Au Vietnam

Fresh roll made with a rice paper wrapper filled with vermicelli, shrimp and aromatic herbs. Fresh and light texture, not fried.

Fried imperial rolls stuffed with shrimp. Crispy and golden wrapper.

Fried imperial rolls stuffed with minced chicken and vegetables. Crispy on the outside, served hot.

Thin steamed rice crepes, stuffed with minced pork and black mushrooms. Soft and melting texture, often served with Vietnamese cold cuts.

Selection of steamed dumplings, likely including shrimp or pork dumplings (Ha Kao, Siu Mai).

Fresh salad made of shredded green mango and shrimp. Seasoned with a sweet and sour, slightly spicy sauce.

Marinated minced beef salad with lemongrass, mixed with fresh herbs and chili. Lively and spicy flavors.

Large bowl of cold rice vermicelli, topped with raw vegetables, herbs, peanuts and stir-fried meat. Served with spring rolls and nuoc-mâm sauce.

Stir-fried noodles in a wok with shrimp and assorted vegetables. Flavorful and slightly caramelized dish.

Crispy fried noodle nest topped with a creamy sauce with meat and vegetables. Contrast of textures between crispy and melting.

Grilled chicken thigh marinated with lemongrass flavors, served with white rice. Fragrant and hearty dish.

Homemade pork sausages flavored with lemongrass and grilled, served with rice.

Marinated and grilled pork ribs, served with rice. The meat is juicy with a smoky flavor.

Traditional Vietnamese soup with aromatic clear broth, flat rice noodles and chicken pieces. Served with fresh herbs and lime.

Pho soup with slices of beef and meatballs. Rich broth simmered with spices (star anise, cinnamon).

Spicy and sour Tom Yum style soup, with shrimp and flavors of lemongrass and galangal.

Noodle soup served with shrimp-filled dumplings (wontons). Flavorful and comforting broth.

Crispy yellow crepe (turmeric) filled with pork, shrimp and bean sprouts. To be eaten wrapped in a lettuce leaf with herbs.

Pork pieces simmered for a long time in a salty caramel and black pepper sauce. The meat is very tender and the sauce is syrupy.

Roasted duck slices with crispy glazed skin, served with rice.

Crispy fried fish fillet topped with a fragrant fresh ginger sauce.

Thick Japanese noodles (Udon) served in a rich and creamy coconut milk curry sauce.

Stir-fried mussels in a wok with fresh basil and Asian spices.