Amat

Vietnamese fried rolls filled with minced chicken and aromatics. The wrapper is crispy and golden. Often eaten wrapped in lettuce with mint and dipped in nuoc cham sauce.

Fried triangular fritters stuffed with spicy curry beef. The pastry is thin and crispy. A flavorful and slightly spicy starter.

Fried rolls without meat, filled with vegetables and vermicelli. Crispy and light, served with a dipping sauce.

Fresh rice crepes rolled with vermicelli, lettuce, aromatic herbs, and your chosen filling. Served cold, tender and fresh texture. To be dipped in hoisin or nuoc cham sauce.

Breaded and fried shrimp served with a sweet and sour tamarind sauce. Very crispy texture contrasting with the creamy sauce.

Steamed Cantonese dumplings filled with shrimp. The dough is translucent and slightly elastic, the filling is juicy and delicate.

Thin steamed rice crepes, filled with a mixture of minced chicken and black mushrooms. Silky and melt-in-your-mouth texture. Served with Vietnamese charcuterie and herbs.

Fresh salad made with shredded green mango and papaya. Seasoned with aromatic herbs and crunchy peanuts. Balanced flavor between sour, sweet, and salty.

Fresh raw salmon slices served with a tangy lime and ginger marinade. A light starter highlighting the quality of the fish.

Noodle dish served 'dry' (without broth, but on the side), topped with chicken and shrimp with a mild honey-sesame sauce. Mix before eating.

The national Vietnamese soup. A rich beef broth flavored with spices (anise, cinnamon), served with flat rice noodles and beef slices. Garnished with fresh herbs and lime juice.

Chicken version of Phở soup. Clear and flavorful broth, rice noodles, and shredded chicken meat. A comforting and aromatic dish.

Bowl of cold rice vermicelli topped with lemongrass-sautéed chicken, marinated vegetables, and chopped spring rolls. Drizzled with nuoc cham sauce before eating. Fresh and complete.

The classic Bo Bun with beef sautéed with onions and lemongrass. Served over vermicelli with salad, herbs, peanuts, and crispy spring rolls.

Bo Bun variation with sautéed shrimp. Served with rice vermicelli, raw vegetables, and vegetarian spring rolls.

Vegetarian version of Bo Bun, replacing meat with tofu and sautéed shiitake mushrooms. Served with vegetable spring rolls.

Original Bo Bun with grilled salmon flavored with lemongrass. A seafood touch on the traditional base of vermicelli and salad.

Shrimp quickly sautéed in a wok with aromatics (garlic, ginger). Served with a fragrant sesame sauce and a bowl of white rice.

Signature dish inspired by the 'Weeping Tiger'. Tender grilled beef served with a tangy tamarind sauce, accompanied by black sticky rice and a fresh papaya salad.

Chicken breast cooked in a green curry sauce (coconut milk, green chili, herbs). Served with crunchy vegetables and white rice. Creamy and spicy dish.

Thai red curry with coconut milk, simmered with vegetables and your choice of main ingredient. Rich, sweet, and spicy flavor.

Salmon fillet cooked in a salted caramel sauce with ginger. A mix of sweet and savory flavors typical of Vietnamese cuisine. Served with rice.

Large mixed salad topped with tempura shrimp fritters. Freshness of raw vegetables and crispiness of shrimp, seasoned with sesame.

Healthy meal salad with fresh salmon cubes and various green vegetables and edamame. Sesame vinaigrette.

Complete menu allowing you to choose dishes directly from the main menu. An ideal option to discover several specialties.

Quick lunch menu served in a box or tray. Includes a starter of your choice and the chef's suggested dish of the day.