Singhs Vietnamese

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauce. Topped aioli, toasted peanuts, and lime.

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauce. Topped aioli, toasted peanuts, and lime.

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauce. Topped aioli, toasted peanuts, and lime.

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauce. Topped aioli, toasted peanuts, and lime.

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauces. Topped aioli, toasted peanuts, and lime.

Cucumbers, jalapeños, pickled carrots, cilantro, and aioli on a toasted bolillo roll.

Cucumbers, jalapeños, pickled carrots, cilantro, and aioli on a toasted bolillo roll.

Cucumbers, jalapeños, pickled carrots, cilantro, and aioli on a toasted bolillo roll.

Cucumbers, jalapeños, pickled carrots, cilantro, and aioli on a toasted bolillo roll.

Cucumbers, jalapeños, pickled carrots, cilantro, and aioli on a toasted bolillo roll.

Rice noodles, cucumbers, pickled carrots, cilantro, romaine, mint, toasted peanuts, sweet and sour fish sauce, and a fried eggroll.

Rice noodles, cucumbers, pickled carrots, cilantro, romaine, mint, toasted peanuts, sweet and sour fish sauce, and a fried eggroll.

Rice noodles, cucumbers, pickled carrots, cilantro, romaine, mint, toasted peanuts, sweet and sour fish sauce, and a fried eggroll.

Rice noodles, cucumbers, pickled carrots, cilantro, romaine, mint, toasted peanuts, sweet and sour fish sauce, and a fried egg roll.

Rice noodles, cucumbers, pickled carrots, cilantro, romaine, mint, toasted peanuts, sweet and sour fish sauce, and a fried eggroll.

Fried wings tossed in Thai chili butter and fresh chilies. Topped with sesame, cilantro, and lime.

Sweet and tangy fried wings. Topped with scallions and toasted peanuts. Served with lime.

Baby back ribs tossed in house chili oil. Topped with sesame seeds, cilantro and lime. Includes side of cucumber spear and pickled carrots.

Low and slow 12 hour braised brisket, then seared and glazed.

Chicken thigh in lemongrass marinade. Finished on the grill with glaze.

Five shrimp battered with sriracha buttermilk then fried. Served with lime.

Pork shoulder in lemongrass marinade, then seared and glazed.

Given a sear and tossed in glaze.

Vermicelli rice noodles with pickled carrots, cucumbers, cilantro, mint and romaine lettuce.

Shaved red and green cabbage, carrots, mixed herbs, pickled onions, and fish sauce. Topped aioli, toasted peanuts, and lime.