Phở Tài

Vietnamese beef rice noodle soup (large portion). Rich broth simmered with bones and spices like star anise and cinnamon. Served with fresh herbs.

Vietnamese beef rice noodle soup (small portion). Fragrant broth with traditional spices. A comforting and light dish.

Vietnamese chicken noodle soup. The broth is lighter than the beef version, infused with ginger and cilantro. Served with tender chicken meat.

Special beef Pho soup with a complete topping (various cuts of meat, meatballs). Flavorful and complex broth. Vietnam's iconic dish.

Thick noodle soup made from tapioca or rice. Topped with pork trotter, chicken, and shrimp. The noodle texture is chewy and the broth is slightly creamy.

Fish rice vermicelli soup, often prepared with coconut milk and curry (Bún Kèn style). Rich and slightly spicy flavor.

Vietnamese noodle soup with beef offal. Rich and spicy broth. For lovers of varied textures.

Shrimp vermicelli soup. A light dish highlighting the flavor of seafood.

Spicy Hue-style beef and pork trotter rice noodle soup. Broth flavored with lemongrass and fermented shrimp paste. Robust and pungent taste.

Spicy satay beef stew served with noodles. Rich, spicy, and aromatic sauce with notes of peanut and chili.

Fried spring rolls (nems), crispy on the outside with a savory filling. Served with salad and herbs for wrapping, and nuoc-mâm sauce.

Fresh green papaya salad shredded and topped with slices of grilled beef. Dressed with a sweet and sour chili sauce, sprinkled with peanuts.

Steamed rice crepes, thin and translucent, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie and fried shallots.

Fresh spring rolls containing minced pork and pork rind (bi), wrapped in rice paper with herbs. Interesting texture and fresh taste.

Mixed salad of shredded cabbage and chicken, seasoned with aromatic herbs (mint, cilantro) and a light lime vinaigrette.

Fresh summer rolls with shrimp, rice vermicelli, and herbs, wrapped in rice paper. To be dipped in a peanut hoisin sauce.

Fresh spring rolls filled with savory grilled pork. A smoky and rich alternative to classic rolls.

Fresh spring rolls filled with grilled beef. A mix of fresh textures and tender meat.

Fine woven rice vermicelli (Bánh hỏi) served with minced pork, salad, and a spring roll. Traditional dish often served at celebrations.

Stewed duck dish with fresh mango. The fruit's tartness and sweetness complement the richness of the duck.

Duck simmered with fragrant lemongrass. An aromatic and comforting stewed dish.

Wok-fried duck with fresh Thai basil and green pepper. Intense and herbaceous flavors.

Crispy fried chicken pieces coated in a sweet and sour citrus sauce with orange and lemon.

Crispy fried chicken seasoned with fresh ginger and scallions. A classic with aromatic flavors.

Chicken fritters seasoned with a salt-pepper mix and sautéed shallots. Dry and savory.

Marinated and stir-fried chicken cubes (Loc Lac style) served with red rice (often tomato rice). Tender and well-seasoned.

Rice vermicelli salad with vegetables and vegetable spring rolls. Served with herbs and nuoc-mâm sauce.

Vegetarian version of Bo Bun with stir-fried vegetables and vegetable spring rolls on a bed of vermicelli.

Vegetarian Pho soup with a vegetable broth and various vegetable toppings (tofu, vegetables).

Vermicelli salad (Bo Bun) topped with stir-fried chicken and chicken spring rolls. Fresh and complete.

Shrimp stir-fried in a spicy sauce, served with salad and vermicelli. A balanced dish between heat and freshness.

Lemongrass marinated and grilled chicken, served over vermicelli with fresh vegetables.

Vermicelli bowl topped with savory grilled pork. Accompanied by herbs and sauce.

Vermicelli bowl topped with grilled beef. A favorite classic for its tender, marinated meat.

Lemongrass-flavored grilled beef skewers, served with accompaniments.

Grilled pork meatball skewers (Nem Nuong), slightly sweet and savory. Typically served with rice paper and herbs.

Hanoi's famous Bun Cha: grilled pork and meatballs served with vermicelli, herbs, and a dipping sauce.

Large grilled prawns served on a bed of rice vermicelli. A luxurious and flavorful dish.

Crispy sweet potato and shrimp fritters (Bánh Tôm), served with vermicelli and salad.

Shrimp simmered in a coconut milk and green pepper sauce. Creamy with a hint of spice.

Shrimp prepared in a sweet and sour sauce with pieces of exotic fruit. Sweet and tangy flavors.

Stir-fried shrimp and minced pork, flavored with lemongrass and chili. A traditional dish rich in flavor.

Duo of fried shrimp and chicken with salt and pepper seasoning. Crispy and flavorful.

Prawns simmered in a hot pot with a slightly spicy sauce. Ideal for enjoying the prawn meat.