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Fine Vietnamese Cuisine

The New York Times:The owner is Khanh Tran, better known as K. T., and Simply Vietnamese, which opened in September, is the latest in a series of five restaurants she has run in northern New Jersey since 1996. “Lots of people have been following me around for the last 15 years,” she said in a telephone interview.Maybe longer. She moved in 1967 to New York, where her father was then secretary to the South Vietnamese ambassador at the United Nations. In 1974, her parents opened a Vietnamese restaurant in Queens, and she followed suit 10 years later with her first one, Cuisine de Saigon, in Greenwich Village. Since then, she has been cooking in New Jersey, most recently at Mo Pho in Fort Lee, which she recently closed to focus on her current place. She has long been hamstrung by small kitchens, she says, but having just taken over the building next door, she now has 60 seats instead of 40, more room for catering and takeout, and a bigger kitchen with a deep-fat fryer. “More pork, more dumplings, more specials,” she promises.The New York Times, Classic Vietnamese, Where the Pho Reigns, By SCOTT VEALE. Published: August 26, 2011
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Our Menu

Lunch/Brunch

Dinner

Dinner DINNER MENU AppetizersSteamed Vietnamese Dumplings (Bánh Xêp) (6)*Gluten Free Available upon RequestVegetable 6.50 | Pork 7 | Shrimp 8 | Butternut Squash 8Fried Vietnamese Dumplings (Bánh Xêp) (6)Vegetable 6.50 | Pork 7 | Shrimp 8Vietnamese Miniature Spring Rolls (Cha Gio) (6)A delightful blend of minced pork, shrimp, cellophane noodles and vegetables wrapped in a crisp rice paper. Served with lettuce to wrap. 8Summer Rolls (Goi Cuôn) (2)A refreshing rice paper wrap filled with rice noodles, lettuce, cucumbers and carrots.Shrimp/ Duck /Chicken / Pork/ Beef/ Vegetable. 8Vegetable Spring Rolls (Cha Gio Chai) (2)Mixed Vegetables in Thin Crisp Wrappe. 6.50Edamame Sauted in Garlic Sauce. 6Barbecued Ribs with Lemongrass (Xuong) 8.50Banh Mi Sliders BBQ Pork, Cucumber, Pickle Vegetables on Toasted Bread.8Curry Chicken Skewers (Gà Lui ) (4)Served w/ Lettuce to Wrap. 8.50Barbecued Beef Skewers (Bò Lui) (4)Served with lettuce leaves to wrap, cucumber slices, pickled carrots and peanut sauce. 8.50Warm Spicy Peanut Noodle 7Broiled New Zealand Mussels (Oc Nng)With wasabi ginger sauce. 8.50Vietnamese Salad (Goi )A bed of julienne cabbage, cucumber and carrots, topped with fresh herbs and peanuts. *Reg. or SpicyPlain 7 | Shrimp 11House Salad Mixed Greens, Cucumber, Vegetables in Soy Vinaigrette. 7Noodle Soup*Vegetarian broth available upon request."Pho" the specialty of the houseA lightly flavored, anise broth gives this soup its distincttaste. Thin rice noodles with fresh herbs, bean sprouts, hoisin sauce, hot chili sauce and wedge of lime.Beef/ Spicy Jerk Beef/ Beef Ball/ Chicken/ Pork/ Tofu and Vegetables/ Fishball 12 Beef Combo/ Seafood Combo / Shrimp 14Dumpling Soup (Hoanh Thanh)Tofu, Vegetables, Sprouts. Choose: Rice Noodles or Egg Noodles. Pork/ Vegetables 14 | Shrimp 15 Spicy Lemongrass Soup (Canh Xa)A light coconut milk broth with rice noodles and bok choy.Chicken/Tofu 13 | Shrimp 15Roast Duck Soup (Mì Vit )Boneless over egg noodles, bean sprouts and bok choy. 13Chefs Noodle Soup (Hu Tieu)A medley of shrimp, pork, chicken and Asian greens.Choose: Rice Noodles or Egg Noodles. 14House Noodle Soup (Bánh Canh)All natural, thick noodles accompanied by Asian greens.Grilled Tofu/ Grilled Chicken Breast/ Spicy Jerk Beef/Ribs 12Hanoi Crabmeat Soup (Bun Rieu)Crabmeat, Rice Noodles in Spicy Fresh Tomatoes, Garlic Broth. Served w/ Lettuce, Sprouts and Lime. 15Main CourseSpicy Saigon Chicken or Shrimp (Gà, Tom Xào)Sauteed with lemongrass, onions in a chili sauce.Chicken 15 | Shrimp 18Garlic Chicken, Beef or Shrimp (Xao Toi)Sauteed in Light Garlic and Lemongrass SauceChicken 15 | Beef 17 | Shrimp 18 Lemongrass Chicken (Gà Xao Xa)In a creamy curry and coconut milk sauce with peanuts. 15Ginger Chicken or Shrimp Mildly Spicy Ginger, Black Pepper and Scallion Sauce. Chicken 15 | Shrimp 18Grilled Pork Chops (Xuong Nng)In a caramelized lemongrass sauce. 16Aromatic Duck (Vit)Boneless duck in a delectable honey hoisin sauce. 19Spicy Beef (Bò Xào)Sauteed with onions and chili peppers and complemented with the richness of coconut milk and peanuts. 17French-Vietnamese Cubed Beefsteak (Bò Luc Lac)Sauteed in a garlic butter and served over mixed greens in a soy vinaigrette, with a coconut baguette slice. 16Salmon in Caramelized Black Pepper Sauce (Cá Kho To)Simmered slowly until the sauce is sweet and peppery. 19Crispy Salmon (Cá Chiên)Cubes of fresh salmon and vegetables sauteed in your choice of savory garlic sauce or spicy sauce. 19Curried Coconut Shrimp (Cari Tom)Shrimp and vegetables sauteed in a curried coconut milk sauce and served on a bed of steamed rice noodles. 18Broiled Basa-Asian Flounder (Cá Nng)Topped with ginger scallion sauce or curry coconut milk sauce, served on a bed of napa cabbage. Reg or Spicy. 19Grilled Tofu (Tau Hu)Grilled tofu over sauteed asian vegetables. 14House Special Fried Rice (Com Chien) Vegetable/ Pork/ Chicken/ Beef 14 | Shrimp 17Crispy Tofu w/ Vegetables. (Tau Hu Chien)Choose: Garlic or Spicy Sauce. 15NoodlesHouse Noodles (Mì Xào)All natural, thick noodles sauteed with vegetables in the chefs specialty sauce.Vegetable 12 | Combination of Chicken and Beef 14 | Shrimp 17Spicy Pad Thai (Hu Tieu Xao)Rice noodle sauteed with bean sprouts and egg topped withcrushed peanuts. Vegetable 12 | Chicken 14 | Pork 15 | Shrimp 17Curry Noodles (Càri Bún)Rice Noodles sauteed w/ curry, bean sprouts and Asian greens. Chicken 14 | Vegetables 13 | Beef 15Saigon Rice Noodle Salad (Bún)Warm rice noodles on a bed of lettuce, cucumber topped with pickled vegetables and peanuts. Spring rolls/ Grilled Chicken/ Pork/ Beef 14Steamed Asian Angel Hair (Bánh Hoi)Delicate steamed rice threads noodles, topped with crispy onions, scallions and peanuts.Served with lettuce to wrap, cilantro, and cucumber.Grilled Pork/ Beef 15 | Curry Chicken 15 | Shrimp 18

Lunch LUNCH/BRUNCHAppetizersSteamed Vietnamese Dumplings (Bánh Xêp) (6)*Gluten Free Available upon RequestVegetable 6.50 | Pork 7 | Shrimp 8 | Butternut Squash 8Fried Vietnamese Dumplings (Bánh Xêp) (6)Vegetable 6.50 | Pork 7 | Shrimp 8Vietnamese Miniature Spring Rolls (Cha Gio) (6)Served with lettuce to wrap. 8Vegetable Spring Rolls (Cha Gio Chai) (2). 6.50Noodle Soup*Vegetarian broth available upon request."Pho" the specialty of the houseA lightly flavored, anise broth gives this soup its distinct taste. Thin rice noodles with fresh herbs, bean sprouts, hoisin sauce, hot chili sauce and wedge of lime.Beef/ Spicy Jerk Beef/ Chicken/ Pork/ Fishball/ Tofu and Vegetables 7.50 Beef Combo/ Seafood Combo/ Shrimp 9Spicy Lemongrass Soup (Canh Xa)A light coconut milk broth with rice noodlesand bok choy. Chicken/ Tofu 8 | Shrimp 9.50Roast Duck Soup (Mì Vit)Boneless Duck over egg noodles, bean sprouts and bok choy. 8.50Rice Noodle Soup (Hu Tieu)A medley of shrimp, pork, chicken and Asian greens.Rice Noodles/ Egg Noodles. 9House Noodle Soup (Bánh Canh)All natural, thick noodles accompanied by Asian greens.Grilled Tofu, Chicken Breast, Ribs/ Spicy Jerk Beef 7.50Dumpling Soup (Hoanh Thanh)Tofu, Vegetables. Choose: Rice Noodles or Egg Noodles.Pork 8 | Vegetables 8 | Shrimp 9 SaladSaigon Rice Noodle Salad (Bún)Warm rice noodles on a bed of lettuce, cucumber topped with pickled vegetables and peanuts. Grilled Beef/ Chicken/ Pork/ Spring Roll, Grilled Vegetables 9Vietnamese Salad (Goi)A bed of julienne cabbage, cucumber and carrots, topped with fresh herbs and peanuts.Grilled Beef/ Chicken 8.50 | Shrimp/ Basa 10French-Vietnamese Cubed Beefsteak (Bò Luc Lac)Sauteed in a garlic butter and served over mixed greens in a soy vinaigrette, with a coconut baguette slice. 10Summer Rolls (2) and a salad. 9House Salad Mixed Greens, Cucumber, Vegetables in Soy Vinaigrette. Chicken 8.50 | Basa 10NoodlesHouse Noodles (Mì Xào)All natural, thick noodles sauteed with vegetables in the chefs specialty sauce. Vegetable/ Beef 7.50Spicy Pad Thai (Hu Tieu Xao)Rice noodle sauteed with bean sprouts and egg topped with crushed peanuts. Chicken/ Vegetable 8 | Shrimp 10Curry Noodles (Càri Bún)Rice Noodles sauteed w/ curry, bean sprouts and Asian greens. Chicken/ Beef 8 | Vegetables 7.50RiceSpecialty Rice (Com)Served over scallion rice and salad.Grilled Tofu/Chicken/Ribs/Pork/ Beef/ Beef Skewer 9 Pork Chops/ Spicy Jerk Beef/ Duck/ Shrimp/ Basa 10Lemongrass Chicken (Gà Xao Xa)In a creamy curry and coconut milk sauce with peanuts. 8.50Spicy Beef (Bò Xào)Sauteed with onions and chili peppers and complemented with the richness of coconut milk and peanuts. 8.50Spicy Saigon Chicken or Shrimp (Gà, Tom Xào)Sauteed with lemongrass, onions in a chili sauce.Chicken 8.50 | Shrimp 12Vietnamese SandwichVietnamese Sandwich (Bánh Mì)Served w/ salad. Vegetables and Tofu/ Chicken/ Pork/ Beef/ Curry Spicy Basa 8.50For more information or question please call us at 1.201.568.7770

SimplyVietnameseMenu.pdf

Gallery

Photo Gallery

Mo Pho Specialty Soup
Saigon Checken
Front Door
Vermiceli
Lemon Grass Coconut Soup
Vietnamese Sanwich
coffee

Photos by Jason Perlow,OffTheBroiler.com

Reviews

Article 1

Classic Vietnamese, Where the Pho Reigns

ONE of the first things you notice at Simply Vietnamese, a bustling storefront spot in Tenafly, is the high chopstick-to-fork ratio among the diners. Thats an excellent omen. Its a polyglot crowd young and old, families and couples, and at least half Asian on several recent visits and everyone seems comfortably familiar with the task at hand.Almost everyone, that is: One evening, a couple at a table near ours insisted on breaking down the menu with the server in excruciating detail, worrying out loud over their choices and demanding adjustments to virtually everything. Really, there is no need to sweat the details here; this is hearty, classically inspired Vietnamese fare, spun simply and spun well.The owner is Khanh Tran, better known as K. T., and Simply Vietnamese, which opened in September, is the latest in a series of five restaurants she has run in northern New Jersey since 1996. Lots of people have been following me around for the last 15 years, she said in a telephone interview.Maybe longer. She moved in 1967 to New York, where her father was then secretary to the South Vietnamese ambassador at the United Nations. In 1974, her parents opened a Vietnamese restaurant in Queens, and she followed suit 10 years later with her first one, Cuisine de Saigon, in Greenwich Village. Since then, she has been cooking in New Jersey, most recently at Mo Pho in Fort Lee, which she recently closed to focus on her current place. She has long been hamstrung by small kitchens, she says, but having just taken over the building next door, she now has 60 seats instead of 40, more room for catering and takeout, and a bigger kitchen with a deep-fat fryer. More pork, more dumplings, more specials, she promises.She is doing pretty well as it is, actually, and the fairly priced menu has barely changed so far. For starters, there are crunchy spring rolls and a variety of dumplings. The summer rolls filled with duck, chicken, beef, pork or vegetables are well paired with a thick, peanuty dipping sauce cut through with hoisin sauce, sweet rice and sriracha. We also enjoyed the curry chicken skewers, with their pungent marinade of fish sauce, turmeric and lemongrass. And a couple of specials a tart and tangy papaya salad and butternut squash dumplings in a softly fragrant coconut broth were both memorable.People tend to get a bit crazy on the subject of pho, the anise-powered rice noodle soup that is one of the worlds great comfort foods. It is a fiercely idiosyncratic pleasure, and it is hard enough to get two people, much less an entire table, to praise the same version. But ours agreed that the spicy jerk beef pho, infused with basil, cloves and ginger and accompanied by extra bean sprouts, cilantro, hot peppers and a wedge of lime, was a terrifically satisfying welter of flavors. There are also variations with chicken, regular beef, shrimp, and tofu and vegetables, and its no surprise that its the house specialty.The entrees were more hit or miss. The spicy pad thai is nicely accented by a dressing featuring fish sauce instead of lime, but other dishes the pork chops and the aromatic duck, for example were a tad overpowered by their sweetness. The spicy beef, with sautéed onions and oyster and soy sauce, was tasty enough, but in the end also more sweet than spicy. Best was the broiled basa, similar to catfish, served with a peppery ginger scallion sauce one night, and with a gingery wasabi coating as a special on another.Desserts seem like an afterthought at the moment. During our visits, there was only fried green tea ice cream and, once, a chocolate cake, to be had. Nothing special, and certainly nothing to stand up to that mighty pho.The New York Times, Classic Vietnamese, Where the Pho Reigns, By SCOTT VEALE. Published: August 26, 2011

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Contact Ussimply vietnamese1 Highwood Avenue, Tenafly NJp. 201.568.7770p. 201.568.7774Open 7 Days a Week: Mon-Fri: 11:30 - 9:30Sat: 12-10Sun: 1-9:30

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Stay featured or remove this badge.Simply Vietnamese 1 Highwood Avenue, Tenafly NJ 1.201.568.7770