………………..…..11.95
     SLICES OF CHICKEN SIMMERED IN A MILDLY SPICY COCONUT MILK CURRY, MUSHROOMS  AND VEGETABLES.

     
  4.  GINGERED CHICKEN / Gà GØng ………………………………………………………………………….13.95
     MIXTURE OF SLICE OF FRESH CHICKEN WITH GINGER. AND GREEN ONION.

     
  5. CHICKEN & VEGETABLES STIR FRIED/ Gà Xào Rau ………………………… ……………………….10.95
     MARINATED BREAST MEAT STIR FRIED WITH ASSORTED VEGETABLES.

     
  6. LEMON GRASS CHICKEN ……………………………………………………………………………………11.95
    MARINATED CHICKEN SAUTEED WITH LEMON GRASS AND CHILI PEPER – A SPICY DELIGHT !.

     



                                          Beef & Pork

 

  1. LEMON GRASS BEEF / Bò Xào Xä t …………………………………………………………..….11.95
     MARINATED BEEF SAUTEED WITH LEMON GRASS AND CHILI PEPPER – A SPICY DELIGHT!

 

36.     ‘SHAKIN’ BEEF / Bò Lúc L¡c …………………………………………………………………….……15.95
A SIZZING PLATE OF CUBED STEAK, “SHAKIN” WITH GARLIC, ONION, BELL PEPPER AND SPICES.

 

37.     DICE STEAK ……………………………………………………………………………………………..……15.95
 SAUTEED WITH RED AND GREEN ONION. SERVED ON A BED OF DRESSED SALAD

 

38.     GRILLED SHORT RIBS / SÜ©n Bò Nܧng ………………………………………………………………11.95
SHORT RIBS MARINATED IN A RED FRUIT CALL “GÃc’ THAT GIVES A UNIQUE FLAVOR AND RED COLOR. SERVE WITH VEGETABLE

 

39.     BEEF & VEGETABLES STIR FRIED / Bò Xào Rau …………………………………..…………………10.95
 MARINATED BEEF STIR FRIED WITH ASSORTED VEGETABLES.

 

40.     GRILLED PORK CHOPS/ SÜ©n Nܧng ………… ………………………………………………………10.95
PORK CHOPS MARINATED IN A FIVE SPICE FLAVORED SAUCE. SERVE WITH VEGETABLE

 

41.     EGGPLANTS SMOKED / Cà Tím  ……………………………………………………………….…………9.75
W/ MINCED PORK AND SHRIMP

 

42.     DUONG CHAU FRIED RICE / CÖm Chiên DÜÖng Châu………………………………….…..……….9.95
A FRIED RICE MIXTURE WITH SHRIMP, CHICKEN, SAUSAGE, PEAS, CARROTS, COCONUT AND EGGS.



 **WHITE JASMINE STEAMED RICE / CÖm Tr¡ng ………1.50 / person)
**Togo add .50

                                                     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetarian

  1. VEGETARIAN CURRY /Càri Chay ……… ……… ……… ……… ……… ………………………….10.95
     MUSHROOM, SOYBEAN CAKE AND VEGETABLES SAUTEED IN A SPICY COCONUT MILK CURRY SAUCE AND VEGETABLES.

     
  2. VEGETABLES STIR FRY / Rau Xào Chay ……… ……… ……… ……… …………………….……9.75
     TOFU, MUSHROOM STIR FRIED WITH ASSORTED VEGETABLES

     
  3. VEGETARIAN CLAY POT / ñÒ Chay Kho T¶ ……… ……… ……… ………………………….…10.95
     MIXTURE OF TOFU, MUSHROOMS.  SERVED BEAN PROUNT AND CELERY ON THE SIDE.

     
  4. CRISPY TOFU WITH SALAD / ñÆu Hû Rang MuÓi ……… ……… …………………………..…10.95
    A MAMA LAN’S STYLE TOFU AND CHIPS, CRISPY TOFU BATTER COATED , FRIED, THEN TOSSED WITH A GINGER BUTTER FLAVORED SAUCE  SERVED ON BED OF WATERCRESS SALADS.
  5. VEGETARIAN EGGPLAN SMOKED / Cà Tím Xào ……… ……… …………………………….…9.75
     WITH TOFU AND MUSHROOM

     
  6. MAMA LAN’S CLASSIC SAIGON TOFU ……… ……… ……… ……………………………… …10.95
     TOFU IN FIVE SPICES, ONION, SERVED WITH BROCOLLI

     
  7. Lemon Grass Tofu. ……………………………………………................................................…………….10.95

     
  8. VEGETARIAN FRIED RICE/ DÜÖng Châu Chay ……… ……… ……… ………………………..…9.95
    A FRIED RICE MIXTURE WITH “TOFU CHICKEN” , CARROTS, PEAS, MUSHROOM, AND EGGS.

     
  9. GARLIC NOODLE / Mì T Õi …………………………………………………………………………………..…8.25
    LONGEVITY EGG NOODLE TOSSED WITH GARLIC AND BUTTER

     
  10. Baby Poxchoy with garlic stir fried …………………………………………………………………………..8.50

     
  11. Brocolli with garlic stir fried …………………………………………………………………………………..8.50
                                                               Desserts
  12. LEMON MOUSSE/ with Fresh Fruits ……… ………….………………………………… ……… ……… ………5.50
  13. FRIED BANANA W/ ICE CREAM ……… …………..………………………………..… ……… ……… ………6.50
  14. FIGARO GELATO ICE CREAM ……… ……… …….…………………………………………… ……… ………5.00
  15. CARAMEL CUSTARD (Flan).……… ……… ……… …………………………………….……… ……… ………4.50
                                           Beverages
  16. VIETNAMESE ICED COFFEE / or (Decaf Coffee) Cà Phê S»a ñá …………………………………….…..3.25
  17. ICE SODA LEMONADE / SoÇa Chanh ……… ……… ……… ……………………………………….… ………3.50
  18. FRESH LEMONADE / Nܧc ñá Chanh ……… ……… ……… ………………………………………… ………2.95
  19. FRESH ORANCE JUICE / Nܧc Cam ……… ……… …………………………………………… ……… ………3.50
  20. THAI ICED  TEA /Trà Thái ……… ……… ……… ……… ………………………….……………… ……… …….2.70
  21. HOT TEA / or (Decaf) Trà Nóng ……… ……… ……… ……… ……… ……..………………………….… ……
  22. SOFT DRINK / Nܧc Ng†t ……… ……… ……… ……… ……… ………………………………… ………1.75