Nam Kitchen - Gardena

Grilled pork cheek, arugula, honey, sesame oil, yuzu,soy sauce.

Persian cucumbers, salt roasted peanuts, sesame oil and Szechuan spicy sauce.

Arugula, yuzu vinaigrette, sliced golden pear, honey-roasted pecans, mozzarella cheese, and burrata cheese.

Crispy chicken wings, black plum, peanut butter, fish sauce.

Pork & shrimp, scallions, sesame oil, peanut, Szechuan spicy sauce.

Shrimp, lettuce, perilla, vermicelli, cucumber, pickle and flavorful peanut sauce.

Tofu, lettuce, perilla, vermicelli, cucumber, all harmonized with a flavorful peanut sauce.

Ground pork, shrimp, mushrooms, carrot, taro, vermicelli, green bean, fresh lettuce, spicy fish sauce.

Shaken style—wok-seared medium-rare filet mignon with red onion, green onion, and bone marrow oil.

Thinly sliced filet mignon over rice noodles in flavorful broth.

Filet mignon, beef belly, brisket, and beef ball combined for an "everything in one" experience.

4-hour braised premium short-rib, packed with Pho flavor in every bite.

Slices of boneless beef short plate.

Vietnamese tendon meatballs, garnish with onion and cilantro

Angus grade brisket.

Tender white meat chicken pho with fresh herbs and savory beef broth.

Nourish yourself with a blend of vegetables (carrot, cabbage, broccoli, celery, bok choy, mushroom), tofu, and garnishes like green onion and cilantro. Served alongside a flavorful vegetable broth.

Large bowl of noodles and umami broth

Grilled prawns, wok seared mushroom, asparagus.

Grilled 12 oz Angus ribeye steak with house-made marinade, seared grape tomatoes, soy, garlic noodles, and aji sauce.

Atlantic salmon, wheat noodles, butter, mushroom, oyster sauce, sesame, butter, soy.

Filet mignon, red onion, cauliflower, fish sauce.

Premium durum wheat noodles, garlic, onion, mushroom, asparagus and served with aji verde sauce

8-hour braised oxtail with basil, scallion, fish sauce and two sunny-side-up eggs on top, served with a house soy sauce.

Viet-Peruvian fusion stir-fry with tenderloin beef, red onion, celery, and tomatoes — served with rice, thick-cut fries, and aji verde.

Chef Nam’s special Vietnamese stir-fried beef macaroni, perfectly seasoned in an Asian fusion sauce with rice macaroni, tomatoes, yu choy, fish sauce, mushrooms, and celery.

Carrot, yu choi, broccoli, celery, mushroom, tofu, soy.

A scrumptious Asian-fusion fried rice featuring tender of pork jowl, drizzled with umami-rich truffle oil, celery, paired with shiitake mushrooms, Cantonese pork and chicken sausage, soy.

Trendy drink with fresh coconut water and organic matcha foam.

Vietnamese coffee bliss with a refreshing blend of coconut milk cream.

Vietnamese iced coffee adorned with the velvety embrace of taro milk cream on top.

Organic matcha foam on top of Vietnamese iced coffee.

Vietnamese style “phin” coffee with lactose-free milk. The taste of Saigon “bac xiu”.

Moroccan mint tea infused with strawberry purée.

Top-notch jasmine green iced tea shaken with peach purée and crowned with lychee.

Lemonade intertwined with the delicate essence of YUZU and the sweetness of PEACH purée, creating a symphony of romance in every sip.

Fresh young coconut water

SODA