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Xyclo Restaurant
4218 Piedmont Ave
Oakland, CA 94611
Uber
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Dinner Menu
Appetizers
Seven Elements
$12.00
lettuce, ginger, lime dried shrimp, cashews, shredded coconut and chili served with a sweet chili coconut sauce
Vietnamese Carpaccio
$11.00
thinly sliced rare top sirloin beef topped with sweet basil, red onion, cashew nuts and caramelized shallots with a light lime vinaigrette
Salt n Pepper Tofu(v)
$8.00
tossed with dried tofu confetti
Saigon Devil Wings
$8.00
chicken wings in a garlic caramel glaze
Greens & Soups
Papaya Salad
$9.00
crosscut papaya, poached shrimp, rau ram, thai basil, caramelized onion, carrot, shrimp crackers and peanuts; tossed in a spicy lime vinaigrette
Spicy Steak Salad
$9.00
filet mignon skewer with mix greens, red onion, cherry tomatoes and lemongrass vinaigrette
Green Bean Salad
$9.00
green string beans, poached shrimp, red onion, thai basil, and crispy shallots; tossed in a garlic lime vinaigrette
Fresh Apple Salad(v)
$9.00
sliced fuji and granny smith apples, raisins, grapes, jicama, peanuts, napa cabbage, and citrus vinaigrette
Bun Rieu Soup
$10.00
shrimp and crab cake, rice noodle, tofu and crab claw in tomato sauce, topped with cilantro and onion
Sweet & Sour Soup(v)
$8.00
fish, pineapple, celery, tomato and asian dill in a sweet and sour broth
Wonton Soup
chicken and shrimp filled wonton, greens in a light broth
- $8.00
- With Egg Noodle $9.00
Pho
chicken or beef rice noodle soup
- $8.00
- Add Meatball $10.00
Rolls
Xyclo Roll
$9.00
chicken, shrimp, mushroom, carrot, taro, glass noodle and nuoc cham (fried)
Crispy Shrimp Roll
$10.00
shrimp and taro wrapped in thin rice paper and nuoc cham (fried)
Nem Nuong Roll
$10.00
grilled pork sausage, green apple, cucumber, fresh lettuce, cilantro, mint, served with special sauce
Tao Roll(v)
$9.00
tofu, shitake mushrooms, fresh lettuce, cilantro, jicama, cucumber and carrots served with special peanut hoisin sauce
Double Surprise Roll
$10.00
crispy xyclo roll wrapped in soft rice paper with lettuce, cucumber, mint, green apple, cilantro and nuoc cham
Goi Cuon Roll
$9.00
poached shrimp, rice noodles, green apple, fresh lettuce, cucumber, cilantro, mint, served with peanut sauce
Sugarcane Shrimp Roll
$10.00
sugarcane shrimp, green apple, fresh lettuce, cucumber, cilantro, mint and
nuoc cham
Xyclo Taste
$22.00
samples of xyclo roll, crispy shrimp roll, tao roll, double surprise roll, goi cuon roll and sugarcane shrimp roll
Noodle Dishes
Birds Nest(v)
$15.00
chicken breast, prawns, broccoli, cauliflower, napa cabbage, carrot and onion on a bed of (crispy or soft) noodles
Bun Cha Hanoi(v)
$15.00
grilled shrimp, barbecued pork, rice noodles, fresh lettuce, cilantro, mint and peanuts served with nuoc cham vinaigrette
Butterfly Prawns
$15.00
grilled jumbo prawns, served with garlic herb noodles
Large Plates
Stuffed Eggplant
$13.00
eggplant stuffed with shrimp and green onions - served with sake infused gravy and served with rice
Coconut Prawns
$15.00
prawns simmered in an aromatic house curry sauce,
served in a fresh, young coconut with infused coconut rice
Lemongrass Basil Chicken
$14.00
chicken sauteed with lemongrass, thai basil, chili, green bean,
coconut milk, served with rice
Lemongrass Basil Eggplants And Tofu(v)
$13.00
eggplants and tofu sauteed with lemongrass, thai basil, chili, green bean, coconut milk, served with rice
Dry Scallop Fried Rice
$14.00
shrimp, calamari, egg, green bean, green onion and dried scallop
Basa
$15.00
tempura white fillets, served with sauteed vegetable and sweet ginger sauce
Xyclo Chili Ribs
$15.00
crispy pork ribs, peanut, sesame seed and mixed herb glazed in sweet chili sauce
Tumbling Dice
$19.00
filet mignon cubes sauteed and shaken with garlic and onions atop a mix salad with balsamic vinaigrette
Chicken Curry
$14.00
white and dark chicken meat, potatoes and sweet potatoes braised in a vietnamese coconut curry, served with rice
Claypot Rice Medley(v)
$15.00
prawns, chicken breast, broccoli, bell pepper, mushroom, cauliflower, bok choy, zucchini and rice; slow cooked in a clay pot
Combination Stir Fry(v)
$12.00
tofu, mushrooms, broccoli, bell pepper, onion, cauliflower, eggplant, bok choy and
zucchini
Five Spice Chicken
$14.00
grilled chicken, garlic rice pilaf, raisin, nuts and herb salad
Crispy Curry Fish
$15.00
caramelized curry glaze basa, thai basil, bell pepper, served with rice and cucumber
Tamarind Jumbo Prawns
$15.00
jumbo prawns with tamarind sauce, served with rice
Vietnamese Savory Crepe
$15.00
filled with shrimp, calamari, bean sprout, jicama, served with lettuce, herb and nuoc cham
indicates a spicy dish
Browse Nearby
General Info
Hours
Monday:
12:00pm - 10:00pm
Tuesday:
12:00pm - 10:00pm
Wednesday:
12:00pm - 10:00pm
Thursday:
12:00pm - 10:00pm
Friday:
12:00pm - 10:00pm
Saturday:
12:00pm - 10:00pm
Sunday:
12:00pm - 10:00pm
About Us
Vy Lieou began her culinary career as a creative and epicurious girl creating recipes from her wild imagination. Besides her heart, nobody would have thought that a young girl who once enjoyed black berries picked from her neighbor’s yard with fish sauce and chili would have grown into a fine chef– still blossoming and full of potential.Vy’s extensive training began with the California Culinary Academy where she graduated in 2002. While in school she built her repertoire of Vietnamese and Japanese recipes working at traditional Asian restaurants. After graduating she refined her technical skills while calling on her creativity at Postrio where for three years she worked closely along side Mitchell Rosenthal, Co-Executive Chef with Wolfgang Puck. With love for her country and curiosity in Asian cuisines and cultures Vy educated herself further by traveling to Vietnam and consulting with her mother, Loan Dinh, to learn many traditional & country recipes.Vy returned to Oakland with a profound and refreshing outlook of Vietnamese cuisine and set out to modernize the traditional offerings of her motherland with her mother’s assistance. In Xyclo, classic recipes are transformed stunningly with the freshest ingredients combining classical with modern techniques resulting in flavorful and aromatic dishes.Despite the complex pairing of herbs and spices, Vy’s culinary concept is simple in form and execution. “I want to give our customers the traditional palette with modern freshness and aromas that is of the present.”