Mom's Restaurant

Crispy fried spring rolls, filled with minced meat or vegetables. Golden and crunchy texture. Eaten hot, often wrapped in lettuce with mint.

Fried imperial rolls stuffed with shrimp. The outside is crispy and the inside is savory. Served with nuoc-mâm sauce for dipping.

Crispy wonton pastry encasing a shrimp filling. Fried until golden. A light and crunchy appetizer.

Fried triangular pastry, filled with spicy minced beef. The dough is thin and crispy. Rich and slightly spicy flavor.

Soft steamed white brioche bun (Banh Bao). Filled with a savory pork mixture, often with mushrooms and a hard-boiled egg. Soft and airy texture.

Very thin steamed rice crepes, rolled and filled with meat and black mushrooms. Silky and delicate texture. Served with Vietnamese charcuterie and herbs.

Steamed dim sum containing whole or chopped shrimp. Translucent and tender dough. Mild seafood flavor.

Steamed dumplings (Ha Kao) with translucent rice dough, filled with shrimp. Steamed for a soft and elastic texture.

Fresh roll (Goi Cuon) made of rice paper, vermicelli, fresh herbs, and your choice of protein. Not fried, served cold. Very fresh and light, served with peanut or nuoc-mâm sauce.

Homemade sausage flavored with lemongrass and Cambodian spices. Grilled to achieve a crispy skin. Aromatic and slightly sweet flavor.

Dish of chopped Vietnamese dumplings, served with spring rolls, fresh vegetables, and herbs. A mix of soft and crunchy textures. Dressed with sauce to bind everything together.

Burmese/Cambodian-style fried rice noodles with minced meat and shrimp. Served with an egg and pickled vegetables. Savory and slightly tangy.

The national dish of Cambodia (Amok). Fish steamed in a coconut milk and kroeung curry sauce. Mousse-like texture and rich in mild spices.

Tender beef cubes sautéed in a soy sauce and pepper marinade. Served with rice, often with a lemon and black pepper dipping sauce. Rich and caramelized.

Rice stir-fried in a wok with eggs, giving a beautiful yellow color. Garnished with chives for freshness. A simple and comforting dish.

Cold rice vermicelli salad, topped with sautéed beef, spring rolls, raw vegetables, and peanuts. Dressed with nuoc-mâm sauce. A complete, fresh, and balanced dish.

Variation of Bo-Bun with chicken sautéed with spices (curry or lemongrass). Served on cold vermicelli with spring rolls and salad. Aromatic and light.

Vegetarian version of Bo-Bun with vegetable spring rolls and vegetable toppings. Fresh, crunchy, and fragrant.

Bo-Bun topped with sautéed or grilled shrimp and shrimp spring rolls. A seafood version of the Vietnamese classic.

The most generously topped version of Bo-Bun, adding a lemongrass sausage to the beef or chicken and spring rolls. Very hearty and rich in flavors.

Fresh mixed salad of crunchy vegetables, shredded chicken, and shrimp. Dressed with a light Asian vinaigrette.

Large mixed salad with chicken, shrimp, and slices of lemongrass sausage. A rich blend of protein and freshness.

Beef slices stir-fried in a wok with fresh ginger and vegetables. Spicy and warming ginger flavor.

Beef sautéed in a satay sauce (mix of spices, chilies, and peanuts). Rich, spicy, and slightly nutty flavor.

A mix of seasonal vegetables quickly stir-fried in a wok to remain crisp. Lightly seasoned with soy sauce.

Juicy shrimp sautéed in a rich and spicy satay sauce. Served with a choice of side.

Chicken pieces sautéed with chopped lemongrass. A very fragrant dish with fresh citrus notes.

Chicken simmered or sautéed in a yellow curry sauce, often with coconut milk. Creamy and spicy.

Pork slices marinated in a sweet and savory sauce (lacquer) then grilled. The meat is tender with a caramelized crust.

Grilled pork ribs, often marinated in honey or spices. Juicy meat to eat with your fingers.

Whole chicken thigh marinated in lemongrass and grilled. The skin is crispy and the meat is fragrant.

Homemade Asian-style sausages, rich in lemongrass and garlic flavors. Grilled and served as a main course.

Roasted duck with a shiny, crispy red skin. The meat is tender and rich. Served sliced with a sweet sauce.

Popular Cambodian rice noodle soup. Rich pork broth topped with shrimp, chicken, and meatballs. Served with fresh herbs and bean sprouts.

The famous Vietnamese soup. Clear beef broth simmered for a long time with anise and cinnamon, rice noodles, and beef slices. To be flavored yourself with lemon, basil, and chili.

Noodle soup served with slices of roasted duck. The duck fat deliciously flavors the broth.

Noodle soup topped with Char Siu pork (red barbecue pork). The pork adds a sweet touch to the savory broth.

Light soup with noodles and a variety of fresh vegetables. Clear and healthy broth.

Wonton noodle soup. Shrimp dumplings are served in a hot broth, offering a complete and comforting meal.

Traditional hot or warm dessert (Che Chuoi). Bananas cooked in sweet coconut milk with tapioca pearls. Sweet and creamy.

Glutinous rice balls stuffed with sweet yellow soy paste or peanuts, served in a warm coconut milk sauce. Chewy texture (mochi).

Peeled and pitted lychee fruits served in a light syrup. A very fresh and fruity dessert.

Asian flan with eggs and soy or coconut milk. Firm but melt-in-your-mouth texture, sweet flavor.

Pieces of ginger cooked in sugar. Spicy and sweet, excellent for digestion.

Soft candy with peanuts or sesame. Sweet and crunchy.

Classic ice cream.