Bistro Hoi An

Deep-fried spring rolls filled with minced pork and taro. The wrapper is crispy while the filling is savory and slightly earthy. Typically wrapped in fresh lettuce with herbs and dipped in fish sauce before eating.

Oven-roasted cauliflower florets topped with savory pork floss and dried shrimp for umami. Garnished with a mix of fresh aromatic herbs. A textural dish combining tender vegetables with fluffy meat floss.

Stir-fried water spinach (morning glory) seasoned with spicy sambal. Topped with crunchy fried garlic. The vegetable has hollow stems that stay crisp, contrasting with the tender leaves.

Fried chicken wings coated in a rich, savory butter and garlic glaze. The skin is crispy and the flavor is intensely aromatic. Best enjoyed hot as a finger food.

A Vietnamese baguette sandwich filled with savory grilled pork and rich pate. Topped with pickled vegetables and cilantro for crunch and acidity. The bread has a thin, crispy crust and airy interior.

A crispy baguette sandwich featuring roasted chicken and creamy pate. Balanced with tangy pickles and fresh herbs. A hearty handheld meal combining savory, sour, and fresh flavors.

A Vietnamese sandwich stuffed with grilled beef and pate. The baguette provides a crunch that gives way to the tender meat and crisp pickles. Served with fresh herbs to cut through the richness.

A refreshing salad featuring juicy pomelo segments and prawns. dressed with a sweet and savory fish sauce dressing. Topped with crispy coconut for texture and mint for freshness.

Smoked eggplant paired with crab meat in a savory salad. Seasoned with pungant shrimp paste (belachan) and topped with peanuts and fried shallots. Offers a creamy, smoky texture with a crunch.

A crunchy salad base of cabbage and apple mixed with shredded chicken. Includes tofu puffs and pickles for variety in texture. Dressed with sesame and topped with roasted peanuts.

Crispy fried soft shell crab wrapped in translucent rice paper. Filled with creamy avocado, sweet mango, and herbs. A bite-sized roll offering a mix of crispy and fresh textures.

Fresh summer rolls filled with prawns, avocado, and crisp vegetables. Wrapped in soft rice paper with herbs. Light and healthy, typically dipped in a peanut or hoisin sauce.

A vegetarian fresh roll packed with mango, avocado, and vermicelli noodles. Includes crunchy vegetables and roasted peanuts. A light appetizer emphasizing natural sweetness and freshness.

Large king prawns sautéed in a rich sauce colored with red annatto seeds. Served with a decadent foie gras sauce and bread for dipping. A luxurious seafood dish with bold flavors.

Roasted suckling pig with incredibly crispy skin and tender meat. Served with pickles, herbs, and a sweet-spicy dipping sauce. Best eaten by wrapping the meat and skin with the accompaniments.

Whole seabass marinated in turmeric and grilled or fried. Served with rice vermicelli, fresh greens, and pomelo. Typically eaten by making small wraps with the fish and noodles.

Premium Wagyu beef flank steak grilled to create a charred exterior. Glazed with a sticky savory sauce and topped with crispy shallots. The meat is well-marbled, tender, and intensely flavorful.

Roasted chicken marinated with lemongrass and savory spices. Topped with a unique caramelized sugar crumb for texture. Served with a sauce balancing sour, sweet, and salty flavors.

Cubed beef wok-tossed with onions and tomatoes in a peppery sauce, served with rich bone marrow. Also known as 'Bo Luc Lac'. The beef is tender and seared, while the marrow adds creaminess.

A dry noodle dish with grilled chicken served over rice vermicelli. Topped with fresh herbs, pickles, peanuts, and fried onions. Toss with the accompanying sauce for a fresh, savory meal.

Rice vermicelli noodles topped with savory grilled beef and fresh garnishes. Includes herbs, peanuts, and pickles for crunch and flavor balance. A light yet filling dish, served with fish sauce dressing.

Grilled marinated pork served over cool rice vermicelli noodles. Garnished with peanuts, fried shallots, and fresh herbs. Pour the nuoc cham sauce over the bowl and mix before eating.

A vegetarian noodle bowl featuring eggplant, creamy avocado, and tofu. Served on vermicelli with fresh herbs and crunchy toppings. A refreshing and texturally diverse plant-based option.

Crispy soft shell crab served in a rich, aromatic egg-based curry sauce. Flavored with sweet basil. Served with baguette to soak up the creamy sauce.

Large tiger prawns cooked in a special egg curry sauce. The sauce is thick, savory, and fragrant with basil. Best enjoyed by dipping the accompanying bread.

A vegetable curry medley featuring seasonal produce and aromatic herbs like culantro. The curry is mild and flavorful. Served with warm baguette.