Discover the World of Creativity
We bring the vibrant and bold flavors of Vietnam to your plate
Discover the World of Creativity
We bring the vibrant and bold flavors of Vietnam to your plate
Discover Hutieunamvang
Our Culture
At Hutieunamvang, we are proud to share the rich culture of Vietnam with our community. Our restaurant is decorated with traditional Vietnamese art and decor, and our staff is happy to share stories and insights about our culture with our customers.
Our Ingredients
We believe that the quality of our ingredients is the key to our delicious cuisine. That's why we source only the freshest and highest quality ingredients for all of our dishes. We work closely with local farmers and suppliers to ensure that we are using the best ingredients possible.
Our Chef
Our head chef has over 30 years of experience cooking traditional Vietnamese cuisine. He has trained in some of the best kitchens in Vietnam, and his passion for cooking is reflected in every dish he creates. Come taste the difference that a skilled chef can make.
Menu
First Category
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Hu Tieu Nam Vang
13
The dish is named after the Cambodian capital Phnom Penh (Nam Vang), and the recipe is tweaked to adapt to Vietnamese flavors. The noodle soup should have a clear and rich broth made from pork, and dried squid and shrimp.
Boba Milk Teas
6
a cold, frothy drink made with a tea base shaken with flavors, sweeteners and/or milk with tapioca pearls at the base of the drink. Fat Straw Required.
Banh Mi
6
an airy, crunchy French-styled baguette stuffed with a combination of meats, vegetables and other condiments. While balancing different textures and temperatures, bánh mì also has a flavor profile that is off the charts: salty, sour, savory, sweet, and aromatic all at once!
Second Category
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Bánh xèo
12
The name means "sizzling pancakes or crêpes" and refers to the sound the batter makes when it hits the hot skillet. Serve these shrimp-studded crêpes with lettuce, fresh mint and basil, and nuoc cham dipping sauce.
Chả giò
9
originated in Saigon, and their old school name is cha gio Sai Gon. Nowadays in Vietnam, the rolls also go by nem ran, a term favored in Hanoi. Adding to the name confusion is the fact that in English, some Viet-Americans call them “Vietnamese eggrolls” though they are not made with Cantonese eggroll skins
Gà Rán
22
a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat
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