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An open menu book, indicative of Vietnamese cuisine, rests at an angle on a dark, slatted wooden table. The scene is illuminated by warm, indirect lighting, suggesting an indoor restaurant setting in North Kuta, Indonesia. The menu's left page, highlighted in orange, is titled "HOW TO EAT HỦ TIẾU KHÔ" and presents a five-step visual guide for consuming a dry noodle dish, detailing instructions such as adding sauce, lime, soup, and chili oil. A "vocabulary" section on this page defines "Hủ Tiếu" as "Noodle" and "Khô" as "Dry." The right page displays two main dish entries. The upper entry features a bowl of noodle soup with beef meatballs and tendons, labeled "BÒ" and priced at "62." A yellow label describes the "Sa Tế Broth" as a "24-hour Beef Bone Broth" incorporating "Chili Oil, Peanut Butter & Dry Shrimp." The lower, more prominent entry, titled "HỦ TIẾU SA TẾ," showcases a larger bowl of noodle soup containing ground pork, sliced kapsim, tiger prawns, and a boiled egg, labeled "THẬP CẨM" and priced at "68." The menu is ring-bound, and its pages are primarily orange with white text and color photographs of the dishes. No individuals are visible in the frame.
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