Bo Bun Marais

Vietnamese-style fried spring rolls, filled with minced pork, vermicelli, and vegetables. The rice paper becomes crispy and golden when fried. Usually served with lettuce leaves, fresh mint, and nuoc-mâm sauce for dipping.

Crispy dumplings filled with a shrimp preparation. The dough is fried until golden and crunchy. Ideal as an appetizer.

Whole shrimp or battered shrimp, fried to a crispy result. Tasty and slightly salty. To be enjoyed with sweet and sour or spicy sauce.

Variation of imperial rolls with a filling of minced chicken and small vegetables. Crispy and golden. Eaten wrapped in lettuce with herbs.

Fried rolls without meat, filled with shredded vegetables (carrots, cabbage), mushrooms, and vermicelli. A crispy and light option for vegetarians.

Imperial rolls stuffed with a shrimp mixture. Frying provides crispiness that contrasts with the tender filling. Served with nuoc-mâm sauce.

Thin rice crepes steamed, filled with minced pork and black mushrooms. Soft, chewy, and slightly gelatinous texture. Served with Vietnamese charcuterie, fried onions, and nuoc-mâm sauce.

Steamed dumplings with translucent dough, filled with shrimp pieces. Delicate and juicy. A Dim Sum classic, to be enjoyed hot.

Steamed dumplings filled with a shrimp filling. Tender texture and mild seafood flavor. Served with soy or spicy sauce.

Steamed dumplings (Siu Mai) filled with seasoned pork and sometimes mushrooms. Wrapped in a thin yellow dough. Juicy and flavorful.

Fresh salad made of shredded green papaya, shrimp, and pork, seasoned with a sweet and sour, spicy dressing. Crunchy texture and vibrant flavors. Topped with peanuts and herbs.

Refreshing salad of lime-marinated shrimp, mixed with raw vegetables and herbs. Tangy and light taste. Ideal as a starter.

Thin slices of raw or semi-cooked beef marinated in lime juice and spices. Tender and fragrant with cilantro and mint. A specialty full of freshness.

Fresh rice paper rolls with pork, shrimp, vermicelli, lettuce, and aromatic herbs. Not fried, served cold. To be dipped in a peanut hoisin sauce.

Fresh rice rolls filled with sautéed or marinated beef, vermicelli, and raw vegetables. Fresh and light. Served with a sauce to enhance the flavor.

Fresh rice rolls containing slices of pork, rice vermicelli, and crunchy vegetables. A healthy and herb-infused starter.

Spring roll variation with thinly sliced chicken breast. Wrapped in a soft rice paper. Fresh and delicate.

Fresh summer rolls with shrimp visible through the rice paper. Filled with vermicelli and mint. Very popular and refreshing.

Fresh rice rolls filled only with fresh vegetables, vermicelli, and sometimes tofu. Light and healthy. Perfect for a meat-free starter.

The national Vietnamese soup in a complete version. Rich beef broth flavored with anise and cinnamon, served with flat rice noodles and various cuts of beef (meatballs, raw and cooked slices). To be enhanced with fresh soy and herbs.

Pho soup garnished with thin slices of raw beef that cook in the boiling broth, and elastic beef meatballs. A mix of tender and firm textures.

Classic version of Pho with only raw beef slices added at the last moment. The meat remains tender and pink. Clear and aromatic broth.

Pho soup with long-simmered pieces of beef (brisket or flank). The meat is tender and well-cooked. Ideal for those who prefer well-done meat.

Noodle soup served with Vietnamese beef meatballs (Bo Vien). The meatballs have a characteristic firm and bouncy texture.

Cambodian-inspired noodle soup (Hu Tieu). Clear broth usually pork-based, garnished with seafood, minced pork, and offal. Rich and umami flavor.

Light soup with vegetable broth and rice noodles. Garnished with tofu and various vegetables. A comforting meat-free option.

A variation of Pho with a spicy satay sauce (chilies and peanuts) added to the broth. Rich, creamy, and spicy. For lovers of bold flavors.

Hearty soup of the Bo Kho type. Beef stew with spices and carrots served with rice noodles. The broth is thicker and very fragrant. A warming winter dish.

Noodle soup garnished with shrimp dumplings (wontons). The broth is clear and flavorful. The dumplings are tender with a juicy filling.

Noodle soup garnished with slices of red lacquered pork (Char Siu). The pork is sweet and roasted, contrasting with the savory broth.

Phô Ga. Rice noodle soup with light chicken broth, garnished with shredded chicken pieces. Milder and lighter than the beef version.

Large bowl of warm rice vermicelli, topped with sautéed onions and beef, raw vegetables, herbs, peanuts, and chopped nêms. Drizzled with nuoc-mâm sauce. A complete and balanced dish.

Bo Bun variation with grilled or sautéed pork. Served with vermicelli, lettuce, cucumber, and crispy nêms.

Rice vermicelli salad with sautéed or grilled chicken. Fresh and flavorful with its herbs and sweet and sour sauce.

Bo Bun garnished with sautéed or grilled shrimp. A light and fragrant seafood variation, always served with nêms.

Meat-free Bo Bun, garnished with tofu and vegetarian nêms. Rich in raw vegetables and flavors thanks to fresh herbs and sauce.

Bo Bun where beef is sautéed in a spicy and rich satay sauce. Adds a spicy and creamy touch to the traditional dish.

Bo Bun garnished with slices of sweet and savory lacquered pork. The roasted meat pairs perfectly with cold vermicelli and nuoc-mâm sauce.

Original variation with cooked fish and vegetarian nêms. A lighter alternative to meat versions.

Plate of white rice served with a chicken thigh or marinated and grilled chicken pieces. The skin is crispy and the meat is tender.

Rice dish served with lemongrass-marinated and grilled pork ribs (Com Suon). Flavorful and fragrant.

Complete dish consisting of rice, grilled pork ribs, lacquered pork, and a type of egg pâté or fried egg. A rich and varied combination.

Rice dish served with slices of Cantonese-style roasted pork, with red skin and a sweet and savory taste.

Rice dish served with a mix of seasonal wok-sautéed vegetables (cabbage, carrots, broccoli...). Simple and healthy.

Marinated and wok-sautéed meat cubes, served with tomato rice. Although the name indicates 'Loc Lac style' (usually beef), the mention (chicken) suggests a chicken variation.

Loc Lac style sautéed shrimp, served with rice (often tomato-based). The shrimp are coated in a savory brown sauce.

Rice served with a spiced beef stew (Bo Kho). The sauce is rich and thick, perfect for spooning over rice.

Wok-fried rice with eggs, peas, and pieces of meat. Smoky wok flavor.

Richly garnished Cantonese fried rice with shrimp and diced lacquered pork. A flavorful classic.

Fried rice with shrimp and a touch of chili or spicy sauce. Enhances the classic flavor of fried rice.

Lemongrass-marinated and grilled beef skewers. Served with a side of your choice. The marinade gives a fresh, lemony taste.

Tender grilled chicken skewers, served with your choice of starch. Available in the evening.

Lemongrass-marinated pork skewers grilled over charcoal. Served with rice or vermicelli. Available in the evening.

Flat rice noodles (Pho type) wok-fried with a mix of seafood (shrimp, squid, etc.) and vegetables.

Stir-fried rice noodles with fresh shrimp and vegetables. Flavorful dish with a wok taste ('wok hei').

Stir-fried rice noodles with tender chicken pieces. A classic and popular dish.

The famous 'Pho Xao'. Stir-fried rice noodles with thinly sliced beef and green vegetables (often pak choi).

Stir-fried rice noodles with thinly sliced pork. Rich and nourishing.

Stir-fried rice noodles accompanied by slices of sweet and savory lacquered pork, adding a distinctive roasted flavor.

Stir-fried noodle dish combining several types of meat (chicken, beef, pork). For hearty appetites.

Stir-fried rice noodles with beef in a spicy and aromatic satay sauce. A flavorful dish.

Stir-fried rice noodles with a variety of crunchy vegetables. A tasty vegetarian option.

Iced or hot lemon tea, as you prefer. Refreshing or comforting.

Ginger infusion, spicy and sweet, served hot or cold.

Strong Vietnamese coffee mixed with sweetened condensed milk and served over ice. Rich, sweet, and caffeinated.

Sweet and herbal plant-based drink made from soy. Often served chilled.

Coconut juice or water with sometimes pieces of coconut flesh. Very refreshing.

Dessert drink (Ché) made of sweet red beans and creamy coconut milk. Unique texture.

The famous 'Three Colors' (Ché Ba Mau). Liquid dessert with layers of beans, jelly, and coconut milk.

Still mineral water (Evian) or sparkling water (San Pellegrino).

Light and refreshing Chinese pale lager. Pairs well with Asian dishes.

Premium Thai lager, with a malty and slightly hoppy taste.

Popular Vietnamese beer, light and thirst-quenching.

Selection of classic sodas and exotic fruit juices.

Standard black coffee or hot tea.

Table red wine, served by the glass or carafe.

Fresh rosé wine, ideal for accompanying spicy dishes.

Dry or fruity white wine.