Kanji

Traditional rice noodle soup (Pho) served in a clear and aromatic beef broth. Garnished with flavorful beef meatballs, onions, and fresh herbs.

The classic Pho combining well-cooked beef and thin slices of raw beef that gently cook in the piping hot broth. Offers a mix of meat textures.

Pho soup garnished only with thin slices of raw beef, served pink thanks to the heat of the broth. The meat remains very tender.

Light broth containing shrimp-filled wontons. A delicate dish with a silky texture.

A more substantial version of wonton soup, enhanced with noodles for a complete meal. A mix of wonton and noodles.

Noodle soup served with a roasted duck thigh marinated in five spices. The duck is rich in flavor with a fragrant skin.

Marinated beef cubes stir-fried in a wok, tender and caramelized. Usually served with tomato rice and a lemon-pepper dipping sauce.

Grilled meat skewers marinated in lemongrass for a fresh, citrusy flavor. Served with rice.

Chicken thigh cooked with lemongrass. The meat is juicy and infused with the citrusy aromas of the herb.

Thinly sliced beef stir-fried with fresh basil and a Thai-style sauce. A fragrant and generally slightly spicy dish.

Shrimp stir-fried with basil and a spicy Thai sauce. The shrimp remain crunchy and the sauce is aromatic.

Chicken pieces simmered in a creamy curry sauce, often made with coconut milk and yellow curry. Mild and spicy flavor.

Fish fillet stir-fried with Thai herbs and spices. A light dish with exotic flavors.

Pork slices marinated in lemongrass and then grilled. The meat has a smoky and citrusy flavor.

Tender poached chicken served with fragrant rice cooked in poultry broth. Accompanied by special sauces (ginger, chili).

Flat rice noodles stir-fried in a wok with slices of beef and crisp vegetables. A classic and satisfying stir-fried dish.

Rice noodles stir-fried with beef in a rich and spicy satay sauce (peanut and chili base).

Rice noodles stir-fried with tender chicken and assorted vegetables. Mild and balanced flavors.

Rice noodles stir-fried with shrimp and vegetables. A light dish with seafood flavors.

Rice noodles topped with a mix of seafood (shrimp, squid) and vegetables. Rich and varied.

Rice stir-fried with tomato, giving it a red-orange color and a slightly sweet and sour taste. Often served with Loc Lak beef.

Portion of steamed white rice. A neutral accompaniment for sauced dishes.

Salad composed of cold rice vermicelli, hot stir-fried beef, raw vegetables, and crispy spring rolls. Drizzled with nuoc mam sauce and sprinkled with peanuts.

A variation of Bo Bun with stir-fried chicken instead of beef. Served with chicken spring rolls, salad, and fresh herbs.

Bo Bun garnished with shrimp (stir-fried or grilled) and spring rolls. A fresh seafood option.

Spicy salad with grilled beef slices, cucumbers, tomatoes, onions, and herbs. Typically Thai spicy and citrusy dressing.

Fresh and spicy salad with thinly sliced chicken, mixed with crisp vegetables and a Thai vinaigrette.

Thai-style shrimp salad, enhanced by fresh chili, lemongrass, and lime juice. Very refreshing.