Restaurant PHO 20

Grilled Japanese dumplings shaped like a crescent, stuffed with chicken and vegetables. The dough is thin and crispy on one side, soft on the other. Served with a soy-vinegar sauce.

Grilled Japanese dumplings without meat, stuffed with minced vegetables. Crispy and soft texture. To be dipped in soy sauce.

Vietnamese dumplings with steamed rice dough, filled with minced pork and black mushrooms. Silky and tender texture. Served with nuoc mam sauce and fried onions.

Small portion of steamed Vietnamese crepes with pork. Slippery and delicate texture. Eaten hot with fish sauce.

Crispy fried imperial rolls filled with chicken, vermicelli, and vegetables. Golden and flavorful. To be rolled in a lettuce leaf with mint and dipped in sauce.

Crispy vegetarian fried spring rolls. Melting vegetable filling. Served with salad and fresh herbs.

Shrimp version of crispy spring rolls. Delicate marine flavor in a golden wrapper. Eaten with fingers, rolled in lettuce and dipped.

Fresh rice paper rolls containing vermicelli, lettuce, mint, and tofu or vegetables. Not fried, soft and fresh texture. Served cold with hoisin or peanut sauce.

Fresh rice paper rolls filled with shrimp, vermicelli, and herbs. Very fresh and light. To be dipped in the accompanying sauce.

Fresh rolls containing marinated beef and vermicelli. Fragrant flavor and tender texture. A healthy and refreshing starter.

Ha Kao, steamed dumplings with translucent skin stuffed with shrimp. Slightly sticky and elastic texture. Mild shrimp flavor.

Steamed dumplings stuffed with vegetables. Thin wrapper and light filling. Served hot.

Siu Mai, open-top steamed dumplings, made with shrimp. Dense and juicy texture. Flavorful and hot.

Assortment of steamed shrimp dumplings and bites. Ideal for tasting different textures. Served in a bamboo steamer.

Shrimp coated in a light batter and fried. Very crispy and golden. To be dipped in a sweet and sour sauce.

Warm rice vermicelli salad with sautéed beef, raw vegetables, and spring rolls. Flavored with lemongrass and peanuts. Pour the nuoc mam sauce and mix before eating.

Chicken version of the famous rice vermicelli salad. Fresh, crunchy, and flavorful. Served with crispy spring rolls.

Complete salad with sautéed shrimp and chicken spring rolls. Refreshing sweet and savory mix with mint and cilantro.

Shrimp bobun variation served with vegetarian spring rolls. A balanced and flavorful dish.

The 'all shrimp' bobun: sautéed shrimp and shrimp spring rolls. For seafood lovers.

Vermicelli salad without meat, often including vegetable spring rolls and tofu. Fresh and light.

Bobun generously garnished with chopped chicken spring rolls. The hot-cold contrast is delicious.

Original fusion replacing spring rolls with grilled chicken dumplings in the vermicelli salad.

Vegetarian option with grilled vegetable dumplings on a bed of vermicelli and raw vegetables.

Minced chicken sautéed with fragrant lemongrass and onions. Served with white rice. Aromatic and flavorful dish.

Thinly sliced beef sautéed with lemongrass. Rich and fragrant flavor. Served with plain rice.

Shrimp sautéed with lemongrass flavors. Served with white rice or vermicelli upon request.

Portion of fragrant jasmine white rice. Steamed, tender and separate grains.

Portion of fine white rice noodles. Soft and light texture.

Sweet carbonated cola-flavored soda. Served chilled.

Sugar-free cola soda. Served chilled.

Sparkling orange drink with pulp. Fruity and fizzy taste.

Sweetened iced peach tea. Refreshing and sweet.

Lychee fruit juice. Floral and very sweet flavor.

Mango fruit juice. Creamy texture and tropical taste.

Coconut water, sometimes with pulp pieces. Mild and thirst-quenching taste.

Sweet plant-based soy drink. Distinct bean flavor, slightly sweet.

Drink containing pieces of aloe vera gel. Fresh, lightly sweetened, and textured.

Natural mineral water (still) or sparkling.

Short and strong black coffee. Intense aroma.

Hot tea flavored with jasmine flowers. Soothing floral aroma.

Classic green tea. Light and digestible, ideal at the end of a meal.

Light and refreshing Chinese pale ale. Pairs well with Asian dishes.

Japanese 'Super Dry' beer. Clean, dry, and crisp taste.

Red wine from the Rhône Valley. Fruity and spicy.

Bordeaux red wine. More structured and tannic.

Beaujolais wine. Light, fruity, and smooth.

Dry and fresh rosé wine from Provence. Ideal with Asian cuisine.

Dry and mineral white wine from the Loire. Perfect with seafood.

Red wine served by the glass or carafe.

Rosé wine served by the glass or carafe.

White wine served by the glass or carafe.

Asian dessert made of sweet red beans served in creamy coconut milk. Served chilled.

Le Chè Ba Mau. Tricolor dessert with jelly, beans, and tapioca, topped with iced coconut milk.

Peeled lychee fruits served in a light syrup. Sweet and fragrant.

Crunchy and sweet confectionery with sesame seeds.

Warm steamed coconut balls with a sweet center.

Freshly cut pineapple slices.

Fresh seasonal fruit. Ripe and sweet mango.

Ice cream or sorbet.

Ice cream or sorbet.

Ice cream or sorbet.