Com Restaurant

A varied tasting platter including three specialties: crispy sweet potato fries, an assortment of chicken and green rice nems (fried rolls), and fresh shrimp spring rolls. Ideal for discovering different Vietnamese textures and flavors in one go. To share as a starter.

Crispy special nems made with green rice (Cốm), a Hanoi specialty, mixed with pork and vegetables. The texture is both crispy on the outside and soft on the inside thanks to the green rice. Served hot, to be dipped in nuoc mam sauce.

Crispy fried spring rolls (imperial rolls) stuffed with minced chicken and vegetables. The wrapper is golden and crispy. A classic of Vietnamese cuisine, flavorful and comforting.

Meat-free version of fried nems, filled with a savory mix of taro, beans, and mushrooms. Crispy and rich in flavor thanks to the fragrant mushrooms. Suitable for vegetarians.

Fresh rolls (Gỏi cuốn) wrapped in rice paper, containing shrimp, fresh herbs, and mango. It's a light, fresh, and healthy dish, not fried. Dip in the homemade sauce for a perfect balance.

Vegetarian fresh rolls with marinated tofu and lots of fresh herbs and vegetables. Light and refreshing with a sweet and savory touch thanks to the mango and tofu. An excellent healthy option.

Vietnam's national soup. A rich and fragrant beef broth with spices (star anise, cinnamon), served with flat rice noodles and beef. 'Tái chín' means there is both well-done beef and rare beef that cooks in the hot broth. To be enhanced with herbs and lime.

A flavorful variation of Phở where the beef is quickly stir-fried with garlic before being added to the soup. This gives the broth a richer, slightly garlicky flavor. Very aromatic and hearty.

A gourmet version of Phở with a high-quality marinated beef cut (steak type). The broth is simmered for a long time for maximum depth of flavor. A luxurious experience of the traditional dish.

A soft-boiled egg, ideal to add to the hot broth for more creaminess.

Called 'Quẩy' in Vietnam, these are light and airy fried dough sticks. Traditionally dipped in Phở broth to absorb flavors.

Extra portion of meat for your dish.

Steamed white rice dish.

Rice dish served with tender beef sautéed in a fragrant pepper sauce. The pepper provides a pleasant warmth without being too spicy. Served with a salad for freshness.

Marinated five-spice chicken (traditional blend including star anise, cinnamon, etc.) then grilled. The meat is fragrant and juicy. Served with white rice.

Roasted and lacquered Char Siu pork with a sweet and savory sauce, giving a characteristic reddish color. Served in thin slices with rice. Umami and slightly sweet flavor.

A fresh and tangy salad based on crunchy white radish and marinated anchovies. The tamarind sauce adds a distinctive sweet and sour touch. Very refreshing.

Green (or semi-ripe) mango salad with shrimp. It's a perfect balance of flavors: tangy, sweet, savory, and spicy, with the crunch of peanuts and fried onions.

Hanoi's iconic dish. Charcoal-grilled pork (meatballs and slices) served in a bowl of sweet and sour nuoc mam sauce, accompanied by a plate of cold rice vermicelli and fresh herbs. Noodles and herbs are dipped in the sauce with the meat.

A 'dry' version (without broth) of Phở, served as a mixed salad. Mix of flat rice noodles, lacquered pork, and vegetables, all seasoned with a sauce. Fried green rice adds crunch.

Also called 'Bún Bò Nam Bộ'. A bowl of cold rice vermicelli topped with hot stir-fried beef, fresh herbs, peanuts, and fried onions. Everything is mixed with the nuoc mam sauce served separately.

Similar to Bo Bun, but with sautéed shrimp instead of beef. Fresh, light, and complete with crispy nems.

Vegetarian version of Bo Bun with fried tofu and vegetable nems. A complete and flavorful noodle salad.

Two extra pieces of fried nems.

A fried egg.

Extra portion of meat.

Artisanal green rice ice cream (Cốm). It has a sweet, nutty, and vanilla flavor, typical of young glutinous rice. A unique specialty.

Hot dessert made of glutinous rice dough balls (often mung bean or red bean paste), served in a warm ginger syrup. Chewy texture and comforting taste.

Small Japanese glutinous rice cakes with a soft and elastic texture, often filled with ice cream or bean paste.

Hot ginger and honey tea. Soothing and warming, ideal for digestion.

Traditional green tea flavored with jasmine flowers. Floral and light.

Traditional Vietnamese iced lemon tea. Refreshing and tangy.

Hot black coffee prepared with an individual metal filter (phin). Strong, full-bodied, and chocolatey taste (often Robusta).

Iced black coffee. Strong coffee is poured over ice cubes. Very refreshing and energizing.

Hot coffee with sweetened condensed milk. The milk softens the bitterness of the strong Vietnamese coffee for a creamy and sweet result.

Iced coffee with sweetened condensed milk. The most iconic Vietnamese coffee drink.

Espresso with hot foamed milk.

Coffee served with hot milk.

Espresso topped with thick milk foam.

Hot chocolate.

An espresso lengthened with hot water.

Strong and concentrated black coffee.

Alsace blonde beer, light and thirst-quenching.

India Pale Ale type beer. More bitter and very aromatic (notes of citrus, tropical fruits).

White beer, cloudy and tart, often with notes of spices and citrus.

Very popular Vietnamese blonde beer (Saigon Beer). Light, ideal for accompanying spicy dishes.

Famous Chinese blonde beer. Mild and refreshing.