FOUNTAIN VALLEY MENU
Traditional Vietnamese style cooking revisited with quality plant-based ingredients
Eggrolls (Chả Giò)
Mushroom, taro and carrot in a crispy eggless wrap. Served with lettuce, mint leaves and soy fish sauce.
Salt & Peppered Shrimp or Tofu (Tôm hay Đậu Hũ Rang Muối)
Lightly battered soy shrimp or soft tofu. Sautéed with jalapeño and cilantro.
BBQ Pork Rolls (Nem Nướng)
Soy pork, cucumber, chive, daikon, carrot, lettuce and mint wrapped in brown rice paper. Served with peanut sauce.
Steamed Jicama Rolls (Bò Bía)
Jicama, carrot, basil, soy ham, bean curd, lettuce, mint and cilantro wrapped in brown rice paper.Served with peanut sauce.
Shredded Tofu Rolls (Bì Cuốn)
Seasoned tofu and crystal noodles with cucumber, lettuce, mint and cilantro wrapped in brown rice paper. Served with soy fish sauce.
Spring Rolls (Gỏi Cuốn)
Vermicelli, soy shrimp, chive, lettuce and mint wrapped in brown rice paper. Served with peanut sauce.
Seaweed Salad (Gỏi Rong Biển)
White seaweed, wakame, daikon,carrot, tofu, onion, celery and mint tossed in soy fish sauce. Served with sesame rice crackers.
Cabbage & Chicken Salad (Gỏi Gà)
Shredded cabbage, onion, mint and soy chicken tossed in soy fish sauce. Garnished with bell pepper and Vietnamese Coriander.
Royal Noodle Soup (Bún Bò Huế)
Lemongrass-spiced broth with round rice noodles and soy protein. Served with bean sprouts, mixed herbs and cabbage.
Traditional Noodle Soup (Phở Bò hay Gà)
Anise broth, saw-leaf herb, rice noodles, onion and soy beef or chicken.Served with bean sprouts and Thai basil.
Yellow Noodle Soup (Mì Đặc Biệt)
Shiitake broth, yellow noodles, soy meats, bean curd and mushroom. Served with bean sprouts and romaine.
Seafood Noodle Soup (Hủ Tiếu Mỹ Tho)
Anise broth with fried onion bits, rice noodles, soy seafood and bean curd. Served with bean sprouts and chrysanthemum.
Tomato Dill Soup (Canh Chả Cá Thì Là)
Broth of fresh dill and garlic, with tomato, taro stem, tofu and soy ham.
Sweet and Sour Soup (Canh Chua)
Tamarind broth with rice paddy herb, pineapple, tomato, taro stem, celery, soy fish, tofu and bean sprouts.
Wonton Soup (Súp Hoành Thánh)
Light mushroom broth with cilantro, napa cabbage and wontons with a soy ham and mushroom filling.
Pineapple Fried Rice (Cơm Chiên Khóm)
Black rice stir-fried with pineapple, soy shrimp, soy chicken, peas and carrots. Garnished with tomato.
Beef Steak (Bò Bít Tết)
Soy beef steak in a garlic marinade with asparagus and black rice.
Chicken or Tofu Lemongrass (Gà hay Đậu Hũ Xả Ớt)
Pan-seared chili and garlic sauce over soy chicken or tofu. With house salad and black rice.
Clay Pot Fish or Tofu & Eggplant (Cá hay Đậu Hũ Cà Tím Kho Tộ)
Soy fish or tofu and eggplant simmered in peppery shiitake sauce. With black rice.
Beef Watercress (Bò Lúc Lắc)
Shaken soy beef with garlic over crisp watercress, onion and tomato in a light vinegar dressing. With black rice.
Sweet and Sour Chicken (Gà Chua Ngọt)
Battered soy chicken with pineapple, bell pepper, and onion in a light sweet and sour sauce. With black rice.
Kung Pao (Bò hay Gà Xào Kung Pao)
Pan-seared chili, peanuts, bell pepper, carrots, onion and soy beef or chicken. With black rice.
Curry Chicken (Cà Ri Gà)
Coconut yellow curry with soy chicken, sweet potato, onion, bell pepper, carrots and broccoli. With black rice or option for vermicelli.
Garden Stir-fry (Rau Cải Xào)
Light stir-fry of tofu, napa cabbage, bok choy, carrots, onion, snap peas, broccoli and mushroom. With black rice.
Grilled Fish & Rice Paper Wraps (Cá Nướng Trui)
Soy nori fish topped with peanuts and fried onions. Served beside romaine, mint leaves, pickled daikon and carrot, cucumber, vermicelli, brown rice paper and pineapple dipping sauce.
Eggplant Hot Pot (Mắm Và Rau)
Hot pot of faux fish stew, softened eggplant, soy fish and tofu. Served beside vermicelli and mixed sprouts, cabbage, mint and Chinese chive.
Chow Fun With Sauce (Áp Chảo)
Flat rice noodles in a dark shiitake sauce, with squash, bell pepper, onion, tofu and carrots. Option for sauce or without.
Soft or Crispy Seafood Noodles (Mì Xào Mềm hay Dòn)
Stir-fry of light garlic shiitake sauce with vegetables, tofu and soy shrimp over soft or crispy yellow noodles.
Glass Noodle Stirfry (Hủ Tiếu Xào)
Glass noodles stir-fried with garlic, tofu, celery, carrots and mushroom. Topped with fried onion.
Grilled Seafood Noodles (Mì Khô Hải Sản)
Yellow noodles with soy seafood, bean curd, mushroom, bean sprouts, romaine and savory sauce. With a cilantro-mushroom broth on the side.
Bun #35 (Bún Bì Chả Giò Thịt Nướng)
Medley of vermicelli, soy sautéed beef, shredded tofu, our egg roll, cucumber, bean sprouts and pickled daikon and carrots. Served with soy fish sauce
Chef Ito's play with textures and flavors, prepared within cool to warm temperatures to retain nutrients and digestive enzymes of uncooked veggies, nuts and sprouted grains.
Flax seed chips topped with macadamia cheese, bruschetta and microgreens.
Flax-based “garlic bread.” Served with herbed olive oil dip.
Flax seed chips topped with avocado, pesto, basil, bell pepper, marinated mushroom and crisp onion.
Bed of cabbage, bean sprouts, carrot, jicama and mint over a sheet of nori. Topped with bell pepper, avocado, cilantro and lime leaf sauce.
Da Bowl Salad
Romaine and shredded cucumber tossed in sweet mustard dressing. Topped with onion, tomato, avocado, olives, flax chip and pistachio crumble.
Crisp watercress, jicama and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onion.
Spring mix greens tossed in balsamic vinaigrette with radish, mushroom and nuts. Topped by purple cabbage sauerkraut.
Spring mix greens, sea veggies and kimchee tossed in creamy truffle ranch.
Deep House Salad
Romaine mixed in ranch dressing and topped by marinated mushrooms, olives and dill.
Light umeboshi plum dressing over romaine, shredded cucumber, mixed herbs, onion and tomatoes. Topped with pine nuts and dill.
Au Lac Raw
Miso-saffron broth over bean sprouts, celery, tomato, avocado, macadamia nuts and nori seaweed. Topped with dill and lime leaf sauce.
Warm & Sour
Curry broth over sea veggies, coconut and bell pepper. Topped with olives and macadamia cream.
Tamari-flax broth over diced coconut and avocado. Topped with cilantro and crisp flax cracker. Option to blend.
Rich, green blend of spirulina, broccoli, carrot, onion and coconut oil, with floating sea veggies and bok choy. Topped with macadamia cream.
Soaked Organic Wild Rice
Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives and cucumber. Topped by marinated mushroom, crisp onion, carrots and cilantro.
Wild rice, coconut, corn and zucchini mixed with fresh basil and pesto sauce. Paired with dulse and crisp flax chips.
Wild rice, cabbage, peas and tomato in a blend of saffron-spice and citrus, surrounded by avocado. Topped by marinated mushroom, bell pepper, onion and cilantro.
Wild rice, zucchini and coconut in marinara sauce. Topped by avocado, marinated mushroom, carrot and rice paddy herb.
T-Anh Fried Rice
Wild rice, bean sprouts, peas, corn and carrots tossed in ginger-tamari, garlic and spices. Topped by dulse, mushroom, crisp onion, cucumber, tomato and cilantro. Served with macadamia ranch.
Iceberg lettuce wrap with tomato, macadamia sauce, teriyaki, flax, mushroom, bell pepper, coconut, pickles, avocado, cilantro and pistachio crumble.
Spring mix, bell pepper and coconut wrapped in thin zucchini. Served with lime leaf dipping sauce.
Crisp cornmeal shell, shredded cabbage, macadamia cheese, ground mushroom, salsa, dill-ranch sauce and cilantro. Served with spring mix greens in balsamic vinaigrette and topped by hemp seeds.
Pine nuts, dulse, bell pepper, cucumber, avocado and coconut wrapped in nori. Served with pickled ginger and tamari sauce.
Jicama, basil, mint, and macadamia cheese wrapped in nori.Served with pickled ginger and jalapeño-spiced tamari sauce.
Pasta & Noodles
Angel Hair Marinara
Italian squash pasta in marinara sauce, with mushroom meatballs, pine nut crumble and basil.
Kelp Noodle Chow Mein
Kelp noodles in tamari and chili, with ginger-sesame greens, mushroom and carrots. Topped with hemp seeds and Chinese chive.
For female health. Nitro power, Women’s Jing, OH for women, and flower pollen extract. With cherry elixade.
To focus and gain clarity. Diamond Mind tonic herbs, Bacopa for memory enhancement, DHEA for alertness, Lion’s Mane mushroom for concentration. With coconut nectar.
Ginger, Albizzia Flower Shen
Fermented tea in assorted flavors
You The Man
For male health. Nitro power, Jeevani, Man Up and Ginseng. With palm sugar.
To relax and let go. Cereven, L-Tryptophan, Tao tonic herbs formula and Holy Basil relieve stress and anxiety. With Pomegranate Elixade.
To boost immunity. Chaga, Reishi and Maitake medicinal mushrooms provide antioxidants and liver support. With ginseng and coconut nectar.
Magnesium oxide compound with Kangen alkaline water.
Fujian fruit, powerful antioxidant properties, aids in digestion.
Natural premium Ashitaba Leaf, from Hachijo-Island, Japan.
soothing, refreshing, with coconut nectar. Caffeine-free.
Green Tea Tropical
green tea, sweet tropical notes of pineapple and guava
Organic Spring Jasmine
green tea, jasmine buds
Wild Orange Blossom
with maple syrup
tonic tea of herbs and gynostemma leaves, anti-aging. Caffeine-free.
fine organic green tea from Japanese spring tea leaves.
Sweet & Spicy
Jasmine, black tea, with papaya leaf, cinnamon, anise.
Organic Orange Juice
So Green Blend
Coconut juice, spirulina, hemp seed, Quantum greens mix, maple.
Orange juice, pineapple, mango, ginger, maple.
Coconut juice, raw cacao, hemp seed, maple.
Hemp or Macadamia Milk
Coconut juice, hemp seed or macadamia, saffron, cinnamon.
V3 Spicy Tomato Mix
Kombucha, fresh tomato, celery, jalapeño, maple, mint.
Delightful plant-based treats sweetened with raw coconut nectar and raw maple syrup.
Rainbow In The Sky
Chilled pie with layers of blueberry, raspberry, coconut and spirulina over a moist crust of pecan and dates.
Chilled pie with layers of raw cacao, coconut and macadamia, over a crust of cacao, coconut flakes and pecan.
Scotch On The Rocks
Chilled pie with butterscotch-macadamia filling and a rocky walnut crust. Dotted with raspberry sauce.
Rich, melt-in-your-mouth chocolates made of raw cacao and coconut oil.
Warm macadamia and spirulina dough filled with liquid palm sugar. Coated in coconut powder.
Inspired by the Italian dessert. Fluffed macadamia cheese, cinnamon, espresso, dark cacao, and maple syrup.