Viet kitchen Vietnamese cuisine

4300 Cleveland Ave #120, Fort Myers
(239) 666-6888

Recent Reviews Order Online

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Banh MI - Vietnamese Sandwich

Menu

KHAI VỊ - APPETIZERS (Online)
1. CHA GIO - EGG ROLLS
2. HOANH THANH PHO MAI CHIEN- CREAM CHEESE WONTONS
3. GOI CUON - SPRING ROLLS
4. TAU HU CHIEN - FRIED TOFU
5. KHOAI TAY CHIEN - FRENCH FRIES
6. MUC CHIEN GION - CALAMARI
BANH XEO - VIETNAMESE CREPE
8. BANH MI - VIETNAMESE SANDWICH
OC LEN XAO DUA - TOP SNAILS IN COCONUT SAUCE

GỎI - SALAD (Online)
9. GOI XOAI MUC ONG - SQUID MANGO SALAD
10. GOI XOAI OC HUONG - ESCARGO MANGO SALAD
11. GOI XOAI OC GIAC - CONCH MANGO SALAD
12. GOI HAI SAN DAM THAI - SEAFOOD SALAD
OCTOPUS, SQUID, SHRIMPS PAPAYA SALAD
GOI XOAI & TAO XANH - MANGO w/ GREEN APPLE SALAD

PHỞ - VIETNAMESE BEEF NOODLE SOUP (Online)
13. PHO TAI - EYE OF ROUND STEAK PHO
Tái" refers to thin slices of rare beef that are added to the hot broth just before serving, allowing the residual heat to cook the meat slightly.
14. PHO TAI, GAN - EYE OF ROUND STEAK, TENDON PHO
Tái" refers to thin slices of rare beef that are added to the hot broth just before serving, allowing the residual heat to cook the meat slightly. "Gân" refers to tendon, which is simmered until tender and then added to the soup.
15. PHO BO VIEN - MEAT BALLS PHO
The bò viên, or beef meatballs, are made from a mixture of finely ground beef with added seasonings like garlic, shallots, and fish sauce for extra flavor. When serving phở bò viên, the cooked meatballs are added to a bowl of hot, steaming rice noodles, along with the aromatic broth. The dish is then garnished with fresh herbs such as cilantro and green onions, as well as bean sprouts, lime wedges, and chili slices for those who prefer some extra heat.
16. PHO TAI BO VIEN - EYE OF ROUND STEAK, MEAT BALLS PHO
phở tái bò viên, thin slices of raw beef, usually tender cuts like eye of round, are added to the hot broth just before serving. The residual heat from the broth gently cooks the beef to a tender, medium-rare perfection, ensuring it remains flavorful and succulent. Alongside the rare beef slices, beef meatballs ("bò viên") are also added to the steaming bowl of rice noodles and broth. These meatballs are typically made from finely ground beef mixed with seasonings such as garlic, shallots, and fish sauce, then shaped into small rounds and cooked until tender. To complete the dish, phở tái bò viên is garnished with fresh herbs like cilantro and green onions, bean sprouts, lime wedges, and chili slices. Diners can customize their bowls with condiments like hoisin sauce and Sriracha according to their taste preferences.
17. PHO TAI, NAM - EYE OF ROUND STEAK, BRISKET PHO
Phở tái, nạm is two distinctive beef cuts: thinly sliced rare beef ("tái") and brisket steak ("nạm"). The broth for phở tái, nạm is prepared through a meticulous process involving simmering beef bones, charred onion, ginger, and aromatic spices like star anise, cloves, and cinnamon for several hours. This slow cooking method extracts all the rich flavors from the ingredients, resulting in a fragrant and deeply savory broth that forms the heart of the dish. In phở tái, nạm, thin slices of raw beef, often sourced from tender cuts like eye of round, are added to the hot broth just before serving. The heat of the broth lightly cooks the beef, leaving it tender and retaining its natural flavors.
18. PHO DAC BIET - COMBINATION PHO - PHO DAC BIET - Eye of round Steak, Brisket, Tendon, Meatball
phở đặc biệt features a combination of various beef cuts, such as thinly sliced rare beef ("tái"), brisket ("gầu"), beef balls, tendon ("gân"), and tripe ("sách"). This diverse selection of beef components provides a symphony of textures and flavors, ranging from tender and succulent to chewy and gelatinous. The broth for phở đặc biệt is meticulously crafted through a long and slow cooking process, where beef bones, charred onion, ginger, and a blend of aromatic spices like star anise, cloves, and cinnamon are simmered together for hours. This results in a deeply flavorful and fragrant broth, infused with the essence of the beef and spices.
19. PHO DUOI BO- OXTAIL PHO
Phở đuôi bò featuring oxtail as the primary protein. This dish is cherished for its rich and flavorful broth, tender meat, and satisfying texture. phở đuôi bò broth is typically made by simmering oxtail, along with beef bones, for an extended period. This slow cooking process allows the flavors to meld together, resulting in a deeply aromatic and savory broth. Aromatic spices such as star anise, cloves, and cinnamon, along with onions and ginger, are often added to enhance the complexity of the broth. The oxtail is simmered until it becomes tender and succulent. This process infuses the broth with the rich flavors of the oxtail, creating a deeply satisfying base for the soup. In a bowl of phở đuôi bò, tender rice noodles are submerged in the flavorful broth, along with pieces of the simmered oxtail. The dish is traditionally garnished with fresh herbs such as cilantro and green onions, bean sprouts, lime wedges, and chili slices.
20. PHO SUON BO - SHORT RIB PHO
In phở sườn bò, beef short ribs are simmered in the broth until they are tender and infused with the flavors of the aromatic spices and herbs. The meat become succulant, adding a hearty and satisfying element to the soup. The bowl of phở sườn bò is then filled with rice noodles and generously ladled with the aromatic broth, along with the tender beef short ribs. It's traditionally garnished with fresh herbs such as cilantro and green onions, bean sprouts, lime wedges, and chili slices, allowing diners to customize their bowls according to their taste preferences
PHO VIET KITCHEN (SIZE L)
PHO VIET KITCHEN features a combination of various beef cuts, such as thinly sliced rare beef ("tái"), brisket ("gầu"), beef balls, tendon ("gân"), tripe ("sách"), and short ribs. This diverse selection of beef components provides a symphony of textures and flavors, ranging from tender and succulent to chewy and gelatinous. The broth for PHO VIET KITCHEN is meticulously crafted through a long and slow cooking process, where beef bones, charred onion, ginger, and a blend of aromatic spices like star anise, cloves, and cinnamon are simmered together for hours. This results in a deeply flavorful and fragrant broth, infused with the essence of the beef and spices.
22. PHO GA- CHICKEN PHO
The broth for phở gà is prepared by simmering chicken bones, along with aromatics such as ginger, onions, and occasionally star anise and other spices, depending on regional variations. This slow simmering process extracts the essence of the chicken and spices, resulting in a fragrant and savory broth with a delicate chicken flavor. In a bowl of phở gà, tender rice noodles are submerged in the flavorful chicken broth. The dish is topped with tender pieces of shredded chicken meat, adding a protein-rich element to the soup. Phở gà is garnished with an array of fresh herbs such as cilantro, Thai basil, and green onions, as well as bean sprouts, lime wedges, and chili slices. These garnishes add brightness, freshness, and texture to the dish, enhancing its overall flavor profile.
23. PHO TOM - SHRIMPS PHO
Phở tôm is a delightful variation of the classic Vietnamese noodle soup, phở, where the traditional beef is replaced with shrimp ("tôm") as the main protein. This seafood twist offers a lighter and fresher flavor profile, making it a popular choice for those who prefer seafood over meat. In a bowl of phở tôm, tender rice noodles are submerged in the flavorful broth. The dish is usually topped with plump, succulent shrimp, adding a protein-rich and flavorful element to the soup
24. PHO HAI SAN - SEAFOOD PHO
Phở hải sản is a delectable variation of the traditional Vietnamese noodle soup, phở, that features an assortment of seafood ("hải sản") squid, scallop, and shrimps as the main protein. This seafood-infused version offers a unique and flavorful twist to the beloved dish, incorporating a variety of ocean delights
PHO TAI GAN GAU - EYE OF ROUND STEAK, TENDON, BRISKET
PHO NAM - BRISKET PHO

CƠM - RICE DISHES - (Online)
25. COM SUON NUONG - PORK CHOP RICE PLATTER
26. COM SUON, TRUNG CHIEN - PORK CHOP w/ EGG RICE PLATTER
27. COM SUON, TOM, CHA DAC BIET - PORK CHOP, GRILLED SHRIMPS, MEATLOAF RICE PLATTER
28. COM BO LUC LAC - SHAKEN BEEF w/ RICE
29. COM SUON BO DAI HAN - KOREAN RIB RICE PLATTER
30. COM CHIEN DUONG CHAU - COMBINATION FRIED RICE
COM CHIEN HAI SAN - SEAFOOD FRIED RICE
CANH CHUA CA KHO TO - VN SWEET & SOUR SOUP , BRAISED FISH
CHICKEN FRIED RICE - COM CHIEN GA
SHRIMP FRIED RICE - COM CHIEN TOM

BÚN - RICE NOODLES (Online)
32. BUN THIT NUONG CHA GIO - GRILLED PORK, EGG ROLL w/ RICE NOODLES
33. BUN GA NUONG - GRILLED CHICKEN w/ RICE NOODLES
34. BUN TOM NUONG - GRILLED SHRIMPS w/ RICE NOODLES
35. BUN NEM NUONG CHA GIO - CURED PORK & EGG ROLL W/ VERMICELLI NOODLE
36. BUN BO HUE - HUE SPICY BEEF NOODLES SOUP
37. MI QUANG - QUANG NOODLE W/ SHRIMP & PORK
38. MIENG XAO TOM CUA - STIR-FRIED GLASS NOODLES
39. BUN MAM - VIETNAMESE FERMENTED FISH NOODLE SOUP

LẨU - HOT POT (Online)
40. LAU CA BONG LAU - SWAI FISH HOT POT
41. LAU BACH TOUC CHUA CAY - OCTOPUS HOT AND SOUR SPICY HOT POT
42. LAU CA TAM - STURGEON HOT POT
43. LAU THAI - THAI SEAFOOD HOTPOT
44. LAU DUOI BO - OXTAIL HOT POT

NHỮNG MÓN ĂN ĐẶC BIỆT - SPECIAL DISHES (Online)
45. BACH TUIC NUONG MUOI OT - GRILLED OCTOPUS w/ CHILI SALT
48. NGHEU - CLAMS
51. CA TAM NUONG NGHE - GRILLED STURGEON W/ TUMERIC
56. TOM - SHRIMPS
57. CUA LOT BO TOI - SOFT SHELL CRAB W/ GARLIC BUTTER
BE THUI - SMOKED BEEF VEAL

MỰC - SQUID (Online)
58. MUC TRUNG CHIEN GION - CRISPY EGG SQUID
59. SUN MUC NUONG - GRILLED SQUID CARTILAGE
60. MUC ONG - SQUID

GÀ - CHICKEN (Online)
61. CHAN GA - CHICKEN FEET
62. SUN GA NUONG SATE - CHICKEN CARTILAGE GRILLED w/ SATE
63. CANH GA - CHICKEN WINGS
64. LONG GA TRUNG NON XAO SATE - YOUNG CHICKEN EGG and INTESTINE

OTHER DISHES (Online)
65. KHAY BUN NEM NUONG QUE HUONG - GRILLED CURED PORK PLATTER
66. VU BO NUONG - GRILLED BEEF BREAST
67. NUI XAO BO LUC LAC - FILET MIGNON SHAKEN BEEF w/ PASTA
68. CHIM CUT - QUAIL
69. ECH NUONG - FROG LEGS
70. HOT VIT LON LUOC - BOILED BALUT

VEGETARIAN - CHAY (Online)
71. PHO CHAY - VEGETARIAN PHO
72. COM CHIEN CHAY - VEGETARIAN FRIED RICE
73. CAI THIA XAO TOI - SHANGHAI CHOY STIR FRY W/ GARLIC
74. GOI CUON CHAY - VEGETARIAN SPRING ROLL
75. CHA GIO CHAY - VEGETARIAN EGG ROLLS
BUN CHAY - VEGETARIAN RICE NOODLE BOWL

NƯỚC UỐNG - DRINKS (Online)
76. CÀ PHÊ SỮA ĐÁ - VIETNAMESE ICE COFFEE
77. TRÀ VÃI - LYCHEE ICED TEA
78. TRÀ THÁI XANH - THAI GREEN TEA
79. TRA DAU - STRAWBERRY ICED TEA
80. TRÀ ĐÀO - PEACH ICED TEA
81. FUSION FRUIT TEA
84. TRA CHANH DAY - PASSION FRUIT ICED TEA
85. NƯỚC NGỌT - SOFT DRINK
86. NƯỚC ĐÓNG CHAI - WATER BOTTLE
THAI ICED TEA - TRA THAI
CHÈ 3 MÀU - 3 COLORS VIETNAMESE DESERT

THÊM - EXTRAS (Online)
BUN - RICE NOODLES
COM - RICE

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Recent Reviews

Took mom to the Viet Kitchen in Fort Myers.. Fabulous 100% authentic Vietnamese food. This was just one of our appetizers... Banh Xeo. A savory crispy-edged turmeric pancake stuffed with bean sprouts, shrimp and pork, alongside carrot, daikon, fresh romaine for wrapping, and a mountain of Perilla, basil, and mint leaves.. Only $10.99, and came with 'sincere' friendly service.. The waitress even asked if the music was too loud for mom! No credit card surcharges.....
June 2025
Best Pho in the city! Really enjoyed our meal. The steak and meatball pho was very good, fresh ingredients, the broth was so good, noodles were the perfect texture. Highly recommend! The spring and summer rolls were also very good. Service was great as well and the restaurant was clean. Looking forward to going back trying other items.
November 2024
Food was ok, service very good. Pho tasted sweet. Owner said 9 out of 10 people like it, he doesn't add sugar. He was nice enough to substitute shrimp fried rice, although very tasty, the shrimp were overcooked and tough. Maybe they were having a bad day. We went because of all the good reviews
November 2024

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Viet kitchen Vietnamese cuisine

4300 Cleveland Ave #120, Fort Myers, FL 33901
(239) 666-6888