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Pasteur

Cuisine: Asian, Ethnic, Fusion, Vegetarian, Vietnamese

Price: $$

10Best Says

This is a favorite for Vietnamese dining and was rebuilt after a fire devastated the building. Regulars are happy to have their beloved eatery back, and the dining room is better than ever with light rattan furnishings and tranquil potted palms. Northern Vietnamese-style cuisine rules the menu with dishes such as chicken slow-cooked in a clay pot with ginger and lemongrass, grilled fish wrapped in banana leaves, or the exotic lotus stem salad. Reservations strongly recommended on weekends. EL: Red Line to Bryn Mawr

Address:

5525 N Broadway
Chicago, IL 60640
773-878-1061

Hours:

Tue-Thu: 5pm-10pm
Fri-Sat: 5pm-11pm

Main Menu
- Noodles
  
  Hu Tieu Xao Rau Cai (Rice Noodles with Vegetables)
  
  Wide rice noodles along with chef's selection of fresh vegetables and tofu in a light, flavorful sauce ($16.00)
  
  Cochinchin
  
  Wide rice noodles, shrimp, chicken, scallions and beansprouts in a delicious soy vinaigrette ($19.00)
- Meats
  
  Suon Heo Nuong (Baby Back Ribs)
  
  Half a slab of tender baby back rib marinated with a dry rub and topped with worce stershire sauce and white wine served with fresh asparagus, potatoes and baby carrots ($25.00)
  
  Suon Bo Nuong (Beef Short Ribs)
  
  Bone-in-beef short ribs, marinated, charcoal grilled, served with a side salad ($18.00)
  
  Bo Luc Lac (Pasteur's Signature Beef Steak)
  
  Marinated beef cubes wok-seared with beurre de britain and red wine sauce, served over fresh watercress ($18.00)
  
  Seared Pork Tenderloin
  
  Bacon wrapped pork tenderloin grilled to perfection, served over a bed of mushrooms, carrots and peas. Topped with a coriander mustard sauce ($22.00)
  
  GA Xao Xa OT (Chicken Lemongrass)
  
  Sauteed chicken strips with lemongrass, jalapenos, onions, red bell pepper, green bell pepper served with green mixed spring tossed with olive oil ($18.00)
- Curry
  
  Roasted Duck
  
  Roasted duck in a red curry paste, coconut cream, served with shallots, red potatoes, baby carrots, garnished with kaffir lime. Leaf and thai basil leaf ($22.00)
  
  Salmon
  
  Stir fried cubed pieces of salmon with bean thread noodles, woodear mushrooms, fresh herbs in a yellow curry sauce. Topped with thai basil leaf and roasted ground peanuts ($22.00)
- Seafood
  
  Passion Fruit Salmon
  
  Pan seared salmon fillet served over fresh asparagus sprinkled with capers served with a passion fruit reduction sauce ($22.00)
  
  Tom Xao Sa-Te (Shrimp Sa-Te)
  
  Shrimp sauteed with a caramelized glaze of baked dried red peppers, onions and garlic. Served with a side of green beans and carrots ($17.00)
  
  Muc Xao Khom (Pineapple Calamari)
  
  Fresh pineapple and calamari sautéed with an assortment of vegetables and cashew nuts ($18.00)
  
  Ca Hong Chien (Red Snapper)
  
  Chef's classic whole fried red snapper, center bone filleted. Topped with a spicy pepper garlic and onion sauce
  
  Ca Hap (Steamed Fish)
  
  Catch of the day fish with cellophane noodles, woodear mushrooms, scallions in a light black bean ginger soy sauce. (please allow up to 20 minutes to steam the fish thoroughly to perfection)
  
  Pasteur's Classic Dungeness Crab or Lobster (24 Hour Advanced Notice Required)
  
  Whole dungeness crab or whole lobster sauteed in a shrimp paste, and tomalley ginger scallion sauce
- Main
  
  Butterflied Shrimp Tempura
  
  Four pieces of stuffed shrimp with mushroom and crabmeat, coated with a rice batter and fried, served with a wasabi sweet & sour sauce ($9.00)
  
  Vegetable Tempura
  
  Chef's fresh daily selection of veggies coated with a rice batter and fried, served with a wasabi sweet & sour sauce ($8.00)
  
  Banh Xeo (Saigon Crepe)
  
  Coconut milk blended rice flour crepe, filled with chicken, shrimp, straw mushrooms served with lettuce, fresh herbs and fish sauce ($9.00)
  
  Dumplings
  
  8 pieces of dumplings, in your choice of chicken, veggies, or pork dumplings. Steamed or pan fried. Served with a light ginger and scallion ($8.00)
  
  Curried Scallops
  
  Pan seared scallops with curry sauce, eggplant, potatoes, onions and cellophane noodles ($18.00)
- Soups
  
  Canh Do Bien (Bouillabaisse Soup)
  
  Minced shrimp and blue crab based broth, brimming with seafood and vegetables. Served with a side of vermicelli noodles ($25.00)
  
  Canh Chua Tom (Tamarind Shrimp Soup)
  
  Hot and sour soup made with fresh tamarind stock, shrimp, pineapple, celery, tomatoes and sprinkled with thai basil ($8.00)
- Sides
  
  Veggie Fried Rice
  
  ($8.00)
  
  Brown Rice
  
  ($2.00)
  
  Jasmine Rice
  
  ($1.50)
  
  Steamed Veggie Plate
  
  ($6.00)
  
  Japanese Eggplant
  
  Grilled eggplant topped with ground dried brown shrimp, scallions and dressed in a lime fish sauce ($10.00)
  
  Shrimp Papaya Salad
  
  Shredded young green papaya, tossed in fish sauce, topped with poached shrimp, fresh herbs, sprinkled with brown peanuts ($8.00)

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