Lean pork slice, beef brisket, beef sirloin in a hot chili-lemongrass soup
Vietnamese Noodle Soup Bowl - PHO
Pho is the legendary national soup of Vietnam. Comes with side dish of bean sprouts, lime, chili pepper, and Thai basil. Hungry for more? - extra noodles and broth add $1.50, extra meat $3.00, extra seafood $6.00, extra meatball $1.50, extra 3 shrimps $2.50
Combination Pho
$11.00
Rare sirloin, brisket, tendon, tripe, and meatballs
Pho Lean Sirloin
$8.00
Pho Lean Sirloin And Brisket
$8.75
Pho Beef Meatballs
$7.75
Pho Chicken (white Meat)
$8.00
Pho White Meat Chicken and Broccoli and Baby Bok-choy
$9.00
Pho and Broccoli and Baby Bok-choy
$7.75
Add Fried Tofu For
$1.00
Pho And Seafood
$11.00
scallop, calamari, shrimp and mussels
Pho Vegetarian Broth Soup
$7.75
Broccoli, bok-choy, carrot and green bean
Add Fried Tofu For
$1.00
Vegetarian Rice Plates
Vietnam Basket
$9.00
Wok stir-fried fresh veggies and fried tofu with sesame soy
Bombay Veggies
$9.25
Wok stir-fried tofu, with curry coconut sauce
Arizona Fried Rice
$8.50
Broccoli, fried tofu, bean sprouts, carrot and egg
Sides
Wok Stir-fried Green Beans
$5.00
with chili-back bean sauce
Steamed brown or Jasmine rice
$1.50
Steamed or stir-fried mixed veggies
$5.00
Peanut Sauce
$0.50
Chili Sauce
$0.35
Kids Plate
For children age 10 and under
Teriyaki Chicken
$5.50
With Jasmine rice or noodles
Home Made Desserts
Warm Banana Bread Pudding
$3.95
Mom's Recipe, with coconut sauce
Seasonal Flavor Creme Brulee
$4.50
Phoenix Chocolate Cake
$5.75
Our warm dark chocolate lava cake served with vanilla ice cream and strawberry sauce
Noodles Ranch is the creation of Chef André Nguyen and his wife Noel. The couple was born in Vietnam but came to the USA in 1973. They settled in the Seattle, Washington, area, where they ran a successful restaurant called André's Eurasian Bistro for 17 years. In 2004 they moved to Gilbert, looking for a little drier climate. Of course, they wanted to share their Vietnamese Cuisine with everyone in Arizona, so they opened Noodles Ranch. André is a very creative, classically trained chef. His original recipes are the subject of a book he and Yukiko Moriyama published in 2003.