Lao Chaleune 亮亮

Also known as Banh Cuon. Thin steamed rice flour sheets, rolled around a savory pork and black mushroom filling. Silky and tender texture, usually served with a mild nuoc-mâm sauce.

Assortment of assorted fried appetizers to discover various flavors. Crispy and tasty, ideal for sharing or for the undecided.

Vietnamese fried imperial rolls. Crispy rolls filled with minced pork, vermicelli, and vegetables. To be enjoyed wrapped in a lettuce leaf with mint.

Chicken version of the famous imperial rolls. Golden and crispy fried rolls with a tender chicken filling.

Crispy imperial rolls filled with shrimp filling. A flavorful seafood alternative to classic spring rolls.

Vegetarian imperial rolls. Fried rolls filled with a mixture of vegetables and vermicelli. Crispy and light.

Crispy bites filled with shrimp filling. The fried dough is golden and crunchy.

Laotian specialty of raw minced beef, seasoned with fresh herbs (mint, cilantro), lime, chili, and toasted rice powder. Fresh, spicy, and textured flavors.

Thai beef salad with sliced grilled beef, mixed with crunchy vegetables, herbs, chili, and a lime vinaigrette. A perfect balance between sour, salty, and spicy.

Fresh and spicy shrimp salad, enhanced by a Thai sauce with lime, chili, and aromatic herbs.

Salad made of tender squid pieces, seasoned with a spicy and lemony dressing typical of Thai cuisine.

Seafood salad (shrimp, squid, etc.), marinated in a spicy and tangy sauce with fresh herbs.

Traditional Laotian salad of cooked minced pork, flavored with mint, cilantro, lime, and chili, sprinkled with toasted rice powder. Fresh and very aromatic.

Laotian Lap variant with chicken. Minced chicken seasoned with herbs, lime juice, and chili. A light but flavorful dish.

Unmissable Laotian specialty. Fried and crumbled rice balls, mixed with fermented pork (som mou), peanuts, herbs, and lime. A unique textural play between crispy and tender.

Laotian-style minced duck salad seasoned with fresh herbs, chili, and lime. The duck provides a rich and intense flavor.

Fresh, non-fried rolls, made of rice paper wrapping vermicelli, pork, shrimp, lettuce, and aromatic herbs. Served cold with hoisin or nuoc-mâm sauce.

Shrimp version of summer rolls. Guaranteed freshness with raw rice paper, herbs, vermicelli, and shrimp.

Classic Tom Yum chicken soup. A clear, sour, and spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves.

The famous Tom Yum Kung. Sour and spicy shrimp soup with citrus notes and Thai herbs.

Tom Yum soup prepared with fish pieces. Light, fragrant, and spicy broth.

Tom Yum Talay soup. A generous mix of seafood in a spicy and tangy Thai broth.

Rich and creamy soup thanks to coconut milk, with pieces of beef. Balanced between the sweetness of coconut and the spiciness of spices.

Tom Kha Gai. Iconic soup with coconut milk and chicken, flavored with galangal. Sweet, creamy, and slightly tangy.

A flavorful coconut milk soup variant using duck, whose pronounced taste pairs well with the sweetness of coconut.

Tom Kha Kung. Shrimp served in a creamy coconut milk broth with galangal and lemongrass.

Thai green curry served as a soup. Coconut milk base, green curry paste (green chilies), Thai eggplants, and chicken. Quite spicy and aromatic.

Green curry fish version. Herbaceous and creamy flavors.

Green curry with shrimp and coconut milk. A Thai classic combining spiciness and sweetness.

Fried rice with eggs, peas, diced ham (pork) or chicken. A classic and flavorful side dish.

Cantonese-style fried rice with whole or chopped shrimp.

Fried rice with tomato sauce or fresh tomatoes, offering a slightly tangy and sweet flavor.

Steamed white jasmine rice. The ideal neutral accompaniment for sauced dishes.

Steamed sticky rice, typical of Laos and northern Thailand. Traditionally eaten with fingers by making small balls.

Pak Boong. Water spinach quickly stir-fried at high heat with garlic, chili, and soy/oyster sauce. Crispy and flavorful.

Thai-style sautéed Chinese broccoli, often with garlic and oyster sauce. Crispy texture and slightly bitter taste.

Assortment of fresh vegetables stir-fried in a wok, retaining their crispness and vitamins.

Portion of homemade noodles, served without garnish, ideal for accompanying a sauced dish.

Stir-fried noodles with a mix of vegetables.

Traditional soup with thick rice noodles (Udon type), served in a creamy broth, often with pork or seafood.

Thick rice noodle soup with chicken. A comforting dish with a flavorful broth.

Thick rice noodle soup with fish.

Thick rice noodle soup with pork.

Thick rice noodle soup with shrimp.

Cold rice vermicelli salad with hot sautéed beef, raw vegetables (lettuce, sprouts, carrots), herbs, peanuts, and fried spring rolls. Served with hoisin or nuoc-mâm sauce.

Bo Bun variant replacing beef with shrimp and served with shrimp spring rolls.

Bo Bun variant with pork (often grilled or in 'Bi' rind strips) and spring rolls.

The Vietnamese national dish. Flat rice noodle soup in a clear beef broth flavored with star anise, cinnamon, and cardamom, served with slices of beef.

Homemade noodle dish with three different meats: chicken, lacquered pork (Char Siu), and crispy pork. A rich and complete dish.

Homemade noodles served with chicken.

Shrimp wonton soup. Tender dumplings in a clear broth.

Homemade noodles served with shrimp dumplings.

Homemade noodles served with shrimp.

Homemade noodles served with beef.

Homemade noodles served with slices of red, sweet and savory lacquered pork.

Rice noodle dish (usually in soup or stir-fried depending on the recipe) with chicken.

The famous Pad Thai. Rice noodles stir-fried in a wok with eggs, peanuts, soy sprouts, and a sweet and sour tamarind sauce. Choice of meat available.

Traditional Laotian soup with fermented rice vermicelli, served in a fish and coconut milk broth, garnished with raw vegetables.

Pork variant of Kao Poun soup.

Pad See Ew. Wide rice noodles stir-fried in dark soy sauce, with garlic, eggs, and vegetables (often Chinese broccoli). Rich and caramelized taste.

Marinated grilled pork ribs grilled until tender and caramelized.

Delicately steamed chicken to preserve its tenderness, often served with a ginger sauce.

Roasted pork slices with a sweet and savory glaze, with characteristic red skin.

Roasted duck with crispy lacquered skin, tender and juicy meat.

Laotian-style beef jerky. Beef marinated with spices then dried and lightly fried. Chewy texture and concentrated flavor.

A platter combining dried beef and Sai Oua sausages, allowing you to taste two Laotian charcuterie specialties.

Pork sausages flavored with herbs (lemongrass, kaffir lime, galangal) and spices. A unique, very aromatic taste.

Pounded salad in a mortar. Crunchy green papaya, tomatoes, green beans, chili, garlic, and lime. The Lao version is more robust with fermented fish paste.

Pad Kra Pao. Meat stir-fried in a wok with plenty of Thai basil, garlic, and chili. Very aromatic and generally spicy.

Basil stir-fry variant with more noble proteins like duck or seafood.

Large prawns stir-fried in a wok with Thai basil and spices.

Classic stir-fry dish with fresh ginger strips, black mushrooms, and onions. Warming and peppery taste.

Laotian thick salad/soup made from shredded bamboo shoots, herbs, and yanang (green leaf extract). Earthy and traditional flavor.

Fermented pork with garlic and sticky rice, often served raw or grilled. Characteristic tangy flavor of fermentation.

Small cakes of fish paste mixed with red curry and green beans, then fried. Elastic texture and spicy taste.

Marinated chicken pieces wrapped in pandan leaves (or banana leaves depending on the description) and fried/grilled. The leaf infuses a delicate herbaceous aroma into the meat.

Hor Mok. Steamed fish curry in a banana leaf cup, with coconut milk. Mousse-like and melting texture.

Crying Tiger. Marinated and grilled sirloin steak, served sliced with Nam Jim Jaew dipping sauce (tamarind, chili, toasted rice).

Fish fillet topped with a sweet and sour tamarind-based sauce.

Fish served with a spicy sauce.

Grilled marinated meat skewers, Satay style or Asian barbecue.

Marinated chicken wings fried until golden and crispy.

A large tasting platter featuring Laotian cuisine essentials: spicy salad, dried meats, fried chicken, and the indispensable sticky rice. Perfect for discovering the variety of flavors.

A complete assortment combining fried appetizers, beef grills, Laotian charcuterie, and special salads. A varied and generous culinary experience.