Aubestof du Sud Est Asie

Small, very crispy fried rolls made with rice paper. The filling is flavorful and seasoned. To be enjoyed hot, often dipped in a light nuoc mam sauce.

Croissant-shaped dumplings, fried for a crispy texture. Filled with a vegetable filling. A classic Asian appetizer, tasty and easy to eat.

Fresh, non-fried rolls, wrapped in a translucent rice paper. Contain vermicelli, fresh herbs, and shrimp. Fresh and light texture, ideal to start the meal.

Thin steamed rice crepes, rolled and filled with a mixture of meat and mushrooms. Silky, soft, and melt-in-your-mouth texture. Served warm, usually drizzled with nuoc mam sauce.

Crispy fritters filled with a shrimp filling. The golden batter contrasts with the soft interior. Delicious dipped in the provided sweet and sour sauce.

Steamed dumplings, tender dough and juicy filling. Delicate flavor enhanced by soy sauce. A light and fragrant option.

Large yellow crepe (colored with turmeric) with a crispy texture. Generously filled with pork, shrimp, and soy. Traditionally eaten with fingers by wrapping pieces in lettuce and herbs.

A varied assortment allowing you to taste several specialties: steamed, fried, and rolls. Ideal for discovering different textures and flavors in one dish. Complete and hearty.

A large composed salad served in an original way in a crispy crepe. Mix of fresh raw vegetables, fried chicken, and spring rolls. A complete, fresh, and very textured dish.

Iconic dish from Hanoi composed of grilled pork and fragrant meatballs. Served on a bed of cold rice vermicelli and herbs. Mix everything with the sauce for a perfect balance of hot, cold, salty, and sweet.

Vegetarian version of Bo Bun. Rice vermicelli topped with egg and crispy vegetable spring rolls. A complete, fresh, and flavorful dish without meat.

Rice vermicelli salad topped with tender chicken and chicken spring rolls. Garnished with fresh herbs and peanuts. A healthy and refreshing dish.

Seafood version of Bo Bun with shrimp and spring rolls. Served over cold vermicelli with plenty of herbs and raw vegetables. Light yet filling.

A bowl of brown rice served Bibimbap style with steamed vegetables and an egg. Enhanced by a soy sauce flavored with ginger and sesame. Mix the egg and ingredients with the rice before eating.

Stir-fried flat rice noodles with crunchy vegetables and egg. Rich seasoning based on soy and sesame. A hot, flavorful dish, slightly smoky from wok cooking.

Pork simmered for a long time in a savory caramel sauce with nuoc mam and ginger. The meat is tender and the sauce is very coating. Served with white rice to balance the intense flavors.

The famous Vietnamese chicken soup with a clear and fragrant broth. Served with rice noodles and plenty of fresh herbs. A comforting and aromatic dish, ideal in winter.

Specialty from Northern Vietnam composed of charcoal-grilled pork and meatballs. Accompanied by rice vermicelli and a sweet and sour dipping sauce. An essential classic.

Shrimp paste wrapped around a lemongrass stick and grilled. Served with fine woven noodle cakes (Banh Hoi). A refined dish with subtle lemongrass aromas.

Mekong catfish simmered in a caramel sauce with pepper and ginger. The fish is tender and fatty, the sauce is rich and syrupy. A traditional dish from the Mekong Delta.

Banana wrapped in rice paper and fried, served hot. Crispy on the outside and melt-in-your-mouth on the inside. Drizzled with a gourmet caramel sauce.

Sweet sticky rice traditionally cooked inside a bamboo. Flavored with coconut milk, sticky and soft texture. An authentic experience.

Stuffed glutinous rice dough balls, served hot. Texture

Light dessert made from whipped egg whites. Served on a crème anglaise flavored with chicory. A Franco-Vietnamese fusion touch.

Iced green tea infused with blends of exotic flowers and fruits. Very fragrant and thirst-quenching drink. No artificial colors or flavors.

Classic refreshing drink combining the light bitterness of green tea and the acidity of lemon. Served chilled.

Iced tea prepared on-site with natural fruits and flavors. Several fruity or spicy variations available.

Strong coffee (often Robusta) mixed with sweetened condensed milk and served over ice. Intense, sweet, and caramelized taste. Very popular in Vietnam.

Gourmet dessert-drink. A scoop of coconut ice cream drizzled with strong Vietnamese coffee. A mix of hot and cold, bitter and sweet.