New Locomotive

Traditional rice noodle soup served in a rich and aromatic beef broth. This special version includes beef slices and tripe. To be enjoyed hot with fresh herbs.

Classic pho soup garnished with tender beef slices and shank pieces. The broth is flavored with star anise and cinnamon.

A flavorful variation of pho with beef slices and chewy meat balls. Served with slippery rice noodles.

The classic version of pho with thin slices of beef that gently cook in the boiling broth.

Rice noodle soup with a light and fragrant chicken broth. Garnished with shredded chicken pieces.

A vegetarian version of pho soup with silken or fried tofu. The broth is light and aromatic.

Rice noodle soup served only with flavorful beef balls.

Spicy condiment made from chili and oil to enhance the flavor of your soup.

Extra portion of rice noodles for your soup.

Extra portion of meat to garnish your pho soup.

Creamy yellow curry and coconut milk soup, served with rice vermicelli and chicken. Sweet and spicy flavor.

Hearty dish of beef pieces stewed like a ragoût with spices, served with rice noodles.

Traditional Canh Chua soup with tamarind, pineapple, and tomatoes, garnished with shrimp. Balanced flavor between acidity and sweetness.

Seafood version of Vietnamese sweet and sour soup. Clear and fragrant broth.

Sweet and sour soup prepared with catfish (bong lau), typical of the Mekong Delta. Tender fish in a tangy broth.

Vegetarian option of sweet and sour soup, light and refreshing, with tofu pieces.

Fresh and crunchy salad made from shredded green papaya, topped with shrimp. Dressed with a Vietnamese sweet and sour vinaigrette.

Version of green papaya salad served with fragrant lemongrass grilled beef strips.

Vietnamese mixed salad with marinated and sautéed beef, fresh herbs, and nuoc-mâm sauce.

Light salad of shredded chicken and crunchy cabbage or vegetables, seasoned in Vietnamese style.

Goi Cuon: fresh rolls wrapped in rice paper, filled with vermicelli, shrimp, chicken, lettuce, and mint. To be dipped in hoisin or nuoc-mâm sauce.

Fresh spring rolls filled with minced pork and crunchy vegetables. Fresh and light texture.

Banh Cuon: thin and silky steamed rice crepes, filled with minced pork and black mushrooms.

Ha Cao: small steamed dumplings with translucent skin, filled with shrimp.

Banh Khot: small crispy rice pancakes cooked in a special mold, topped with shrimp and a touch of coconut milk.

Selection of various Vietnamese fried bites, ideal for discovering several flavors as a starter.

Cha Gio: fried and crispy spring rolls, filled with a savory meat and vegetable mixture.

Banh Xeo: crispy yellow crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. To be eaten wrapped in lettuce.

Chicken wings fried until golden, then sautéed with aromatics or a special sauce.

Crispy dumplings filled with shrimp, served with sweet and sour dipping sauce.

Bo La Lot: seasoned minced beef rolled in betel leaves or caul fat, grilled and served with fine vermicelli.

Grilled beef brochettes served with the traditional accompaniment of rice vermicelli and rice paper to make your own rolls.

Whole grilled shrimp served with rice vermicelli (Banh Hoi) and fresh herbs.

Com Tam: broken rice plate served with three pork preparations (often grilled, chả (egg pâté) and pork rind).

Rice plate served with an assortment of grilled meats: pork, chicken, and beef.

White rice served with a pork chop or marinated and grilled pork slices.

Simple and tasty dish of rice and grilled chicken pieces with crispy skin.

Rice served with a creamy chicken curry, simmered with coconut milk and yellow spices.

White rice with thin slices of grilled beef, often marinated in lemongrass.

Rice served with juicy and flavorful beef brochettes in caul fat.

Bo Loc Lac: wok-sautéed beef cubes, tender and peppery, served with red rice (often tomato-based) and an egg.

Wok-sautéed noodle dish with beef and crunchy vegetables (bok choy, carrots).

Classic sautéed noodles with chicken pieces and seasonal vegetables.

Sautéed noodles topped with juicy shrimp and vegetables.

Vegetarian version of sautéed noodles with tofu pieces.

Extra portion of white rice.

A fried or hard-boiled egg added to your dish.

Green vegetable quickly sautéed in a wok with garlic or oyster sauce. Crunchy and healthy.

Crispy fried tofu cubes, seasoned with a mix of salt, pepper, and spices.

Broccoli florets sautéed with garlic, retaining their crunch and green color.

Classic fried rice with peas, ham, egg, and shrimp.

Fried rice with a mix of small vegetables.

Rice cooked with tomato or annatto, giving it a red color and a slightly sweet flavor.

Simple sautéed noodle dish, often with bean sprouts and onions.

Plain steamed white rice.

A complete set menu including a starter, a main course with side dish, and a dessert of your choice.