Yuenan - Ye Yanan Branch Nang Loeng

Chicken salad with crispy fried chicken, mixed with fresh, refreshing vegetables. The sweet and sour dressing blends to create a palate-stimulating appetizer.

A special mixed salad with fermented pork, crispy fried rice crackers, and pork rind. Rich sweet, sour, spicy, and salty flavors, served with guava leaves or herbs.

Pork salad with a tangy yuzu dressing and the distinctive aroma of Japanese citrus. An innovative combination of spicy heat and fresh citrus notes.

Crispy fried rice flour cake cooked with eggs and scallions. Usually made from taro or rice flour, served with shredded papaya and sweet and sour soy sauce.

Vietnamese-style fried spring rolls with pork, crab, and glass noodle filling. Crispy wrapper encases a rich filling, dipped in seasoned fish sauce.

Fresh tofu cut into pieces and fried golden, lightly crispy on the outside, soft and creamy on the inside. A light dish, served with shrimp paste or soy sauce.

Minced shrimp paste wrapped around sugarcane sticks then grilled golden. The sweetness of the shrimp blends with the subtle sweetness of the sugarcane released during grilling.

Pork sausage (chả lụa) fried golden on the outside. Fragrant with black pepper and fish sauce, with a chewy, crispy, springy texture.

Traditional steamed pork sausage, retaining the natural sweetness of the meat and the subtle aroma of the banana leaf wrapper. Soft, smooth, and rich.

A special type of pork sausage, which may have a unique preparation style with distinctive spices.

Fried chicken marinated with lemongrass. Crispy skin, tender and sweet chicken meat infused with the characteristic lemongrass flavor.

Cake made from steamed rice flour in small bowls, sprinkled with dried shrimp, scallions, and crispy pork cracklings. Drizzled with sweet fish sauce when eating.

A variation of bánh bèo with a savory minced pork topping over a soft and smooth rice flour cake.

Thin rice paper fried golden and crispy, with shrimp, pork, and bean sprout filling. Rolled with rice paper, fresh herbs, and dipped in sweet and sour fish sauce.

Grilled pork sausage made from pounded pork, grilled over charcoal. Eaten in a roll with rice paper, fresh herbs, green mango, cucumber, and special dipping sauce.

A platter of various vermicelli dishes including rice noodles, crispy fried tofu, boiled pork, and rice cake sausage. The highlight is the whipped shrimp paste with lime and chili, creating a fragrant aroma.

Soft, white rice noodle cake, sprinkled with scallion oil, served with fragrant grilled pork. Usually eaten with sweet and sour fish sauce and fresh herbs.

Minced pork seasoned, wrapped in betel leaves, then grilled. The distinctive aroma of grilled betel leaves blends with the sweetness of the meat.

Vietnam's most famous noodle soup with rich, slow-simmered beef bone broth, soft rice noodles, and sliced beef. Served with bean sprouts, basil, and chili sauce.

Thick, chewy, and soft bánh canh noodles, cooked in a sweet bone broth. Usually served with pork ribs, fish cake, or shrimp.

Freshly squeezed sugarcane juice, can be mixed with lime (kumquat) or orange for a refreshing taste. An excellent thirst quencher.

Fragrant artichoke tea, with properties to cool the body and detoxify. The tea has a sweet aftertaste and is easy to drink.

Bottled mineral water.

Carbonated soda water, for direct consumption or mixing.

Various carbonated soft drinks.