Lao Douang Dy

Crispy crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. Eaten with your hands by wrapping it in lettuce and fresh herbs.

Fresh rice paper rolls filled with vermicelli, lettuce, mint, and your choice of protein. Served cold with a dipping sauce.

Small fried and crispy rolls, filled with a savory stuffing. To be enjoyed hot, often wrapped in lettuce with mint.

Steamed Vietnamese dumplings, made of a thin, silky rice dough filled with minced pork and black mushrooms. Tender and light texture.

Crispy morsels stuffed with minced shrimp. Served golden with a sweet and sour sauce.

Lemongrass-marinated beef pieces grilled on skewers. Fragrant and slightly tangy flavor.

Complete dish with grilled beef skewers, served with a choice of side. A balanced and tasty meal.

Traditional Chinese soup, both sour and spicy. Usually contains tofu, black mushrooms, bamboo, and egg.

Rich and fragrant broth with tender chicken pieces. A comforting soup with a spicy touch.

Spicy soup with seafood flavors, available with shrimp or fish. Ideal for seafood and spice lovers.

Creamy and rich soup thanks to coconut milk, enhanced with spices. Offers a sweet-salty-spicy balance typical of Asian cuisine.

Vegetarian version of the coconut milk soup. Rich in vegetables and aromatic flavors.

Dish featuring bamboo shoots, often stir-fried or braised. Crunchy texture and delicate taste.

Stir-fried beef strips with fresh basil, served sizzling on a cast-iron plate. Intense aromas and tender meat.

Stir-fried chicken pieces with basil, served on a hot plate. Herbal flavors and savory sauce.

Juicy shrimp stir-fried with basil, served on a hot plate. An aromatic seafood dish.

Chinese broccoli (Cai-Lan) quickly stir-fried in a wok with garlic. Crunchy and healthy green vegetable.

Complete dish combining crispy Chinese broccoli with garlic and flavorful slices of grilled pork.

Aquatic green vegetable with a hollow stem, stir-fried with garlic. Unique texture, both tender and crunchy.

Classic beef stir-fry with sliced onions. Rich, slightly sweet brown sauce.

Tender beef coated in a spicy black pepper sauce, served on a hot plate to maintain heat and aroma.

Pork ribs generously seasoned with garlic and pepper, then cooked until tender and fragrant.

Crispy fried shrimp seasoned with a dry mix of salt, pepper, and sometimes five-spice powder.

Whole fish fried until crispy, topped with a sweet, sour, and spicy Thai sauce with herbs.

Generous plate of rice served with three roasted meats: crispy pork, lacquered pork (Char Siu), and chicken.

Wok-fried noodles with a hearty mix of meats and seafood, as well as vegetables.

Rice served with marinated and grilled chicken, often accompanied by cucumber and sauce.

Complete dish including stir-fried beef with basil, white rice, and a fried egg on top.

Stir-fried chicken with Thai herbs (basil) served with rice and topped with a fried egg.

Minced or sliced pork stir-fried with basil, served with rice and a fried egg.

Shrimp stir-fried with basil served with white rice and a fried egg.

Rice served with stir-fried beef and onions in a savory sauce.

Spicy chicken curry with coconut milk, served with plain white rice to balance the flavors.

Rich and spicy beef curry with coconut milk, served with white rice.

Classic fried rice with peas, diced ham, and eggs.

Chef's special fried rice, likely enhanced with special house ingredients.

Rice with a sticky and chewy texture, often eaten by hand.

Steamed white rice, an ideal neutral accompaniment for saucy dishes.

Marinated and stir-fried tender beef cubes, served with tomato rice and a fried egg. A popular specialty.

Grilled pork meatballs or skewers, often served with rice paper and herbs to make rolls.

Dish of wide rice noodles stir-fried with beef. 'Lac Nac' refers to the 'shaken' stir-fry style in a wok.

Wok-fried rice noodles with shrimp.

Stir-fried rice noodles with a mix of seafood.

Rice noodles stir-fried with beef and fresh seasonal vegetables.

Rice noodles stir-fried with shrimp and various vegetables.

Simple and tasty dish of stir-fried rice noodles with beef.

Simmered dish served in a hot pot, combining tender eggplant and chicken in a rich sauce.

Eggplant cooked with fresh basil, offering a mix of textures and aromas.

Complete hot pot with tofu, chicken, pork, and shrimp simmered together.

Simmered dish composed of various vegetables and tofu, served in a hot pot.

Prawns and rice vermicelli cooked in a hot pot, absorbing the flavors of the broth and seafood.

Large shrimp coated in spicy sauce and served on a sizzling platter.

Grilled beef steak served on a hot plate, accompanied by a spicy Thai sauce (often Nam Jim Jaew) and salad.

A complete menu to discover the house specialties. Includes an appetizer, a main dish on a hot plate, and a side of rice.