Le cambodge 17

Fried spring rolls, crispy and golden. Filled with a savory mixture, they are enjoyed wrapped in lettuce leaves with fresh herbs and dipped in nuoc-mâm sauce.

Steamed rice crepes, thin and translucent, filled with a mixture of shrimp and chicken. Soft and melt-in-your-mouth texture, served with Vietnamese charcuterie and herbs.

Fried wheat dough triangle, filled with spicy minced beef. Crispy on the outside and soft on the inside, flavored with curry and spices.

Steamed brioche with a white, soft dough (Banh Bao). Filled with a mixture of pork, mushrooms, and sometimes a hard-boiled egg.

Pan-fried Japanese dumplings filled with minced chicken and vegetables. The dough is grilled on one side and steamed on the other, offering a semi-crispy, semi-tender texture.

Cantonese steamed rice dumplings with translucent rice dough, filled with shrimp pieces. Delicate and slightly elastic texture.

Open steamed dumplings (Siu Mai) filled with shrimp. Savory and juicy, often served in bamboo baskets.

Fresh rice paper rolls filled with vermicelli, lettuce, aromatic herbs, and your chosen filling. Served fresh, not fried, with peanut or nuoc-mâm sauce.

Fresh mixed salad with shredded chicken and shrimp. Dressed with a creamy homemade cocktail sauce.

An enriched version of the mixed salad including pork sausage flavored with lemongrass in addition to chicken and shrimp. Fresh and hearty.

The national Vietnamese dish. A clear beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and beef. To be enhanced with fresh herbs and lemon.

Noodle soup served in a flavorful broth, accompanied by slices of lacquered duck with crispy skin and tender meat.

Comforting soup filled with shrimp dumplings (wontons) and noodles. The broth is light and fragrant.

Noodle soup topped with Char Siu pork (marinated and roasted pork, sweet and savory with a characteristic red color).

Large bowl of warm rice vermicelli, topped with lemongrass chicken stir-fry, crunchy vegetables, and two chicken spring rolls. Sprinkled with peanuts and fried onions.

A variation of Bo-bun with chicken cooked in yellow curry, adding a spicy and fragrant touch. Served with chicken spring rolls.

The classic beef Bo-bun with sautéed onions. Served over vermicelli with salad and herbs. Accompanied by crispy spring rolls of your choice.

Vegetarian version of Bo-bun, topped with sautéed vegetables or tofu and served with vegetable spring rolls. Fresh and light.

A very generous Bo-bun including, in addition to meat and spring rolls, a fragrant Vietnamese sausage.

Bo-bun with sautéed shrimp instead of meat, served with shrimp spring rolls for a seafood flavor.

Portion of steamed white rice, ideal for accompanying saucy dishes.

Roasted duck slices with crispy, sweet and savory red skin. Served with white rice.

Fried chicken pieces coated in a creamy and savory caramel sauce. Sweet and savory mix served with rice.

Chicken stir-fried with chopped fresh lemongrass and spices. A very aromatic and slightly spicy dish.

Chicken simmered in a yellow curry sauce (often with coconut milk), with potatoes and carrots.

Beef strips seared in a wok with lemongrass and onions. Tender and fragrant.

Cambodian specialty. Fish curry steamed in a banana leaf, with a rich sauce of coconut milk and Khmer spices. Foamy and melt-in-your-mouth texture.

Marinated and roasted Char Siu pork slices, served with white rice. Mild and savory taste.

Marinated and grilled pork ribs, juicy and caramelized. Served with rice.

Asian-style sausages, firm and intensely flavored with lemongrass and spices.

Shrimp stir-fried in a wok with fresh basil leaves and vegetables. A fragrant dish with a distinct herbaceous note.

Marinated and stir-fried beef cubes, served on a bed of rice (often tomato-based) with a fried egg, onions, and a pepper-lime sauce.

Stir-fried noodles in a wok served with pieces of crispy chicken coated in caramel sauce.

Stir-fried wheat or rice noodles with vegetables, accompanied by chicken flavored with lemongrass.

Stir-fried noodles with chicken cooked in curry spices.

Stir-fried noodles in a wok with thinly sliced beef flavored with lemongrass.

Stir-fried noodles served with slices of roasted lacquered pork (Char Siu).

Stir-fried noodles accompanied by Asian lemongrass sausages.

Vegetarian dish of stir-fried noodles with a mix of crunchy seasonal vegetables.

Stir-fried noodles with shrimp and fresh basil.

Stir-fried noodles in a wok topped with slices of crispy lacquered duck.

Complete menu including a starter, a main course, and a drink of your choice.

Gourmet menu including a starter, a main course, and a dessert of your choice.

Warm glutinous rice ball, sprinkled with grated coconut and filled with a sweet yellow soybean (mung bean) cream.

Peeled and pitted lychee fruits, served fresh in their light, sweet syrup.

Pieces of ginger cooked in sugar, both spicy, sweet, and chewy.

Warm and creamy dessert made of banana pieces cooked in sweet coconut milk with tapioca pearls.

Crunchy or soft confectionery made from sugar or honey and generously coated with sesame seeds.

Vietnamese or Cambodian-style egg flan, firm texture and mild taste, often steamed.

Refreshing scoops of ice cream or sorbet. Classic and exotic flavors available.