Saigon Hanoi

Crispy fried spring rolls, stuffed with minced meat (chicken or pork) and vegetables. The texture is golden and crunchy. To be enjoyed wrapped in a lettuce leaf with fresh herbs and dipped in nuoc mam sauce.

Variation of classic spring rolls stuffed with shrimp. Crispy on the outside with a flavorful seafood filling. Served hot with dipping sauce.

Yellow rice flour crepe with turmeric, filled with pork, shrimp, and bean sprouts. It is thin and very crispy. Traditionally eaten with fingers, rolled in lettuce and dipped in sauce.

Steamed rice dough dumplings stuffed with minced pork and black mushrooms. Soft, silky, and slightly sticky texture. Served with Vietnamese charcuterie and sweet nuoc mam sauce.

Translucent steamed dumplings stuffed with shrimp (Ha Kao). The dough is slightly elastic and the filling is juicy. A dim sum classic, to be savored hot.

Shrimp dumplings wrapped in a crispy, golden fried dough. Crispy texture contrasting with the tender filling. Served with a sweet and sour sauce.

Whole shrimp coated in a thick, battered batter and fried. The outside is puffy and crispy, the inside contains the juicy shrimp. Ideal as an appetizer.

Fried thin pastry triangles, stuffed with a spicy mixture of meat or vegetables. Crispy and curry-flavored. Easy to eat with fingers.

Fried rice with eggs, peas, and diced ham or pork. A classic savory and slightly salty side dish. Can be enjoyed on its own or with other dishes.

Fresh, non-fried rolls (Goi Cuon), wrapped in rice paper with vermicelli, pork, shrimp, and herbs. Fresh and light texture. To be dipped in peanut hoisin sauce.

Variation of the fresh spring roll filled with sautéed beef and vegetables. Fresh and fragrant. Served with an appropriate sauce.

Thinly sliced beef marinated in lime juice, mixed with fresh herbs and crunchy vegetables. Tangy, spicy, and refreshing flavor. A light starter that awakens the appetite.

Salad composed according to the chef's inspiration, generally mixing chicken, shrimp, and fresh Vietnamese vegetables. Balanced seasoning between sweet, savory, and sour. Fresh and crunchy.

Traditional Vietnamese salad (Goi) with shrimp and julienned vegetables. Topped with peanuts and aromatic herbs. Intense freshness with a nuoc mam vinaigrette.

Assortment of fried starters including spring rolls, dumplings, and fritters. Ideal for discovering different textures and flavors in one plate. To share or as a hearty starter.

Bowl of cold rice vermicelli (Bun Bo Nam Bo) topped with sautéed beef and chopped spring rolls. Served with fresh vegetables, herbs, peanuts, and nuoc mam sauce to pour over. A complete and refreshing dish.

Rice vermicelli (Bun Thit Nuong) accompanied by grilled marinated pork and crispy spring rolls. Mix of hot and cold textures, sweet and savory. To be mixed with the sauce served separately.

Bowl of vermicelli topped with grilled or sautéed shrimp and pieces of spring rolls. Served with salad and herbs. Light and fragrant.

Hanoi specialty (Bun Cha), consisting of grilled pork meatballs and slices served in a bowl of hot nuoc mam sauce, accompanied by vermicelli and herbs on the side. An iconic dish rich in smoky flavors.

Meat-free version of Bo Bun, using tofu or vegetarian spring rolls. Retains all the freshness and flavors of herbs and sauce (often soy-based for this version).

The famous Phở soup: clear and aromatic beef broth simmered for a long time, with flat rice noodles and slices of beef. Served with fresh herbs, lemon, and chili.

Southern Vietnamese style soup, often sweeter and richer in toppings than the northern version. Flavorful broth with noodles and various meats. Comforting and hearty.

Chicken Phở soup (Phở Gà). Light poultry broth flavored with ginger, with chicken strips and rice noodles. Milder than the beef version.

Egg noodle soup (Mì Hoành Thánh) with stuffed dumplings (wontons) and char siu lacquered pork. Clear and flavorful broth.

Seafood-flavored broth served with noodles and whole shrimp. Delicate marine flavor and crunchy vegetables.

Rich soup with a dark, spiced broth, served with roasted or braised duck leg and noodles. Intense flavor and tender meat.

'Dry' version where noodles are mixed with a seasoned sauce in the bowl, with duck on top and broth served separately. Allows you to taste the texture of the noodles differently.

Duck slices stir-fried with fresh pineapple pieces. The acidity and sugar of the pineapple balance the richness of the duck. Served with a creamy sauce.

Duck coated in a sauce flavored with orange and enhanced by ginger. A mix of citrus and spicy flavors. A classic dish revisited in Vietnamese style.

Duck marinated in five spices (anise, fennel, coriander, cinnamon, cumin) then cooked with a tangy tamarind sauce. Complex and deep flavors.

Seafood mix cooked in a rich coconut milk and spice sauce (red curry or similar). Creamy and spicy. Served hot.

Seafood stir-fried with fresh chilies and vegetables. Spicy flavor for those who love spicy dishes.

Sweet and savory combination of seafood and fresh pineapple. Colorful and fruity dish.

Slightly battered and fried cuttlefish pieces, then sautéed with salt, pepper, and green onions. Crispy and very fragrant.

Tender cuttlefish sautéed with an assortment of seasonal vegetables. Healthy and balanced dish.

Cuttlefish cooked with fresh pineapple. The cuttlefish absorbs the sweet and tangy flavor of the fruit.

Wok-sautéed dish (Pad Thai or Chow Mein style depending on choice) with beef and vegetables. Smoky wok flavor ('wok hei').

Noodles sautéed with tender chicken pieces and vegetables. A complete and filling dish.

Noodles sautéed with pork and crunchy vegetables. Savory and umami flavor.

'Special' version with an assortment of meats (pork, chicken, beef) and sometimes shrimp. Very rich and hearty.

Noodles sautéed with shrimp. Light and flavorful.

Noodles sautéed with a mix of seafood (shrimp, squid, etc.). Rich in marine flavors.

Vegetarian option with plenty of vegetables and fried tofu. Wok-sautéed with soy sauce.

Chicken pieces simmered in a creamy yellow curry sauce, often with potatoes and carrots. Mild and fragrant.

Chicken sautéed with finely chopped fresh lemongrass and chili. Strong lemony aroma and spicy taste. Vietnamese classic (Ga Xao Sa Ot).

Chicken cooked in a satay sauce (mixture of spices, chilies, peanuts). Rich, slightly spicy, and nutty flavor.

Chicken simmered in creamy coconut milk. Mild flavor and velvety texture. Ideal for those who don't like chili.

Thin slices of beef quickly sautéed with plenty of onions. Simple but flavorful, the meat remains tender.

Beef in a spicy and aromatic satay sauce. A spicy dish with a rich sauce.

Beef sautéed with fresh basil leaves and often chili. The basil adds a distinctive anise and peppery note.

Beef sautéed with lemongrass. Fragrant and invigorating.

Beef 'Lok Lak': tender beef cubes sautéed, served on a bed of lettuce, tomatoes, and onions. Often accompanied by tomato rice and a salt-pepper-lemon sauce.

Beef served sizzling on a hot cast-iron plate. The sauce caramelizes slightly at the table. Spectacular and keeps the dish very hot.

Thit Kho: pieces of pork simmered for a long time in a sweet and savory caramel sauce with fish sauce. The meat is melting and the sauce is very rich. Must be eaten with white rice.

Pork sautéed with fresh basil. Aromatic and flavorful.

Pork sautéed with black mushrooms (wood ear mushrooms), which provide a unique crunchy texture. Light and fragrant sauce.

Pork cooked with pineapple pieces. Naturally sweet and sour dish.

Pork ribs coated in a classic sweet and sour red sauce. Meaty, sticky, and delicious.

Shrimp sautéed in a sweet and savory caramel sauce, similar to caramel pork but cooked faster. The shrimp are lacquered by the sauce.

Grilled shrimp, simply seasoned to enhance the seafood flavor. Firm flesh and smoky taste.

Shrimp sautéed with a variety of crunchy vegetables. Light and colorful dish.

Shrimp in a rich sauce blending the spiciness of satay and the sweetness of coconut milk.

Fried shrimp in shell (or peeled), dry-sautéed with salt, pepper, and aromatics. Very flavorful, to be eaten with fingers.

Grilled salmon fillet, often served with a Vietnamese sauce or vegetables.

Fried fish fillet or whole fish, coated in a sweet and sour sauce with peppers and pineapple.

Classic strong black coffee.

Ca Phe Sua Da: Strong filtered Vietnamese coffee, mixed with sweetened condensed milk and served over lots of ice. Very sweet, strong, and refreshing.

Hot tea flavored with jasmine or plain green tea. Ideal to accompany the meal.

Refreshing coconut water, often served with pieces of coconut flesh. Sweet and hydrating.

Sweet drink made from soybeans. Can be served hot (comforting) or cold (refreshing).

Sugar-free cola sodas.

Orange soda with pulp.

Sweet iced tea, usually peach flavored.

Natural sparkling mineral water.

Still natural mineral water.

Sparkling mineral waters.

Blonde lager beers. Saigon and Hanoi are light Vietnamese beers, ideal with Asian cuisine.

Red wine from the Bordeaux region. Generally full-bodied and tannic.

Red wine from the Rhône Valley. Fruity and spicy.

Probably a rosé wine, fresh and fruity. Typical of Provence.

Dry and full-bodied rosé wine from the Rhône Valley.

Red wine from Beaujolais. Light, fruity, and easy to drink.

Prestigious red wine from Bordeaux. Round and elegant.

Sparkling cocktail based on prosecco, with fruity notes of peach and a spicy hint of pepper.

Rich and creamy coffee cocktail, inspired by Vietnamese coffee but alcoholic. Flavors of coffee, chocolate (Kahlua), and rum.

Classic red sangria revisited with rum. Fruity and refreshing.

Bright blue cocktail based on gin. Citrus flavors with a surprising note of pepper puree.

Cocktail similar to Spritz but fruitier with lychee and strawberry. Sweet and sparkling.

Creamy and fruity cocktail. Blends the sweetness of coconut and strawberry with vodka.

Variation of Whisky Sour or Gold Rush. Perfect balance between the strength of whisky, the sweetness of honey, and the acidity of lemon.

Summer non-alcoholic cocktail. Mix of fresh fruits and mint, topped with soda.

Non-alcoholic version of Piña Colada. Creamy, tropical, and sweet.

Exotic fruity mix based on guava and orange. Fresh and vitamin-rich.

Non-alcoholic cocktail evoking Tequila Sunrise. Beautiful gradient of colors and sweet flavor.

Non-alcoholic drink combining the sweetness of peach with the spiciness of ginger.

Aniseed pastis, served with fresh water. The classic French aperitif.

Italian white vermouth, sweet and vanilla-flavored. Served on ice.

Blended Scotch whisky. Smooth and accessible.

Dry English gin with herbal notes. Base for cocktails or drunk neat.

Cuban rum, ideal for cocktails or neat.

Mei Kwei Lu: Chinese sorghum spirit flavored with rose. Very strong and floral, often served as a digestif.

Ché Bap: Traditional Vietnamese dessert in the form of a pudding or sweet soup with sweet corn and coconut milk. Creamy texture and delicate taste.

Ché Chuoi: Bananas cooked in coconut milk with tapioca pearls. Hot, sweet, and comforting dessert.

Dessert made from sweet red beans served with coconut milk. Can be served hot or cold. Sweet and starchy.

Ché Ba Mau: Layered colorful dessert with red beans, green jelly (pandan), and yellow mung bean paste, all topped with coconut milk. Very popular and refreshing.

Probably coconut balls (Banh Dua): glutinous rice flour balls sprinkled with grated coconut, filled with sweet mung bean paste. Warm and soft.

Banana coated in batter and fried. Crispy outside, melting inside. Often served with honey or powdered sugar.

Dessert version of the spring roll: crispy crepe filled with melted chocolate. Served hot.

Classic ice creams or sorbets.