{"id":24,"date":"2018-07-30T05:09:14","date_gmt":"2018-07-30T05:09:14","guid":{"rendered":"http:\/\/www.phiyen.com.au\/staging\/?page_id=24"},"modified":"2026-08-01T13:02:27","modified_gmt":"2026-08-01T05:02:27","slug":"dinner","status":"publish","type":"page","link":"https:\/\/phiyen.com.au\/staging\/dinner\/","title":{"rendered":"Dinner"},"content":{"rendered":"\n

\n\t\tDINNER\n\t<\/h1>\n\t\t\tENTREE<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t1 Crispy Vegetarian Spring Rolls (2 Rolls)<\/strong> (Cha Gio Chay)
\nCrispy vegetarian Spring Rolls with dipping Soya sauce 13.5\n1A Vegetarian Rice Paper Rolls (2 rolls)<\/strong> (Goi Cuon Chay) (Can be GF)<\/strong>
\nFresh vegetarian rice paper rolls with tofu, vermicelli, fresh mint, bean sprouts, lettuce and dipping ‘Hoisin sauce’ + crushed nuts 12.5\n1B Seafood Spring Rolls (2 rolls)<\/strong> (Cha Gio Phi Yen)
\nCrispy seafood spring rolls in breadcrumbs. Served with chilli garlic fish sauce 13.5\n1C Chicken Spring Rolls (3 rolls)<\/strong> (Cha Gio Ga)
\nCrispy spring rolls filled with minced chicken breast, onion, garlic, fresh vegetable and nuoc mam dipping sauce 14\n1D Betel Leaf Beef Rolls (2 Rolls) <\/strong>Bo La Lop Cuon\u00a0N\/A
\n<\/strong>Betel leaf, five star mined beef, spiced,<\/b> onion, garlic, fresh vegetable and nuoc mam dipping sauce 14\n2 Pork Spring Rolls (4 mini rolls)<\/strong> (Cha Gio)
\nCrispy spring rolls with minced pork, vermicelli, garlic, onion, vegetables and dipping garlic chilli fish sauce 14\n2A Rice Paper Rolls (2 rolls)<\/strong> (Goi Cuon) (can be GF)<\/strong>
\nAuthentic rice paper rolls with glass noodle, fresh mint, bean sprouts, lettuce, Hoisin sauce, chilli + crushed nuts, With your choice of meat : <\/strong>\n\n2B Sliced Beef Rice Paper Rolls (2 rolls)<\/strong> (Bo Cuon)
\nAuthentic rice paper rolls filled with sliced beef, spices & vegetables with dipping Phi Yen’s Hoisin sauce 13\n3 Roasted Duck Rice Paper Rolls (2 rolls)<\/strong> (Vit Quay Cuon)
\nRice paper rolls filled with boneless roasted duck, pickled carrot, fresh mint, Hoisin sauce, lettuce and sliced cucumber 13.5\n4 Fried Wonton (6 pieces)<\/strong> (Hoanh Thanh Chien)
\nDeep fried wonton with plum sauce 14.5\n5 Grilled Satay Chicken (2 skewers)<\/strong> (Ga Nuong SaTe)
\nGrilled satay chicken on skewers 13.5\n6 Grilled Brandy Beef (2 skewers)<\/strong> (Bo Lui Nuong Ruou)
\nGrilled beef in Brandy with spices & crushed nuts on skewers 13.5\n7 Chicken Wing (1 wing)<\/strong> (Canh Ga Don Thit)
\nLightly bartered boneless stuffed chicken wing with minced pork, minced prawns, vermicelli, herbs, garlic, onion, egg yolk, vegetables and coriander, served with dipping plum sauce. Must try 9.9\n8 Fried Squid<\/strong> (Muc Chien)
\nLightly battered fried squid with plum sauce 14\n9 Samosa<\/strong> (2 pieces)
\nFried samosas made with minced beef, peas, onion, spices and dipping garlic chilli fish sauce 14\n10 French Salad with Chicken<\/strong> (Goi Tom Thit Ga) GF<\/strong>
\nFrench style salad with chicken breast, tiger prawns, shredded cabbage, sliced red onion, carrot, crushed peanuts, mint and dressing 18\n

 <\/p>\n\t\t\tSOUP<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t11 Wonton Chicken Soup <\/strong>(Sup Hoanh Thanh)
\nWonton in chicken soup with sliced pork, bean sprouts, chives, fried shallot, coriander and spring onion 17\n12 Asparagus and Crab Meat Soup <\/strong>(Sup Mang Tay) GF<\/strong>
\nAsparagus and crab meat soup 14.5\n13 Sweet Corn and Crab Meat Soup <\/strong>(Sup Bap Cua) GF<\/strong>
\nSweet corn and crab meat soup 14\n14 Rice Noodle Soup <\/strong>(Hu Tieu My Tho)
\nRice noodle soup with seafood, sliced pork, quail egg, chives, bean sprouts, fried shallot, green onion, and coriander, served with chilli, lemon wedge 22\n15 Wonton Noodle Soup \u00a0**New**<\/strong>
\nEgg noodle soup with Wonton, sliced pork, Pak choy, pork mince, chives, bean sprouts, coriander, and green onion, served with chilli, lemon wedge 21.5\n16 Beef rice noodle Soup\u00a0 <\/strong>(Pho) GF<\/strong>
\nTraditional beef rice noodle soup, served with fresh mint, bean sprouts, lemon wedge, fresh chiili, coriander, white onion, and green onion. Choose from :<\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Medium Rare Y.G Beef Blank Steak -21\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Medium Rare Y.G Beef Blank Steak& Beef brisket -22\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Medium Rare Y.G Beef Blank Steak& Beef ball -22\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Chicken Breast- 21\n\n\t\t\tCHICKEN & DUCK<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t17 Satay Chicken <\/strong>(Ga Xao Sa Te)
\nFresh chicken breast cook in a peanut sate sauce with onion, garlic, vegetables, served on assorted gourmet lettuce 29\n18 Chilli and Lemongrass Chicken<\/strong> (Ga Xao Xa Ot) GF<\/strong>
\nFresh chicken breast wok stir fried with crushed lemongrass, chilli, garlic, onion and vegetables 29\n19\u00a0 Stir-Fried Chicken In Ginger Sauce<\/strong> (Ga Xao Gung) GF<\/strong>
\nFresh chicken breast stir-fried with fresh ginger, snow mushroom, carrot, green onion, and nuts, served with prawn crackers 29\n20 Crispy Skin Chicken in Plum Sauce (\u00bd Chicken)<\/strong> (Ga Chien Don)
\nHalf crispy skin chicken poached in a Phi Yen’s plum sauce, served in pieces with pickled vegetables 29\n21 Crispy Duck in Plum Sauce (\u00bd Duck)<\/strong> (Vit Chien Don)
\nHalf crispy duck with Phi Yen’s plum sauce, served in pieces with pickled vegetables & prawn crackers 35\n22 Crispy Skin Chicken in Red Sauce (\u00bd Chicken)<\/strong> (Ga Chien Sot Dam)
\nHalf crispy skin chicken poached in a Phi Yen’s red vineyard sauce, ginger and green onion, served in small pieces 29\n23 Chicken in Coconut Curry Sauce<\/strong> (Ga Xao Lan) GF<\/strong>
\nFresh chicken breast poached in a light coconut curry sauce with vegetable and onion, topped with peanuts & green onion 29\n24 Flame Grilled Chicken<\/strong>(Ga Nuong)
\nFlame grilled fresh boneless Maryland chicken marinated with Hoisin sauce, garlic, red onion and spices. Served on assorted lettuce 29\n25 Battered Boneless Honey Chicken<\/strong> (Ga Sot Mat Ong)
\nLightly battered boneless chicken Maryland in a Honey sauce with sesame 30\n26 Salted Chilli Pepper Boneless Roasted Duck<\/strong> (Vit Quay Rang Muoi) ** NEW **<\/strong>
\nLightly battered chilli bonelless roasted duck with cube shaloots, chiili and green onion. Served on bed of mixed lettuce 33\n

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 <\/p>\n\t\t\tPORK<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t27 Pork Cabbage Rolls<\/strong>\u00a0(Thit Heo Goi Bap Cai)
\nSavoy cabbage leaves rolls made with minced pork, vermicelli, black fungus, coriander, onion, garlic, carrot &vegetables, served in sliced pieces with Phi Yen’s plum sauce 29\n28 Black Pepper Pork Chops<\/strong>\u00a0(Heo Xao Tieu Den)
\nStir-fried pork fillet with fresh mixed vegetables & shallots in Phi Yen’s black pepper sauce 29.5\n29 Char Grilled Pork Chops<\/strong> (Suon Heo Nuong)
\nChar grilled pork lion chops marinated in a fish sauce with garlic, crushed ginger, lemongrass and pepper, served with pickled vegetables and plum sauce 29\n

 <\/p>\n\t\t\tBEEF<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t30\u00a0 Stir Fried Beef in Hoi Sin Sauce<\/strong> (Bo Xao Tuong)
\nWok stir-fried Beef tenderloin fillets in rich hoi sin sauce, shallots, garlic, onion fresh vegetables, finished with crushed nuts 33\n31 Beef in Ginger Sauce<\/strong>\u00a0(Bo Xao Gung)
\nTender beef tenderloin fillets wok stir-fried with fresh ginger strips, crushed nuts, fresh mushrooms, green and white onion. Served with prawn crackers 33\n32 Satay Beef <\/strong>(Bo Xao Sa Te)
\nBeef tenderloin fillets wok stir-fried with Phi Yen’s sate sauce, onion, garlic and vegetables, served on crisp lettuce 33\n33 Lemongrass and Chilli Beef<\/strong>\u00a0(Bo Xao Xa Ot)
\nBeef tenderloin fillet stir-fried with lemongrass, chilli, capsicum, carrot, peas & onion 33\n34 Beef in Coconut Curry Sauce<\/strong>\u00a0(Bo Xao Lan)
\nBeef tenderloin fillets tenderloin stir-fried with capsicum, mushroom, broccoli & onion in a coconut creamy curry sauce, topped with crushed peanuts 33\n35 Black Pepper Beef<\/strong> (Bo Xao Tieu Den)
\nBeef tenderloin fillets stir-fried in the wok with shallots, fresh mixed vegetables, and Phi Yen’s black pepper sauce 33\n36 Honey Pepper Beef<\/strong>\u00a0(Bo Xao Tieu Va Mat Ong)
\nBeef tenderloin fillets\u00a0 with Bok Choy, white mushrooms, broccoli in a honey pepper sauce 34.5\n

 <\/p>\n\t\t\tSEAFOOD<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t

PRAWN (TOM)<\/h3>\n37 Honey King Prawns<\/strong> (Tom Sot Mat Ong)
\nLight battered local king prawns in a honey sauce with sesame. Served on bed of crispy noodles 36\n38 Salted Pepper Chilli King Prawn<\/strong> (TomRang Muoi) **New**
\nLocal king prawn tossed in Salted pepper chilli with cube shallot, green onion & fresh vegetables 36\n39 Garlic King Prawns <\/strong>(Tom Xao Toi)
\nLocal king prawns stir fried with fresh garlic, spring onion, carrot strips, sliced capsicum and Oyster sauce, served on lettuce and bean sprout 35\n40 Satay Prawns<\/strong>(Tom Xao Sa Te)
\nLocal king prawns sit fried with sugar snap peas, carrot, celery and onion in Phi Yen’s sate peanut sauce, served on shredded lettuce 35\n41 King Prawns in Ginger Sauce<\/strong>\u00a0(Tom Xao Gung)
\nLocal king prawns stir-fried with fresh mushrooms, fresh ginger, carrots & shallots, served with lettuce 35\n42 King Prawns in Coconut Curry Sauce<\/strong> (Tom Xao Lan)
\nLocal king prawns wok stir fried with a creamy coconut curry sauce with onion and vegetables 35\n43\u00a0 Lemongrass and Chili<\/strong> Prawns <\/b>(Tom Xao Xa ot)
\nLocal king prawns stir fried with lemongrass, chilli, onion and vegetables 35\n44 King Prawns and Asparagus<\/strong> (Tom Xao Mang Tay)
\nLocal king prawns stir fried with fresh garlic, fresh asparagus, sugar snap peas and red onion in an Oyster sauce 35\n

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SQUID<\/h3>\n45 Chilli and Lemongrass Squid <\/strong>(Muc Xao Xa ot)
\nSquid stir fried with fresh garlic, carrot strips, green and red onion in an Oyster sauce, served with bean sprout and assorted gourmet lettuce 30\n46 Stir Fried Squid with Ginger<\/strong> (Muc Xao Gung)
\nSquid stir fried with fresh ginger, white mushrooms, carrot, green and white onion, served on bed of lettuce 30\n46A Stir Fried Squid in Tamarind Sauce<\/strong> (Muc Xao Chua Cay)
\nSquid stir fried with lotus, green onion, celery, capsicum and tamarind sauce 31\n46B Chili Pepper Squid<\/strong> (Muc Rang Muoi)
\nLightly battered chilli salt squid with cubed shallot, celery and shredded lettuce. Very tasty 32\n

FISH<\/h3>\n47 Coral Trout Fillet with Ginger Fish Sauce <\/strong>(Ca Chien Nuoc Mam Gung)
\nQuick fried Coral Trout filletS in a Southern style ginger fish sauce with garlic, chilli, cucumber, pickled carrot, coriander & green onion 38\n48 Steamed Coral Trout Fillet with Vegies and Soya Sauce<\/strong> (Ca Chung Bun Tau)
\nCoral Trout fillets steamed in a Southern style with Soya sauce, glass noodle, cherry tomato, ginger strips, tofu, green beans and fresh white mushrooms, green onion, coriander 38\n48A Coral Trout fillet with Black Pepper Sauce <\/strong>(Ca Xao Tieu Den)
\nCoral Trout fillets stir fried with onion and fresh vegetable in Phi Yen’s black pepper sauce 35\n48B Salted Chilli Pepper Coral Trout <\/strong>(Ca Rang Muoi )
\nLightly battered chilli salted pepper Coral Trout fillets with cubed shallots, celery & lettuce 36\n48C Coral Trout in Curry Coconut Sauce <\/strong>(Ca xao lan )
\n<\/strong>Coral Trout fillet pieces with cubed shallots, fresh vegetable in a curry creamy coconut sauce and crushed nuts 35\n

 <\/p>\n\t\t\tNOODLES<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t49 Seafood Egg Noodle<\/strong> (Mi Xao Do Bien)
\nStir-fried egg noodles with coral trout fillets, tiger prawns, fish balls, squid, fresh mixed vegetables, onion, and shallots oil in a savoury sauce 33\n49A Crispy Seafood Egg Noodle<\/strong> (Mi Xao Do Bien)
\nThe same ingredients as No 49, served with crispy egg noodles 34\n

50. BUN<\/strong> (Rice Vermicelli)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Warm rice vermicelli (noodle) salad with fresh mint, onion, bean sprouts, cucumber, lettuce, pickled carrot, crushed peanuts, and traditional Vietnamese fish sauce.<\/p>\n\n

. Lemongrass Beef Flank Steak- 22<\/p>\n

. Lemongrass CHICKEN Breast- 22<\/p>\n

. Grilled SLICED PORK- 22<\/p>\n

. Brandy Beef Flank Steak -22<\/p>\n

. Flame grilled CHICKEN – 23<\/p>\n\n50A Rice Vermicelli with Crispy VEGETARIAN Spring Rolls (Bun Cha Gio Chay) ***New***
\n<\/strong>Rice vermicelli, vegies srping rolls, bean sprouts, pickled carrot, cucumber, shredded lettuce, mint, Soy Sauce 21\n50B Rice Vermicelli with Crispy MEAT Spring Rolls (Bun Cha Gio Thit) ***New***
\n<\/strong>Rice vermicelli, pork srping rolls, bean sprouts, pickled carrot, cucumber, shredded lettuce, fresh mint, nuoc cham (fish sauce) 21.5\n

51 Stir Fried Egg Noodle<\/strong> (Mi Xao Tom Thit Heo)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Stir fried egg noodle with chives, shrimps, sliced pork, vegetable, onion, egg and coriander 28<\/p>\n51A Shredded Roasted Duck Egg Noodle<\/strong> (Mi Xao Vit Quay)
\nShredded\u00a0 boneless roasted duck stir fried with egg noodle, egg, vegetable, onion and coriander 29\n52 Chicken\/Beef Stir Fried Egg Noodle<\/strong> (Mi Xao Ga Hay Bo)
\nYour choice of chicken breast or sliced beef<\/strong> stir fried with egg noodle, white onion, egg, vegetables, coriander 27\n53 Vegetarian Rice Noodle<\/strong> (Hu Tieu Xao Chay)
\nRice noodle stir fried with tofu, onion, egg and mixed vegetables 25.5\n\t\t\tVEGETABLES<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t54 Stir Fried Veg<\/strong> (Rau Cai Xao Thap Cam)
\nStir fried assorted fresh mixed vegetables in a Soya sauce (ADD<\/strong> TOFU – Extra $4<\/strong>) 21\n55 Vegetables in Oyster Sauce<\/strong> (Cai Luot)
\nSteamed Pak choy and Broccoli with Oyster sauce 19.5\n56 Stir Fried Tofu and Vegetables<\/strong> (Tau Hu Xao Xa ot)
\nStir fried golden tofu in the wok with lemongrass, mild chilli, sugar snap peas, capsicum, onion and shredded carrot 23\n57 Stir Fried Tofu and Vegetables in Satay Sauce<\/strong> (Tau Hu Xao Sate)
\nStir fried golden tofu with garlic, shallot and fresh vegetables in Phi Yen’s satay sauce 23\n58 Tofu and Vegetables in Curry Sauce<\/strong> (Tau Hu Xao Lan)
\nGolden Tofu, onion, capsicum, brocolli, mushroom and crushed nuts in a coconut curry sauce 23\n59 Salted Chilli Pepper Tofu<\/strong> (Tau Hu Rang Muoi)
\nLight battered Golden tofu with shallot, fresh chilli, spring onion, pepper, served with mixed lettuce 26\n

 <\/p>\n\t\t\tRICE<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t66<\/strong> Plain steamed rice (per person) 4
\n67<\/strong> Phi Yen’s special fried rice with pork, local prawns, egg & vegetables 22
\n68<\/strong> Fried rice with shredded salted fish, tiger prawns & shredded chicken 25.5
\n69<\/strong> Vegetarian fried rice with tofu & vegetables 19.5\n

 <\/p>\n\t\t\tCHEF’S SPECIAL<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t60 Vietnamese Stewed Beef <\/strong>(Bo Kho)
\nVietnamese stewed beef with aromatic spices, soya bean paste, tomato paste, and hoisin sauce, simmered with carrot, onion and basil leaves. A classic traditional dish 33\n60A “Shaking” Diced Veal <\/strong>(Bo Luc Lac)
\n“Shaking” tender diced young Beef Tenderloin, wok tossed with garlic, red onion, clarify butter, pepper in a special sauce, served with gourmet lettuce, tomato, and a salt, pepper and lemon dipping sauce. One of our most popular dishes! 37\n61 Special Lamb Curry <\/strong>(Cari Cuu)
\nTender diced lamb infused with crushed lemongrass, ginger, slowly simmered in a fragrant curry paste,\u00a0 coconut cream, curry powder, chilli, potatoes and curry leaves. A dish worth trying! 34\n62 Vegetable Curry <\/strong>(Cari Chay)
\nVegetable curry made with sweet potato, snow mushrooms, tofu, potato, carrot, green peas, red onion, coconut milk and chilli. (Vegetarians must try) 28\n63 Battered Coral Trout Fillets <\/strong>(Ca Lan Bot Chien Sot Dua)
\nLightly battered Coral Trout fillets in a creamy coconut bisque, infused with turmeric and fresh lemon juice, and complemented by\u00a0 capsicum, mushrooms, mild chilli, red onion, and green vegetables. Highly recommended! 36\n64 Special Chicken Curry<\/strong>(Ca Ri Ga)\u00a0<\/strong>
\nBoneless chicken Maryland marinated with fresh ginger, crushed lemongrass then cook slowly with curry paste, coconut milk, carrot, potato, red onion and curry leaves. Perfect for curry lovers!. 33\n64A Special Tamarind Prawns<\/strong>\u00a0(Tom Xao Chua Cay)
\nLocal king prawns stir fried in a tangy tamarind sauce with capsicum, red onion, lotus rootlets, red chilli, lemongrass,\u00a0 eggplant, and okra Highly recommended! 35\n64B Phi Yen’s Spicy Beef Tenderloin Salad <\/strong>(Goi Bo)
\nPhi Yen spicy tender beef tenderloin fillet salad tossed with shredded cabbage, red onion, gourmet lettuce, fresh herbs, capsicum, lotus rootlets, and a tangy tamarind dressing. Not to be missed 34.5\n

 <\/p>\n\t\t\tSTEAMBOAT AND BANQUETS<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t

STEAMBOAT (LAU)<\/h3>\n65A Combination Seafood & Chicken <\/strong>(Lau Canh Chua)
\nCombination seafood, bean sprout, cabbage, pineapple, celery, tomato, bean sprout, basil leaves, fried lemongrass in a steamed boat with spicy tamarind soup. Most popular dish in Southern Vietnam.
\nLARGE $80\n

BANQUETS<\/h3>\n

$48 PER PERSON (minimum 4 people)<\/p>\nTWO KINDS OF STARTERS
\nCHICKEN AND PRAWNS SALAD
\nCRISPY SKIN CHICKEN WITH PLUM SAUCE
\nBEEF FILLET WITH BLACK PEPPER SAUCE
\nCHILLI SALTED PEPPER SQUID\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 STEAMED RICE & FRIED RICE
\nICE CREAM\n

$55 PER PERSON (minimum 4 people)<\/p>\nTHREE KINDS OF STARTERS
\nCHICKEN AND PRAWNS SALAD
\nCHILLI SALTED PEPPER SQUID
\nCORAL TROUT FISH IN SPECIAL SAUCE
\nSHAKING DICED VEAL
\nFRIED RICE AND STEAMED RICE
\nICE CREAM\n\t\t\tDESSERTS<\/a>\n\t\t\t\t\t\t\tExpand<\/i><\/a>\n\t\t

Lychee & Ice cream <\/strong>(chocolate\/caramel\/strawberry topping) 13<\/p>\nChuoi Chung<\/strong>
\nFresh banana cooked in a coconut cream sauce with sago and sugar, topped with crushed peanuts, served hot. Southern traditional dessert 13.5\nBanh Tet Chuoi<\/strong>
\nTraditional banana cake made from sticky rice and tropical banana, topped with a coconut cream sauce. Served hot 14\n

Banana Fritter & Ice cream <\/strong>( caramel, chocolate or strawberry topping) 13.5<\/p>\n

Double Scoop Vanilla Ice cream<\/strong> (caramel, chocolate or strawberry topping) 8<\/p>\n\n\t

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 <\/p>\nA Note on our Menus<\/strong>
\nPlease note that the menu above is applicable for our Northbridge location only.\n

Gluten free dishes are available upon request, not all ingredients are listed in our menu, please advise our friendly staff if you have any food allergies<\/p>\n

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 <\/p>\nBYO Wine only<\/strong>
\nCorkage 8\u00a0 per bottle
\nMinimum charge per person: $5\n

10% surcharge on Public Holidays<\/p>\n

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LOCATIONS<\/h2>\nNORTHBRIDGE<\/strong>
\n205 Brisbane Street (Cnr Lake Street)
\nNorthbridge,WA 6000\n

Email : reservations@phiyen.com.au Tel : 08 92271032<\/p>\n\n

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\n\t\tFollow us on social media!\n\t<\/h2>\n\t\t\t\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\n\t\t\t\t\t\t\t<\/a>\n\t<\/a>\n\t

 <\/p>\n\nMON: 5.00pm – 9.00pm
\nTUE\u00a0 : 5.00pm – 9.00 pm
\nWED: 5.00pm – 9.00pm
\nTHU : 5.00pm – 9.30pm
\nFRI\u00a0 \u00a0: 5.00pm – 9.45pm
\nSAT\u00a0 : 5.00pm – 9.45pm
\nSUN : 5.00pm – 9.00pm\nBanquets\/Group Bookings<\/strong>
\nWe cater to large groups and celebrations as well as intimate dining. Please feel free to contact us if you have any questions or wish to make a booking.\nPayment<\/strong>
\nWe accept Eftpos, Visa, Mastercard,\n

Amex & cash. Sorry, no cheques.<\/p>\n

1.5% Surcharge for all Eftpos\/Visa\/Mastercard\/ Amex.<\/p>\n

Fully Licenced – B.Y.O.WINE ONLY\u00a0 Corkage $8 per bottle .<\/p>\n

10% Surcharge on Public Holidays<\/p>\n

 <\/p>\n

<\/h3>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n\n","protected":false},"excerpt":{"rendered":"

DINNER ENTREE Expand 1 Crispy Vegetarian Spring Rolls (2 Rolls) (Cha Gio Chay) Crispy vegetarian Spring Rolls with dipping Soya sauce 13.5 1A Vegetarian Rice Paper Rolls (2 rolls) (Goi Cuon Chay) (Can be GF) Fresh vegetarian rice paper rolls with tofu, vermicelli, fresh mint, bean sprouts, lettuce and dipping ‘Hoisin sauce’ + crushed nuts…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/pages\/24"}],"collection":[{"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/comments?post=24"}],"version-history":[{"count":372,"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/pages\/24\/revisions"}],"predecessor-version":[{"id":2741,"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/pages\/24\/revisions\/2741"}],"wp:attachment":[{"href":"https:\/\/phiyen.com.au\/staging\/wp-json\/wp\/v2\/media?parent=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}