Anoi Restaurant

Spring rolls are prepared in all regions of Vietnam. Each region gives them a different flavor according to its ingredients and tastes. But one thing remains common: they are always wrapped in a translucent, thin, and pure rice paper, which hints at the treasures hidden inside. We offer you three variations:

Nem is one of Vietnam's iconic dishes, present in the cuisine of every family. It is a recipe passed down through generations. A thin, crispy rice paper wrapper encloses a filling of always fresh ingredients: chicken or pork, black mushrooms, shiitake mushrooms, vegetables, and aromatic herbs.

A Vietnamese rice paper crepe filled with seafood, seasoned with an original sauce by Chef Anoi.

Shrimp coated in coconut, fried to perfection, served with an original house sauce, a blend of mayonnaise and coconut.

Crispy shrimp and sweet potatoes, served with salad and nước-mắm sauce.

Bún is a Vietnamese specialty made from fragrant rice, soaked and filtered to extract its essence, then transformed into fine, delicate strands. In Vietnam, they say “bún bò”, but when it arrived in France, the name became “bo bun”, according to French usage. If you want to maintain Vietnamese authenticity, start by saying “bún”...

Phở is the dish that unites all regions of Vietnam. It is eaten in the morning, at noon, and in the evening. A good phở is earned: its clear, fragrant broth must be obtained by simmering beef bones, marrow, and spices for many hours, enough to extract the soul of the taste, but never too much so as not to make it heavy. At ANOI, we choose Irish Angus beef to reveal the full finesse of the dish.

All the rice used at ANOI comes from Vietnam, from prestigious varieties like VJ or ST25, grown according to high standards: reduced CO2 emissions, respect for the environment, protection of farmers' health.