Restaurant Mai Do

The national Vietnamese soup made with a clear, aromatic broth simmered for hours with cinnamon, star anise, and grilled ginger. Served with flat rice noodles and fresh herbs. To be enjoyed piping hot.

Light soup with glass noodles (transparent vermicelli) and crab meat. Mild and delicate flavor, flavored with coriander.

Traditional soup from the Mekong Delta, balancing sour (tamarind), sweet (pineapple), and spicy flavors. Contains shrimp and various vegetables. Refreshing and flavorful.

Fresh rice paper rolls hand-rolled, filled with rice vermicelli, aromatic herbs, and meat or shrimp. Fresh and non-fried texture. Served with a dipping sauce.

Refreshing salad made with julienned green mango, offering a crunchy texture and a tangy taste. Dressed with nuoc mam sauce and topped with shrimp.

Crispy salad prepared with shredded banana flower and shredded chicken. Flavored with 'rau ram' (Vietnamese coriander) for a distinctive peppery note.

Crispy green papaya julienne served with Vietnamese-style dried or confit beef. Dressed with a sweet and sour vinaigrette and often sprinkled with peanuts.

Preparation of marinated raw fish, similar to a Vietnamese ceviche. Ginger adds a spicy and fresh note that

Crispy fried rolls stuffed with minced pork, mushrooms, and vermicelli. Served warm, often wrapped in lettuce with herbs.

Vegetarian version of crispy spring rolls, stuffed with a flavorful mixture of vegetables and vermicelli. Golden and crunchy texture.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Silky and tender texture. A specialty of Northern Vietnam, served with nuoc mam.

Assortment of starters allowing you to taste several specialties: crispy fritters, rolls, and spring rolls. Ideal for sharing.

Whole soft-shell crab, simply seasoned with salt and pepper. The shell is edible and slightly crispy. Rich and umami flavor.

Warm rice vermicelli salad, topped with sautéed beef, crispy spring roll pieces, fresh herbs, cucumber, and peanuts. Drizzled with nuoc mam sauce.

Minced beef rolls wrapped in 'la lot' (wild betel) leaves and then grilled. The leaves impart a unique smoky and peppery aroma.

Tender beef cubes quickly stir-fried in a wok (shaken) to sear the meat. Served with tomato fried rice. A very popular dish with French influence.

Beef marinated in lemongrass and grilled on skewers. Lemongrass adds a fragrant citrus note to the grilled meat.

Marinated and grilled pork ribs, often glazed for a sweet and savory taste. The meat is juicy and falls off the bone.

Fried pork ribs seasoned with a simple yet flavorful mix of salt, pepper, and garlic. Crispy on the outside.

Family-style dish of pork slowly braised in a caramel and coconut water sauce. Served in a clay pot. Rich, sweet, and savory flavor.

Bowl of cold rice vermicelli topped with honey-marinated grilled pork. Served with fresh herbs and nuoc mam sauce.

Chicken curry simmered with coconut milk and spices. Less spicy than Thai curries, rich and creamy.

Chicken pieces marinated in lemongrass then roasted or fried. The skin is crispy and the meat is fragrant.

Comforting chicken stew where ginger is the main spice, providing warmth and a mild spiciness. Savory caramelized sauce.

Whole or peeled shrimp, sautéed with salt, pepper, and garlic. A dry and very fragrant dish.

Braised prawns, usually served in a rich sauce. The term 'Kho tộ' normally suggests caramel cooking, but the description indicates a Marie Rose sauce.

Whole or fillet fried fish, served with a tangy green mango salad on top or on the side to balance the richness of the frying.

Catfish or other fatty fish slowly braised in an earthenware pot with a dark caramel sauce, pepper, and chili. Intense, sweet-savory flavor.

Hanoi specialty (Chả cá Lã Vọng). Fish pieces marinated in turmeric and grilled with plenty of dill and spring onions. Served with vermicelli.

Steamed fragrant white rice. An essential neutral accompaniment for saucy dishes.

Wok-fried rice with fried garlic. Aromatic and flavorful.

Steamed sticky rice, often wrapped in a lotus leaf which gives it a subtle aroma. Sticky and chewy texture.

Green vegetables stir-fried with garlic. Water spinach is a crunchy leafy vegetable typical of Southeast Asia.

A hearty vegetarian dish consisting of fried or stewed tofu with various fresh vegetables.

Vegetarian version of 'Bun Cha Gio', with vegetable spring rolls on a bed of rice vermicelli and herbs.

Wok-fried rice noodles with a variety of crisp vegetables and a savory sauce.