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Cây Tre

Vietnamese Restaurant££££

Shoreditch

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Cây Tre

8.5^/10

634

ratings

211 Photos

A La Carte 18Set 5Drinks 17Takeout 9

A La Carte

Pre–Prandials‏

Viet Royal

6.75

Plum wine, aloe vera jasmine tea, prosecco

Cucu Martini

7.5

Gin and‏ vodka rolled with popcorn infused sake

Vijito

8.5

Sailor jerrys rum, vanilla vodka, pasion fruit, prosecco

Tay Balo Punch

Jasmine tea, vodka, elderflower syrup, mango, red wine

Small Eats

Viet Grill Platter (for Two) Khai Vị đặc Biệt

11 - 15

La Vong Grilled Monkfish (for Two) Chả Cá Lã

6.95

Vọng galangal, tumeric, dill, cooked at your table. Choice pungent shrimp paste or nuoc cham. *Price per person

Hanoi Sweet Potato Shrimp Fritter Bánh Tôm Hồ Tây

With lettuce to wrap.

Anchovied Chicken Wings

5.75

Cánh gà chiên nước mắm with house salad.

Five Spice Grilled Quail Chimquay

6.50

Honey lacquered, pickle kohlrabi.

Charcoaled Pork Butt Lợn Nướng Hạt Dổi

5.50

Na hang moutain pepper, lime sauce, kohlrabi pickle.

Chef Vinh's Beef Bò Nướng Xiên

9.50

Charcoaled ribeye barrel beef, lemongrass, ginger sauce.

Vietnamese Spring Rolls Chả Giò

4.50 - 4.80

Summer Rolls Gỏi Cuốn

4.80

Served with‏ nuoc cham or peanut sauce and choice of:

Mekong Hot and Sour Soup Canh Chua

5.75

Red sea prawns okra, taro stem, chilli.

Banh Xeo Bánh Xèo

7.50

Vietnamese pancake, prawns and chicken, mixed herbs and lettuce to wrap

Chilli Salt and Pepper Rang Muối

6.75 - 8.50

(Shells on)

Roasted Piggy Aubergine Cà Tím Nướng

6.50

Minced pork, spring onion oil, nuoc cham.

Hue Lemongrass Pig on Stick Nem Lụi

Charcoaled, yellow bean sauce, to be wrapped with vietnamese herbs. Hue’s delicacy

Cha La Lot Chả Lá Lốt

7.50

Betel leaf wrapped pork dumplings, smashed peanuts.

Table Griddle Beef (for Two) Bò Cuốn Bánh Tráng

7.50

Ribeye steak, cooked at your table, to wrap in rice paper with kim chi and herbs. *Price per person

Crispy Devon Crab Roll Nem Cua Bể

Glass noodles, shiitake, shrimps, nuoc cham.

Fried Lemongrass Tofu đậu Phụ Muối Sả

6.50

Five spice, chilli, garlic, green onions.

Vietnamese Salads‏

Lotus Stem Salad with Shrimps Gỏi Ngó Sen

7.50

Thai basil, peanuts and citrus dressing, prawn crackers.

Vietnamese Beef Salad Bò Tái Chanh

7.50

Lemon-cured beef tenderloin, saw-leaf coriander, rice paddy herb.

Smoked Duck Salad Gỏi Vịt Xông Khói

5.50-8

Chinese celery, shredded cabbage, vietnamese mint.

Green Papaya Salad Gỏi đu đủ

7.50–11

Sesame cured beef, thai basil, nuoc cham vinaigrette.

Rice & Wokked Noodles

Jasmine Rice

2.75 - 5

Vietnamese Fried Rice

9.50

Fried egg, shrimps, chinese sausage, pickle mustard greens.

Wok-Fried Pho Noodle

6.50

Soy sauce, wide noodles, spring onions, beansprouts.

Egg Fried Rice

3.50

Wok-Fried Ramen Noodle

6.75

Oyster mushroom, bean sprouts& spring onions.

Meat‏

Vietnamese Roasted Chicken Gà Rô Ti

9.50

Honey galzed, five spice sauce, cucumber salad.

Robata Grilled Duck Vịt Nướng Riềng Mẻ

11.95

Galagal marinade, rice wine, sesame and peanut sauce.

Ox Cheek Au Vin Má Bò Sốt Vang

10.50

Lemongrass, cardamom, new potatoes.

Mighty Marbled Shaking Beef Bò Lúc Lắc

13.50

Cubed ribeye barrel steak, watercress, red onion

Saigon Stewed Pork Thịt Kho

9.75

Pork belly, quail egg in caramelised coconut juice.

Lemongrass Chilli Chicken Gà Xào Sả ớt

8.75

Garlic, onions, long red chilli.

Indochine Lamb Cừu Xào Sa Tế

11.50

Wokked somerset lamb, chilli oil, sweet onions.

Campfire Ribeye Heart Steak Bò Quanh Lửa Hồng

Claypot cooked, oyster sauce, onions.

Bo Ne Saigon Bò Né

12.50

Vietnamese sizzling beef, pate, suimai meatball, baguette.

Braised Aubergine with Pork Ribeye Cà Bung

10.50

Perrilla herb, betel leaf, tofu, tumeric.

Vietnamese Curries

Lamb Neck Curry Cà Ri Cừu

From saigon‏ oldest mosque.

Soft Shell Crab Curry Cà Ri Cua

10.75

Yellow curry, peanut butter.

Butter Fish Curry Cà Ri Cá

11.95

Dried tamarind, coconut milk and red curry.

Red Duck Curry Cà Ri Vịt

Coconut milk, aubergine, lemongrass.

Vietnamese Chicken Curry Cà Ri Gà

9.75

A mild curry with lemongrass, new potatoes.

Fish‏

Mekong Catfish Claypot Cá Kho Tộ

10.75

Braised in caramelised fish sauce.

Wokked Monkfish and Shiitake Cá Mặt Quỷ Xào Nấm

With rice wine, black fungus.

Sesame Prawns and Sing Qua Stir-Fry Tôm Xào Mướp

11.50

Gratedginger, garlic, dried chilli.

Roasted Whole Mackerel Cá Nục Nướng Lá Chuối

Tumeric marinade, galangal, lemongrass, wrapped in banana leaf.

Crispy Sea Bass with Green Mango Cá Rán Mắm Xoài

9.75

In sweet and sour nuoc cham.

Coconut Red Sea Prawnstôm Kho Tàu

Simmered in coconut juice and prawn roes.

Sizzling Seafood Thập Cẩm Hải Sản

12.50

Wokked squid‏ and prawns, mustard greens, chinese celery.

Vegetarian & Sides

Sing Qua Mướp Xào Tỏi

5.75

Edible luffa‏ stir-fried with oyster sauce and garlic.

Water Spinach Rau Muống

5.50

Wokked with‏ whole garlic.

Four Mushroom Hotpot Nấm Kho

8.75

With dark soy sauce.

Mustard Greens Cải Bẹ Xanh

5.50

Wokked with hon shimeji and roasted chilli, garlic.

Okra and Aubergine Curry Cà Ri Rau Củ

With coconut and cardamom

Kim Chi Kim Chi

Pickled ginger, chilli paste..

Noodles & Rice Bowls‏

Vermicelli served at room temperature just like in vietnam

Spring Bowl Bún Nem

9.50

Vegetable and pork spring rolls, cha la lot, rice vermicelli.

Tiu Bowl Phở Tíu

Chicken, charsiu, pork, beef brisket, beansprouts and pho noodle in a tangy sour sauce and topped with peanuts.

Vietnamese Stir-Fried Noodle with Seafood Mỳ Xào Hải Sản

Red sea prawns, squid with choy sum greens and water celery.

Chicken Claypot Cơm Gà Xào Nấm

9.50

Shiitake mushroom, spring onions, jasmine rice.

Pan Fried Aubergine with Perilla Herbcơm Cà Tím Xào Lá Lốt

9.75

Tofu, spicy aromatic sauce, perila herb, betel leaves, jasmine rice.

BBQ Pork Loin with Rice Vermicelli Bún Chả Hanoi

10.50

Grilled lemongrass marinated pork tenderloin and crispy pork spring rolls.

Bun Sa Bún Sả

9 - 11

Vermicelli bowl‏ (noodles, cucumber, bean sprouts, mixed herbs vietnamese, crispy shallots, peanuts, nuoc cham) with lemongrass sautéed:

Cassava Vermicelli Miến Xào Cua

Stir-fried with‏ red sea prawns, crabmeat and knotweed.

Wokked Pho with Ribeye Steak Phở Xào Bò

Oyster sauce, mustard greens, hon- shimeji mushoom

Com Saigon Cơm Sườn

Grilled pork chop, fried egg, kohlrabi daikon, jasmine rice

Our Signature Noodle

Fish Mi Quang

11.50

Sautéed monkfish fillet, turmeric rice noodle, vietnamese trio herbs, sesame crackers mì quảng cá

Pho & Noodle Soup‏

In 24 hour beef-marrow-bone broth or root vegetable broth

Chicken Pho Phở Gà

9.50 - 9.75

With a‏ lighter 24 hour delicately spiced chicken broth tasting of onion, ginger and coriander

Wonton Mee Sủi Cảo Mì

9.75

Prawn and pork dumplings, charsiu, al dente noodle, in chicken broth.

Assorted Mushroom Pho Phở Nấm

9.50

Shiitake, hon shimeji mushroom and chouchou in root vegetable broth.

Saigon Pho Phở Tái Nạm Gầu

10.50

With steak, brisket, fatty flank, skirt flank for a hearty, rich taste.

Ox Cheek Au Vin Pho Mì Bò Kho

10.50

Cinnamon, black cardamom and al dente noodle

Special Large Combo Pho Phở Xe LửA

14.50

Steak, brisket, fatty flank, beef meatball, egg yolk for the ultimate traditional vietnamese flavour.

China Town Hofun Hủ Tiếu Bò Viên

10.50

Beef meatball, dried radish

Seafood Pho Noodle Hủ Tiếu đồ Biển

King prawns, squid and vegetables in pho broth

Bun Bo Hue Bún Bò Huế

9 - 11

The spicy‏ version of pho from hue, the old imperial city. Flavoured with lemongrass, whole chillies, served with either:

Classic Pho Phở Bò

9.75

With steak and beef brisket for varied flavour and texture

Hanoi ‘Pho’ Phở Tái Lăn

10.50

Flash fried‏ ribeye steak with garlic.

Saigon Saté Pho Phở Saté

Tender beef poached in a robust chilli broth, smothered in thai basil and smashed nuts.

Set Menu

22.50 per person, ideal for groups

Set Menu: Sharing Platter

Pork Spring Rolls

Lotus Stem Salad

Chilli Salt and Pepper Squid

Shrimp Summer Rolls and Cha La Lot

Set Menu: Main Course (1 Dish Per Person)

Braised Aubergine with Pork Ribeye

Vietnamese Chicken Curry

Crispy Sea Bass with Green Mango

Sesame Prawns and Mustard Greens Stir-Fry

Vietnamese Roasted Chicken

Saigon Stewed Pork Belly

Set Menu: Sides (1 Rice & 1 Green for 2 People)

Chinese Mustard Green or Chouchou

Jasmine Rice or Egg Fried Rice

Customise Your Pho

Add any of the following toppings to your pho:

Feast‏

24 hours notice

“Lau De” Goat Steam Boat for 3-4

150

A very hearty specialty from saigon downtown.

Saigon “Bo Bay Mon” 7 Courses of Beef for 4

120

A long meal with 7 beef dishes from ho chi minh city.

Hue Imperial Dinner for 4

180

Chilli lobster, green mango salad, stewed lotus devon duck, luc lac ribeye steak, salt baked sea bass, butter fish curry.

Drinks

Sparkling wines‏

NV Prosecco ‘Glera’, Ca Molin

3.95

Italy (glass)

DO Cava, Albet i Noya, Petit Albet N.V

Spain (bottle)

White wines

Garganega/Chardonnay, Ponte Pietra

4.5 - 12.75

2011 Italy‏

Picpoul de Pinet, Baron de Badassiere, Languedoc

6.25

2011 France

Vermentino, Les Vignes de L`Eglise, Languedoc

2011 France

Rose wine‏

‘R’ Rosato, Alpha Zeta, Veneto

5 - 13.5

2011 Italy

Red wines

Merlot/Corvina, Ponte Pietra

4.5 - 12.75

2011 Italy

`Punto Final` Mendoza Malbec Clasico, Bodega Renacer, Mendoza

6.75

2011 Argentina (served CHILLED)

IGP Pays d’Oc Syrah, Baron de Badassiere, Languedoc

2010 France

Oriental wines‏

By carafe 175ml

Plumb Wine Takara

6.50

14.5% abv, Japan, (on ICE)

Sake Owarichita Oni Koroshi

6.50

14.5% abv, Japan

White wines

Vermentino IGP Pays d`Oc, Les Vignes de L`Eglise, Languedoc 2011 France

The perfect glass to have as you peruse the menu or to drink with shrimp, prawn and calamari dishes.

Picpoul de Pinet, Baron de Badassiere, Languedoc 2011 France

One of the loveliest Picpouls made. It’s like a sea breeze. So perfect with anything that comes from the sea.

Organic Chardonnay de La Chevalière, Mas La Chevaliere, Languedoc 2011 France

Made from organic grapes and shows great elegance. It’s robust, complex and bold.

Saint-Véran, Domaine Perraud, Burgundy 2010 France

At last! A white burgundy worth putting on our list. Has a creamy woodiness with a direct unfussy finish of nuts and lemon.

Salento Bianco, Lamadoro, Puglia 2011 Italy

Delicious marriage of verdeca and sauvignon blanc grapes. Lots of gusto yet finishes crisply.

Godello DO Monterrei, Mara Martin, Galicia 2011 Spain

Oozes class and style. Richly perfumed, pear and almond fruit, then citrussy to finish.

Marlborough Sauvignon Blanc, Tinpot Hut, Marlborough 2011 New Zealand

Classic Kiwi depth of flavour and incisive minerally steeliness. Simply terrific with crustacea.

Rosé wine‏

‘R’ Rosato, Alpha Zeta, Veneto 2011 Italy

Fresh cherries‏ and citrus with a hint of some Puglian herb. Has a remarkable affinity with our menu so drink it while you make up your mind what to eat.

Red wines

IGP Pays d’Oc Syrah, Baron de Badassiere, Languedoc 2011 France

Who needs Aussie shiraz when there is this specimen on offer? Its rich plummy fruit suits pork dishes.

`Punto Final’ Mendoza Malbec Clasico, Bodega Renacer, Mendoza 2011 Argentina

This leaps out of the bottle and into the glass with all the dash of Usain Bolt out of a running block.

McLaren Vale Grenache, Willunga 100, South Australia 2010 Australia

This is faintly old-fashioned in its upstart Aussie brashness But it is never vulgar or crude.

`La Bella Addormentata` Montepulciano d`Abruzzo, Gran Sasso, Abruzzo Italy 2011

Bustling, jammy, full of lively flavours which play out well when set against anything in the beef/pork/duck line.

‘Pipoli’ Aglianico, Vigneti de Vulture, Basilicata 2009 Italy

Rich and spicy, hints of aubergine and juniper, with an undertone of licorice. A classic, to go with beef dishes.

Marlborough Pinot Noir, Delta Vineyard, Marlborough 2009 France

Frisky cherries with touches of herb and black olive. A pinot as to make a Burgundian producer weep.

Beer‏

Saigon

Vietnam Btl 345ml

Cocktails

Em Oi Fizz

7.50

Prosecco, Vodka, Elderflower and Lemon Twist

Hanoi Bling

6.50

Lychess, Plymouth Gin, Cointreau, Lemon Juice

Saketini

7.5

Sake, Lemon Vodka, Cranberry, Grapefruit, Triple Sec

Hieu Collins

6.50

Gin, Lemongrass and Ginger-Infused Syrup, Soda

Vijito

Passion Fruit, Rum, Mint Frigs, Lime

Punches to share‏

Tay Balo

Jasmine Tea, Vodka, Elderflower Syrup, Merlot Wine

Vietnamese Party Punch

18.5

Appleton Vx, Havana 3 and 7, Barcadi, Mango Juice (a lot of alcohol)

Punches to share‏: Non-alcoholic cocktails

Hanoi Red River

Guava, Lime Leaf, Passion Fruit, Coconut Water

Saigon Lime Soda

3.5

Lime Wedges, Soda, Brown Sugar, Lime Leaf

Softs & fresh juices

Mango Lassie

3.5

Home Made Lemonade

Coconut Water Cocofina

3.3

Elderflower Bubbly 320ml

3.75

Matcha Milkshake

Aloe Vera

Lychee and Coconut Water

3.5

Ginger Beer Luscombe 320ml

3.75

Tea & coffee‏

Jasmine (per person)

1.80

Lemongrass Iced Tea (jug to share)

Oolong (per person)

Vietnamese Drip Coffee Hot or Iced

Desserts: Single flavours

Jackfruit

Salted Caramel

Lychees

Young Rice

‘Lucky Dip’

Mix of three flavours, sometimes including Chocolate Salted Caramel flavour (if you are lucky!)

Banana Fritter and Coconut Ice-cream

5.50

Tapioca Durian Cake and Coconut Ice-cream

5.50

Takeout

Small eats‏

Viet Grill Platter (for 2 to share)

9 - 13

Cha La Lot

6.75

Grilled betel leaf wrapped pork dumplings, mashed peanut

Grilled Piggy Aubergine

5.5

Minced pork, spring onion oil, nuoc cham

Fresh Summer Rolls

Vietnamese herbs, yellow bean sauce and roasted peanuts, choice of:

Crispy Devon Crab Wrap

5.5

Glass noodle, shiitake, shrimps, nuoc cham.

Crispy Vegetarian Spring Rolls

With grated taro root, mung beans and black mushroom

Mekong Hot and Sour Soup

Red Sea prawns, okra, taro stem, chilli Chilli, Salt and Pepper

Hanoi Sweet Potato Fritter

5.25

Vietnamese herbs‏ and lettuce leaves to wrap

Chef Vinh’s Beef

Charcoaled beef fillet on skewers, with fermented soy dip, served with enryngo herbs

Fried Tofu with Lemongrass

5.5

With five spice, garlic and red chilli.

Crispy Pork Spring Rolls

4.5

Ground pork, ear mushroom, crab meat, shrimps and nuoc cham.

Mixed salads

Lotus Stem Salad with Shrimps

6.75

With Thai basil, peanuts and citrus dressing. Served with prawn crackers

Green Papaya Salad

6.75

With Cured Beef

Vietnamese Beef Salad

6.75

Saw-leaf coriander, rice paddy herb, rau ram, hanger steak.

Smoked Duck Salad

5.5

With Chinese celery shredded cabbage, vietnamese mint

Vegetarian & greens‏

Mustard Greens

4.5

Stir-fried with crushed garlic

Okra and Aubergine Curry

7.5

With coconut milk and cardamon

Kim Chi

With ginger‏ pickle

Braised Four Mushroom Hotpot

Asian mushrooms simmered in soya and sesame sauce

Water Spinach

4.5

Wokked with whole garlic.

Meat

Vietnamese Roasted Chicken

Marinated with honey, five spice and dried Vietnamese herbs

Vietnamese Chicken Curry

A mild curry with lemongrass and new potatoes.

Lemongrass Chilli Chicken

7.5

Garlic, onions and long red chilli.

Braised Aubergine with Pork

8.50

Perrilla herb, betel leaf, tofu and tumeric.

Campfire Steak

Claypot cooked with oyster sauce and onions

Lamb Neck Red Curry

From Saigon oldest mosque.

Saigon Stewed Pork Belly

Pork belly in caramelised coconut juice, hard boiled egg

Ox Cheek Au Vin

8.50

Lemongrass, new potatoes and cardamon.

Indochine Lamb

9.5

Wokked Somerset lamb, chilli oil, sweet onions.

Fish‏

Wokked Monkfish and Shiitake

With rice wine and black fungus.

Slow Cook Mekong Catfish

Poached in caramelised fish sauce, simmered in a clay pot

Mango Sea Bass

In sweet and sour nuoc cham.

Coconut Red Sea prawns

Simmered in coconut juice and fish sauce.

Banana Leaf Roast Whole Mackerel

Tumeric marinated, galangal and lemongrass

Butterfish Curry

With dried tamarind, coconut milk, red curry

Sesame Prawns and Sing Qua

9.5

Stir-fry with ginger, garlic and dried chilli

Sizzling Seafood

10.5

Squid, prawns wok-fried together with seasonal vegetables and rich garlic sauce

Rice & noodle

Jasmine Rice

2.5

Stir-fried Ramen Noodle

With bean-sprouts, oyster mushroom, spring onions

Egg Fried Rice

Special Fried Rice

8.5

With smoky‏ sausages, pork loaf and shrimps

Noodle bowl & rice plates‏

Bun Sa

.25 - 11

Vermicelli noodles, cucumber, beansprouts, mixed Vietnamese herbs, crispy shallots, peanuts, nuoc cham and lemongrass sauteed:

Spring Roll Bowl

Vegetable spring rolls, pork spring rolls, cha la lot with rice vermicelli and daikon salad

Seafood stir-fried Ramen Noodle

With squid, Red Sea prawns, choy sum and assorted mushrooms

Wokked Pho Noodles with Beef

Oyster sauce, mustard greens and honshimeji mushrooms

Chicken Claypot

With shiitake mushrooms, spring onions and jasmine rice

BBQ pork loin with bun

8.5

Lemongrass marinated pork loin, served with crispy pork spring rolls and daikon

Tiu Bowl

8.5

Chicken, beef, charsiu pork and pho noodles with a tangy sour sauce

Cassava Vermicelli

Stir-fried with Red Sea prawns, crab meat and knotweed

Com Saigon

8.5

Grilled pork chop with sweet lemongrass marinade, on rice

Pan Fried Aubergine with Perrila

& Tofu‏ in an aromatic spicy sauce, on jasmine rice

Pho

Wonton Noodle

Prawns and meat dumplings, charsiu, al dente noodles in chicken broth

Pho

Classic Vietnamese noodle soup, served with Vietnamese basil, saw-leaf and beansprouts. Choose from either Corn-fed Chicken or Beef

Hanoi Pho

8.5

Modern version of Pho with flash-fried hanger steak and roasted garlic

Ox Cheek Pho

8.5

Braised beef brisket with cinnamon, black cardamom and pho noodle

Assorted Mushroom Pho

Shiitake mushroom, oyster mushroom and chouchou in an aromatic broth

Bun Bo Hue

9 - 11

The spicy‏ version of Pho from Hue, the old imperial city. Flavoured with lemongrass, whole chillies, served with

Saigon

8.5

With steak,‏ brisket, fatty flank, skirt flank for hearty, rich taste.

Saigon Saté Pho

With tender beef poached in a robust chilli broth, smothered in Viet basil and smashed nuts

Seafood Pho

King prawns, squid, chives in chicken broth

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