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Join Us for Restaurant Week

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Join us for another edition of Seattle Restaurant Week. Special menus at Monsoon Seattle and Monsoon Bellevue.

3 Courses for $30 ($15 at Lunch in Bellevue)

October 19-23 & 26-30

Bellevue Dinner Menu

First Course Choose One
saigon cabbage salad, grilled prawns, caramelized shallots, rau răm
grilled marinated pork belly, pickled bean sprouts
bò lá lốt, flank steak wrapped in lá lốt leaves, nước chấm
crispy vegetable rolls, taro, carrots, mung beans, soy vinaigrette
crispy imperial rolls, kurobuta pork, shrimp, glass noodles, nước chấm, onions

Second Course Choose One
lemongrass prawn, spicy yellow curry, sweet onions, peanuts, ngò om
wokked squid, chinese celery, mustard greens, cherry tomatoes
caramelized idaho catfish claypot, saigon peppercorn, green onions
wokked painted hills teres major steak, chinese celery, heirloom tomatoes
crispy washington drunken chicken, mustard greens, green onions, sesame
lemongrass tofu, roasted shitake mushrooms, red bell peppers, sweet onions
wokked asian eggplant, spicy coconut milk, peanuts

Dessert
banana cake, savory coconut sauce, toasted almonds, candied basil
chocolate ganache, peanut butter, salted caramel
lychee ice cream

Seattle Dinner Menu

First Course Choose One
roasted beet salad, wild watercress, candied cashews
crispy vegetarian rolls with taro root, northwest tofu, carrots and woodear mushrooms
barbecued carlton farm pork spare ribs with ginger, hoisin and five spice
bò lá lốt leaves wrapped around painted hils farm flank steak and grilled, nước chấm
wagyu beef carpaccio with fresh lime juice, rau ram and roasted peanut
grilled monterey squid stuffed with duck, basil and jicama

Second Course Choose One
pan seared washington coast true cod, black peppercorn, chayote, nuoc cham
caramelized idaho catfish claypot, fresh coconut juice, green onion
sauteed wild caught prawns, lemongrass, spicy yellow curry, roasted peanuts, ngo om
crispy draper valley farms drunken chicken, sesame seeds, yu choy
wokked painted hills farm terres major steak, ginger, jicama

Second Course Vegetarian Choose One
bok choy, fresh woodear mushrooms, garlic
chinese mustard greens, roasted shitake mushrooms, fresh ginger
wokked green beans, roated chili, fermented soy beans, hon shimeji mushrooms
asian eggplant, green onions, spicy coconut sauce
vegan crispy northwest tofu, lemongrass, sweet onions, roasted bell pepers, shiitakes
wokked soft noodles, oyster mushrooms, duck egg, green onions

Desserts
banana cake with savory coconut sauce
coconut creme caramel
chocolate ganache, peanut sauce, toasted coconuts, caramel

Bellevue Lunch Menu

First Course Choose One
saigon cabbage salad, grilled prawns, caramelized shallots, rau răm
crispy vegetable rolls, taro, carrots, mung beans, soy vinaigrette
crispy imperial rolls, kurobuta pork, shrimp, glass noodles, nước chấm

Second Course Choose One
grilled prawn vermicelli, crispy vegetable rolls, vermicelli, herbs, peanuts, shallots
grilled lemongrass chicken vermicelli, crispy imperial rolls, vermicelli, herbs, peanuts, shallots
wokked lemongrass tofu vermicelli, roasted shiitake mushrooms, bell peppers, sweet onion, soy vinaigrette
organic crispy washington drunken chicken,fried egg, mustard greens, sesame
grilled lemongrass chicken skewers, fried egg, pickled carrots, cucumber
crispy tofu rice plate, bokchoy, shiitake mushrooms, bell peppers, fried egg, cilantro
phở bo, oxtail broth with painted hills wagyu and beef brisket
mushroom phở nam, oxtail broth with hon shimeji, shiitake, and woodear mushrooms

Desserts
Banana Cake- savory coconut sauce, toasted almonds, candied basil

Monsoon Bánh Mì Social with Andrea Nguyen

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On Wednesday, September 17, Eric and Sophie Banh will host Andrea Nguyen, a friend and the author of the brand new book The Banh Mi Handbook, for an afternoon of delicious Vietnamese sandwiches.

“We’ve put on events with Andrea for her last two books, Asian Tofu and Asian Dumplings, and they were both wonderful,” says Eric Banh. “We’re looking forward to having her here again.”

Nguyen has always loved making sandwiches, and loves the unique template the classic bánh mì provides. A bánh mì is a twist on the classic French combo of pâté and baguette—the Vietnamese version adds tangy pickle daikon and carrot, chile slices, cucumber, cilantro, and succulent proteins.

Where: Monsoon Seattle
When: Wednesday, September 17th
Time: 4PM to 6PM.
Cost: $30
Tickets: Brown Paper Tickets

Ticket price also includes a signed copy of the book, as well as samples of three delicious bánh mì and a fresh-pressed sugar cane cocktail. Nguyen and the Banhs will be on hand to chat about Vietnamese food and cooking.

Tickets are required and available at Brown Paper Tickets.

About Andrea

Andrea Nguyen is a writer and teacher whose work appears in the Wall Street Journal, Los Angeles Times, and Saveur, where she is also a contributing editor. Her previous books—Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu—were finalists for James Beard and IACP cookbook awards. She lives in Santa Cruz, CA, where she publishes vietworldkitchen.com.

Book cover photograph from Paige Green.

Mark Ryan Winery + Sleight of Hand Cellars Wine Dinner

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We are thrilled to welcome local winemakers Mark McNeilly of Mark Ryan Winery and Trey Busch of Sleight of Hand Cellars for an exclusive wine dinner on Wednesday, May 7.

Mark and Trey will also be launching the highly anticipated Idle Hands, a new wine from the Under Ground Wine Project at the dinner. A joint collaboration, the winery produced just a 100 cases of its first wine in 2007. The wine flew out of the winery, and they were eager to team up again. Only 700 cases of the 2012 vintage were produced, and they expect them to sell just as quickly. The dinner will provide an opportunity to taste the wine and see the beautiful label designed by a Milanese calligrapher.

Both winemakers will be on hand to talk wine and enjoy the spectacular menu created by the Sophie & Eric. This is sure to be a lively, educational, and delicious evening!

The Menu

Amuse Bouche:

Crispy Saigon Shrimp Ball with dill aioli and salmon roe

Sleight of Hand 2013 Magician’s Assistant Cab Franc Rosé

First Course:

Watercress Salad with asparagus, soft-boiled egg, pickled bean sprout, crispy mung bean, and tamarind vinaigrette

Mark Ryan 2013 Viognier

Second Course:

Mi Quang, a classic turmeric noodle dish from central Vietnam, with duck & chicken confit, caramelized shrimp, and roasted peanut

Sleight of Hand 2012 Conjurer Red Blend

Third Course:

Local Oysters & Braised Lan-Roc Farm Pork with coconut water, butter lettuce, Chinese chives, and pickled hon-shimeji mushroom

Mark Ryan 2012 Dissident Red Blend

Fourth Course:

Niman Ranch 75-Day Dry Aged New York Strip Steak with roasted maitake mushroom and Red Boat fish sauce butter

Mark Ryan 2011 Wild Eyed Syrah

Mark Ryan & Sleight of Hand Duo Project Idle Hands Syrah

Fifth Course:

Red Bean Happiness Dumpling & Panna Cotta with sweet ginger soup and caramelized kumquat.

Sleight of Hand 2013 The Magician Riesling

Tickets

Dinner begins at 6:30pm at Monsoon in Bellevue. The cost is $145/person. Seating is limited and tickets are required; they can be purchased at Brown Paper Tickets

Valentine’s Day at Monsoon

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Sophie and Eric have put together a selection of Valentine’s Day dishes that use their favorite Vietnamese flavors to celebrate the romantic day. The specials will be available at both Monsoon and Monsoon East during dinner service on Friday, February 14.

Regular dinner menu items will also be available, but Happy Hour is taking the day off.

Valentine Specials

Oysters
Kusshi, Kumamoto, and Shigoku oysters on the half shell with pomegranate granite and Saigon mignonette $23 for half dozen or $40 for a dozen.

Maine Lobster Crispy Wonton $16
with Chinese chive aioli and passion fruit jelly.

Ahi Tuna Tartare $15
with Asian pear, cashew nuts, and spicy anato seed oil

Whole 2 Pound Roasted Maine Lobster for Two $65
with fresh coconut cream, toro, la lot and soft egg noodles.

Grilled Willamette Valley Lamb Chops $35
with lemongrass and honey tamarind sauce.

Happiness Dumplings $9
with anise ginger syrup and blood orange.

Chocolate Decadence Cake $12
with raspberry ice cream.

Reservations are highly recommended. For Monsoon Seattle please call 206.325.2111, for Monsoon Bellevue call 425.635.1112. You can also

Tết Celebration at Monsoon and Monsoon East

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The Lunar New Year begins on Friday, January 31, and both Monsoon and Monsoon East will be celebrating with some tasty side dishes to go alongside our regular menu. Gung Hay Fat Choy!

Sides $12

Housemade Vegetarian Bánh Tét (sticky rice roll)
mung bean, toasted coconut

Traditional Bánh Tét
mung bean and pork belly

Braised Northwest Tofu
fresh wood ear mushrooms, celery, and lily buds

Braised Carlton Farms Pork Belly
coconut water, red boat fish sauce, wilcox farms egg

Chả Lụa (steamed pork mousse)
sticky rice and pickled vegetables

Dessert $6

Happiness Dumplings
caramelized kumquat

New Year’s Eve Celebration At Monsoon Seattle & Bellevue

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Join us for our annual New Year’s Eve party at either Monsoon location. Sophie and Eric have planned a delicious, celebratory menu for the event and Jon has plenty of libations to choose from. Reservations are highly recommended!

Monsoon East

Dinner (on from 5pm) is $70/person. Monsoon East will be open for lunch on New Year’s Eve at 11:30am as usual, and happy hour is from 3pm to 6pm in the bar. Monsoon East will closed New Year’s Day.

Monsoon Seattle

Reservations are required at Seattle. For reservations between 4:30pm and 6:15pm and between 8:45pm and 9:45pm, cost is $57/person. For reservations from 6:30pm to 8:30pm cost is $70/person. Optional wines pairings are $30/person for all seatings. Monsoon Seattle will be closed on New Year’s Day.

Menu For Seattle & Bellevue

First Course (Choose One)

Kusshi & Virginica Oysters with mango granite, Saigon mignonette
Albacore Tuna Toro with tia to leaves, can tho anchovy sauce, salmon roe
Grilled Asian Eggplant with beet greens, pickled radish, Northwest pressed tofu, chao vinaigrette
Lobster Bisque Congee with Maine lobster, roasted hon-shimeji mushroom, scallion oil

Second Course

Fuyu Persimmon & Asian Pear Salad with grapefruit, candied pecan, tamarind vinaigrette

Third Course (Choose One)

Seared Weathervane Scallops with fresh turmeric, dill, parsnip, butternut squash
Steamed Alaskan Black Cod with lily buds, fresh wood ear mushroom,cellophane noodles, fermented black bean
Pan-Roasted Muscovy Duck Breast with beet confit, roasted romanesco, Chinese red dates
Braised Painted Hill Short Rib with lemongrass, star anise, baby carrot, fresh Marco Polo egg noodles

Dessert (Choose One)

Double Happiness Dumplings with red bean, mung bean, ginger syrup soup
Monsoon’s Banana Cake with savory coconut sauce
Dark Chocolate Marquise with Morello cherry sorbet

Seattle Restaurant Week at Monsoon

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We are once again participating in Seattle Restaurant Week at both locations (Seattle & Bellevue). Join us for three dinner courses for $28 and a special three-course lunch menu for $15.

Seattle Restaurant week runs October 13th – 17th and then again October 20th – 24th. Hope to see you there!

Seattle Lunch Menu

First Course (Choose One)

crispy cabbage salad, carmelized shallot, rau răm

crispy imperial rolls, kurobuta pork, shrimp, glass noodles, herbs

crispy vegetarian rolls, taro root, northwest tofu, carrots, woodear mushrooms

Second Course (Choose One)

vermicelli bowls

served with rice noodles, shredded lettuce, cucumber, bean sprouts, mixed herbs vietnamese, crispy shallots, peanuts, nuoc cham

grilled local chicken and crispy imperial roll

grilled shrimp and crispy vegetable roll

wokked lemongrass tofu, roasted shiitake mushrooms, sweet onion

rice bowls

served with broken rice

crispy tofu, red peppers, shiitakes, green beans, cilantro, fried mad hatcher egg

crispy local drunken chicken, fried mad hatcher egg, bok choy

pho

phở bở with painted hill farms london broil & brisket

mushroom phở nấm with hon shimeji and shiitake mushrooms

Third Course

banana cake with savory coconut sauce

Seattle Dinner Menu

First Course (Choose One)

crispy cabbage salad, carmelized shallots, rau ram

vegetarian fresh rolls, roasted shiitake mushrooms, northwest tofu, fresh basil, peanut sauce

crispy vegetarian rolls, taro root, northwest tofu, carrots, woodear mushrooms

crispy imperial rolls, carlton farm pork, shrimp, glass noodles, nước chấm

barbecued carlton farm pork spare ribs with ginger, hoisin and five spice

bò là lốt leaves wrapped around painted hills farm flank steak and grilled, nước chấm

wagyu beef carpaccio with fresh lime juice, rau răm and roasted peanut

Second Course (Choose One)

pan seared peppercorn true cod, morning glory stem

caramelized idaho catfish claypot, fresh coconut juice, green onion

sauteed wild caught prawns, lemongrass, spicy yellow curry, roasted peanuts, ngo om

crispy draper valley farms drunken chicken, sesame seeds, yu choy

wokked painted hills farm trees major steak, yakima valley sweet chili pepper

Second Course Vegetarian (Choose Two)

yakima valley snap peas, porcini mushrooms

wokked green beans, roasted chili, fermented soy beans, hon shimeji mushrooms

asain eggplant, green onions in spicy coconut sauce

vegan crispy northwest tofu, lemongrass, sweet onions, roasted bell peppers, shiitake mushrooms

wokked soft noodles, chanterelle mushrooms, duck egg, green onions

Third Course

chocolate ganache, peanut sauce, toasted coconuts, caramel

lychee ice cream

banana cake with savory coconut sauce

Bellevue Lunch

First Course (Choose One)

green papaya salad, caramelized pineapple, peanuts, herbs
bo la lot (flank steak wrapped in betel leaves), pickles crispy imperial rolls, kurobuta pork, shrimp, glass
noodles, herbs

Second Course (Choose One)

organic crispy drunken chicken bowl, fried egg and mustard greens
grilled pork belly rice plate, shrimp and pork sausage, fried egg, pickled carrots and cucumber
grilled prawn vermicelli, crispy vegetable roll, peanuts, fried shallots
wokked lemongrass tofu vermicelli, roasted shiitake mushrooms, cilantro
oxtail pho, painted hills brisket, wagyu beef mushroom pho, roasted shiitake mushrooms, shimeji
mushrooms, woodear mushrooms
prawn curry soup, vermicelli, banana flower, taro, eggplant
chicken curry soup, vermicelli, banana flower, taro, eggplant
tofu curry soup, vermicelli, banana flower, taro, eggplant

Third Course

banana cake

Bellevue Dinner

First Course (Choose One)

green papaya salad, grilled prawns, caramelized pineapple, herbs, peanuts
bo la lot (flank steak wrapped in betel leaves), pickles crispy imperial rolls, kurobuta pork, shrimp, glass
noodles, herbs
crispy vegetable rolls, tofu, taro, carrots, soy vinaigrette, herbs
grilled marinated pork belly, pickled bean sprouts, green onion oil

Second Course (Choose One)

crispy washington drunken chicken, mustard greens, green onions, sesame
caramelized idaho catfish claypot, cracked pepper, green onions
wokked squid, chinese celery, mustard greens, cherry tomatoes
grilled idaho rainbow trout, lemongrass, green mango, star fruit
wokked painted hills flat iron steak, yakima valley heirloom tomatoes, chinese celery
wild prawns, lemongrass, spicy yellow curry, roasted peanuts, ngo om

Third Course (Choose One)

chocolate ganache banana cake
lychee ice cream
mango ice cream

Cocktail Dinner With Bluewater Distilling & Pacific Distillery

cocktaildinner

We would like to welcome Everett’s Bluewater Distilling and Woodinville’s Pacific Distillery to Monsoon East for a special dinner and you are invited! The event is an excellent way to become familiar with local spirits and experience innovative cocktails and food pairing. John Lundin, head distiller of Bluewater, and Marc Bernhard of Pacific Distillery will be on hand to talk distilling and share their wisdom.

Jon has created four cocktails to showcase the spirits and Sophie & Eric have come up with some amazing dishes to pair. There are still a handful of tickets left, so reserve your spot now!

When: Monday, October 21st 6:30

Where: Monsoon East

Tickets: $75 at Brown Paper Tickets

Menu Preview

First:

Swedish East India Company: Pacific Distillery’s Voyager Gin with Kronan Swedish Punsch, lime, plum bitters, and egg white.

Smoked Duck Breast with cucumber salad and Dijon vinaigrette.

and

Faire le Bec: Bluewater Distilling’s Halcyon Gin with absinthe, lychee syrup, lime, shiso leaf, and cardamom bitters.

Grilled Asian Eggplant with soy-pressed tofu, salted radish, and Szechuan peppercorn oil.

Second:

The Guillotine: Barrel aged Voyager Gin with Nux Alpina walnut liqueur, Combier Mûre blackberry liqueur, an absinthe rinse, and orange and peychaud bitters.

Seared Washington Coast Lingcod with fresh turmeric, dill, fresh banh hoi, and green onion oil.

Dessert:

Absinthe Suissesse: Pacific Distillery’s Pacifique Absinthe, with orgeat, egg white, orange flower water, and cream.

Roasted Peach with forbidden rice and sesame seeds.

Bite Cooks at Bite of Seattle with Chef Eric Banh!

BITEMONSOON

Chef Eric Banh will be doing a demo at Bite Cooks demo this Sunday, July 21 at 1pm. Eric is cooking Lemongrass Beef Vermicelli with host Thierry Rautureau and it’s sure to be fun and educational. Check out the recipe below and we look forward to seeing you at Bite of Seattle

Monsoon Lemongrass Beef Vermicelli

Ingredients:
1 pound beef, thinly sliced (flat iron steak, rib eye or flank steak)
1 tablespoon garlic, finely chopped
1 teaspoon jalapeño pepper, roughly diced
2 tablespoons lemongrass, finely chopped
1 small red onion, thinly sliced
2 tablespoons canola or other neutral cooking oil
3 scallions trimmed, cut into 2 inch pieces
2 cups bean sprouts
4 cups of green or red lettuce, shredded into ¼’ ribbons
½ cup Asian basil, roughly chopped
½ cup mint, roughly chopped
1 cup cucumber, cut into matchsticks
2 tablespoons roasted unsalted peanuts, roughly chopped
2 tablespoons crispy onions or shallots
1 package dried vermicelli rice noodles
Do Chua (recipe follows)
Nuoc Cham (recipe follows)
Sauté sauce (recipe follows)

Do Chua Recipe:
1 cup carrots, shredded
1 cup vinegar
½ cup water
¼ cup of sugar
1 ½ teaspoons of salt
1 clove garlic, thinly sliced
2 diced Thai chilies, or 1 Serrano or jalapeno (for a spicier sauce, use seeds; otherwise discard)
¼ teaspoon of ground black pepper

To make the Do Chua (quick pickled carrots) combine all the ingredients in a small jar or container. Mix (or cover and shake) until sugar is dissolved.  Refrigerate for at least 4 hours before using.  Can be made up to two weeks in advance.  Shredded daikon radish is also often used in Do Chua.  Feel free to add some to the mix.  

Nuoc Cham Recipe:
½ cup water
¼ cup sugar
¼ cup white vinegar
¼ cup fish sauce (chef recommends Three Crabs brand)
3 tablespoons garlic, chopped
Juice of ½ a lime

To make the Nuoc Cham combine all the ingredients in a small container. Set aside.

Sauté Sauce Recipe:
¼ cup fish sauce
¼ cup sugar
1 tablespoon molasses
1 tablespoon oyster sauce
¼ teaspoon black pepper

To make the sauté sauce combine all the ingredients in a bowl. Mix thoroughly and set aside.

To Prepare the Dish:
Cook noodles according to package directions.  Make sure to rinse noodles thoroughly under cold running water, and then gently squeeze out excess moisture.  Put noodles at the center of a large platter, or divide evenly between 4 large bowls (there should be between 1 and 1 ½ cups per person) Next to vermicelli, place lettuce, herbs and 2 tablespoons of pickled carrots, and ¼ cup of cucumber per person.

To Prepare the Beef:
In a wok or large frying pan over medium heat, use the oil to sauté the lemongrass, garlic, jalapeno, and scallions until the garlic is lightly browned, about 2 minutes. Turn heat to high, and add the sliced beef, red onion and bean sprouts, mixing to combine well with aromatics for 1 minute.  Add sauté sauce, and cook until beef is just cooked through, and red onions begins to wilt, approximately another 2 to three minutes.

With a slotted spoon, remove beef and vegetables from the pan and place in to a bowl. Continue to cook sauce until reduced slightly, another minute or two.  Incorporate the reduced sauce into the bowl.

To Finish the Dish:
Top the vermicelli with beef and vegetables.  Garnish with peanuts and crispy shallots or onions.  Serve a small bowl of Nuoc Cham dressing on the side.  Mix well before eating. Enjoy!

Summer BBQ Essentials with Jon Christiansen

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Great interview with our own Jon Christiansen about summer cocktails and pairing with BBQ from the fine folks at Simple & Crisp. Lots of good questions and recipes too!

“I love rum. Aged rum by itself, or demerara and blackstap with some lime and shrubb I can do. I also like going garden bar, fresh juiced stuff from jicama to bell peppers, delicate flavors or a wallop.”

Check out the complete interview at simpleandcrisp.com

Photo from Annie Brady

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