Kitchen

Wine

drinks

Greetings

Hey there, thank you for joining us. The menu we've made for you this evening was meant for gathering, eating & drinking together. Some items carry with them deep traditions & techniques & some are riffs on old classics & some are their own mix of ideas entirely. To maximize your experience with us we encourage you to order a little bit of anything & everything your heart desires, with a bottle of wine & share the spread amongst yourselves.
Yes, we source the best produce, sustainable seafood & ethically raised animal products we can get our hands on.
Yes, we buy & support as many local purveyors as we possibly can.
Yes, our menu evolves to suit our seasons & current state of mind. Please, have yourselves the best of times. Cheers!

Lunch MenuDinner Menu

Snack +
Salads +
Vegetables

CRISPY SPRING ROLLS
Local pork, woodear mushrooms, mung bean noodles. 2 rolls with fresh lettuce for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
12

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CHef notes

A Vietnamese staple. We make the filling with meat shop ground pork, yellow onions, wood ear mushrooms, and mung bean noodles. We roll them in eggroll wrappers and fry them crispy to order. They’re meant to be eaten by wrapping them in fresh lettuce and herbs and dipping them into our house made nuoc chom (seasoned fish sauce).
GREEN PAPAYA SALAD
+add soft shell crab
Pickled carrots & daikon, mint, cilantro, baby tomatoes, peanuts & fried shallots. With nuoc cham or vegan dressing. (vegan option) | Add crispy soft shell crab $10.
vegan
gf
rice recommended
12
22

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CHef notes

Fresh, a little spicy, crunchy, savory and sweet. A perfect dish for sunny, desert living and for balancing other fatty dishes like our claypots.
CHICKEN THIGH SKEWERS
CHICKEN THIGHS MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
12

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CHef notes

FIERY BRAISED JACKFRUIT
With hoisin, sambal, cilantro, onions & jalepeño.
vegan
gf
rice recommended
14

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CHef notes

We braise our jackfruit in tons of garlic, lemongrass, ginger, some brown sugar and a bit of Maggi seasoning sauce. It’s then finished in a wok with onions, jalapeños and a spicy and sticky sauce made of hoisin and sambal. Definitely for heat freaks. Goes well with steamed rice and white wine or a crispy beer to cool the heat.
SAUTEED BROCCOLINI
With garlic & shaoxing wine
vegan
gf
rice recommended
14

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CHef notes

A simple nod to a Chinese classic. We use McClendon’s broccolini and pan fry them on high heat in carbon steel pans. Finished with fresh garlic and Shaoxing wine, which has a lightly acidic and caramel flavor profile. Great for accompanying a savory meal.
FRIED GREEN BEANS WITH BONITO
vegan option
Soy sauce, black vinegar, sesame oil, sesame seeds, garlic. Available vegan upon request (no bonito).
vegan
gf
rice recommended
16
12

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CHef notes

Wok-sautéed with garlic and sesame seeds and finished with Chinkiang vinegar, which presents with a deep black color and offers a sweet and lightly fruity balsamic-type quality to it. Finally, just before serving, we top it with shaved Bonito and a touch of high quality sesame oil, giving it an umami rich and smoky flavor.
STEAK SKEWERS
STEAK MARINATED IN CRYING TIGER SAUCE & TOPPED WITH SESAME SEEDS
vegan
gf
rice recommended
18

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CHef notes

PAN SEARED MUSHROOMS
With cilantro, scallions, chopped tofu, black bean & sichuan peppercorn sauce.
vegan
gf
rice recommended
21

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CHef notes

Our King Oyster mushrooms are grown locally just a few miles from us by our good friend, Bob. We sear them and then deglaze them in a Sichuan-style sauce made from our house-made chili paste, black bean sauce, vinegar, a touch of sugar, and chili oil. It has tons of deep flavor and is so meaty that we serve them with a steak knife. Consider it the savory part of a main meal. Don’t skip the rice!

seafood

CRISPY SOFT SHELL CRAB BAO BUNS
Stuffed with fresh papaya salad & spicy mayo. 2 buns.
vegan
gf
rice recommended
18

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CHef notes

Airy, funky, sweet, rich and a perfect starter to the evening.
VIETNAMESE CRAB CREPE
Crispy rice flour crepe stuff with Kewpie mayo & Old Bay-spiked lump crab, mung bean sprouts & scallions. Served with fresh lettuce & herbs for wrapping & nuoc cham for dipping
vegan
gf
rice recommended
31

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CHef notes

A riff on a Vietnamese street food staple. Normally a humble crepe filled with thin slices of pork belly and steamed shrimp, ours is stuffed with a generous pile of fresh crab, spiked with KewPie Mayo and Old Bay. Eat by tearing off pieces and wrapping them in lettuce and herbs, so they can be dipped in our house-made nuoc chom. It could be considered an appetizer or part of a main meal.
CRISPY WHITE FISH
Nelson's white fish marinated in turmeric, ginger, garlic, shrimp paste, fish sauce & yogurt. Topped with a dill, scallion & butter pan sauce & topped with peanuts (gluten free but shares fryer).
vegan
gf
rice recommended
32

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CHef notes

This is a riff on a famous Hanoi dish called Cha Ca La Vong. In our take, we fry up pieces of white fish from Nelson’s and build a pan sauce using shrimp paste, turmeric, garlic, ginger, yogurt, butter, lime, and fish sauce. To finish, we take the pan sauce, fold in a whole lot of scallions and dill, and top the crispy fish with it. The flavor is wild…a little murky, acidic, earthy and deeply herbaceous. Consider it a main part of a meal. Don’t skip the rice!

specialties

JACKFRUIT & MUSTARD GREEN FRIED RICE
Minced tofu, fermented mustard greens, onions, scallions, spiced vinegar, Maggi, and bird's eye chili. (vegan)
vegan
gf
rice recommended
18

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CHef notes

Classic technique and quality ingredients
PHO GA
CUP OF PHO BROTH
Housemade 12-hour broth, Two-wash ranch chicken breast, vermicelli noodles, scallions, fried shallots. Served with fresh bean sprouts, holy basil, cilantro, lime & jalepeño. (gluten free)
vegan
gf
rice recommended
18
6

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CHef notes

"Traditionally prepared with our friend, Dave’s, chicken and top quality ingredients. The magic to our Chicken Pho broth is a mixture of time, simplicity, technique and intention. We start by roasting off a bunch of Two Wash Ranch chicken bones, onions, garlic and ginger. Once they’re well browned we add a bunch of star anise and some cinnamon, submerge it all in cold water, and just before we turn the lights out for the night we place it in our fancy shmancy Rationale Combi oven. It’s brought to a rapid boil then held perfectly at 170 degrees until we arrive 12 hours later to turn the lights back on. Then, as the sun is coming up we’re straining all that delicious aromatic chicken stock and fortifying it with a generous amount of fish sauce and a touch of sugar, letting it reduce a bit further on the stove. That’s it. There are no artificial flavorings or bullion packets used. Just simple, quality ingredients, cooked simply and thoughtfully. It’s served the traditional way with a side of fresh Thai Basil, bean sprouts, lime and jalapeno. "
PORK BELLY & EGG CLAYPOT
Simmered until fork tender in coconut juice, garlic & fish sauce. With cilantro chili, scallions & pickled mustard greens.
vegan
gf
rice recommended
18

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CHef notes

A staple in Vietnamese home cooking, where it is more formally known as Thit Kho. Humble and delicious. Savory, rich, fatty and all around soulful. We offer no deviation from the classic preparation. Meant to stick to your ribs a bit. Consider it a main part of a meal. Great with a crispy wine or a papaya salad to balance the richness. Don’t skip the rice!
PORK & MUSTARD GREEN FRIED RICE
Onions, fried eggs, scallions, fish sauce, spiced vinegar, and birds' eye chilis.
vegan
gf
rice recommended
18

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CHef notes

Our fried rice borrows influence from Chinese and Thai techniques. We don’t season our rice with soy sauce, instead we use Nuoc Chom or Maggie depending on if it’s vegetarian or not (Thai influence). We don’t use peas and carrots as many of our western counterparts use and instead rely on fermented mustard greens as the vegetal component to the rice. This adds a deep layer of flavor and funkiness and is very common in Sichuan styles of fried rice (Chinese influence).
TWO WASH RANCH FRIED CHICKEN
Whole wing, drum & thigh tossed in a sweet & funky garlic sauce & served with pickles, mint & fresh cucumber.
vegan
gf
rice recommended
22

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CHef notes

The same recipe that Chef Michael used at Chicken and Donuts. This is for people that like things funky, sticky, savory and absolutely meant for chugging wine with.

Dessert

STICKY RICE
Served with rotational toppings
vegan
gf
8

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wine

Our wine list is composed entirely of natural wine. They're organic, biodynamic & have minimal intervention in the winery, which makes for deliciously fresh, fun & crushable wines that pair really well with our food.

The "Belly Experience," as we've designed it, is to split a bottle of wine, & a few plates & party. Chug chug!

by the glass
red - rose - white - prosecco
$10
rotating by the glass
always something good!
$15

bottle list

white

white bubs

red

Rosé

Rosé bubs

orange

orange bubs

Bordeaux
Jean Marc Barthez
-
Bordeaux Blanc
| '
Sauvignon Blanc
|
crisp green apples crushed over limestone & white flowers
France
$
12
$
45
OREGON
OVUM
-
BIG SALT
| '
BLEND
|
RIESLING, GEWURTZRAMINER, SAUVIGNON BLANC
A DAY AT THE BEACH, JUICE, EASY, FRESH & BREEZY
WILLAMETTE VALLEY
$
15
$
58
AUSTRIA
MEINKLANG
-
MULATSCHAK
| '
21
|
WELSCHRIESLING, PINOT GRIS
A GREAT INTRODUCTION TO ORANGE WINE. BRIGHT & FUN
BURGENLAND
$
16
$
60
Bordeaux
Jean Marc Barthez
-
Bordeaux Rouge
| '
Merlot, Cabernet Sauvignon, Cabernet Franc
|
Cabernet Franc
raspberry jam, dry & juicy
France
$
12
$
45

Drinks

Belly cocktails are free & fun. Light-hearted, juicy, herbaceous & delicious. The freedom of ingredients & inspiration from the flavors of the East, make concocting these bright & refreshing drinks a journey unto itself. We use fresh juice, tangy drinking vinegars, fresh herbs & unique spirits to create a wide variety & something for everyone. Enjoy!

Cocktails

The Belly of the Beast
Rum, gin, vodka, triple sec, passionfruit, peach schnapps, Cocchi Americano, green tea, lemon, lime, pineapple, orgeat, butterfly pea flower, negroni amaro, & oh yeah, a full dang beer & some fresh basil for aromatics
42
42

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bartender notes

This is a shared drink! You think you & your friends could take this baby down?
SPICY HYDRA
Reposado, pineapple, cucumber, Thai Chili, jalepeno & tamarind salt rim
15
15

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bartender notes

A sweet & spicy margarita, with the woodsiness of reposado tequila, the heat from Thai chilis & jalepeño, then we get cooled back down with pineapple & cucumber. It’s frothy & delicious with some pretty serious heat. Balanced with fresh lime juice & organic cane sugar, it’s finished with a tamarindo & salted rim. Named after the Roman/Greek serpent, Hydra, who upon beheading, would grow back two heads to essentially live, “forever.”
BELLY FLOP
pineapple rum, overproof rum, blood orange amaro, pineapple, lemon, lime, orgeat, passionfruit
14
14

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bartender notes

We imagined ourselves jumping off a cliff in the Bahamas, straight into the voracious ocean, being slapped in the face with all kinds of tropical flavors. Belly Flop baybaaay
BURN A DEBT
Mezcal, tequila, coco cream, cinnamon, pineapple shrub, Tiki Bitters
14
14

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bartender notes

This is a kind of creamy, tangy & smoky margarita/piña colada. Split base with mezcal & blanco tequila, we mix with a pineapple, cinnamon & coconut vinegar shrub, our favorite coconut cream, & tiki bitters. Garnished with a piece of smoking cinnamon for ambiance & a bit of a multi-sensory experience.
SIN & CHRONIC
Gin, apple & rosemary shrub, lime, soda, & grapefruit
14
14

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bartender notes

This drink came together one day during a conversation about a green apple margarita & a classic Spanish Gin & Tonic. We decided to mash the two up! We steep rosemary in apple cider vinegar, to extract the oils & the deliciousness of the herb, then mix with fresh apple juice & organic cane sugar. This shrub is incredible on its own; it’s hearty & warms the soul. Why not add some gin & some lime juice?? Topped with soda water, this is a super refreshing cocktail.
RUM & RYE OLD FASHIONED
Rum, rye whiskey, lemongrass, tiki & ango bitters, lemon & lime leaf
15
15

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bartender notes

A split base of overproof El Salvadorean rum & Tennessee rye whiskey, our infamous lemongrass & makrut lime leaf syrup, angostura & tiki bitters, garnished with fresh lemon peel & lime leaf. This is a really special old fashioned with a bit more personality than its predecessor.
TBT
Vodka (lol), hibiscus, Thai Basil, lemon & grapefruit, #ginger
14
14

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bartender notes

This was one of our original cocktails. Lots of people ask about the little internet references. Originally, we were going to infuse Tito’s vodka with Thai Basil, “Thai Basil Tito’s” – TBT – we ended up using a different vodka, but decided to keep the name. Obviously, TBT in internet lingo inspires some other kinds of jokes. In this wildly refreshing cocktail, we have a Thai basil-infused vodka with ginger liqueur, hibiscus, lemon juice, & grapefruit. Summertime refresher at its best.
sangria
red, white, or rose, passionfruit, lemongrass & lime leaf, lemon, grapefruit juice & sparkling water
12
12

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bartender notes

What's to say? We live in the desert & there is nothing more refreshing than a fruit & effervescent sangria

beer

SAIGON LAGER
Vietnamese Lager In A Bottle (12oz)
6
GREENWOOD BREWERY
Purpose Pilsner on tap (pint)
7
Wrenhouse Spellbinder
Hazy IPA on Tap (16oz)
8
DAMSO LYCHEE SOJU
yummy & enough to share (375ml)
16

refreshments

Coke
4
5
Diet Coke
4
Ginger Beer
4
5
Sprite
4
5
Artisanal Spring Water
6
Lemongrass & Lime Leaf Horchata
6
7
Sparkling Water
6

4971 N 7th Ave

Phoenix, AZ 85013

(602) 296-4452