Bo Bun Flandre

Fried rice paper rolls, stuffed with minced pork, vermicelli, and vegetables. Crispy and golden, served hot. To be enjoyed wrapped in lettuce leaves with fresh mint.

Fried dumplings with a crispy pastry filled with shrimp. Fried until golden brown. Usually served with a sweet and sour sauce.

Meat-free version of nêms, stuffed with vegetables and vermicelli. Crispy and light. Ideal for vegetarians.

Fried spring rolls filled with minced chicken and aromatics. A flavorful alternative to pork nêms.

Whole or chopped shrimp coated in batter and fried. Crispy on the outside and tender on the inside.

Fried rolls stuffed with a shrimp mixture. Delicate seafood flavor in a crispy wrapper.

Fried triangular fritters stuffed with spicy beef and vegetables. Thin and crispy pastry.

Steamed rice crepes, thin and translucent, filled with minced pork and black mushrooms. Soft and delicate texture. Served with nuoc-mâm sauce.

Variation of steamed rice crepes stuffed with shrimp. Light and fragrant.

Classic shrimp steamed dumplings with a translucent wheat starch wrapper. Slightly elastic texture and delicate seafood taste.

Open-top steamed dumplings (Siu Mai type), filled with shrimp. Juicy and flavorful.

Steamed pork dumplings, often seasoned with ginger and green onion. Tender and flavorful.

Assortment of steamed dumplings (dumplings, bites). Ideal for discovering different flavors and textures.

Shredded green papaya mixed with shrimp, pork, herbs, and a sweet-sour dressing. Fresh and crunchy.

Shrimp seasoned with lime, chili, and fresh herbs. A light and refreshing dish.

Thin slices of raw beef marinated or 'cooked' in lime juice, with herbs and spices. Tender and tangy, similar to an Asian carpaccio.

Fresh rice paper rolls (not fried) filled with vermicelli, lettuce, herbs, pork, and shrimp. Served cold with peanut or nuoc-mâm sauce.

Variation of spring rolls filled with thinly sliced beef.

Spring rolls filled with thin slices of pork (often pork skin or grilled pork).

Fresh rolls filled with grilled chicken pieces.

Fresh rolls filled mainly with shrimp.

Iconic Vietnamese rice noodle soup in a rich, fragrant beef broth, topped with various cuts of beef and herbs.

Noodle soup with thin slices of raw beef that cook in the hot broth and meatballs.

Phở with only thin slices of raw beef, very tender.

Phở with slices of well-cooked beef (boiled or braised).

Noodle soup generously topped with chewy and flavorful beef meatballs.

Noodle dish served 'dry' (without broth or with broth on the side), seasoned with a special sauce and topped with meat and herbs.

Cambodian-style noodle soup (Hu Tieu Nam Vang), usually with a clear pork broth, shrimp, minced pork, and offal.

Rich soup with roasted or braised duck meat. The broth is often richer.

Meat-free version of noodle soup, with vegetable broth, tofu, and plenty of vegetables.

Spicy version of Phở with satay sauce (chili and peanut). Rich and spicy.

Thick and fragrant soup with simmered beef pieces (Bo Kho), carrots, and spices (star anise, cinnamon).

Noodle soup topped with shrimp wontons (dumplings). Clear and delicate broth.

Noodle soup served with slices of red-skinned roasted pork (Char Siu), sweet and savory.

Phở with chicken broth and shredded chicken meat (Phở Gà). Lighter than the beef version.

Wok-fried rice noodles with a mix of seafood and vegetables. Smoky wok flavor.

Stir-fried rice noodles with shrimp and vegetables.

Stir-fried rice noodles with chicken pieces.

Stir-fried rice noodles with minced beef and often green vegetables.

Stir-fried rice noodles with pork.

Stir-fried rice noodles with thinly sliced pork.

Stir-fried rice noodles generously filled with savory lacquered pork (Char Siu).

Complete dish with rice noodles and a mix of different meats (beef, pork, chicken).

Stir-fried rice noodles with beef in a spicy and fragrant satay sauce.

Stir-fried rice noodles with a mix of seasonal vegetables. Vegetarian option.

Warm rice vermicelli salad with sautéed beef, raw vegetables, herbs, peanuts, and nêms. Served with nuoc-mâm sauce.

Bo Bun variation with grilled or sautéed pork.

Bo Bun variation with chicken.

Bo Bun variation with grilled or sautéed shrimp.

Meat-free Bo Bun, usually with tofu and vegetarian spring rolls.

Bo Bun with beef sautéed in a spicy satay sauce.

Plate of white rice served with a grilled chicken thigh or fillet, often marinated in lemongrass.

Rice plate with grilled and caramelized pork ribs.

Rice served with slices of lacquered duck with crispy skin.

Rice plate with an assortment of three differently prepared pork meats.

Rice served with tender and sweet-savory lacquered pork (Char Siu).

Rice with wok-sautéed mixed vegetables.

Rice (often tomato-based) served with tender sautéed beef cubes, onions, and peppers. A very popular Cambodian-inspired dish.

Loc Lac variation with shrimp instead of beef.

Rice with a lemongrass-marinated and grilled pork chop. Very fragrant.

Rice served with beef stew (Bo Kho) with spices and carrots.

Rice with a whole or half grilled coquelet chicken, marinated in lemongrass.

Rice with a selection of three roasted meats (often duck, lacquered pork, crispy pork).

Rice served with a creamy chicken curry, often with coconut milk and potatoes.

Rice served with pieces of roasted pork belly with very crispy skin.

Wok-fried rice with eggs, small vegetables, and beef.

Cantonese fried rice with shrimp and diced lacquered pork.

Spicy fried rice with shrimp.

Fried rice with a mix of seafood.

Lemongrass marinated and grilled beef skewers.

Grilled shrimp skewers.

Grilled chicken skewers.

Marinated and grilled pork skewers.

Cantonese roasted duck with a shiny, crispy skin and tender meat.

Roasted pork (Char Siu) marinated in a sweet and savory sauce, reddish in color.

Pieces of roasted pork belly with very crispy skin (Siu Yuk).

Assortment of three roasted meats (usually duck, lacquered pork, and crispy pork).

Traditional French cocktail based on white wine and cassis or blackberry cream.

Kir variation prepared with champagne instead of white wine.

Glass of sparkling wine from the Champagne region.

Sweet and aromatic Italian white vermouth.

Typical French anise liqueur, served with fresh water.

Neutral distilled spirit.

Blended Scotch whisky.

American Tennessee whiskey.

Peppermint liqueur, fresh and sweet.

Creamy and smooth Irish cream liqueur.

Coconut-flavored liqueur based on rum.

Refreshing iced tea with lemon.

Coffee served cold with condensed milk (Vietnamese style).

Sweet soy-based drink.

Water or coconut water, hydrating and sweet.

Asian dessert drink (Ching Bo Leung) often made with coconut milk, crushed ice, and various ingredients (barley, seaweed, fruits).

Sweet dessert drink with azuki beans and coconut milk.

Vietnamese dessert drink (Chè Ba Màu) with three colorful layers: mung beans, red beans, and pandan jelly, with coconut milk.

Natural or sparkling mineral water.

Light and refreshing Chinese blonde beer.

Premium Thai blonde beer with a malty taste.

Popular, light Vietnamese beer.

Asian beer served on tap.

Carbonated drinks and industrial iced teas.

Orange sodas and various fruit juices.

Sweet and sour drink made from salted plums.

Sparkling water with plum syrup or juice.

Classic coffee or tea.

Sweet and sour fruit syrup served with water.

Peeled lychee fruits served in a light, sweet syrup.

Crispy candy with sesame seeds and peanuts.

Warm sticky rice balls filled with sweet paste (often soy or peanut) and rolled in shredded coconut.

Candied ginger pieces, spicy and sweet.

Creamy dessert with tapioca pearls, fresh mango pieces, and coconut milk.

Sticky rice balls filled with ice cream.

Table red wine.

Chilled rosé wine.

Dry or fruity white wine.