Phô 66

The national dish of Vietnam: a soup of flat rice noodles in a clear and very aromatic beef broth, simmered for a long time with star anise and cinnamon. Served with thin slices of beef. Enjoy hot by adding fresh herbs.

A rich and slightly spicy soup based on satay sauce (peanuts and chili), garnished with meatballs and beef slices. The broth is creamy with a pronounced nutty flavor.

A variation of Vietnamese noodle soup with a light chicken broth flavored with ginger. Served with tender chicken pieces and rice noodles. A comforting and delicate dish.

Rice noodle soup served in a clear and savory broth with shrimp. The flavors are mild and fresh, typical of Northern Vietnam.

Noodle soup (usually egg noodles) served with shrimp-filled wonton dumplings. The broth is light and savory, offering a nice contrast of textures between the noodles and the soft dumplings.

Noodle soup served with slices of roasted duck with crispy, lacquered skin. The rich flavor of the duck perfumes the broth for a savory and gourmet result.

Noodle soup garnished with roasted pork (Char Siu) marinated in a reddish sweet and savory sauce. The meat is tender and adds a sweet note to the savory broth.

Pork slices sautéed with minced fresh lemongrass, served on a bed of white rice. Lemongrass adds a fresh, citrusy note that pairs perfectly with the pork.

Lemongrass-marinated and grilled chicken pieces, served with rice. The meat is tender and fragrant, with a slightly smoky and herbaceous taste.

Indochinese specialty consisting of tender beef cubes stir-fried in a wok, served with red rice colored with tomato. The meat is juicy and seasoned, often served with a pepper and lime sauce on the side.

Roasted duck slices with crispy lacquered skin, served with white rice. The meat is rich and flavorful, often accompanied by soy or hoisin sauce.

Roasted pork (Char Siu) with a sweet and savory marinade, sliced and served with rice. A classic Cantonese dish appreciated for its tender meat and barbecue flavor.

Fried rice stir-fried in a wok with shrimp, eggs, and small vegetables. The rice grains are separated and lightly grilled, infused with the flavors of the sea.

Fried rice with a mix of seafood (shrimp, squid, etc.) and vegetables. A hearty dish with marine flavors.

Thai-style fried rice with fresh pineapple chunks that add a sweet and sour touch. Cooked with yellow curry, cashews, and your choice of meat.

Chicken sautéed with a spicy Sichuan-style sauce, served over rice. Expect bold flavors, with chili and Sichuan pepper.

Chicken cooked in a sweet and savory caramel sauce, served with rice. The sauce is syrupy, rich, and flavorful, perfectly coating the poultry pieces.

Thin slices of beef stir-fried in a wok with chili peppers and vegetables, served with rice. A spicy dish for thrill-seekers.

Popular Korean dish served in a hot bowl. Consists of rice topped with various sautéed vegetables (namul), meat (beef or chicken), and often an egg. Mix with spicy sauce (gochujang) before eating.

Fried pork ribs pieces fried until crispy, then sautéed with a mix of salt, pepper, and spices. A crispy texture on the outside and tender on the inside.

Breaded and fried chicken fillets, served with a special house sauce. The chicken is golden and crispy.

Fried chicken fritters coated in a yellow lemon sauce, both sweet and tangy. A refreshing classic.

Whole or peeled shrimp, fried and seasoned with a dry mix of salt, pepper, garlic, and chili. Crispy and very fragrant.

Silken or firm tofu cubes simmered with minced meat in a spicy sauce. This dish is inspired by Mapo Tofu, offering a melt-in-your-mouth texture and a spicy flavor.

Thin slices of beef quickly stir-fried in a wok with plenty of fresh basil (often Thai basil). The aromatic herb gives a very distinctive anise and peppery flavor to the dish.

Chicken pieces sautéed with fresh basil leaves and spices. A very fragrant dish, typical of Southeast Asian cuisine.

Juicy shrimp stir-fried in a wok with fresh basil. The combination of seafood and aromatic herb is light and flavorful.

A mix of seafood (shrimp, squid, mussels...) sautéed with basil. A dish rich in marine flavors enhanced by the peppery touch of basil.

Beef sautéed with an intense black pepper sauce, served sizzling on a hot cast-iron plate. The sauce is spicy and pungent, perfect with the meat.

Transparent noodles made from sweet potato or soy starch (Japchae), stir-fried with a mix of meat and seafood. The noodles have an elastic texture and absorb the savory sauce well.