Bong Su

Bong Su
Bong Su

Bong Su

311 3rd St- At Folsom St
San Francisco, CA 94107

415 536-5800


Lunch Menu
Starters
Grilled Nem Sausage   Grilled pork & prawn meatballs served with butter lettuce cup, mint & rice noodles.
 8.00
Da Nang Beef Roll*   Steamed rice noodle canneloni filled with grilled lemongrass beef & Vietnamese herbs.
 8.00
Honey Roasted Quail   honey & five spice roasted quail stuffed w/ sticky rice, shiitake mushroms & green onions
 10.00
Salt & Pepper Calamari   Thai calamari wok tossed w/ garlic & spring onions. Served w/ a cilantro emulsion
 10.00
Shrimp Cupcakes*   Rice flour crisps served w/ baby prawns & scallions.
 8.00
Duck Mustard Wraps   Shredded five spice duck, mango & cucumber wrapped in mustard leaves.
 8.00
Goi Kampachi   Kona Kampachi served sashimi style with Vietnamese greens & drizzled with chili-lime fish sauce.
 12.00
Shrimp Spring Rolls*   shrimp, pork, bean sprouts, mint & chives soft rolls served with a hoisin & sesame seed sauce
 6.00
Bong Su Taste*   shrimp spring rolls, green papaya salad, tea leaf beef & toro root rolls serves two
 14.00
Soups, Salads & Noodles
Ha Long Bay Soup*   Crab & asparagus wontons in a lime & coconut milk infused chicken stock.
 11.00
Kobe Beef Pho Soup   Rare Kobe beef blanched with star anise, cinnamon & fennel beef stock served with mixed herbs.
 12.00
Jungle Beef Salad*   Grilled Angus skirt steak tossed with cabbage, julienned apples & tomatoes. Served with chili jam.
 13.00
Papaya Salad*   Shredded green papaya tossed with basil & served with dried beef.
 10.00
Lemongrass Beef Noodle Salad   Skirt steak wok tossed with tomatoes & onions. Served with cold rice noodles & mixed herbs.
 13.00
Pomelo Salad*   Pomelo tossed with prawns, pork, carrots, Chinese celery & Vietnamese mint.
 13.00
Crab & Garlic Noodles*   Peeled crab wok tossed with garlic, peppercorns & ginger.
 15.00
Bun Cha Noodles   Grilled pork shoulder served w/ blended fish sauce, mixed herbs & vermicelli noodles.
 14.00
Entrees
Hokkaido Scallop Curry*   Pan seared scallops served in a green curry w/ taro, Kabocha & zucchini.
 19.00
Tamarine Prawns   King prawns wok tossed in Tamarine's signature tamarind sauce.
 23.00
Lilly Bud Snapper   Hawaiian Red Snapper steamed with Mung Bean noodles, Wood Ear mushrooms & celery.
 22.00
La Vong Monkfish   Monkfish pan seared in galangal, green onions & tumeric. Served with fresh dill & fried shallots.
 22.00
Lemongrass Bass   Turmeric, garlic & lemongrass bass pan seared & served w/ cold mango noodle salad.
 23.00
Caramelized Black Cod   Alaskan cod caramelized in garlic, black pepper, molasses & onion.
 17.00
Ngo Om Chicken   Boneless chicken wok tossed with lemongrass, curry & Rice Paddy herbs (Ngo Om).
 15.00
Passion Fruit Duck   Five-spiced Liberty duck breast served w/ passion fruit sauce & sauteed chive flowers.
 21.00
Slow Cooked Pork   Boneless pork shoulder, stewed with soy & coconut juice. Served w/ pickled sprouts.
 16.00
Shaking Beef   Cubed beef tenderloin sauteed w/ garlic & onions. Served w/ a watercress salad.
 21.00
Hoisin Lamb Chops   grilled australian lamb chops served w/ baby bok choy & string yams
 24.00
Vegetables
Basil Tofu*   Tofu wok tossed in light & dark soy. Finished with crisp basil.
 9.00
Chili Aubergine*   Char grilled Japanese eggplant served with crisp leeks.
 8.00
Sauteed Cailan*   Chinese broccoli & salted fish sauteed in rice wine & chilies.
 8.00
Winter Medley*   Harricot Verts & mushrooms sauteed with sweet butter.
 10.00
Rice
Fancy Rice*   Seafood medley wok tossed with rice & coconut.
 14.00
Empress Rice*   Garlic, leeks, ginger & quail eggs.
 7.00
Hainan   chicken stack, ginger & star anise
 2.00
Coconut*   Coconut & vanilla.
 2.00
Brown*   Long grain Japanese
 2.00
Jamine*   white jasmine
 1.00
-
Dinner Menu
Starters
Grilled Nem Sausage   Grilled pork & prawn meatballs served with butter lettuce cup, mint & rice noodles.
 9.00
Da Nang Beef Roll*   Steamed rice noodle canneloni filled with grilled lemongrass beef & Vietnamese herbs.
 8.00
Honey Roasted Quail   Honey & five spice roasted quail stuffed w/ sticky rice, Shitake mushrooms & green onions.
 11.00
Salt & Pepper Calamari   Thai calamari wok tossed with garlic & spring onions. Served with a cilantro emulsion.
 11.00
Shrimp Cupcakes*   Rice flour crisps served w/ baby prawns & scallions.
 9.00
Duck Mustard Wraps   Shredded five spice duck, mango & cucumber wrapped in mustard leaves.
 9.00
Goi Kampachi   Kona Kampachi served sashimi style w/ Vietnamese greens & drizzled w/ chili-lime fish sauce.
 13.00
Shrimp Spring Rolls*   Shrimp, pork, bean sprouts, mint & chives soft rolls served w/ a Hoisin & sesame seed sauce.
 7.00
Bong Su Taste*   Shrimp Spring Rolls, Green Papaya Salad, Tea Leaf Beef & Taro Root Rolls (serves two).
 16.00
Soups, Salads & Noodles
Ha Long Bay Soup*   Crab & asparagus wontons in a lime & coconut milk infused chicken stock.
 12.00
Kobe Beef Pho Soup   Rare Kobe beef blanched w/ star anise, cinnamon & fennel beef stock served w/mixed herbs.
 13.00
Jungle Beef Salad*   Grilled Angus skirt steak tossed with cabbage, julienned apples & tomatoes. Served with chili jam.
 14.00
Papaya Salad*   Shredded green papaya tossed w/ basil & served w/ dried beef.
 11.00
Pomelo Salad*   Pomelo tossed with prawns, pork, carrots, Chinese celery & Vietnamese mint.
 13.00
Crab & Garlic Noodles*   Peeled crab wok tossed w/ garlic, peppercorns & ginger.
 16.00
Bun Cha Noodles*   Grilled pork shoulder served w/ blended fish sauce, mixed herbs & vermicelli noodles.
 14.00
Entrees
Hokkaido Scallop Curry*   Pan seared scallops served in a green curry w/ taro, Kabocha & zucchini.
 21.00
Tamarine Prawns   King prawns wok tossed in Tamarine's signature tamarind sauce.
 25.00
La Vong Monkfish   Monkfish pan seared in galangal, green onions & tumeric. Served with fresh dill & fried shallots.
 24.00
Lilly Bud Snapper   Hawaiian Red Snapper steamed with Mung Bean noodles, Wood Ear mushrooms & celery.
 24.00
Lemongrass Bass   Turmeric, garlic & lemongrass bass pan seared & served w/ cold mango noodle salad.
 25.00
Caramelized Black Cod   Alaskan cod caramelized in garlic, black pepper, molasses & onion.
 19.00
Ngo Om Chicken   Boneless chicken wok tossed with lemongrass curry & rice paddy herbs (Ngo Om)
 17.00
Passion Fruit Duck   Five-spiced Liberty duck breast served w/ passion fruit sauce & sauteed chive flowers.
 23.00
Slow Cooked Pork   Boneless pork shoulder, stewed with soy & coconut juice. Served with pickled sprouts.
 18.00
Shaking Beef   Cubed beef tenderloin sauteed w/ garlic & onions. Served w/ a watercress salad.
 23.00
Hoisin Lamb Chops   grilled australian lamb chops served w/ baby bok choy & string yams
 26.00
Vegetables
Basil Tofu*   tofu wok tossed in lught & dark soy. finished w/ crisp basil
 9.00
Chili Aubergine*   char grilled japanese eggplant served w/ crisp leeks
 8.00
Sauteed Cailan*   Chinese broccoli & salted fish sauteed in rice wine & chilies.
 8.00
Winter Medley*   Harricot Verts, carrots & mushrooms sauteed with sweet butter.
 10.00
Rice
Fancy Rice*   Seafood medley wok tossed with rice & coconut.
 14.00
Empress Rice*   Garlic, leeks, ginger & quail eggs.
 7.00
Hainan   chicken stack, ginger & star anise
 2.00
Coconut*   coconut & vanilla
 2.00
Brown   Long grain Japanese.
 2.00
Jasmine*   white jasmine
 1.00
-
Teas
Lishan - Spring Harvest Jade Oolong Tea   Our most rare tea, hand gathered on April 28th from the mist-covered slopes of Lishan, Taiwan at an elevation of 2,200 meters - crafted that same day by hands with three generations of tea making experience. Clear infusion with the distinct aroma of sugar cane, caramel and flowers.
 12.00
Pi Lo Chun - Early Harvest Green Tea   Hand gathered in March from the imperial tea gardens of Jiangsu, where tender tea leaves sprout amidst peach, plum and apricot blossoms. Mildly sweet and creamy, with a hint of fruit.
 6.00
Aged Orchid Black Tea   Aged over a decade, an assertive black tea scented with diminutive orchid blossoms. Rich, with the alluring fragrance of sandalwood and the complexity of dark chocolate.
 8.00
Inner Blossom Jasmine Scented White Tea   Over 50 white tea buds enclose an inner red Chrysanthemum flower. Each blossom is then scented over the course of six nights with summer Jasmine Blossoms. As beautiful as it is fragrant.
 8.00
Wuyi Rougui Amber Oolong Tea   From the Wuyi Mountains of Northern Fujian - the birthplace of the oolong tea - comes a tea whose name means "cinnamon." Dark oxidization and high firing accentuates the sweet, slightly spicy character of this tea.
 5.00
Chrysanthemum Tisane   A caffeine free infusion of sweet chrysanthemum flowers.
 4.00
*Teas supplied by the Red Blossom Tea Company
Coffee $4
Coffee At Bong Su Is served In The Traditional Vietnamese Style made with Chicory-infused Espresso In A slow Drip Filter. The Vietnamese Slow Drip Filter Is a Modified Version of The French Press, Which Was introduced to Vietnam by The French During The French Occupation of Vietnam In The 19th Century. the Vietnamese Coffee Filter Looks Like a Steel Top Hat. There's a Brim That Rests On The Coffee Cup; in The Middle of That Is a Cylinder with Tiny Perforations In The Bottom. Above That Rises a Threaded Rod To which You Screw The Top of The Press, Which Is a Disc with Similar Tiny Perforations. Water Trickles through These, Extracts Flavor From The Coffee, and Then Trickles Through The Bottom Perforations. it Is Excruciatingly Slow. Loosening The Top Disc Speeds The Process, But Also Weakens The Resulting Coffee and Adds Sediment to The Brew. It Can Be Joined Hot or Cold and with or Without sweetened Condensed Milk.
Desserts
Chocolate Peanut- Praline Mousse Cake   hazelnut ice cream
 9.00
Black Sesame Banana Beignets   baby banana fritters & black sesame ice cream
 10.00
Saigon Cinnamon Carrot Cake   lime crème frache frosting & ginger ice cream
 9.00
Lemongrass-ginger Creme Brulee   brown sugar shortbread
 9.00
Passion Fruit Souffle   grand marnier creme anglaise & mixed tropical fruit
 9.00
Sorbet   mango sorbet inflused with lime, strawberry-mint & perilla-yuzu
 8.00
Cross Streets:
At Folsom St
Hours:
Lunch Mon-Fri: 11:30am-2:30pm Happy Hour Mon-Fri: 4pm-6:30pm Dinner Mon-Sat: 5:30pm-10pm Sun: 5pm-9pm
Neighborhood:
South of Market, Mission
Phone:
415-536-5801
Chef:
Tammy Huynh

Location(s)

Bong Su
311 3rd St
San Francisco, CA, 94107
United States