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Falansai Vietnamese Kitchen

Restaurante vietnamita y Restaurante asiático$$$$

East Williamsburg, Brooklyn

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8.3^/10

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Falansai Dinner Menu 4Falansai Lunch Menu 6

Falansai Dinner Menu

Starters - An Choi (Eat for Fun)‎

Tamarind Sriracha Chicken Wings (aka Bushwick Wings)

9.00

Our version of Buffalo chicken wings. Juicy chicken wings with spicy Tamarind Sriracha sauce

Imperial Rolls

9.00

Grounded pork and vegetables in crispy tofu wrap served with salad leaves and mint and dipping sauce

Dad's Shrimp Rolls

11.00

A family recipe. Diced shrimps with jicama and shiitake mushrooms in crispy tofu paper wrap. Slightly spicy.

Mackerel with Chaozhou Olive Pate

Pan seared fillet of Mackerel covered with an olive pate, served on a bed of jicama-cucumber salad

Vietnamese Summer Rolls

8.00

Shrimps, vermicelli and herbs wrapped in rice paper, served with our signature peanut

Vegetarian Imperial Rolls

9.00

Vegetables in crispy tofu wrap, served with salad leaves and mint and vegetarian dipping sauce

Green Papaya Salad

8.00

Shrimps and shredded green papaya with mint, carrots, daikon and crushed peanuts. (Vegetarian version available)

Main Dishes - An Com (Eat with Rice)‎

Lemongrass Tofu

8.00

Wok sauteed pieces of crispy tofu, slightly spicy

Spicy Green Beans

8.00

Green‎ beans tossed in wok with diced mushrooms and chilies

Pumpkin Curry

12.00

Kabocha pumpkin, carrots, mushrooms and cassava in a rich curry-coconut broth

Clay-Pot Catfish

15.00

Named by Village Voices as one of the 100 best dishes in NYC. Filets of catfish caramelized in clay pot.

Mama's Ginger Chicken

14.00

A family recipe. Sauteed chicken with ample ginger and chunks of potatoes

Shaking Beef

22.00

A classic dish. Wok sauteed cubes of tender filet mignon served with a lime, salt and pepper dipping sauce

Shrimp & Okra

16.00

Stir-fried shrimps served with Okra

Eggplants Sauteed

9.00

Wok sauteed eggplants with lemongrass and a touch of curry coconut sauce

Home-style Napa Cabbage and Picked Mustard Greens with Tofu

9.00

Stir-fried picked mustard greens, Napa cabbage, tomatoes and tofu.

Kung Pao Calamari

13.00

Our take on the traditional snack of spicy roasted peanuts. We prepare calamari with dried baby fish and spicy roasted peanuts. It is all about the spices and the textures: crunchy, tender and chewy.

Braised Pork Belly

16.00

Pieces of pork belly braised with whole quail eggs in ginger, coconut water and fish sauce

Oxtail Stew

17.00

Oxtail and brisket braised with a special mix of Vietnamese spices and served in a tomato-lemongrass broth with potatoes and carrots

Crab and Glass Noodle Stir-Fried

17.00

Blue crab chunks stir-fried with cellophane vermicelli (spicy)

Lotus root with tomatoes and tamarind sauce (Sen Xao)

10.00

Lotus root slices and roasted walnuts stir-fried with tomatoes, tamarind and spices (spicy)

Dessert‎

Pumpkin Coconut Pie

7.00

Pumpkin pie made with fresh pumpkin puree, coconut milk and coconut shavings

Chocolate Mille Crepe

8.00

A delicious cake made of thinly layered crepes, with chocolate filling

Kaffir Lime Cheese Cake

7.00

Our‎ Vietnamese take on cheese cake

Triple-Layer Panna Cotta

7.00

Served with Persimmons or Mango. A triple layered Panna Cotta delight.

Falansai Lunch Menu

Starters‎

Vietnamese Summer Rolls

7.00

Shrimps, vermicelli, herbs, wrapped in rice paper, served with our signature peanut sauce; Vegetarian version available.

Vegetarian Imperial Rolls

6.00

Grated carrots, shredded cabbage and mushroom wrapped in rice paper and fried.

Green Papaya Salad

8.00

Shrimps and shredded green papaya with mint and other other Vietnamese herbs and crushed peanuts (Vegetarian version available)

Imperial Rolls

6.00

Grounded pork and vegetables wrapped in rice paper and fried

Dad's Shrimp Rolls

7.00

Diced shrimps with jicama and shiitake mushrooms in a crispy tofu wrap paper; slightly spicy

Falansai's Vietnamese Chicken Salad

Julienne cabbage, water crest and perilla form the base of this salad - our take on traditional Ga Xe Phai

Pho - Noodle Soups‎

Pho Bo (Beef)

10.00

Beef noodle soup with brisket and rare flank in a flavorful broth; served with bean sprouts, herbs and Vietnamese condiments

Pho Chay (Vegan Pho)

9.00

The broth is made of a menagerie of our favorite vegetables: Napa cabbage, beet stalks, celery, carrots, daikon and mushrooms, with charred ginger and shallots.

Pho of Oxtail Stew

13.00

This rich tomato-based broth will awaken your senses. We slowly braise oxtail and brisket with our special mix of Vietnamese spices, including Vietnamese cinnamon and star anise.

Pho Ga (Chicken)

10.00

Shredded chicken and rice noodles in a light chicken broth; served with bean sprouts, herbs and Vietnamese condiments

Lamb Pho

12.00

A‎ classic pho taste with an extra dose of redolence. We cooked a combination of fresh lamb bones in herbs and spices for about 12 hours and serve the broth with rice noodles and rare cuts of lamb.

Banh Mi - Baguette Sandwiches‎

Grilled Pork Banh Mi

8.00

Grilled pork baguette sandwich with home-made mayonnaise, carrot, cucumber and daikon

Olive Pate Banh Mi (Vegetarian)

7.00

Pate of black olives, green papaya, cucumber, carrots and daikon

Grilled Chicken Banh Mi

8.00

Grilled chicken on baguette sandwich with home-made mayonnaise, cucumber, carrots and daikon

Noodle & Rice Dishes‎

Imperial Rolls (pork or vegetarian) - with vermicelli or over rice