Sunflower Menu

Jumbo Tiger prawns deep fried in our house blend batter and served over buttery garlic noodles. Garnished with steamed broccoli florets and fresh tomato slices.

Chilean sea bass fillet (8oz.) smothered in our special ginger soy glaze and served on a sizzling hot plate.

8 oz Chilean Sea Bass steamed in black bean soy sauce with fresh ginger and scallions.

Chili ginger tamarind glaze over a fried fillet of seasonal fish.

Spicy garlic chili stir-fry of prawns, calamari, scallops, fish balls, crab, bamboo shoots, baby corn, and scallions on a sizzling hot plate.

Tender strips of lightly battered and flash fried with garlic and jalapeños. Dipped in salt & pepper lime sauce.

Large scallops and tender beef stir-fried with sugar snap peas, mushrooms, bell peppers, and carrots in a spicy lemongrass chili sauce and served on a sizzling hot plate.

Tender steak cubes, two eggs, and a dollop of pate served on a sizzling plate with a side of French bread. A brunch favorite all over Vietnam.

Tender buttery beef cubes cooked over a high flame with lemongrass, onions, and garlic spices. Served over lettuce and tomatoes with a side of salt & pepper lime dipping sauce.

Rice slow-cooked in a clay pot with a crispy bottom layer. Topped with a savory stir-fry of ginger, onions, scallions, mushrooms, and baby bok-choy.

Garlic soy gravy sauce stir-fry of shrimp, chicken, beef, Napa cabbage, carrots, broccoli, celery, mushrooms, baby corn, and bamboo shoots on top of crispy egg noodles.

Chilean sea bass fillet (8oz.) braised in caramelized dark soy sauce and spices.

Southern-style rolls stuffed with tofu, taro, carrots, wood ear mushroom, and bean thread noodles. Served with lettuce and tangy soy dipping sauce

Garlic shrimp and pork rolled in fresh rice paper with lettuce, mint, and rice noodles. Dipped in peanut sauce.

Fine thin vermicelli rice noodles wrapped with lettuce or rice papers and fresh herbs. Garnished with green onion drizzle, toasted sesame seeds, and roasted crushed peanuts. Dipped in house sauce.

Spicy Tamarind (saucy) or Garlic Butter Lemongrass (dry-rub) wings. Finger licking good!

Shrimp wrapped in wonton skins, deep fried, and dipped in sweet chili sauce. Six per order.

Lotus root, pickled carrots and daikon, cabbage, shrimp and pork slices tossed in house vinaigrette and topped with toasted crushed peanuts and crunchy bits of fried shallots and garlic.Served with a side of shrimp chips.

A light refreshingly tart soup with catfish fillets, fresh herbs, bean sprouts, bits of pineapples, and tomatoes, and elephant ear stalk. Drizzled with garlic oil and served with a fish sauce and chillies dipping sauce for the catfish.

Catffish fillets deep fried and smothered in ginger house sauce.

Sugar snap peas, red bell peppers, mushrooms, carrots, and basil sautéed in soy garlic sauce over crispy Tilapia.

Green Mussels stir-fried in garlic black bean sauce with fresh basil leaves.

Savory baked dark meat chicken thigh marinated in five spices.

Meats marinated in lemongrass spices and char-grilled over a high flame. Garnishes with lettuce, tomato, and cucumber. Served with a side of house sauce.

Spicy Lemongras stir-fry of calamari and shrimps with chillies, scallions, and greenbeans.

Tender calamari stir-fried with bamboo shoots and scallions in a sweet spicy chili sauce.

Lemongrass, chilies, and garlic stir-fry with green beans and white meat chicken.

Coconut milk curry stir-fry with napa cabbage, broccoli, mushrooms, baby corn, bamboo shoots, and carrots.

Fresh basil leaves stir-fried with chili, peppers, garlic, scallions, and white meat chicken.

Broccoli, Chinese Broccoli, or Baby Bok-Choy stir-fried with white meat chicken in a tasty garlic gravy sauce.

Rice noodles in Mama's signature pho broth with hand-pulled white meat. Served with fresh bean sprouts, jalapeños, basil, and lime.

Rice noodles in Mama's signature pho broth with shrimps. Served with fresh bean sprouts, jalapeños, basil, and lime.

Hủ Tiếu, is to South Vietnam as Phở is to North Vietnam. Hủ Tiếu has a rich broth of pork bones and seafood poured over rice noodles, minced ground pork, shrimps, and sliced pork.

Rice noodles in pork broth with shrimp, calamari, fish ball, and crab stick. Topped with fried scallions and pork belly bits. Served with a side of fresh bean sprout, herbs, lime, and jalapeño.

Thick rice noodles with tender beef shank and pork hock in spicy lemongrass broth. Served with fresh bean sprouts, purple cabbage, herbs, and lime.

Home-made pork and shrimp wontons with egg noodles, bok-choy, and scallions in pork bone broth.

A comforting noodle soup with a pork based broth, tender spare rib, crab cake, and tomato.

Sunflower's bone broth, in beef or pork.

Broth made from a variety of vegetables and pho spices.

Lemongrass stir-fry on top of vermicelli bowls filled with fresh herbs, shredded lettuce, cucumber, pickled carrots, and crushed peanuts. Served with a side of house sauce with chili and pickled carrot.

Thin rice noodles stir-fried with Napa cabbage, celery, carrots, broccoli, and onions in garlic sauce.

Wide flat rice noodles stir-fried with, Cai Lan Chinese broccoli, bean sprouts, and scallions in garlic sauce.

Was off the menu, but every time customers saw Ana eat it they would ask to order it. Buttery garlic noodles stir-fried with tender beef slices, green scallions, and bean sprouts.

Traditional Vietnamese shredded cabbage salad with fresh herbs and garlic tofu in a tangy soy dressing and topped with crunchy bits of fried onion and garlic.

Broth made from a variety of vegetables and pho spices.

Bowl of vermicelli rice noodles on top of fresh herbs, shredded lettuce, cucumber, pickled carrots, crushed peanuts, charred green onions, and vegetarian Imperial rolls. Served with tangy chili soy sauce.

Tofu sautéed in garlic, lemongrass, chilies, and scallions over a bowl of vermicelli rice noodles with tangy chili soy sauce on the side.

Rice slow-cooked in a clay pot with a crispy bottom layer. Topped with a savory stir-fry of tofu, ginger, scallions, mushrooms, and baby bok-choy.

Jasmine rice fried in garlic oil with tofu, green beans, carrots, and scallions.

Cubes of soft tofu lightly battered in garlic spices and tossed over high flame. Served over shredded lettuce with a side of salt & pepper lime dipping sauce.

Cubes of tofu stir-fried in chili garlic sauce with lemongrasss, onions, and scallions.

Tofu stir-fried with basil, chili, sugar snap peas, red bell peppers, garlic, and scallions in soy garlic sauce.

Tender green beans and tofu stir-fried in lemongrass chili sauce with onions and scallions.

A light refreshingly tart soup with fresh herbs, bean sprouts, bits of pineapples, tomatoes, elephant ear stalk, and tofu.

Leafy green vegetables stir-fried with shiitake mushrooms in a garlic soy gravy sauce.

Thin egg noodles stir-fried with tofu, Napa cabbage, carrots, broccoli, and onions in garlic sauce.

Thin Rice noodles stir-fried with tofu, Napa cabbage, carrots, broccoli, and onions in garlic sauce.

Wide flat rice noodles stir-fried with tofu, cai lan Chinese broccoli, bean sprouts, and scallions in garlic sauce.

Lunch portion of Lemongrass Chicken served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Lunch portion of Lemongrass Beef served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Lunch portion of Lemongrass Shrimp served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Lunch portion of Chargrilled Lemongrass Pork Chop served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Lunch portion of Lemongrass Tofu served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Lunch portion of Spicy Greenbeans and Tofu served with Imperial roll, cabbage salad, and steamed rice. Only available weekdays during lunch 11am - 2:30pm.

Coconut milk poured over layers of sweet mung beans, soft red kidney beans, green pandan jelly, and crushed ice.

Made with yellow mung beans, red faux pomegranate seeds made from water chestnut, pandan jelly stripes, creamy coconut milk and crushed ice.

Floral blend of jasmine and matcha tea topped with sweet cream. Available in vegan.

Sweet and salty fizzy lemonade made with sparkling water, simple syrup, and mama's salted lemons. Traditonal, refreshing, and found all over Vietnam!