Cafe De Pho Thai

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Panang curry often contains wheat-based soy sauce or thickening agents in the curry paste, and the shared fryer and prep area increase cross‑contact risk, so gluten exposure is possible.

Chocolate lava cake typically contains wheat flour and is prepared in a shared kitchen with shared fryers and prep surfaces, creating a significant risk of gluten cross‑contact.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The sweet‑and‑sour chili sauce often contains soy sauce or wheat‑based thickeners, and the shared fryer and prep areas increase cross‑contact risk, so gluten exposure is possible.

The dish likely contains Thai basil paste or sauces that may include soy sauce or wheat flour, and it is prepared in a shared kitchen with a shared fryer, creating a risk of hidden gluten and cross‑contact.

Unable to analyze — use caution and ask your server.

The rice noodles themselves are gluten‑free, but Pad See‑Ew typically uses a soy‑sauce‑based sauce that contains wheat, and the shared kitchen/fryer increases cross‑contamination risk.

While the rice noodles themselves are gluten‑free, Pad Thai sauce often contains soy sauce or other wheat‑based thickeners, and the shared kitchen/fryer increases cross‑contact risk.

Egg fried rice is often seasoned with regular soy sauce, which contains wheat, and is prepared in a shared kitchen with shared fryers and prep surfaces, creating a risk of cross‑contamination.

The dish contains common gluten carriers such as soy sauce or oyster sauce, and it is prepared in a shared kitchen with shared fryers and prep surfaces, creating a moderate risk of cross‑contamination.

The roll itself (salmon, cream cheese, cucumber, rice, nori) is naturally gluten‑free, but the special sauce may contain soy sauce or other wheat‑based ingredients, and the shared kitchen/prep area raises cross‑contamination risk.

The roll itself (raw salmon, cucumber, avocado, rice, nori) is naturally gluten‑free, but the special sauce likely contains soy sauce or other wheat‑based ingredients, and the shared kitchen/prep area raises cross‑contamination risk.

Unable to analyze — use caution and ask your server.

Pho broth often contains soy sauce or other wheat‑based flavorings, and the shared kitchen/fryer environment raises cross‑contamination risk, so gluten exposure is possible.

The chicken, rice noodles, and fresh garnishes are naturally gluten‑free, but the broth may contain soy sauce or other wheat‑based flavorings, and the shared kitchen/prep area raises cross‑contact risk.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.