Ngoc Xuyen Saigon

Fine steamed rice flour crepes, filled with minced pork and black mushrooms. Soft and slightly sticky texture. Served with Vietnamese cold cuts and a mild nuoc-mâm sauce.

Rice plate served with marinated and grilled chicken. The meat is tender and flavorful. Accompanied by marinated vegetables and fish sauce.

Rice dish served with finely minced pork mixed with roasted rice powder. Unique and fragrant texture. Served with vegetables and sauce.

Complete rice dish with minced pork and a portion of meatloaf (egg meatloaf). A mix of classic southern Vietnamese textures and flavors.

Rice plate combining three toppings: chicken, minced pork, and Vietnamese omelet. A hearty and varied meal.

Bowl of cold rice vermicelli topped with minced pork and fried imperial rolls (nems). Served with fresh herbs, peanuts, and nuoc-mâm sauce to pour over.

The famous Bo Bun: rice vermicelli, sautéed beef with onions, and crispy spring rolls. A complete dish mixing hot and cold, crunchy and tender, all seasoned with herbs and sauce.

Noodle soup originating from southern Vietnam (My Tho). Clear and flavorful broth based on pork and seafood. Can be served with the broth on the side (dry) or in it.

The traditional Pho: flat rice noodle soup in a beef broth simmered for a long time with spices (anise, cinnamon). Served with slices of beef and aromatic herbs.

Rice vermicelli soup with beef and pork, originating from Hue. The broth is rich, spicy, and flavored with lemongrass and shrimp paste.

Vermicelli soup served with elongated shrimp dumplings (suông), pork, and sometimes pork knuckle. Flavorful broth based on tamarind and shrimp.

Comforting soup combining tender chicken and rehydrated dried bamboo shoots. The broth is light but flavored by the bamboo.

Thick noodle soup (tapioca/rice) with a slightly gooey consistency. Topped with crab meat, shrimp, and pork knuckle. Creamy broth.

Noodle soup with rice paddy crab paste and tomato. Slightly tangy and iodized taste. Garnished with fried tofu and meat.

Specialty of the Mekong Delta with a broth prepared with fermented fish (mam). Very strong, salty, and umami flavor. Accompanied by seafood, eggplant, and pork.