Asia et Co

Marinated and grilled beef rolls, often wrapped in a leaf (like betel) which gives it a unique herbaceous aroma. The meat is tender and flavorful. To be enjoyed as an appetizer bite.

Small fried imperial rolls stuffed with minced chicken and vegetables. Crispy and golden wrapper. Served hot, often dipped in nuoc-mâm sauce.

A variation of spring rolls filled with shrimp. Crispy on the outside and soft on the inside with a delicate seafood flavor.

Fine dough bites stuffed with a mixture of chicken and vegetables. Tender and juicy texture. Can be served steamed or lightly grilled.

Shrimp coated in a light batter and fried. Very crispy and airy. Ideal for sharing or as a gourmet starter.

Slices or pieces of ginger cooked in sugar. A flavor that is both sweet, spicy, and warming. Often consumed at the end of a meal for its digestive properties.

Warm sticky rice balls sprinkled with grated coconut, filled with a sweet yellow bean paste (mung bean). Soft and sticky texture similar to warm mochi.

The traditional Pho soup in a complete version. Rich beef broth flavored with star anise and cinnamon, served with rice noodles and various beef toppings. A complete and comforting dish.

Pho soup garnished with slices of rare beef (Tai) and well-done beef (Chin), without meatballs. The broth is clear and aromatic. A balanced classic.

Rice noodle soup with rare beef and beef balls (Bo Vien). The meatballs have a firm and elastic texture that contrasts with the tender meat and flavorful broth.

A spicy and rich variation of classic Pho. The broth is enhanced with satay sauce (chili, oil, aromatics), giving it a reddish color and intense flavor. Served with beef and meatballs.

The chicken version of Pho soup. A lighter and more delicate chicken broth, garnished with shredded chicken meat and flat rice noodles. Very digestible and fragrant.

Rice noodle soup where beef is replaced by shrimp. The broth remains aromatic with traditional Pho spices, offering a light seafood alternative.