- Fresh spring rolls with shrimp of tofu
- Steamed Jasmine rice
- Yam Po Taek (seafood salad)
- Yum (grilled meat with onions, spices and lemon grass over lettuce)
- Tofu salad
- Gaeng Liang (veggie and shrimp soup)
- Tofu Ka Pow (stir fried with chiles, basil, garlic and veggies)
- Phat Pak Ped (tofu stir-fried with veggies, garlic, black bean paste and ginger)
- Gai Ob Surat (Thai baked chicken)
- Kung Op Woon Sen (steamed prawns with veggies and noodles)
- Gai Yang (barbeque chicken)
- Poi Sian (noodles with chicken, pork or tofu- ask for light oil)
- Lower-fat cue words: sauces with chiles, ginger, basil or lime juice
- High-fat cue words: Nam Prik (peanut sauce), Sao Nam (coconut milk)
- Fresh spring rolls
- Pho (noodle soups)
- Bun (grilled meat, chicken or seafood)
- Look for charbroiled dishes with veggies
- Grilled lemongrass chicken
- Beef fondue (cooked with broth instead of oil)
- Choose dishes that are based on staples of Thai & Vietnamese cultures such as steamed rice, noodles, veggies, seafood and lean meat.
- Take advantage of unique veggie and fruit dishes such as bamboo shoots, straw mushrooms, green mangoes and pomelos.
- Ask that stir-fry dishes are prepared using very little oil.
- Ask for less or avoid no nam bla, a high sodium fish sauce added to dishes.
- Avoid curry dishes, they are made with coconut milk which is high in calories and saturated fat. Make your own at home using light coconut milk!
- It is important to read the descriptions following menu items and look for cue words since a lot of words may not be familiar and vary from restaurant to restaurant.
- Condiments are an important part of Vietnamese cuisine. Take advantage of sweet and sour sauces and hot chiles to flavor lower-fat dishes.