Bien Nang

Grilled beef skewers served on a bed of rice vermicelli. The meat is marinated and grilled for a smoky flavor. Accompanied by fresh vegetables and sauce.

Grilled shrimp skewers served with rice vermicelli. The shrimp are juicy and slightly crispy. A fresh and light dish.

Traditional goat meat hot pot. The broth is rich and aromatic. Served with ingredients to cook yourself at the table.

Thai-style beef hot pot with a spicy and tangy broth. Inspired by Tom Yum flavors. Served with thin slices of beef and vegetables.

Vietnamese duck hot pot, simmered in a flavorful broth. The duck meat is tender and rich in taste. To be enjoyed with noodles or rice.

Seafood hot pot (shrimp, squid, fish) in a satay broth. Spicy, tangy, and peanutty flavor. A convivial and hearty dish.

Beef sautéed with onions, tender and caramelized. Salty and slightly sweet taste due to the onions. Served hot, ideal with white rice.

Beef sautéed with fresh minced lemongrass. Distinct lemony aroma and slightly spicy flavor. Tender and fragrant texture.

Beef slices sautéed with black mushrooms. The mushrooms provide a unique crunchy and gelatinous texture. Rich umami flavor.

Beef sautéed in a fragrant yellow curry sauce. Notes of mild spices, turmeric, and coconut milk. A comforting and aromatic dish.

Beef sautéed in a rich and spicy satay sauce. Pronounced peanut, chili, and spice flavor. Creamy and flavorful texture.

Caramelized pork, a Vietnamese classic. Pork pieces simmered in a sweet and savory brown sauce. The meat is tender and coated in a syrupy sauce.

Pork cooked in a creamy curry sauce. Flavors of mild spices and coconut. Tender and fragrant.

Pork sautéed with a mix of crunchy vegetables (Chop Suey style). Light and flavorful sauce. A balanced dish between meat and vegetables.

Pork sautéed in a peanut and chili satay sauce. Rich, nutty, and slightly spicy flavor. Served hot.

Rice vermicelli salad with sautéed chicken, spring rolls, and raw vegetables. Served warm with nuoc mam sauce, herbs, and peanuts. Fresh and complete.

A variation of Bo Bun with fish fillets. Rice vermicelli, spring rolls, fresh vegetables, and cooked fish. A lighter and more delicate option.

Bo Bun with sautéed shrimp. Mix of textures between tender vermicelli, crispy spring rolls, and juicy shrimp.

Meat-free version of Bo Bun, with vegetarian spring rolls and plenty of raw vegetables. Fresh, light, and flavored with aromatic herbs.

The classic Bo Bun with sautéed beef. Rice vermicelli, tender beef, crispy spring rolls, and fresh vegetables. Seasoned with nuoc mam sauce and peanuts.

Egg noodles simply stir-fried in a wok. Slightly crispy and chewy texture. An ideal accompaniment to sauced dishes.

Stir-fried noodles with assorted vegetables. Flavorful and colorful. A complete vegetarian dish or a rich side dish.

Stir-fried noodles with your choice of shrimp, beef, or pork. A complete dish stir-fried in a wok with vegetables and soy sauce.

Crispy fried noodles served with a mix of meats (shrimp, pork, cuttlefish) and vegetables in sauce. The contrast between the crispy noodles and the creamy sauce is delicious.

Mix of seasonal vegetables stir-fried in a wok. Crunchy and full of vitamins. Light seasoning to preserve the taste of the vegetables.

Stir-fried flat rice noodles with beef (Pad See Ew or Pho Xao style). Chewy texture of the noodles and flavorful meat.

Rice noodles stir-fried with pork pieces and vegetables. A complete and nourishing dish.

Rice noodles stir-fried with minced chicken. Mild flavor and pleasant texture.

Rice noodles stir-fried with shrimp. The noodles absorb the sauce well and pair perfectly with seafood.

Hearty dish of stir-fried rice noodles with an assortment of meats and seafood (shrimp, pork, cuttlefish). Rich in flavor.

Whole grilled tilapia marinated with lemongrass and spices. The skin is crispy and the flesh is tender. Served with a fragrant sauce.

Glutinous rice balls filled with mung bean or sesame paste, sprinkled with shredded coconut. Served hot, with a soft texture and a sweet center.

Lychee cup in syrup. Exotic fruit with translucent white flesh, juicy and fragrant. A very refreshing dessert.

Traditional confectionery with sesame seeds and peanuts. Crunchy or soft depending on the variety, with a honey or caramelized sugar taste.

Candied ginger pieces. Intense spicy and sweet flavor. Often consumed to aid digestion.

Whole candied kumquats. Sweet, bitter, and tangy taste.

Traditional dessert made with banana cooked in coconut milk with tapioca pearls. Creamy, warm, and very fragrant.

House specialty. Likely a creamy dessert or an Asian-flavored entremet.

Sweet dessert made from sweetened red beans and coconut milk. Creamy texture and sweet bean taste.

Fried banana fritter. Crispy on the outside and melting fruit on the inside. Often served with honey or powdered sugar.

Apple ring coated in batter and fried. Classic and indulgent.

Vanilla ice cream with a meringue center, coated with hazelnut or praline pieces. A classic frozen dessert in France.

Sweet Italian red vermouth. Aromas of herbs and spices. Served chilled as an aperitif.

White vermouth, sweeter and more floral than red. Served chilled.

House special mix. Often based on exotic fruit juices and an alcohol (like lychee or rose).

Classic French aperitif made with white wine and crème de cassis.

Sparkling version of Kir, made with Champagne or sparkling wine and crème de cassis.

Pastis de Marseille, an anise-flavored aperitif. Drunk diluted with fresh water.

Blended Scotch whisky. Balanced and accessible taste.

Sugarcane eau-de-vie. Can be served neat or as a digestif.

Table wine served by the pitcher. Economical and convivial choice.

French sparkling wine from the Champagne appellation. Festive and refined.

Economical lunch formula including a main course and a dessert. Ideal for a quick break.

Balanced lunch formula with appetizer, main course, and dessert.

The most complete lunch formula, offering more choices, including traditional soups.