Thai Vien 2

Vietnamese fried spring rolls, filled with minced pork, vermicelli, and vegetables. The wrapper is crispy and golden. Usually enjoyed wrapped in lettuce leaves with fresh herbs.

Chicken version of the famous Vietnamese spring rolls. Crispy outside and soft inside. Usually served with nuoc-mâm sauce for dipping.

Fresh, non-fried rolls, wrapped in a translucent rice paper. Contains shrimp, chicken, rice vermicelli, and aromatic herbs. A light and fresh starter.

Fresh spring rolls filled with pork and pork rind strips, with herbs and vermicelli. Unique texture and authentic taste.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Soft and melt-in-your-mouth texture, often sprinkled with fried onions.

Small steamed rice cakes, served in small bowls and topped with dried shrimp and onions. A typical soft texture.

Refreshing salad made from shredded green papaya, crunchy and tangy. Garnished with shrimp and chicken, seasoned with a light vinaigrette.

Large crispy yellow crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. To be eaten in pieces wrapped in lettuce.

Seasoned and grilled pork balls, offering a smoky and savory taste. Often served with rice cakes, vegetables, and peanut sauce.

Marinated and grilled beef skewers, tender and flavored with lemongrass or spices. A classic and popular meat dish.

Grilled shrimp skewers, revealing their natural sweetness with a light smoky flavor.

Seasoned shrimp paste wrapped around a sugarcane stick and grilled. The sugarcane infuses a sweet flavor into the shrimp.

Marinated and grilled chicken pieces on skewers. Tender and flavorful.

Warm rice vermicelli salad with sautéed beef, fresh vegetables, and crispy spring rolls. All drizzled with nuoc-mâm sauce and sprinkled with peanuts.

Variation of Bo Bun with shredded pork rind (Bi) and spring rolls. Offers an interesting texture due to the crispy pork rind.

Fermented Laotian sausages made with pork and rice, intensely flavored with lemongrass and spices. Rich and slightly tangy taste.

Thai-style fried chicken wings, marinated then fried until the skin is crispy without a thick batter.

Crispy fried chicken coated in golden breadcrumbs. Juicy inside and very crispy outside.

Roasted duck slices with a shiny, crispy skin and tender meat. Served with a flavorful sauce.

Pork marinated in a sweet and savory red sauce, then roasted. The meat is tender with a characteristic sweet and spicy flavor.

Grilled pork neck pieces, often marinated in the Thai style. Juicy and flavorful meat.

Traditional soup based on bamboo shoots and local herbs. Earthy and fragrant flavor.

Spicy Thai salad with shrimp, seasoned with lime juice, chili, and fresh herbs.

Bold dish of very fresh raw shrimp, marinated in an intense sauce based on fish sauce, garlic, chili, and lime.

Spicy salad of sliced grilled beef, mixed with cucumbers, tomatoes, onions, and a tangy lime dressing.

Marinated and grilled sirloin, served sliced with 'Jaew' sauce (spicy and tangy tamarind dipping sauce). An Isan cuisine classic.

Spicy salad made from deboned chicken feet, with a unique crunchy and gelatinous texture, seasoned with herbs and chili.

Vegetarian fried spring rolls, filled with vegetables and vermicelli.

Crispy spring rolls stuffed with pork and taro, offering a sweet texture and flavor.

Fried spring rolls containing shrimp and peanuts for an extra crunchy texture.

Crispy triangular fritters stuffed with spicy chicken and vegetables.

Steamed dim sum, filled with a savory mixture of shrimp.

Famous green papaya salad pounded in a mortar. The Thai version is milder with peanuts; the Lao version is bolder with fermented fish paste (padaek).

Grilled beef served with a spicy dipping sauce.

Steamed fish curry in a banana leaf, with a fluffy and fragrant texture from coconut milk.

The iconic Thai soup, sour and spicy, flavored with lemongrass, galangal, and kaffir lime leaves.

Stir-fried green vegetable (Chinese broccoli) in a wok, crunchy and savory.

Stir-fried Chinese broccoli with crispy pork belly pieces.

Beef skewers seasoned with Northeastern Thai spices.

Grilled chicken skewers served with a creamy peanut sauce.

Minced or sliced meat stir-fried with Thai basil, garlic, and chili. Served over rice.

Seafood version of stir-fried Thai basil, spicy and fragrant.

Crispy pork stir-fried with red chili paste and green beans.

Tender beef stir-fried with broccoli in a savory sauce.

Thai red curry with beef, creamy with coconut milk and moderately spicy.

Classic Thai-style fried rice with egg, onions, and tomatoes.

Dish of Cambodian/Vietnamese influence with marinated and stir-fried beef cubes, served with rice (often tomato-based).

Hearty plate combining three popular roasted meats served over rice.

The national Vietnamese soup: rich and fragrant beef broth, flat rice noodles, slices of beef, and fresh herbs.

The most famous Thai noodle dish. Rice noodles stir-fried with a sweet and sour tamarind sauce, egg, peanuts, and soy.

Seafood version of the classic Pad Thai.

Stir-fried wheat noodles (yellow) with vegetables and meat.

Steamed fragrant white rice.

Traditional sticky rice from Laos and Northern Thailand, eaten with fingers.

Fried rice with peas, egg, and chicken pieces.

Stir-fried noodles in a wok with a mix of vegetables.

Refreshing dessert composed of colorful jellies, fruits (like jackfruit) in sweet coconut milk, and crushed ice.

Green rice flour vermicelli flavored with pandan, served in sweet coconut milk.

Egg and coconut milk flan cake, often topped with crispy fried onions for a sweet and savory contrast.

Sweet sticky rice with coconut milk served with durian flesh, a fruit with a strong and creamy flavor.

The most famous Thai dessert: sticky rice with coconut milk served with slices of fresh ripe mango.

Warm sticky rice balls filled with sweet soy paste or peanuts, sprinkled with shredded coconut.