Atelier Annam

Crispy fried fish fritters, seasoned with aromatic herbs. A popular appetizer, savory and slightly spicy. To be enjoyed hot, often dipped in sauce.

Steamed rice crepes, filled with meat and mushrooms. Soft and silky texture. Usually served with nuoc-mâm sauce and fried shallots.

Crispy fried rolls stuffed with chicken and vegetables. A Vietnamese classic, golden and savory. Eaten wrapped in lettuce with herbs.

Small fried and crispy pastry turnovers, filled with meat or vegetables. Served golden and hot. Ideal as an appetizer.

Fresh rice paper rolls containing vermicelli, herbs, shrimp, and beef. Fresh and light, not fried. Served with peanut sauce or nuoc-mâm.

Fresh salad based on bean sprouts and shredded chicken. Crunchy and light, seasoned with a Vietnamese vinaigrette. A refreshing starter.

Salad combining the sweetness of mango and the crunchiness of green papaya with shrimp. A balance of sweet-sour and spicy flavors. Very refreshing.

Clear and flavorful broth garnished with meat or shrimp dumplings (wontons). A comforting and light dish. Eaten with a spoon and chopsticks.

A varied assortment of popular Vietnamese appetizers. Allows you to taste different textures and flavors. Ideal for sharing.

The national soup of Vietnam, consisting of a rich beef broth, rice noodles, and slices of beef. Flavored with star anise and cinnamon. Served with fresh herbs and lime.

Warm rice vermicelli salad with meat, spring rolls, fresh vegetables, and peanuts. Drizzled with nuoc-mâm sauce. A complete and balanced dish.

Tender chicken meatballs cooked in a flavorful tomato sauce. Served with rice. A simple and popular dish.

Hanoi specialty with grilled pork served in a bowl of mild nuoc-mâm sauce, accompanied by vermicelli and herbs. The pork is marinated and charcoal-grilled. Eaten by dipping the noodles in the sauce.

Tender beef cubes marinated and stir-fried in a wok ("shaken" beef). Served with red tomato rice and a pepper and lime sauce. Savory and slightly peppery.

Minced beef rolls wrapped in betel leaves (la lot) and grilled. Unique and herbaceous aroma. Served with vermicelli and raw vegetables.

Pork pieces simmered for a long time in a caramel and coconut water sauce. The meat is tender and the sauce is sweet and savory. Traditionally served with white rice.

Chicken sautéed and marinated with lemongrass and chili. Offers aromatic and slightly spicy flavors. Served with rice.

Chicken marinated in honey and spices, then grilled for crispy skin and juicy meat. Sweet and fragrant flavor. Served with rice.

Flat rice noodles stir-fried in a wok with vegetables and meat or shrimp. Smoky and flavorful dish. Similar to Pad See Ew or Chow Fun.

Crab meat mixed with pork and spices, stuffed into the shell and cooked. Rich and fragrant. Served with a fresh salad to balance.

Fish specialty (monkfish) marinated in turmeric and grilled with plenty of dill and spring onions. Served with rice vermicelli, herbs, and fermented shrimp paste (or nuoc-mâm). An iconic and aromatic dish.