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345 GREENWICH ST (Greenwich & Jay)(212) 431-5888
Minimum order of $15.00 is required for delivery.
Restaurant's delivery estimate is 25 - 40 min. More info
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Served with your choice of steamed rice or rice noodles and sauce in bowl.
2 per order.
Modern and vibrant, the woman on the massive billboard at Hanoi airport welcomes travelers with enthusiasm and a view toward the expansive, colorful land that is today’s Viet Nam. It is this powerful image, chosen by Owner and Chef Lan Tran Cao, that you first encounter at the entrance to Tribeca’s VietCafé. It is the perfect representation of all that is contemporary about the restaurant, and yes, all that is exciting about traditional Vietnamese cuisine.
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Welcome to VietCafé, the first restaurant to open in Manhattan, owned by a native and working Vietnamese chef who specializes in the country’s three distinct regional cuisines: North, South and Central Vietnamese.
VietCafé serves authentic Vietnamese cuisine in a modern, stylish setting, and at affordable prices. We are, as the billboard states, “your destination for the new millennium”.
Chef Lan’s objective is to offer a taste of travel through the art and flavors unique to this land, promoting the two ventures together because “both the cuisine and the visual arts reflect the culture and history of a country.” Gallery Viet Nam and VietCafé together create a sensory experience both visually and tastefully rich.
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VietCafé and Gallery Viet Nam are ideal spaces for receptions and gatherings of all sizes. The restaurant features large refectory style “communal” tables available for small lunches or dinner parties. The gallery is also available for small celebrations and dinners, or larger private receptions.
Prix-fixe or chef’s tasting menus are available for these occasions, as well as our portfolio of hors d’oeurves, specialty bars and event enhancements. Gallery Viet Nam is an ideal place for a business meeting, bridal shower or any function for which you envision a setting replete with beautiful art and antiques.
Always a favorite with the whole family! Love the Marinated Beef Noodle Bowl, Chili Shrimp, Chicken Satay and Pillow Dumplings.
Posted a month ago by Michelle S.
I normally like the food but it took over an hour to receive my order tonight and it was cold when I got it. I asked for soy sauce utensils and didnt get either. I will submit a good review if this doesnt happen again
Posted a month ago by John S.
Took more than an hour to get here.
Posted 2 months ago by Turi M.
Awesome, super-fast service!!! the food was extra YUMMMY!!!!
Posted 2 months ago by Yinette A.
Tasty. Order here..... curry, almost all meat entrees, coconut juice, EVERYTHING... is goood. There almost always very punctual.... with the exception of the new delivery guy. good service..... and good atmosphere if you ever want to go there.
Posted 2 months ago by Lisa G.
Everything in this place is good. The fried rice is amazing! Very reasonable prices
Posted 3 months ago by philip s.
SLOOOW SLOW SLOW SLOW. But good food.
Posted 5 months ago by Devon C.
How do you mistake an order of pickled cabbage for an order of rice? Come on, now.
Posted 6 months ago by Roger L.
This place is amazing. Everything on the menu is great! You will not be disappointed. The fried rice is some of the best Ive ever had! Price is very reasonable, especially in Tribeca NYC.
Posted 6 months ago by phil s.
Food is always excellent, but extremely pricey for Vietnamese food.
Posted 9 months ago by Kurt B.
The BEST Pho Bo I've ever had. Not greasy, not salty, PERFECT!
Posted 10 months ago by Richard S.
very tasty!
Posted a year ago by John O.
Good food, but quite pricey! For $9 you get 4 dumplings. I wanted to add shrimp to my dish... $3 got me literally 3 shrimp....
Posted a year ago by Dimitry H.
Great food, fast delivery.
Posted a year ago by Lilia L.
Excellent, Excellent, Excellent
Posted a year ago by Angela B.
Some of the best Vietnamese food on the east coast.
Posted a year ago by Sarah R.
Good pho, which is amazingly hard to come by in NYC! They do it "American" style, meaning no choice of strange beef parts like tripe or tendon; they only use lean flank or round, but I'm not complaining b/c it's the broth that matters. The mini spring roll lettuce wraps with fish sauce are great too. I also love to peek in the window of the art gallery next door and look at the adorable trio of sharpeis!
Posted 2 years ago by Stephen S.
Beautifully prepared food but rotten ingredients! i.e. brown, rotten pieces of lettuce and mint in the spring rolls... Grilled tofu was OK, though.
Posted 2 years ago by Jill H.
Cool layout and pretty tasty Thai food too - good location right in Tribea, and they have an amazing private room for events which is pretty cool. These pictures dont do the restaurant any justice, but they have an open kitchen which is really cool and you can sit around them and watch your food being made up. Really fresh and pretty friendly service. Good Spot.
Posted 2 years ago
They care about the quality of the food.
Posted 2 years ago by Patrick U.
Inaccurate descriptions of food on menu -- made no mention of mushrooms in pho ga, showed up swimming with them. Careful if you have food allergies.
Posted 2 years ago by Thomas E.
Only select user reviews are published on SeamlessWeb. All user-submitted ratings contribute to VietCafe 's overall SeamlessWeb rating, but we manually screen all reviews and only publish those that are relevant and helpful. Tips for getting your review published »
Born in Hanoi, the cultural center of Viet Nam, but raised in Saigon, the Pearl of the Far East, chef Lan Tran Cao’s career began with the responsibilities of cooking for a family of 13. This fostered a love of cooking so pronounced that by the age of 12, Lan sought apprenticeships with the famed chefs of Café Bodard, and worked as a tutor to further support culinary lessons throughout her years at primary and secondary schools.
Lan’s university years were spent in Sydney, Australia, where she earned a Master’s degree in commerce. During her studies, she opened two hugely successful Vietnamese restaurants while still an undergraduate.
As prodigious as her early successes are, so are her ambitions and these achievements stand alongside life and career shifts that led chef Lan to Wall Street, where she held distinguished posts in technology and finance for many years to become Chief Technology Officer for Deutsche Bank.
During her years in Sydney and New York, Lan retained ties to the art circuit of Viet Nam, and in 2000 opened the East Coast’s first gallery specializing in Vietnamese art and antiques. Lan began to showcase her skills at Gallery Viet Nam, teaching Vietnamese cooking on weekends to New Yorkers eager to learn about the healthful benefits of this exotic fare.
Ha Noi “Pillow”—Dumplings of crab, shrimp, pork, scallions and jicama root with tangy sweet & sour sauce
Duck Rolls—Served with mint, pickled carrots, cucumber, rice noodles and honey-lime-mint sauce
Fire-Pot caramelized Salmon (Ca Kho)—Served with ginger, galangal, scallions and caramel glaze
Roast Lacquered Duck (Vit Nuong Ngu Vi Huong)—Served with five-spice lacquer, Nuoc Mam glaze and ginger sauce
Grilled Pork Chops (Suon Nuong)—Served with shallots and Vietnamese herbed wine
Steamed Tofu—Served with ginger, scallions, bean sauce, and hot sesame oil
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