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 C hef and owner Myoi Cao has lived in south London since 1981 and worked in the restaurant trade for over three decades. Her culinary roots, however, are found halfway across the world in the southern Mekong region of Vietnam. Myoi was born in a village on the banks of Cambodia’s Tonle Sap River to a Vietnamese fishing family and, following the outbreak of civil war, relocated to Saigon in Vietnam. There, she helped the family by working in local markets, making and selling pork steamed buns (“Bánh Bao”). After moving to the UK in 1979, Myoi trained in Chinese-­‐owned restaurants and opened a Cantonese restaurant with her three brothers. Her passion however was always for the food of her childhood – the food of Vietnam. Myoi had long-­‐memorised her mother’s recipes and over the years she expanded her repertoire with regular trips back to southern Vietnam and Cambodia. Southern Vietnam (“An Nam”) is known for its abundance of seafood, fresh vegetables and herbs, and for its bold flavours – lemongrass, fish sauce, tamarind and chilli. An Nam Restaurant was opened in November 2006 and in early 2007, Myoi surprised locals by winning Croydon’s inaugural Oriental Chef of the Year award. An Nam has since grown from strength to strength, popular among south Londoners and even far-­‐off visitors from around the UK. The flavours you will try today are the culmination of Myoi’s journey and her passion for food from Vietnam. We hope you enjoy your meal. CANH | SOUP 1. Canh Tàu Hũ | Tofu and vegetable soup Chinese flowering cabbage (Choy Sum), bamboo shoots and straw mushrooms. 3.2 3. Canh Chua | Vietnamese hot & sour soup A specialty with tomatoes, tamarind, pineapple, blanched celery, beansprouts and okra. Tàu Hũ | Tofu 3.2 Gà | Chicken 3.2 Tôm | Prawn 3.8 2. Canh Bò Chanh | Lemon and beef marrowbone soup A Mekong Delta favourite from Myoi's childhood in Cambodia. Coriander, mint, red onion, chilli, lime and rare beef. 3.2 4. Canh Cua | Crab and asparagus soup A thick soup of crabmeat, poached egg whites and chopped asparagus. 3.8 GỎI | SALADS Vietnamese salads are packed with fresh herbs, crispy julienned vegetables and lime-­‐marinated ingredients. Tossed in Myoi's spicy dressing and topped with fried shallots and peanuts. 5. Gỏi Thập Cẩm Chay | Vegetarian salad Beansprouts, celery, white cabbage, green chilli and carrots. 6. Gỏi Gà | Crunchy chicken salad Hand-­‐torn poached chicken, white cabbage, pickled carrots and red onion. 7. Gỏi Bò Tái Chanh | Lime-­‐marinated beef salad ‘Ceviche’-­‐style rare beef with white cabbage, red onion, carrots and shredded green chilli. 8. Gỏi Tôm Tái Chanh | Lime-­‐marinated king prawn salad ‘Ceviche’-­‐style king prawns with white cabbage, red onion, carrots and green chilli. 9. Gỏi Ngó Sen | Lotus shoot salad King prawns, belly pork, lotus shoots, red onion, carrots and white cabbage. 5 5.5 7.5 8.5 7.5 KHAI VỊ | STARTERS 10. Chả Giò | Vietnamese spring rolls (4) Spring rolls made the Vietnamese way in a crispy rice paper roll. With mushroom, carrot and vermicelli. Served with salad, herbs, homemade Vietnamese pickles and our “nước mắm” sauce. Thịt | Minced pork and prawn. 4.5 Chay | Vegetarian with chopped taro. 4.5 11. Gỏi Cuốn | Vietnamese summer rolls (2) Fresh Vietnamese rolls stuffed with vermicelli, coriander, mint, lettuce and a stem of chive. Trứng Gà | Egg. Served with homemade mung-­‐bean sauce and crushed peanuts. 4 Tôm | King prawn. Served with homemade mung-­‐bean sauce and crushed peanuts. 4.5 Bì | Shredded marinated pork and pork skin. A Vietnamese classic with "nước mắm" sauce. 4.5 12. Bánh Cuốn | Vietnamese steamed rolls Steamed Vietnamese rice crêpes with savoury fillings. Served with blanched beansprouts, chopped salad, herbs, fried shallots and our “nước mắm” dipping sauce. Chay | Chinese leaves, tofu and spring onion. 4.5 Tôm | Sautéed shrimp and spring onion. 4.5 Thịt | Pork mince and mushroom. 4.5 13. Chả Chiên | Vietnamese sausage 5.5 A traditional seasoned pork roll. Grilled and perfect with our “Bánh Cuốn” or on its own. 14. Bánh Xèo | Vietnamese pancake Myoi's award-­‐winning specialty, a local dish from southern Vietnam. A thin crispy pancake folded over cooked spring onions, beansprouts and your choice below. Served with salad, herbs, homemade Vietnamese pickles and our “nước mắm” dipping sauce. Tàu Hũ | Crispy fried tofu. 5.5 Tôm Thịt | King prawn and belly pork. 6.5 15. Chạo Tôm | Vietnamese sugar-­‐cane prawn (2) Seasoned prawn mince on a stem of sugar cane, grilled for a crisp golden skin. Served on a bed of lettuce, with crushed peanuts and homemade mung-­‐bean sauce. 6 16. Món Chiên Muối Ớt | Hot 'n' Spicy fried snacks Tàu Hũ | Tofu 5 Lightly battered and crispy-­‐fried, then fired up in a wok Cá | Whitebait 5 with fried chilli, garlic and spring onions. Served on a bed Sườn | Spare ribs 5 of shredded lettuce with homemade Vietnamese pickles. Mực | Squid 6 Tôm | King prawns 6.5 Ếch | Frog legs 7.5 Cua | Soft-­‐shell crab (2) 10
17. Món Ướp Sả Nướng | Lemongrass grilled skewers A street food classic. Marinated for over 24 hours in Myoi's secret recipe and grilled for a 'burnt' barbecue flavour. Served on a bed of lettuce with homemade Vietnamese pickles. Heo | Pork 4.5 Cừu | Lamb 7 Gà | Chicken 5 Tôm | King prawn 8 Bò | Beef 5 Sườn | Spare ribs 5 21. 18. Thịt Bò Nướng Lá Lốt | Grilled betel-­‐leaf beef Marinated beef wrapped in fragrant betel leaves. 6 Món Đặc Biệt | 6 starter combos Skewered and grilled for a rich charcoal flavour. Platters of street food for a taste of Served with vermicelli, salad, herbs and everything. Perfect as an introduction to homemade pineapple tamarind sauce. 7 Vietnamese food. "An Nam" selection 19. Cừu Chiên Giòn | Crispy aromatic lamb Spring rolls, sugar-­‐cane prawn, Hot’n’Spicy Braised breast of lamb topped with a crispy fried skin. spare ribs, grilled lemongrass chicken, Served with iceberg hearts, cucumber, betel-­‐leaf beef and lotus shoot salad. spring onion and chilli plum sauce. 9.5 9.5 “Đồ Biển” selection 20. Món Xào Sả Ớt Tỏi | Mekong delicacies Hot’n’Spicy squid and whitebait, spring For the more adventurous; a taste of southern Vietnam's rolls, grilled lemongrass prawn, sugar-­‐cane grilled delicacies. Combines the 'holy trinity' of Mekong prawn, lotus shoot salad. spices -­‐ chilli, lemongrass and garlic. 11.5 Ếch | Frog legs 7.5 (prices per person, minimum 2 persons) Chim Cút | Quail (2) 9.5 BÚN NƯỚC | NOODLE SOUPS 22. Phở Bò | Vietnamese beef broth The Vietnamese noodle soup of champions. Beef marrowbone brewed for over 24 hours with roasted herbs, including coriander, cloves, cinnamon, peppercorns and star anise. With thin flattened rice noodles, fresh onions and spring onion. Served with chilli, lemon, herbs and beansprouts. Gà | Poached chicken Thịt Tái | Rare fillet beef Thịt Nạm | Well-­‐done beef flank Bò Viên | Beef meatball Đặc Biệt | An Nam special 23. Bún Bò Huế | Spicy Hue beef broth A fiery noodle soup from central Vietnam flavoured with dried chilli, lemongrass and roasted garlic. With rice noodles, onions and spring onions. Served with chilli, lemon, herbs and beansprouts. Bò | An Nam style with well-­‐done beef flank Bò với Chả | Well-­‐done flank and sliced Vietnamese pork 24. Hủ Tiếu Nam Vang | Vietnamese seafood and pork broth A sweet pork broth famous in the Mekong Delta region. Loaded with squid, king prawn, fish cake and belly pork. Served with chilli, lemon, herbs and beansprouts. 25. Bánh Canh | Udon noodle soup A delicately sweet broth with thick udon rice noodles. Garnished with coriander, pepper and garlic. Served with chilli, lemon, herbs and beansprouts. Heo | Pork broth with mince pork Gà | Chicken broth with poached chicken 7 7.5 7 7 8 7 7.5 7.5 7 7 26. LẲU | HOT POTS A fun dining experience; traditionally eaten at special occasions such as weddings in Vietnam. Simmering hot pots to cook your own fresh seafood, meat and vegetables right at the table. Served with baskets of seasonal greens and rice noodles. Step 1: Choose your soup Canh Cải | Clear vegetable Canh Chua | Hot & sour Canh Thái Lan | Tom Yum Step 2: Choose your platter Step 3: Choose your size Thịt | Meat Nhỏ | Small 25 Chicken fillet, beef, lamb & tofu (1-­‐ 2 persons) Đồ Biển | Seafood Lớn | Large 36 King prawn, squid, mussel & fish cake (3-­‐4 persons) Optional: Extra side dishes Cải | Vegetables 4 Cừu | Lamb 7 Gà | Chicken 6 Mực | Squid 6 Fresh crab, scallop and lobster Bò | Beef 6 Tôm | King prawn 8 available on request Chả Cá | Fish cake 6 Bún | Rice noodles 4 (24 hours’ notice, priced seasonally) BÚN KHÔ | NOODLE BOWLS All-­‐in-­‐one Vietnamese street food bowls, fresh and full of flavour. With vermicelli rice noodles, spring onion dressing, homemade pickled daikon and carrots, crushed peanuts, chopped salad and herbs. Drench with our “nước mắm” vinaigrette, mix and enjoy cold. 27. Bún Chả Giò Chay | 28. Bún Chả Giò | 29. Bún Chạo Tôm | Vegetarian spring rolls
Pork & prawn spring rolls Sugar-­‐cane prawn 6.5 6.5 7.5 30. Bún Thịt Nướng | Grilled barbecue meat Marinated for over 48 hours in Myoi’s smoky-­‐sweet recipe and grilled to perfection. Heo | Pork 7 Bò | Beef 7 Gà | Chicken 7 31. Bún Xào Sả Ớt | Spicy lemongrass 32. Bún Xào Sa Tế | Chilli satay Lemongrass-­‐marinated and fired up in a wok with Marinated in Myoi’s spicy satay recipe and spring onions, onions and chilli. wok-­‐fried with spring onions and chilli. Gà | Chicken 7.5 Gà | Chicken 7.5 Heo | Pork 7.5 Heo | Pork 7.5 Bò | Beef 7.5 Bò | Beef 7.5 Cừu | Lamb 8 Cừu | Lamb 8 Tôm | King prawn 8 Tôm | King prawn 8 Why not try one of our combination bowls: 33. Bún Bì Thịt Nướng | Grilled pork and shredded marinated pork and pork skin 7.5 34. Bún Bì Chả Giò | Spring rolls and shredded marinated pork and pork skin 7.5 35. Bún Thịt Nướng Chả Giò | Grilled pork and spring rolls 7.5 Any of the above can also be served with rice, homemade Vietnamese pickles, cucumber, spring onion dressing and our “nuoc mam” sauce.
DĨA MÌ | NOODLE PLATES Fresh stir-­‐fried noodles loaded with vegetables. Enjoy on its own or with your choice of seafood or meat. 36. Mì Xào | Soft egg-­‐noodle stir-­‐fry * 4.5 Soft egg noodles wok-­‐fried with beansprouts, spring onions and a soy-­‐based sauce. 37. Udon Xào | Udon stir-­‐fry * 5.5 Thick udon noodles stir-­‐fried with beansprouts, spring onions and a soy-­‐based sauce. *With your choice of meat or seafood for an additional charge:
Gà | Chicken 2.5 Bò | Beef 2.5 Tôm | Prawn 3 Hải Sản | Seafood 3.5 38. Mì Xào Giòn | Crispy egg-­‐noodles ** 6.5 Egg noodles toasted in a wok. Topped with stir-­‐fried vegetables in a rich garlic soy sauce. 39. Bún Chiên Giòn | An Nam crispy rice noodles ** 6.5 Our house special – puffy, crispy rice noodles with wok-­‐fried vegetables in our garlic soy sauce. **With your choice of meat or seafood for an additional charge:
Gà | Chicken 2 Bò | Beef 2 Tôm | Prawn 3 Hải Sản | Seafood 3.5 MÓN CHÍNH | MAIN COURSE In Vietnamese food culture, main course dishes are laid in the centre of the table and shared by all. ĐÒ BIẾN | SEAFOOD 40. Tôm Xào Sả Ớt | Lemongrass king prawns Stir-­‐fried shelled king prawns in a spicy lemongrass and chilli sauce. 41. Tôm Xào Cải | Vegetable king prawns Stir-­‐fried king prawns and blanched seasonal vegetables in a garlic soy sauce. 42. Tôm Chiên Chua Ngot | Sweet and sour chilli king prawns Battered and deep-­‐fried king prawns, tossed in Myoi’s sweet and sour chilli sauce. 43. Tôm Rang Me | Caramelised tamarind tiger prawns Caramelised tiger prawns in shells in a tamarind, fish sauce, garlic and coriander sauce. 44. Tôm Kho Tộ | Stewed pepper tiger prawns A southern Vietnamese favourite. Caramelised tiger prawns stewed in black pepper sauce. 45. Tôm Nướng Nước Mắm | Grilled tiger prawns Grilled tiger prawns drizzled in our sweet lime vinaigrette. 46. Ngao Xào Hành Gừng | Ginger and onion scallops Sliced scallops cooked in a ginger and onion sauce. 8.5 8.5 8.5 9.5 9.5 9.5 9.5 CÁ | FISH 47. Cá Hồng Phi Chua Ngọt | Sweet and sour tilapia fillet Commonly farmed and eaten in Vietnam, this freshwater fish is best filleted and deep-­‐fried. Served with homemade sweet and sour sauce, chopped spring onions and chilli. 48. Cá Hồng Phi Mắm Xoài | Green mango tilapia fillet Drizzled with Myoi’s chunky dressing of finely chopped green mango, herbs, lime and chilli. 49. Cá Hấp Hành Gừng | Steamed whole sea bass Whole sea bass steamed in a light ginger, onion and soy marinade. 50. Cá Chiên Dòn Chua Ngọt | Sweet and sour whole sea bass Deep-­‐fried sea bass lathered in our homemade sweet and sour chilli sauce. 51. Cá Nướng | Grilled whole sea bass Grilled for a crisp skin, flavoured with roasted lemongrass and our “nuoc mam” dressing. 52. Cá Chiên Mắm Xoài | Green mango whole red snapper Myoi’s signature dish and very popular at An Nam. Deep-­‐fried crisp red snapper loaded with a spicy chunky dressing of finely sliced green mango, coriander, mint, chilli and lime. 8.5 8.5 14 14 14 15 GÀ | CHICKEN 53. Gà Xào Sả Ớt | Lemongrass chicken Chicken fillet strips fried in a hot and spicy lemongrass sauce 54. Gà Chiên Chua Ngọt | Sweet and sour chilli chicken Vietnamese-­‐style battered and deep-­‐fried chicken, tossed in our sweet and sour chilli sauce. 55. Gà Xào Hành Gừng | Ginger and onion chicken Chopped chicken fillet stir-­‐fried in a mild ginger and onion sauce. 56. Gà Xào Cải | Chicken and vegetables Sliced chicken stir-­‐fried with seasonal Vietnamese vegetables in a light garlic soy sauce. 57. Cà Ri Gà | Coconut curry chicken A rich coconut curry with chicken fillet, cubed aubergine and Vietnamese spices. 58. Gà Con Uóp Sả Nướng | Grilled lemongrass baby chicken Whole baby chicken marinated in Myoi’s lemongrass recipe, grilled and served over salad. 7.5 7.5 7.5 7.5 7.5 8 HEO | PORK 59. Sườn Nướng | Vietnamese grilled pork chop Marinated in fire spice, garlic, soy and honey for over 12 hours. Grilled for a smoky caramelised finish, topped with fried shallots and spring onion dressing. 60. Thịt Kho Tộ | Myoi’s clay-­‐pot pepper pork Vietnamese home cooking at its best. Caramelised pork braised in black pepper sauce. 61. Heo Xào Sả Ớt | Lemongrass pork Lemongrass-­‐marinated pork stir-­‐fried with chilli, spring onion and garlic. 62. Heo Xào Mắm Ruốc | Pork in spicy shrimp sauce Popular in the Mekong. Pork fired up with minced shrimp, lemongrass and chilli. 7 7 7 7 BÒ CỪU | BEEF & LAMB 63. Bò Kho | An Nam beef stew Tender braised beef in a rich carrot, onion, tomato, ginger, firespice and chilli stock. 64. Bò Lúc Lắc | Vietnamese Shakin’ Beef Cubed wok-­‐seared filet mignon shaken with black pepper. Served with a lemon salt dip. 65. Bò Xào Cải Chua | Beef with mustard greens Sliced beef topside stir-­‐fried with Vietnamese pickled mustard greens. 66. Cà Ri Cừu | Spicy lamb curry Tender cubes of lamb with new potatoes, stewed in a spicy coconut curry. 67. Thịt Xào Sả Ớt | Spicy lemongrass Lemongrass-­‐marinated meat fried in chilli, spring onion and garlic. Bò | Beef Cừu | Lamb 68. Thịt Xào Sa Tế | Myoi’s chilli satay Marinated in Myoi’s satay recipe of dried chilli, fried lemongrass, shallots and garlic. Bò | Beef Cừu | Lamb 7.5 7.5 7.5 8 7.5 8 7.5 8 ĐÒ CHAY | VEGETABLES 69. Cà Tím Xào Tỏi | Garlic aubergine Diced aubergine in a garlic sauce with sliced onions and spring onions. 70. Cà Tím Nướng Mở Hành | Grilled aubergine with sea spice sauce Grilled aubergine brushed with spring onion oil and drizzled in our lime chilli vinaigrette. 71. Tàu Hũ Xào Cải | Fried tofu and vegetables Crispy-­‐fried cubes of tofu stir-­‐fried with seasonal Vietnamese vegetables. 72. Tàu Hũ Xào Sả Ớt | Spicy lemongrass tofu Crispy cubed tofu wok-­‐fried with lemongrass, spring onions and chilli. 73. Rau Muống Xào Tỏi | Garlic Ong Choy Also known as Asian water spinach. Crisp juicy greens stir-­‐fried with garlic and mild chilli. 74. Rau Muống Xào Mắm Ruốc | Ong Choy in spicy shrimp sauce A southern Vietnamese favourite. Fired up with shrimp, lemongrass and chilli. 75. Choy Sum Xào Tỏi | Garlic Choy Sum Chinese flowering cabbage blanched and tossed with cooked garlic and mild chilli. 76. Choy Sum Dầu Hào | Choy Sum in oyster sauce Blanched cabbage leaves with a rich oyster sauce topping. 77. Cải Thập Cẩm Xào Tỏi | Mixed vegetables Seasonal Vietnamese greens and carrots fried in a light garlic sauce. 6.5 6.5 6.5 6.5 7.5 7.5 6.5 6.5 6.5 CƠM | RICE 78. Cơm An Nam | An Nam spicy fried rice 6 Myoi’s signature rice dish. Jasmine rice stir-­‐fried with chopped beef and chicken, diced carrots, tomato, cucumber, red onion, egg, chilli and coriander. 79. Cơm Chiên Dương Châu | Special fried rice 5.5 The classic special fried rice with chopped prawns, chicken, barbecue pork, onions, spring onions, egg and herbs. 80. Cơm Chiên Dứa | Pineapple chicken rice 5 A flavourful rice dish with finely diced chicken fillet, fresh pineapple, eggs and coriander. 81. Cơm Xào Trúng | Egg fried rice 3.5 Fragrant jasmine rice wok-­‐fried with eggs, spring onions, coriander and black pepper. 82. Cơm Tráng | Steamed rice 2.5 Steamed jasmine rice. 83. Cơm Chả, Bì, Sườn Nướng | An Nam special with jasmine rice As authentic as it gets. Marinated and grilled whole pork chop (“Sườn”), thinly shredded pork and pork skin (“Bì”), and a Vietnamese pork and egg meatloaf (“Chả”). With rice, daikon and carrot pickles, cucumber, spring onion dressing and “nuoc mam” sauce. 7.5 Any questions? If you have a query regarding food content (e.g. nuts or chilli), please don’t hesitate to ask your server. We would be happy to alter some ingredients as necessary. *Please be advised that a 10% service charge will be added to your bill when you dine in. SET | MENUS Want a taste of everything? Why not try one of our three-­‐course menus specially selected by Myoi. Perfect for newbies and all-­‐round foodies. VEGETARIAN | £15.5 Canh Tàu Hũ | Tofu and vegetable soup Dĩa Chay | Vegetarian starter selection Vegetarian spring rolls, Hot ‘n’ Spicy crispy tofu and crunchy salad. Tàu Hũ Xào Sả Ớt | Fried lemongrass tofu Cà Tím Xào Tỏi | Garlic aubergine Cải Thập Cẩm Xào Tỏi | Mixed vegetables Cơm Xào Trúng | Egg fried rice MENU A | £26 6 Món Đặc Biệt | An Nam 6 starter selection Spring rolls, sugar-­‐cane prawn, Hot ‘n’ Spicy spare ribs, grilled lemongrass chicken, betel-­‐leaf beef and lotus shoot salad. Cừu Chiên Giòn | Crispy aromatic lamb Cá Hồng Phi Mắm Xoài | Green mango fish fillet Tôm Xào Sả Ớt | Lemongrass king prawns Cừu Xào Sa Tế | Myoi’s chilli satay lamb Cải Thập Cẩm Xào Tỏi | Mixed vegetables Cơm Dương Châu | Special fried rice MENU B | £23 5 Món Đặc Biệt | Myoi’s 5 starter special Spring rolls, sugar-­‐cane prawn, grilled lemongrass chicken, betel-­‐leaf beef and prawn salad. Bánh Xèo | Vietnamese pancake Tôm Xào Sả Ớt | Lemongrass king prawns Bò Lúc Lắc | Vietnamese Shakin’ Beef Gà Chiên Chua Ngọt | Sweet chilli chicken Cải Thập Cẩm Xào Tỏi | Mixed vegetables Cơm Xào Trúng | Egg fried rice
MENU C | £20 4 Món Đặc Biệt | Mekong 4 starter special Spring rolls, Hot ‘n’ Spicy spare ribs, grilled lemongrass chicken and betel-­‐leaf beef. Bánh Xèo | Vietnamese pancake Bò Kho | An Nam beef stew Tôm Xào Sả Ớt | Lemongrass king prawns Thịt Kho Tộ | Myoi’s clay-­‐pot pepper pork Cải Thập Cẩm Xào Tỏi | Mixed vegetables Cơm Xào Trúng | Egg fried rice MENU D | £18 Canh Chua Gà | Hot & sour soup with chicken Dĩa Khai Vi | Starter taster plate Spring rolls, Hot ‘n’ Spicy spare ribs and grilled lemongrass chicken. Bò Xào Sả Ớt | Spicy lemongrass beef Gà Xào Hành Gừng | Ginger and onion chicken Cải Thập Cẩm Xào Tỏi | Mixed vegetables Cơm Xào Trúng | Egg fried rice (prices per person, minimum 2 persons)