Tiếng Gõ Sài Gòn
Đến Với Maidstone

"Knock" Noodles — Hủ Tiếu Gõ

The signature. Slow-cooked pork bone broth with sliced pork, beef balls, and the essential crispy pork fat (tóp mỡ) and fresh chives.

Pork & Prawn Rice Noodles — Hủ Tiếu Tôm Thịt

Generous bowl of hủ tiếu with fresh tiger prawns and xá xíu (char siu pork) in our clear, fragrant broth.

Seafood Rice Noodles — Hủ Tiếu Hải Sản

A coastal celebration — prawns, squid, fish cakes, and scallops in a rich seafood-enhanced broth with hủ tiếu noodles.

Beef Ball Noodle Soup — Bò Viên Hủ Tiếu

House-made beef balls in a clear, light broth. Simple, satisfying, and deeply nostalgic for those who grew up on hủ tiếu gõ.

Pork & Prawn Thick Noodles — Bánh Canh Tôm Thịt

All the flavours of our pork & prawn dish, served with thick, chewy bánh canh noodles for a heartier bowl.

Seafood Thick Noodles — Bánh Canh Hải Sản

Our full seafood combination with bánh canh — a thick, slurpable noodle that soaks up every drop of the fragrant broth.

Free Range Chicken Thick Noodles — Bánh Canh Gà Xé

Shredded free-range chicken with bánh canh thick noodles in a clean, lightly spiced chicken broth.

Crispy Skin Chicken Egg Noodles — Mì Gà Da Giòn

Golden, shatteringly crispy free-range chicken skin on top of mì egg noodles in a clean broth. A Melbourne favourite.

Char Siu Egg Noodles — Mì Xá Xíu

Sliced Cantonese-style BBQ pork (xá xíu) on springy egg noodles with a side of rich broth poured tableside.

Combination Char Siu Salted Egg Noodles — Mì Trộn Xá Xíu Trứng Muối

Char siu, salted egg, and a signature umami sauce over egg noodles — a modern twist that's become an instant classic.

Stew Beef Noodles — Bò Kho

Slow-braised beef brisket with lemongrass, star anise, and carrot in a deeply aromatic tomato-spiced broth.

House-Made Beef Balls — Take Home

Take our beloved beef balls home. Vacuum-sealed and fresh daily. Perfect for your own broth or hot pot nights.

Grilled Pork Spring Roll Vermicelli — Bún Thịt Nướng Chả Giò

Rice vermicelli topped with char-grilled pork spring rolls, fresh herbs, pickled vegetables, and fish sauce dressing.

Stir-fried Beef Vermicelli — Bún Bò Xào Mắm Mêm

Wok-tossed rice vermicelli with tender sliced beef, spring onions, and a rich oyster and soy glaze. High heat, big flavour.

Grilled Chicken Vermicelli — Bún Gà Nướng

Fragrant lemongrass-marinated chicken, grilled over charcoal, served over vermicelli with fresh herbs and nước chấm.

Betel Leaf Beef Fine Rice Vermicelli — Bánh Hỏi Bò Lá Lốt

Seasoned ground beef wrapped in wild betel leaves, charcoal-grilled until smoky and caramelised, served over fine rice vermicelli with fresh herbs, pickled vegetables, roasted peanuts, and nước chấm. Contains peanuts.

Grilled Chicken on Rice — Cơm Gà Nướng

Lemongrass-marinated free-range chicken grilled over charcoal and served over fragrant steamed jasmine rice with pickled vegetables and a side of clear broth.

Char Siu on Rice with Egg — Cơm Xá Xíu Hột Gà

Cantonese-style BBQ pork (xá xíu) glazed and sliced over steamed jasmine rice, topped with a fried egg and house-made soy-oyster drizzle.

Pork Chop on Rice — Cơm Sườn

Marinated pork chop grilled to caramelised perfection, served over broken rice with pickled daikon, cucumber, and a fried egg.

Shredded Chicken on Rice — Cơm Gà Xé

Poached free-range chicken hand-shredded and served warm over steamed rice with fresh ginger-scallion sauce and a side of clear chicken broth.

Fried Rice — Cơm Chiên

Wok-tossed jasmine rice with egg, spring onion, soy and a mix of proteins. High heat, smoky breath of the wok — the way it should be.

Veggie Fried Rice — Cơm Chiên Chay

Fragrant jasmine rice wok-tossed with mixed seasonal vegetables, egg, and a light soy glaze. Fresh, satisfying, and fully vegetarian.

Tofu on Steamed Rice — Cơm Trắng Xào Đồ Chay

Silken tofu braised in a light savoury sauce, served over steamed jasmine rice with pickled vegetables. A simple, nourishing vegetarian option.

NZ Snails — Various Styles — Ốc New Zealand

Premium New Zealand snails wok-tossed in your choice of sauce: tamarind, satay, lemongrass & chilli, or butter & garlic. Served with crusty bread.

Tassie Cockles — Sò Huyết

Tasmanian cockles steamed open with lemongrass, chilli, and fish sauce. Squeeze of lime, eat with your hands — the only way.

Grilled Clams with Spring Onion & Peanuts — Sò Lông Nướng Mỡ Hành

Clams grilled in-shell, topped with a fragrant spring onion & peanut dressing. A Vietnamese seafood staple done perfectly.

Stir-fried Instant Noodles with Snails & Water Spinach — Mì Xào Ốc Rau Muống

A beloved Vietnamese late-night dish — snails stir-fried with rau muống (water spinach) and mì tôm. Rich, savoury, deeply comforting.

Grilled Scallop with Spring Onion & Peanut — Sò Điệp Nướng Mỡ Hành

Fresh scallops grilled in-shell, topped with a fragrant spring onion oil and crushed roasted peanuts.

Grilled Baby Abalone with Spring Onion & Peanut — Sò Bào Ngư Nướng Mỡ Hành

Premium baby abalone grilled and finished with a classic Vietnamese spring onion and peanut topping.

Flame Cockles with Spring Onion & Peanuts — Sò Huyết Nướng Mỡ Hành

Vietnamese flame cockles grilled to order, finished with the classic spring onion and peanut topping.

Spicy Butter Babylonia Snails — Ốc Hương Xào Bơ Cay

Premium Babylonia snails (ốc hương) wok-tossed in a rich spiced butter sauce with garlic, chilli, and lemongrass. Sweet, tender snail meat soaked in bold, fiery butter — served with crusty bread to mop up every last drop.

NZ Snails (Pre-Cut) in Spicy Butter Sauce — Ốc NZ Cắt Nhỏ Sốt Bơ Cay

Premium New Zealand snails pre-cut for easy eating, stir-fried in a bold spicy butter sauce with garlic, chilli, and a touch of lemongrass. The pre-cut tail lets the sauce seep right into the shell — maximum flavour, minimum effort.

3-Flavour Snails & Seafood Combo — Combo Ốc 3 Vị

The ultimate sharing platter — a generous mix of snails and fresh seafood prepared in three distinct Vietnamese sauces: tamarind, spicy butter, and lemongrass chilli. Best enjoyed with the whole table and a cold drink.

Golden Salted Egg Babylonia Snails — Ốc Hương Sốt Trứng Muối

Premium Babylonia snails (ốc hương) wok-tossed in a rich, creamy golden salted-egg-yolk sauce. Sweet, tender snail meat in a buttery, savoury-sweet glaze — served with crusty bread to soak up every drop.

Squid in Garlic Butter Sauce — Mực Xào Bơ Tỏi

Fresh squid wok-tossed in a fragrant garlic butter sauce until tender and glossy. Rich, buttery, and aromatic — a seafood lover's favourite.

Pork & Prawn Papaya Salad — Gỏi Đu Đủ Tôm Thịt

Green papaya tossed with tiger prawns and pork, fresh herbs, roasted peanuts and a tangy nuoc cham dressing.

Pork & Prawn Lotus Root Salad — Gỏi Ngó Sen Tôm Thịt

Crunchy lotus root with tiger prawns and pork, fresh Vietnamese herbs, and a zingy lime dressing.

Mango Seafood Salad — Gỏi Xoài Hải Sản

Green mango tossed with fresh seafood, crunchy vegetables, herbs, and roasted peanuts.

Shredded Chicken Salad — Gỏi Gà Xé Phay

Poached free-range chicken shredded over crunchy vegetables with a tangy lime and fish sauce dressing.

Rare Beef in Lime Juice Salad — Gỏi Bò Tái Chanh

Thinly sliced rare beef cured in fresh lime juice with herbs, peanuts, and crispy shallots.

Shredded Beef Salad — Phay Bò Chấm Mắm Mêm

Slow-cooked shredded beef tossed with fresh herbs, pickled vegetables, and a savoury dressing.

Boneless Chicken Feet Lotus Root Salad — Gỏi Chân Gà Ngó Sen

Tender chicken feet with crunchy lotus root, chilli, and a bright lime dressing.

Thai Special Salad — Gỏi Thái Đặc Biệt

A vibrant salad with mixed greens, tropical fruits, and a spicy Thai-style dressing.

Three-Striped Crab Salad — Gỏi Ba Khía

Fresh three-striped crab tossed with green mango, herbs, and a zesty Vietnamese dressing.

Bailer-Shell Salad — Gỏi Ốc Giác

Cold bailer-shell tossed in a zingy Vietnamese coleslaw dressing with fresh herbs, roasted peanuts, and crispy shallots.

Sea Snail Salad — Gỏi Ốc Biển

Chilled sea snail meat tossed in a spicy, sour Vietnamese dressing with fresh herbs, banana flower, and crushed peanuts.

3 Salad Combo — Combo 3 Gỏi

Can't decide? Have it all. A generous sharing plate of three of our house salads — green papaya, lotus root, and green mango — each tossed with pork, prawns, fresh Vietnamese herbs, roasted peanuts, and a tangy nước chấm dressing.

Grilled Lamb Ribs

Tender lamb ribs marinated in lemongrass, garlic, and five-spice, grilled until caramelised. Served with fresh herbs and dipping sauce.

Grilled Quail

Free-range quail marinated in a honey and lemongrass glaze, grilled to golden perfection. Served with a tangy dipping sauce.

Salty & Spicy Chicken Wings ×4 — Cánh Gà Nướng Muối Ớt

Free-range chicken wings marinated in a bold mix of salt, chilli, lemongrass, and garlic, then fried until golden and crispy. Punchy, aromatic, and dangerously easy to eat.

Grilled Squid with Salt & Spicy Sauce — Mực Nướng Muối Ớt

Whole squid char-grilled and basted in a bold salt-and-chilli sauce. Smoky, spicy, and tender, finished with a squeeze of fresh lime.