Indochine Wilmington

A delicious assortment of two cha gio, one shrimp goi cuon, two crab angels, two beef dumplings, two gold bags, two coconut shrimp, and two chicken satay.

Ground chicken, carrots, glass noodles, onions & mushrooms wrapped in rice paper & deep-fried. Served with nuoc cham sauce and lettuce.

Grilled chicken skewers served with peanut sauce and pickled vegetables.

Crispy coconut shrimp served with sweet & sour and warm coconut sauce.

Cream cheese with surimi crab, wrapped in a crunchy flour egg roll skin and deep fried. Served with sweet & sour dipping sauce.

An assortment of our Chef’s selection of dumplings. Served with soy ginger sauce. No substitutions, please.

Vietnamese summer rolls, choice of shrimp or mango wrapped in a delicate rice paper with shredded cucumber, carrots, basil, and rice noodles. Served with our own plum sauce on the side.

Thai version of fried wontons with pork and chicken filling. Served with sweet & sour sauce.

Tender pork, cabbage, glass noodles, carrots and onions. Served with a sweet & sour dipping sauce and spicy mustard.

Ground pork, onion and cabbage lightly steamed and pan-fried. Served with soy ginger sauce.

Chopped shiitake mushrooms with onions and carrots wrapped in a thin spinach wonton. Steamed or fried. Served with a soy ginger sauce.

Crispy hand-battered chicken served with a side of Indochines’ sweet & sour sauce.

Traditional vegetable egg roll served with a sweet & sour dipping sauce.

Authentic Thai green papaya shredded and tossed in spicy nuoc cham sauce, tomatoes, hot peppers, red onions, carrots, cucumbers, and green beans. Served with a side of sticky rice, topped with ground peanuts.

Shredded chicken with chopped romaine lettuce, cucumbers, tomatoes, carrots, red onions, and basil topped with cilantro and scallion stossed in nuoc cham sauce.

An Indochine favorite! Creamy coconut soup with chicken, lemongrass, mushroom, galangal, and lime leaves.

Choice of shrimp or chicken served in a spicy hot & sour soup with tomato, mushrooms, galangal, and lime leaves.

Chicken wontons, cabbage, green onions, fried, shallots and yellow egg noodles in a chicken broth.

Fried tofu wok-tossed with eggplant, basil, garlic, scallions, broccoli, zucchini, green beans, onions, tomatoes, & mushrooms in our delicious eggplant sauce. Served with white rice.

A medley of crispy tofu, snow peas, broccoli, bamboo shoots, mushrooms, edamame beans, bok choy, & onions sauteed in teriyaki sauce. Served over a crunchy noodle nest.

Glass noodles stir-fried with onions, bean sprouts, snow peas, carrots, bok choy, cauliflower, green beans, basil, garlic, and soy sauce.

Fried tofu tossed in a traditional Quan Yin sauce with lotus root, snow peas, broccoli, cauliflower, zucchini, bamboo shoots, mushrooms, edamame beans, tomatoes, & onions. Served with white rice.

Vegan yellow curry sauce with turmeric, tossed with fried tofu, coconut milk, onions, cauliflower, eggplant, zucchini, carrots ,and basil.

Fried tofu wok-tossed with eggplant, basil, garlic, scallions, broccoli, zucchini, green beans, onions, tomatoes, & mushrooms in our delicious eggplant sauce. Served with white rice.

Tender beef wok-tossed in our homemade soy-infused sauce with onions, garlic, broccoli, carrots, snow peas, cauliflower, mushrooms & bok choy.

Choice of beef, chicken or tofu marinated in soy sauce. Served over cold rice noodles with shredded lettuce, cucumbers, carrots, & basil with a side of our spicy nuoc cham sauce & crushed peanuts.

Sliced chicken sautéed in brown sauce with onions, mushrooms, broccoli, zucchini, carrots, & cauliflower. Topped with cashews & served with white rice.

Sautéed chicken in an aromatic ginger sauce with garlic, carrots, onions, zucchini, scallions, and mushrooms. Served with white rice.

A melody of chicken, shrimp, beef, & scallops sautéed in a homemade soy-based sauce with ginger, garlic, onions, carrots, bok choy, broccoli, and mushrooms. Served with white rice.

Chicken with basil and red & green bell peppers, green beans, bamboo shoots, onions, scallions, basil, garlic & a touch of fish sauce. Hot or Thai hot will have jalapenos.

Pepper steak marinated in a brown sauce with onions, garlic, mushrooms, & bell peppers. Served with white rice.

Fried tofu tossed in a traditional Quan Yin sauce with lotus root, snow peas, broccoli, cauliflower, zucchini, bamboo shoots, mushrooms, edamame beans, tomatoes, & onions. Served with white rice.

Marinated scallops wok-tossed in an aromatic ginger sauce with garlic, carrots, onions, zucchini, scallions, and mushrooms. Served with white rice.

Pan-seared shrimp & scallops with onions, broccoli, carrots, snow peas, garlic, cauliflower, mushrooms, & bok choy. Served over a crispy fried noodle nest.

Crispy hand-battered chicken wok-tossed with pineapple, lychee, mango, bell peppers, onions, & cashews with a sweet chutney sauce & sesame seeds. Served with white rice.

Fiery green chilies, fresh coriander, shrimp paste, lime & basil leaves mixed with coconut milk, eggplant, basil, onions, bell peppers, and zucchini.

A fragrant Thai curry seasoned with cardamom, cinnamon, shrimp paste, coriander, & cumin wok-tossed with potatoes, carrots, onions, peanuts, and coconut milk.

A red curry with strong flavors from cumin & coriander. Carefully crafted with shrimp paste, basil, onions, green beans, sweet potatoes, and coconut milk.

Spicy red Thai chilies are the primary ingredient in this flavorful curry dish. Creamy coconut milk is gently wok-tossed with basil, bamboo shoots, shrimp paste, bell peppers, zucchini, tomatoes, onions, and lime.

Roasted duck, de-boned & marinated overnight; served in a red curry sauce blended with coconut milk, lime leaves, shrimp paste, pineapple, lychee, tomatoes, and onions.

Succulent shrimp sauteed in a yellow curry with creamy coconut milk, tomatoes, basil, pineapple, bell peppers, and onions.

Our mildest curry seasoned with turmeric, cumin & cinnamon blended with creamy coconut milk, basil, cauliflower, carrots, onions, and topped with avocado.

Vegan yellow curry sauce with turmeric, tossed with fried tofu, coconut milk, onions, cauliflower, eggplant, zucchini, carrots ,and basil.

A medley of crispy tofu, snow peas, broccoli, bamboo shoots, mushrooms, edamame beans, bok choy, & onions sauteed in teriyaki sauce. Served over a crunchy noodle nest.

Glass noodles stir-fried with onions, bean sprouts, snow peas, carrots, bok choy, cauliflower, green beans, basil, garlic, and soy sauce.

A delicious melody of beef, pork & chicken stir-fried with mushrooms, onions, bok choy, carrots, and bamboo shoots. Served over a crispy fried noodle nest.

Fried rice stir-fried with eggs, onions, garlic, carrots, and green peas.

Shrimp, chicken, pork & Chinese sausage wok-tossed with yellow noodles, eggs, bean sprouts, green onions, & caramelized onions.

A melody of shrimp, chicken, pork, & Chinese sausage stir-fried in rice with eggs, peanuts, cashews, onions, edamame beans, pineapple, and mushrooms.

Chicken & shrimp sautéed in a dark sweet soy sauce with wide rice noodles, eggs, bok choy, broccoli, basil, carrots, tomatoes, onions, and bean sprouts with a hint of red curry paste. Served with peanuts & a lime wedge on the side.

Wide rice noodles sautéed in a dark sweet soy sauce with garlic, eggs, bok choy, broccoli, & onions. Served with peanuts & a lime wedge.

Thin rice noodles stir-fried in a sweet & tangy sauce with eggs, bean sprouts, onions, & carrots. Served with peanuts and a lime wedge on the side.

Chicken stir-fried in garlic & sweet soy sauce with Udon noodles, bok choy, carrots, onions, mushrooms, bamboo shoots, and broccoli.

Deep-fried with cinnamon and brown sugar. Paired with a scoop of vanilla bean ice cream and whipped cream.

Niki’s secret recipe; moist fluffy layers of coconut infused white cake with an airy whipped coconut icing.

Traditional sweetened sticky rice flaked with shredded coconut and topped with a warm and sweetened coconut sauce.

A delicious assortment of two cha gio, one shrimp goi cuon, two crab angels, two beef dumplings, two gold bags, two coconut shrimp, and two chicken satay.

Traditional vegetable egg roll served with a sweet & sour dipping sauce.

Grilled chicken skewers served with peanut sauce and pickled vegetables.

Crispy coconut shrimp served with sweet & sour and warm coconut sauce.

Tender pork, cabbage, glass noodles, carrots and onions. Served with a sweet & sour dipping sauce and spicy mustard.

Chopped shiitake mushrooms with onions and carrots wrapped in a thin spinach wonton. Steamed or fried. Served with a soy ginger sauce.

Ground chicken, carrots, glass noodles, onions & mushrooms wrapped in rice paper & deep-fried. Served with nuoc cham sauce and lettuce.

Vietnamese summer rolls, choice of shrimp or mango wrapped in a delicate rice paper with shredded cucumber, carrots, basil, and rice noodles. Served with our own plum sauce on the side.

An assortment of our Chef’s selection of dumplings. Served with soy ginger sauce. No substitutions, please.

Ground pork, onion and cabbage lightly steamed and pan-fried. Served with soy ginger sauce.

Thai version of fried wontons with pork and chicken filling. Served with sweet & sour sauce.

Cream cheese with surimi crab, wrapped in a crunchy flour egg roll skin and deep fried. Served with sweet & sour dipping sauce.

Shredded chicken with chopped romaine lettuce, cucumbers, tomatoes, carrots, red onions, and basil topped with cilantro and scallion stossed in nuoc cham sauce.

Authentic Thai green papaya shredded and tossed in spicy nuoc cham sauce, tomatoes, hot peppers, red onions, carrots, cucumbers, and green beans. Served with a side of sticky rice, topped with ground peanuts.

Choice of shrimp or chicken served in a spicy hot & sour soup with tomato, mushrooms, galangal, and lime leaves.

An Indochine favorite! Creamy coconut soup with chicken, lemongrass, mushroom, galangal, and lime leaves.

Chicken wontons, cabbage, green onions, fried, shallots and yellow egg noodles in a chicken broth.

Fried tofu wok-tossed with eggplant, basil, garlic, scallions, broccoli, zucchini, green beans, onions, tomatoes, & mushrooms in our delicious eggplant sauce. Served with white rice.

A medley of crispy tofu, snow peas, broccoli, bamboo shoots, mushrooms, edamame beans, bok choy, & onions sauteed in teriyaki sauce. Served over a crunchy noodle nest.

Fried tofu tossed in a traditional Quan Yin sauce with lotus root, snow peas, broccoli, cauliflower, zucchini, bamboo shoots, mushrooms, edamame beans, tomatoes, & onions. Served with white rice.

Glass noodles stir-fried with onions, bean sprouts, snow peas, carrots, bok choy, cauliflower, green beans, basil, garlic, and soy sauce.

Vegan yellow curry sauce with turmeric, tossed with fried tofu, coconut milk, onions, cauliflower, eggplant, zucchini, carrots ,and basil.

Tender beef wok-tossed in our homemade soy-infused sauce with onions, garlic, broccoli, carrots, snow peas, cauliflower, mushrooms & bok choy.

Sautéed chicken in an aromatic ginger sauce with garlic, carrots, onions, zucchini, scallions, and mushrooms. Served with white rice.

Chicken with basil and red & green bell peppers, green beans, bamboo shoots, onions, scallions, basil, garlic & a touch of fish sauce. Hot or Thai hot will have jalapenos.

Pan-seared shrimp & scallops with onions, broccoli, carrots, snow peas, garlic, cauliflower, mushrooms, & bok choy. Served over a crispy fried noodle nest.

Pepper steak marinated in a brown sauce with onions, garlic, mushrooms, & bell peppers. Served with white rice.

A melody of chicken, shrimp, beef, & scallops sautéed in a homemade soy-based sauce with ginger, garlic, onions, carrots, bok choy, broccoli, and mushrooms. Served with white rice.

Crispy hand-battered chicken wok-tossed with pineapple, lychee, mango, bell peppers, onions, & cashews with a sweet chutney sauce & sesame seeds. Served with white rice.

Choice of beef, chicken or tofu marinated in soy sauce. Served over cold rice noodles with shredded lettuce, cucumbers, carrots, & basil with a side of our spicy nuoc cham sauce & crushed peanuts.

Sliced chicken sautéed in brown sauce with onions, mushrooms, broccoli, zucchini, carrots, & cauliflower. Topped with cashews & served with white rice.

Marinated scallops wok-tossed in an aromatic ginger sauce with garlic, carrots, onions, zucchini, scallions, and mushrooms. Served with white rice.

A delicious melody of beef, pork & chicken stir-fried with mushrooms, onions, bok choy, carrots, and bamboo shoots. Served over a crispy fried noodle nest.

Our mildest curry seasoned with turmeric, cumin & cinnamon blended with creamy coconut milk, basil, cauliflower, carrots, onions, and topped with avocado.

Spicy red Thai chilies are the primary ingredient in this flavorful curry dish. Creamy coconut milk is gently wok-tossed with basil, bamboo shoots, shrimp paste, bell peppers, zucchini, tomatoes, onions, and lime.

Fiery green chilies, fresh coriander, shrimp paste, lime & basil leaves mixed with coconut milk, eggplant, basil, onions, bell peppers, and zucchini.

A red curry with strong flavors from cumin & coriander. Carefully crafted with shrimp paste, basil, onions, green beans, sweet potatoes, and coconut milk.

A fragrant Thai curry seasoned with cardamom, cinnamon, shrimp paste, coriander, & cumin wok-tossed with potatoes, carrots, onions, peanuts, and coconut milk.

Succulent shrimp sauteed in a yellow curry with creamy coconut milk, tomatoes, basil, pineapple, bell peppers, and onions.

Roasted duck, de-boned & marinated overnight; served in a red curry sauce blended with coconut milk, lime leaves, shrimp paste, pineapple, lychee, tomatoes, and onions.

Fried rice stir-fried with eggs, onions, garlic, carrots, and green peas.

Thin rice noodles stir-fried in a sweet & tangy sauce with eggs, bean sprouts, onions, & carrots. Served with peanuts and a lime wedge on the side.

Wide rice noodles sautéed in a dark sweet soy sauce with garlic, eggs, bok choy, broccoli, & onions. Served with peanuts & a lime wedge.

Chicken & shrimp sautéed in a dark sweet soy sauce with wide rice noodles, eggs, bok choy, broccoli, basil, carrots, tomatoes, onions, and bean sprouts with a hint of red curry paste. Served with peanuts & a lime wedge on the side.

A melody of shrimp, chicken, pork, & Chinese sausage stir-fried in rice with eggs, peanuts, cashews, onions, edamame beans, pineapple, and mushrooms.

Shrimp, chicken, pork & Chinese sausage wok-tossed with yellow noodles, eggs, bean sprouts, green onions, & caramelized onions.

Chicken stir-fried in garlic & sweet soy sauce with Udon noodles, bok choy, carrots, onions, mushrooms, bamboo shoots, and broccoli.

Niki’s secret recipe; moist fluffy layers of coconut infused white cake with an airy whipped coconut icing.

Traditional sweetened sticky rice flaked with shredded coconut and topped with a warm and sweetened coconut sauce.

Deep-fried with cinnamon and brown sugar. Paired with a scoop of vanilla bean ice cream and whipped cream.