Cội Garden - Vietnamese Food & Beer

Cheese & Salted Egg Seafood Spring Rolls

Crispy spring rolls filled with seafood, cheese and rich salted egg yolk.

Smoked Wild Boar

Highland wild boar smoked over the kitchen hearth — chewy, sweet and deeply smoky.

Grilled "Cội" Pork Ribs with Pepper Blossom

Pork ribs marinated with pepper blossom and charcoal-grilled — the house signature grill.

Pepper-Crusted Beef

Beef seared over high heat with plenty of cracked pepper for a smoky, gently spicy bite.

Eel Rolls with Pate Sauce

Rolled eel, cooked through and finished with a rich liver-pate sauce.

Flamed Squid "Về Cội" Style

Squid seared until lightly charred in the house style — a natural match for beer.

Grilled Duck Breast with Pepper Sauce

Tender grilled Muscovy duck breast served in a peppery sauce.

Roasted Duck Breast with Char Siu Sauce

Roasted duck breast glazed with a sweet-savoury char siu sauce.

Shaking Beef

Cubed beef tossed over high heat until seared outside and tender within.

Ly Son Fish Cake with Pickled Mustard Greens

Ly Son-style fish cake pan-fried with tangy pickled mustard greens.

Ly Son Fish Cake Soup with Bitter Melon

Fish cake simmered with bitter melon for a clean, gently bitter broth.

Braised Sea Chicken with Turmeric

Sea-robin fish braised with turmeric until golden, firm and fragrant.

Crispy Fried Sea Chicken

Sea-robin fish deep-fried until golden and crisp outside, sweet within.

Chicken Platter

A generous bamboo tray of assorted chicken dishes for the whole table.

Seafood Platter

A bamboo tray of the day’s fresh seafood, prepared several ways.

French Fries

Classic fries — crisp outside, fluffy within.

Cheese Shaker Fries

Fries tossed in cheese seasoning for a savoury, buttery finish.

Fried Tofu

Tofu fried until golden outside and silky within.

Tofu with Scallion Oil

Fried tofu finished with fragrant scallion oil.

Da Nang-Style Fermented Pork Salad

Da Nang’s signature fermented pork, tossed sour and spicy — a classic beer snack.

Bitter Melon with Canned Meat

Bitter melon stir-fried with canned meat — gentle bitterness against savoury depth.

Stuffed Bitter Melon with Ham

Bitter melon stuffed with ham and simmered until tender.

Stir-Fried Clams

Central Vietnamese-style stir-fried baby clams, best scooped up with rice crackers.

Stir-Fried Silkworm Pupae

Silkworm pupae stir-fried with aromatic herbs — nutty and rich, a favourite beer snack.

Stir-Fried Water Spinach with Garlic

Water spinach flash-fried with garlic — the everyday green of the Vietnamese table.

Stir-Fried Bok Choy with Garlic

Bok choy stir-fried with garlic — crisp, sweet and light.

Stir-Fried Malabar Spinach with Garlic

Malabar spinach, soft and cooling, stir-fried with garlic.

Stir-Fried Baby Pumpkin with Garlic

Young pumpkin stir-fried with garlic for a gentle sweetness.

Grilled Eggplant

Eggplant charcoal-grilled until soft and smoky, typically served with scallion oil.

Boiled Gourd with Egg Dip

Gourd, simply boiled and dipped in a savoury egg sauce.

Stir-Fried Sea Mushrooms with Basil

Sea mushrooms stir-fried with basil — springy in texture, bright in aroma.

Sun-Dried Lizardfish

Lizardfish dried for a single day in the sun, then grilled — a well-loved beer snack.

Dried Frogfish

Dried frogfish, grilled to a chewy, savoury bite.

Dried Squid

Dried squid, grilled and torn into strips — the classic partner to cold beer.

Dried Trumpetfish

Dried trumpetfish, grilled for a lean, nutty flavour.

Thai-Style Seafood Salad

Fresh seafood tossed in a sour, sweet and spicy Thai dressing.

Banana Blossom Salad with Shrimp & Pork

Crisp shredded banana blossom tossed with shrimp and pork in a tangy dressing.

Jellyfish & Fig Salad

Springy jellyfish tossed with local figs — a Central Vietnamese speciality.

Rare Beef Salad with Lime

Thinly sliced beef cured in lime juice and tossed with fresh herbs.

Green Peppercorn Beef Salad

Beef salad lifted by the bright, tingling heat of fresh green peppercorns.