Chez Long, cuisine vietnamienne

A refreshing composed salad with shredded chicken, crunchy cabbage, and aromatic herbs. Dressed with a sweet and sour nuoc-mâm sauce. Light and crunchy texture.

Fresh salad combining shrimp, crunchy vegetables, and Vietnamese herbs. Served with a traditional slightly sweet and tangy vinaigrette. Ideal as a light starter.

Thinly sliced raw beef marinated with lemongrass and spices, served as a salad. Zesty flavors and tender texture. A traditional dish for raw meat lovers.

Shredded green papaya and mango with shrimp. Very crunchy texture and tangy taste typical of Southeast Asian salads.

Mixed seafood (shrimp and squid) in a spicy salad. Marine flavors enhanced by chili and fresh herbs.

Large bowl of warm rice vermicelli topped with sautéed beef, cut spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce. A complete sweet and savory dish.

A variation of Bo Bun with sautéed chicken instead of beef. Served with vermicelli, spring rolls, fresh vegetables, and peanuts.

Rice vermicelli salad topped with pork and crispy spring roll pieces. Served with fresh herbs and sauce.

Seafood version of Bun, with shrimp and spring rolls on a bed of rice vermicelli and salad.

Fried rice paper rolls filled with pork and vegetables. Crispy on the outside, tender on the inside. To be wrapped in lettuce leaves with mint.

Fried imperial rolls filled with shrimp. Served with the traditional accompaniment of green salad and fresh mint.

Meat-free version of spring rolls, filled with vegetables. Crispy and flavorful, served with salad and herbs.

Fresh rice paper rolls (not fried) filled with vermicelli, shrimp, lettuce, and herbs. Soft and fresh texture, often served with peanut sauce.

Shrimp coated in a sesame seed crust and fried. Crispy and flavored with toasted sesame.

Whole shrimp coated in a light batter and fried until golden. Very crispy texture.

Steamed dumplings with translucent dough, filled with shrimp pieces. Soft texture and delicate flavor.

Half-moon shaped steamed dumplings, filled with a mixture of pork and shrimp.

Very thin steamed rice crepes, rolled and filled with minced pork and black mushrooms. Often sprinkled with fried onions.

Steamed rice paper rolls containing whole or chopped shrimp. Soft and melt-in-your-mouth texture.

Wheat noodle soup (Mì) served in an aromatic broth with slices of beef. A comforting and fragrant dish.

Egg noodle soup with shrimp, served in a clear and savory broth.

Wheat noodle soup with tender chicken pieces and fresh herbs.

Clear broth containing Won-Ton dumplings (thin wheat dough) filled with shrimp. Light and delicate.

Combination of Won-Ton dumplings and noodles in a large bowl of broth. A complete meal.

Traditional soup from southern Vietnam with rice noodles (Pho or Hu Tieu type) and shrimp.

Chicken rice noodle soup, flavored with Vietnamese spices and fresh herbs.

Pho-style soup with flat rice noodles and beef, served with a rich and aromatic broth.

Rich and creamy soup made with coconut milk and red curry, topped with shrimp and vermicelli. Spicy and smooth flavor.

Crispy fried rolls filled exclusively with vegetables. Served with the classic accompaniments of salad and mint.

Spicy coconut milk and curry broth, served with rice vermicelli. No meat, rich in flavor.

Mixed vegetables cooked in a creamy coconut curry sauce. Served with white rice.

Wheat noodles stir-fried in a wok with a mix of crunchy vegetables and soy sauce.

A plate of vegetarian spring rolls served with steamed white rice.

Vegetable spring rolls served with stir-fried rice with peas and eggs (no meat).

Vegetarian spring rolls served with stir-fried noodles.

Stewed mixed vegetables served in a small pot, accompanied by white rice.

Vegetarian version of Bo Bun with sautéed tofu or vegetables and vegetarian spring rolls on rice vermicelli.

Steamed dumplings with translucent dough filled with a mixture of finely chopped vegetables.

Diced tofu stir-fried in a wok (Luc Lac style) served with rice, often prepared with tomato (red rice).

Marinated and grilled beef skewers, served with rice vermicelli. Tender meat and smoky flavor.

Grilled pork skewers served with rice vermicelli.

Marinated and grilled chicken skewers.

Grilled shrimp skewers served with vermicelli.

Roasted pork pieces with crispy skin (glazed), served with vermicelli.

Tender beef cubes quickly stir-fried in a wok (shaken), with onions and peppers. Served alone (dish).

The famous Luc Lac beef served with its rice (often tomato rice).

Thinly sliced beef stir-fried in a wok with fresh lemongrass and chili. Fragrant and spicy.

Beef simmered in a creamy coconut milk and spicy curry sauce.

Beef slices simply sautéed with plenty of onions. Mild and caramelized flavor.

Beef stir-fried with fresh green peppercorn clusters. Intense peppery and spicy taste.

Roasted pork belly with golden and crispy skin.

Pork pieces simmered for a long time in a salted caramel and nuoc-mâm sauce. Tender and flavorful.

Chicken pieces sautéed in a spicy yellow curry sauce.

Chicken sautéed with minced lemongrass and chili. A fragrant classic.

Chicken cooked with black mushrooms (wood ear mushrooms) and various vegetables. Mild flavors.

Chicken sautéed with fresh ginger slices. Fresh and slightly spicy taste.

Breaded and fried chicken pieces, then stir-fried in a special chef's sauce.

Chicken sautéed with a variety of seasonal vegetables.

Chicken sautéed with whole peppercorns. Aromatic and spicy.

Chicken cooked with fresh pineapple chunks. A sweet and savory combination.

Diced chicken sautéed Luc Lac style, served with rice.

Fried shrimp (often with shell for crispiness) seasoned with a mixture of salt, pepper, and spices.

Shrimp sautéed in a traditional Vietnamese sauce.

Shrimp with pineapple chunks in a red sweet and sour sauce.

Shrimp simmered in a spicy coconut curry sauce.

Shrimp stir-fried with crunchy bean sprouts.

Shrimp sautéed with fresh green peppercorns for an intense flavor.

Shrimp stir-fried in a wok with assorted vegetables.

Stir-fried chicken Luc Lac style with rice.

Fish fillet cooked with a Vietnamese sauce and aromatics.

Steamed fish fillet with ginger and soy sauce. Light and fragrant.

Fried or sautéed fish with a sweet and sour sauce and pineapple.

Fried squid pieces seasoned with salt and pepper. Crispy.

Squid cooked in a spicy curry sauce.

Squid sautéed with fresh green peppercorns.

Steamed fragrant white rice.

Fried rice with eggs, peas, and diced chicken.

Fried rice with eggs, peas, and shrimp.

Stir-fried noodles with soy sauce, without meat or major garnish.

Assorted mixed vegetables stir-fried in a thickened sauce.

Bean sprouts quickly stir-fried in a wok to remain crisp.

Wheat noodles stir-fried with chicken and vegetables.

Wheat noodles stir-fried with beef and vegetables.

Stir-fried noodles with shrimp.

Nest of crispy fried noodles topped with a vegetable and shrimp sauce.

Stir-fried chicken Luc Lac style with rice.

Stir-fried chicken Luc Lac style with rice.

Stir-fried chicken Luc Lac style with rice.

A pot of spicy satay broth placed in the center of the table. Served with a platter of meats (beef, chicken) and seafood (squid, shrimp) to cook yourself in the broth.