Asie Douceur

Vietnamese dumplings, called Banh Cuon, made from a thin steamed rice sheet. Stuffed with minced pork or shrimp and sprinkled with fried onions. Soft and slippery texture, usually served with nuoc-mâm sauce.

Fresh spring rolls wrapped in rice paper. Contains shrimp and likely herbs and vermicelli. Fresh and light, to be dipped in sauce.

Steamed dim sum, with a shrimp or vegetable filling. The dough is translucent and tender. Served hot in a bamboo basket.

Siu Mai, steamed dumplings open at the top, filled with a mixture of shrimp and meat. Firm and juicy texture.

Crispy fried imperial rolls, filled with chicken or vegetables. Served golden and hot. To be eaten wrapped in lettuce leaves with herbs.

Crispy fried rolls stuffed with whole or chopped shrimp. Crispy texture on the outside and flavorful on the inside.

Gyoza or potstickers, dumplings with one side grilled and golden and the other steamed. Juicy filling, often served with a vinegary soy sauce.

Bite-sized shrimp fritters, fried until golden and crispy. Often served with sweet and sour or mayonnaise sauce.

Salad made of sliced chicken, often with cabbage, carrots, and fresh herbs. Dressed with a light and fragrant vinaigrette.

Fresh salad with cooked shrimp, accompanied by crunchy vegetables. Light and refreshing flavor.

Pickled radish pieces in a vinegary and spicy sauce. Crunchy, sour, and spicy, ideal for stimulating the appetite.

Spicy Korean fermented cabbage. Pungent, sour, and pronounced umami taste. Traditional crunchy accompaniment.

Pho Dac Biet, the complete traditional Vietnamese rice noodle soup. Clear and fragrant beef broth with spices, served with various cuts of beef and fresh herbs.

Pho soup with springy beef balls and meat slices. Flavorful broth made from marrow bones and spices.

Pho Tai, served with thin slices of raw beef that cook instantly in the boiling broth. The meat remains tender and pink.

Spicy version of beef soup, flavored with satay sauce (chili and peanut). Garnished with balls and meat.

Spicy satay soup with thinly sliced raw beef. Rich in flavor, spicy, and creamy.

Noodle soup with a satay sauce broth, served with shrimp. Spicy surf and turf mix.

Communal dish featuring lemongrass-marinated and grilled beef. Served with rice vermicelli, herbs, and rice paper to make your own rolls.

Pork slices marinated in lemongrass then grilled. Served with vermicelli, fresh herbs, and rice paper for rolling.

Chicken flavored with lemongrass, grilled to perfection. Served with everything needed to make fresh rolls: rice paper, vermicelli, and salad.

Tender grilled beef skewers. Served as a platter with rice vermicelli and rice paper for interactive dining.

Flavorful chicken skewers served with vermicelli and rice paper. To be enjoyed wrapped with herbs.

Shrimp fried in their shells (or peeled), seasoned with a dry mix of salt, pepper, and spices. Crispy and very flavorful.

Shrimp stir-fried in a rich and spicy sauce. Zesty flavors, ideal with white rice.

Stir-fried dish combining the sweetness of shrimp and the powerful aroma of fresh basil. Flavorful sauce.

Cod fillet cooked with fresh ginger and scallions. Delicate and aromatic taste, the ginger enhancing the flavor of the fish.

White fish fillet served in a spicy sauce. Tender and zesty.

Lightly fried cod pieces then coated in a sweet and vinegary red sauce. A Chinese cuisine classic.

Diced chicken stir-fried in a wok with vegetables and a spicy sauce. A comforting dish for those who like spice.

Chicken stir-fried with a generous amount of basil. Very aromatic with an anise-like touch typical of Thai or Asian basil.

Chicken stir-fried with ginger slices. Fresh flavor with a slight spiciness from the ginger.

Thinly sliced stir-fried beef. Choice between a classic version with sweet, caramelized onions, or a version flavored with yellow curry.

Thinly sliced beef quickly stir-fried in a wok with fresh basil. Tender and very fragrant.

Beef stir-fried with chopped lemongrass. Fresh citrus notes that balance the taste of the meat.

Pork coated in batter, fried then coated in a sweet and sour sauce with peppers and pineapple. Crispy and saucy.

Crispy broccoli florets simply stir-fried with minced garlic. A healthy and flavorful vegetable dish.

Sichuan dish made of silken tofu cubes and minced pork in a spicy and peppery red sauce (Sichuan pepper). Melting and very spicy.

Beef Loc Lac, marinated and stir-fried beef cubes, served with often tomato-based rice (red rice). An iconic, flavorful, and tender dish.

Wok-fried rice with eggs, peas, and shrimp. Simple and effective.

Fried rice with beef pieces and vegetables. A complete dish.

Rice served with a creamy chicken curry, or rice stir-fried with curry powder and chicken.

The classic Chinese fried rice with diced ham, eggs, and peas.

Portion of steamed white rice. Neutral accompaniment for sauced dishes.

Wide rice noodles (Ho Fun) stir-fried with beef in a fermented black bean sauce. Salty and deep umami taste.

Stir-fried rice noodles with beef and spicy satay sauce.

Dry-fried flat rice noodles (Chow Fun) with beef, onions, and bean sprouts. Smoky wok flavor (wok hei).

Stir-fried rice noodles with fresh shrimp and vegetables.

Vegetarian version of stir-fried rice noodles, with a mix of seasonal vegetables.

Egg noodles (thin) stir-fried in a wok with shrimp and vegetables. Savory and slightly crispy.

Stir-fried thin noodles with sliced beef and soy sauce.

Stir-fried thin noodles with chicken pieces and vegetables.

Stir-fried noodles with a variety of crunchy vegetables. Vegetarian dish.