Soul Fu

-APPS-

Egg Rolls

$5.95

Pot Stickers (k-mama)

 

$8.95

Wontons

 

$6.95

Spicy Crab Salad

 

 

$7.95

Soul Wings

 

$13.95

Fu Wings

 

$13.95

Salt ‘n Pepper Shrimp

 

$10.95

Salt ‘n Pepper Tofu

 

$9.95

 

 

-HANDHELDS-

 

Kim-Cheese Burger

 

$5.95

Faux Chicken Mushroom Burger

 

 

$7.95

Salmon Burger

 

 

$7.95

-ENTREES-

All entrees come with one side dish

Spicy Gouda Mac ‘n Cheese

 

$10.95

Fried Rice

 

$10.95

Fu Chicken & Rice

 

$12.95

Sub Fried Rice $3.00

Add Protein to Any Entree $5 – Tofu, Chicken, Shrimp N’ Sausage, Pork Belly

-SPECIALS-

5 Spice Pork Belly – Heo Quay

Served with rice, kimchi, & Hmong Pepper Suace

$15.95

Jambalaya Stuffed Pineapple

Red Rose Pork & Shrimp Jambalaya, served with rice in a pineapple

$17.95

-SIDES-

Cream Cheese Wontons

 

$6.95

Collard Greens

 

$5.95

Corn Bread

 

$5.95

-DESSERT-

 Blueberry Cobbler with Ice Cream

 

$5.95

 

About


 

TimMY Truong

Timmy’s culinary career began at a young age but his passion for cooking didn’t develop until his reached his mid-twenties. He grew up with a family in the restaurant business. He helped in the kitchen, waited tables, and learned all the different tasks associated with running a restaurant. As a young kid, Timmy hadn’t yet taken interest in the restaurant business let alone running his own restaurant. It was only after he was prodded by his family to choose a career path that Timmu chose what he knew and what he was familiar with: food.

Timmy completed his culinary degree at Le Cordon Bleu and worked for various restaurants in the Twin Cities. But his identity and passion for food was missing. It was then that Timmy took a trip to the south and fell in love with the cuisine. Although the flavors were uniquely their own, there was something familiar. He was reminded of his Hmong and Vietnamese roots: the generous portions, the spice, and the prominence of seafood. This is what inspired the idea for Soul-fu. Soul-fu is an expression of who Timmy as a Vietnamese/Hmong American, incorporating Southeast Asian cuisine with the food he enjoyed while living in the United States.