It’s no secret that cooking with fresh ingredients is a lot healthier for you. There are no added preservatives or other unknown names on the wrapper with lots of numbers attached to it. There’s less salt, less sugar and less fat. And let’s not forget that fresh food tastes better. Here at Le Bambou, Chef Cuc keeps the quality and her standards up to par by personally prepping everything by herself every morning. Her fresh produce is delivered every morning making sure that her ingredients are fresh and up to her standards.

Rice Paper
These are one of the most important staples in Vietnamese cooking. Round rice papers are found in the ethnic foods aisle and are basically hard white discs in plastic packages. When immersed in water, rice papers become soft and pliable; however, they still require a delicate touch when wrapping as the texture is rather sticky, much like plastic wrap.

Rice Noodles and Vermicelli
Noodles are a traditional staple in almost every type of Asian cuisine, and Vietnamese dishes are no exception. Items like rice vermicelli and thin flat rice noodles are good items to keep on hand.

Both of these are typically available in fresh and dried versions, with the dried versions being easier to use. Fresh Asian noodles tend to take some familiar skill when cooking, otherwise they can easily disintegrate if overcooked.

Fish Sauce
Le Bambou’s house fish sauce is made by anchovies, salt, water, sugar, spices, and vinegar. With the subtle balance Chef Cu mixes along with slivered carrots and daikon, it makes an impeccable condiment for majority of her entrees.

Curry Sauce
A blend of spices: cumin, cardamon, cloves, cinnamon, saffron, turmeric, pepper, star anise, coconut milk and milk.

Lemon Grass
Lemon grass is a tall tropical grass. The fresh stalks and leaves have a clean lemon- like odor because it contains essential oils, which is also present in lemon peel. As a spice, fresh lemon grass is preferred for its vibrant flavor of lemon with a hint of ginger. We add lemon grass to enhance the flavors along with sauteed onions.

Tamarind
Resembling a very large bean pod, the pulp is used as flavouring for its sweet, sour, fruity aroma and taste. Some say it brings to mind a blend of apricot, prunes, raisins, dates with a lemon or lime twist. We take the pulp and infuse it with broth and spices to make a delectable sauce.

**All starred dishes may have a slight spicy zing to the palette and can be adjusted to your preference**

Please indicate to server if you would like it mild or spicy some dishes may contain peanuts and sauces may contain fish sauce.