Thao Ly

A fresh composed salad prepared with chicken pieces and crunchy vegetables. The dressing is usually light and tangy. · Crispy and tender texture at the same time. · A light starter to begin the meal.

Fresh salad with peeled shrimp and various vegetables. Dressed with a light vinaigrette. · Fresh and marine taste with a crunchy texture. · Perfect as a cold starter.

Marinated shredded beef salad with lemongrass and spices. Spicy and fragrant. · Sour, spicy, and herbaceous flavors. Tender texture of beef mixed with the crunch of vegetables. · Enjoy fresh, beware of the chili.

Marinated cuttlefish salad with lemongrass and chili. A mix of spicy Thai or Vietnamese flavors. · The cuttlefish has a firm and elastic texture, enhanced by the freshness of lemongrass. · A spicy seafood starter.

Fried rice paper rolls stuffed with minced pork, vermicelli, and vegetables. Also called Nems. · Crispy on the outside, soft on the inside. Flavorful and golden. · To be dipped in nuoc-mâm sauce, often served with salad and mint.

Whole or chopped shrimp coated in batter and fried golden. · Crispy and airy around a juicy shrimp. · Eaten with fingers, dipped in a sweet and sour sauce.

Fresh roll in rice paper containing vermicelli, shrimp, salad, and aromatic herbs. Not fried. · Very fresh, tender and crunchy texture thanks to the raw vegetables. · Dip in peanut hoisin or nuoc-mâm sauce.

Variation of spring rolls filled with shredded beef instead of shrimp. · Fresh and light, with the savory taste of beef. · An alternative for those who prefer meat.

Steamed dumplings with thin rice dough stuffed with minced pork and black mushrooms (Banh Cuon or similar). · Soft, slippery, and delicate texture. Savory filling. · Drizzle with nuoc-mâm sauce before enjoying.

Fried wonton dumplings, stuffed with pork. · Very crispy and golden. · Served hot as an appetizer.

Rich and spicy soup based on coconut milk and curry paste, garnished with shrimp and vermicelli. · Creamy, spicy, and fragrant. Creamy broth texture. · A complete and warming dish.

Vietnam's national soup: clear beef broth simmered with spices (anise, cinnamon), flat rice noodles, and beef slices. · Light but very aromatic broth, tender noodles. · Add fresh herbs, lemon, and chili to taste.

Clear broth served with pork-stuffed raviolis. · Sweet and comforting flavor. · Eaten with a spoon, cutting the raviolis if necessary.

Combination of noodles and raviolis in a flavorful broth. · Hearty dish offering different textures. · Popular in Cantonese and Vietnamese cuisine.

Soup with a distinctive tamarind flavor, giving a sweet and sour taste. · Tangy broth, often with vegetables and pineapple. · Refreshing and light.

Clear soup intensely flavored with fresh lemongrass and shrimp. · Citrusy and fresh aroma, light broth. · Ideal for lovers of herbaceous flavors.

Version of the famous Thai Tom Yum soup (sour-spicy) with a sweet touch of longan (tropical fruit). · Complex balance between spicy, sour, and sweet. · Reddish and fragrant soup.

Marinated beef cubes sautéed in a wok, served with tomato rice (red rice). · The beef is tender and caramelized, the rice is slightly tomatoey and flavorful. · Iconic dish, often served with a fried egg and pepper sauce.

Grilled skewers served on a bed of rice vermicelli. · Grilled and smoky flavor of the skewers. · Complete dish, eaten by alternating meat and vermicelli.

Marinated lemongrass beef skewers, grilled, served with vermicelli. · Fragrant and tender meat. · Dry dish often served with a sauce to pour over.

Marinated pork ribs, fried and flavored with lemongrass. · Crispy on the outside, juicy meat to gnaw on the bone. · Flavorful dish to eat with your fingers.

Banh Xeo: crispy yellow pancake made from rice flour and turmeric, filled with pork, shrimp, and soy. · Very crispy texture, generous filling. · Eaten by wrapping pieces of pancake in a lettuce leaf with mint, dipped in the sauce.

Roasted pork slices with red skin (Char Siu) served with vermicelli. · The pork has a characteristic sweet and spicy flavor. · Cold or warm noodle dish.

Grilled marinated pork (Bun Thit Nuong), served on vermicelli with raw vegetables. · Asian barbecue flavor, sweet and savory. · Drizzle with nuoc-mâm sauce and mix.

Thai-style stir-fried rice noodles with eggs, peanuts, soy, and tamarind sauce. Choice of protein. · Characteristic sweet-salty-sour taste. · Very popular stir-fried noodle dish.

Wheat or egg noodles stir-fried in a wok with crunchy vegetables and meat. · Flavorful dish with a light brown sauce. · Classic and nourishing.

Large flat rice noodles (like Ho Fun) stir-fried in a wok. · Soft texture of rice noodles, smoky wok flavor (wok hei). · Hearty and flavorful dish.

Large bowl of warm rice vermicelli, salad, herbs, peanuts, sautéed meat, and chopped spring rolls. · Mix of hot and cold, crunchy and tender. · Pour the nuoc-mâm sauce and mix before eating.

Crispy noodles (fried into a nest) topped with a sauce with meat, shrimp, and vegetables. · Contrast between the crispy noodles and the creamy sauce. · Dish rich in textures.

Shrimp sautéed with fresh aromatic herbs. · Fragrant and light. · Eaten with rice.

Shrimp cooked in a yellow or red curry sauce. · Spicy and creamy. · Ideal with white rice.

Spicy shrimp with a chili sauce. · For lovers of spicy dishes. · Intense flavor.

Steamed white rice, a basic accompaniment.

Traditional sticky rice, sticky and dense texture. · Often eaten by hand in small balls.

Fried rice with eggs, peas, and diced ham. · Savory and can be eaten alone or as a side dish.

Assortment of seasonal vegetables stir-fried in a wok. · Crispy and light.

Vegetarian version of Bo Bun, without meat, often with tofu or vegetable spring rolls.

Stir-fried noodles with an assortment of vegetables.

Pad Thai without meat or shrimp, rich in vegetables.

Imperial rolls stuffed exclusively with vegetables.

Fresh rolls without meat or seafood.