An Viet

A complete lunch set including a main dish with either a starter or a dessert. Ideal for a quick and balanced meal with classic Vietnamese flavors.

Crispy fried spring rolls. They are filled with a savory mixture of meat or vegetables, vermicelli, and black mushrooms. To be enjoyed by rolling them in a lettuce leaf with mint, dipped in nuoc-mâm sauce.

Vietnamese ravioli made from a thin steamed rice flour dough. Filled with minced pork and black mushrooms. Silky and tender texture, served with Vietnamese charcuterie and herbs.

A light and fragrant broth containing shrimp-filled ravioli. A comforting and delicate starter.

Crispy ravioli stuffed with shrimp paste. Fried until golden, to be dipped in a sweet and sour sauce.

Tofu cubes fried until golden and crispy on the outside, yet soft inside. Simple and tasty, often served with soy or chili sauce.

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

Crispy fried shrimp fritters coated in a special green sticky rice (Cốm) batter. Offers a unique crispy texture and a light toasted rice aroma.

Fresh salad made of shredded carrot, mango, and green papaya. Dressed with a Vietnamese sweet and sour vinaigrette, sprinkled with peanuts and herbs.

Crispy soy salad with shredded chicken. Refreshing and light, seasoned in Vietnamese style.

Sweet and savory mix of fresh mango and shrimp. An exotic salad full of flavor and color.

Traditional green papaya salad shredded with shrimp. Crunchy texture and a tangy taste from a lime nuoc-mâm sauce.

Marinated beef salad with lime juice and lemongrass, lightly cooked by the acidity ('rare cook'). Very fragrant with fresh herbs and onions.

Pork pieces simmered for a long time in a caramel and nuoc-mâm sauce. The meat is tender and the sauce is syrupy and flavorful. Served with white rice.

Chicken thigh or fillet marinated in lemongrass and grilled. Fragrant and juicy meat, served with rice and fresh vegetables.

Crab shell stuffed with a mixture of crab meat, pork, and spices, then baked. Served with a special red rice.

Roasted duck slices with crispy, shiny lacquered skin. Served with white rice to complement the richness of the meat.

Stir-fried duck wok with fresh pineapple chunks and a balanced sweet and sour sauce. A fruity sweet and savory mix.

Pan-seared white fish fillet, topped with a sweet and sour sauce. Tender flesh and delicate flavors.

Shrimp stir-fried dry with salt, pepper, and spices. A simple but very aromatic dish, enhancing the shrimp's flavor.

Shrimp stir-fried with pineapple and vegetables in a sweet and sour sauce. A colorful and fruity dish.

Tender squid pieces stir-fried with a salt and pepper mix. Enhanced with onions and peppers.

Squid cooked with pineapple in a sweet and sour sauce. A combination of textures and flavors.

Tender beef cubes marinated and stir-fried in a wok ('shaking beef'). Served with tomato rice (red rice), a fried egg, and fresh vegetables.

Hanoi specialty consisting of grilled pork meatballs and slices served in a bowl of warm nuoc-mâm sauce. Served separately with rice vermicelli and herbs for dipping.

Crispy and yellow Vietnamese crepe (turmeric), filled with pork, shrimp, and bean sprouts. To be cut and rolled in lettuce with herbs before dipping in the sauce.

Fragrant minced beef rolls wrapped in betel leaves (La Lot) and grilled. Served on vermicelli with herbs, offering a unique and herbaceous taste.

A child-sized portion of the famous Pho soup. Mild broth and easy-to-eat rice noodles.

Small bowl of vermicelli with your choice of topping. Fresh and balanced for children.

Sweet and sour stir-fried noodles in a child-sized portion. Mild flavor appreciated by younger palates.

Classic stir-fried noodle dish adapted for smaller appetites.

Child-sized portion of caramel pork with rice. Tender and sweet.

Fragrant grilled chicken served with rice. Simple and good.

Plain steamed white rice.

Rice cooked with tomato, giving it a red color and a slightly fruity taste.

Extra portion of plain or vegetable stir-fried noodles.

Wok-fried rice with eggs, peas, and your choice of topping.

Mix of seasonal vegetables stir-fried in a wok, crisp and flavorful.

Soft, moist cakes infused with matcha green tea. A sweet and vegetal note for dessert.

Banana cakes, often steamed. Soft texture and natural fruity taste.

Warm glutinous rice balls filled with sweet soy paste and rolled in shredded coconut. Soft and comforting.

Sweet dessert made from soft red beans and coconut milk. Served chilled or warm.

Banana slices cooked in hot, sweet coconut milk with tapioca pearls. A creamy and fragrant dessert.

Fresh mango cubes served with coconut milk and tapioca pearls. Fresh and exotic.

Layered colorful dessert made of beans, jelly, and coconut milk. A fun and sweet mix of textures.