Cam Ly

A quick lunch formula including a main dish and a hot or cold drink. Ideal for a midday break.

More complete formula offering two courses (starter + main or main + dessert) accompanied by a drink.

The complete menu including a starter, a main course, and a dessert. A total dining experience.

Assortment of small steamed dumplings, often filled with meat or shrimp. Soft and chewy texture.

Crescent-shaped dumplings, filled with meat and vegetables, then grilled. Crispy dough on the outside and juicy on the inside.

Fried spring rolls, crispy and golden, filled with minced meat, vermicelli, and vegetables. To be enjoyed rolled in a lettuce leaf with mint.

Fresh roll made of rice paper wrapping vermicelli, fresh vegetables, and lemongrass-scented chicken. Served cold.

Fresh spring roll filled with stir-fried beef with onions, vermicelli, and herbs. A light and fragrant starter.

Fresh salad with lemongrass-marinated chicken, cabbage, carrots, and aromatic herbs.

Crispy dumplings filled with shrimp, fried until golden brown.

The national Vietnamese dish. A clear and fragrant beef broth simmered for a long time with spices, served with flat rice noodles and beef.

Comforting soup with shrimp dumplings (wontons) and noodles, served in a savory chicken broth.

Thin steamed rice crepes, filled with a savory mixture of pork and black mushrooms. Silky and light texture.

Beef slices stir-fried in a wok with vegetables and served over rice noodles.

Tender beef quickly stir-fried with onions to retain all its juices and flavor.

Salad composed of rice vermicelli, stir-fried beef, raw vegetables, and spring rolls. Served with a sweet and savory nuoc mam sauce and peanuts.

Chicken version of the classic Bo-bun. The chicken is marinated in lemongrass for a fresh and lemony flavor.

Bo-bun served with fish and soy pâté instead of meat.

Bo-bun with fish fillets.

Vegetarian version of Bo-bun with vegetable and tofu spring rolls or substitute. Fresh and light.

Hanoi specialty. Grilled pork (patties and belly) served in a bowl of nuoc mam sauce with rice vermicelli and herbs on the side.

Tender boneless chicken thigh marinated in spices or lemongrass.

Seafood stir-fried with fresh basil for an aromatic and peppery flavor.

Sliced chicken pieces cooked in curry or five-spice.

Chicken stir-fried with an orange and ginger sweet and sour sauce with a hint of spice.

Steamed white rice.

Fried rice with eggs, peas, and pieces of ham or meat, Cantonese style.

Stir-fried noodles in a wok, simple and tasty.

Warm or hot dessert made from bananas cooked in coconut milk with tapioca pearls.

Colorful and refreshing dessert with three layers of ingredients such as mung beans, jelly, and coconut milk.

Small fermented rice cake with a spongy texture, flavored with coconut milk.

Steamed layered cake, made of layers of mung bean paste and pandan tapioca. Gelatinous and soft texture.

Warm sticky rice balls, filled with sweet soy paste and sprinkled with grated coconut.

Jelly dessert of Italian origin, adapted here with local flavors.

Mix of fresh seasonal fruits.

Sweet lychee fruits served in their syrup.

Two scoops of ice cream, flavors chosen according to availability.