Au Bois d'Acacia

Steamed dumplings with translucent rice dough filled with shrimp (Ha Kao). Soft and slightly elastic texture. To be dipped in soy or chili sauce.

Open-topped dumplings filled with a shrimp mixture (Siu Mai). Steamed, offering a soft and savory texture. Served hot as an appetizer.

Steamed dumplings filled with seasoned minced pork. Juicy and dense texture. Usually enjoyed with a touch of chili sauce.

A varied platter of different steamed dim sums (shrimp, pork). Ideal for tasting multiple flavors and textures. For sharing or as a hearty appetizer.

Chicken-filled dumplings, pan-fried for a crispy base (Gyoza). The inside remains tender and juicy. Served with a vinaigrette sauce.

Thin steamed rice pancakes, rolled with minced pork and black mushrooms. Very soft and slippery texture. Served with Vietnamese charcuterie and nuoc-mâm sauce.

Fresh roll made with rice paper, vermicelli, lettuce, herbs, chicken, and shrimp. Fresh and light, not fried. To be dipped in a peanut hoisin sauce.

Meatless version of spring rolls, filled with fresh vegetables, vermicelli, and tofu. Crunchy and refreshing. Served with a suitable sauce.

Fresh salad made with crunchy green papaya threads and shrimp. Seasoned with a sweet, sour, and spicy sauce, often sprinkled with peanuts. A balance of fresh and zesty flavors.

Crunchy green papaya salad with marinated beef. A mix of fresh and tender textures with a typical Vietnamese vinaigrette. Light and fragrant.

Crispy fried rice paper rolls filled with chicken, vermicelli, and vegetables. Crispy on the outside and soft on the inside. To be wrapped in lettuce leaves with mint.

Crispy fried rolls filled with only vegetables and vermicelli. Savory and meatless. Served hot with vegetarian nuoc-mâm sauce or soy sauce.

Shrimp coated in a light and airy batter. Very crispy texture and tender flesh. Perfect as a hot appetizer.

Breaded and fried shrimp. A classic golden and crispy appetizer. Easy to eat with fingers or chopsticks.

Shrimp paste balls or patties, breaded and fried. Soft center with a seafood flavor. Served with a sweet and sour sauce.

Crispy fried thin pastry triangles, filled with spicy curry minced beef. Crispy and fragrant. A popular Indian-influenced appetizer.

Mixed salad with chicken pieces marinated in lemongrass. Fresh, tangy, and aromatic flavor. Light and ideal for starting the meal.

Shrimp served on a bed of salad, seasoned with lemongrass and fresh herbs. Lively and fragrant taste. A refreshing option.

Thin slices of beef sautéed with lemongrass served as a salad. A savory hot and cold mix with Asian herbs. Enhanced by a light vinaigrette.

Traditional rice noodle soup in a rich and aromatic beef broth. Garnished with different cuts of beef (meatballs, slices). Served with fresh herbs and soy.

Spicy version of the special pho, enhanced with satay sauce (chili and peanut). Creamy and zesty broth. Ideal for lovers of spicy dishes.

Pho soup served with shrimp instead of meat. Light and fragrant broth with herbs. A seafood alternative to the classic beef pho.

Shrimp noodle soup with spicy satay sauce. A mix of seafood and spicy flavors. Rich and comforting.

Rice noodle soup with shredded chicken breast. Lighter broth than the beef version. A mild and healthy dish.

Chicken pho enriched with a spicy satay sauce. The broth takes on a reddish hue and a full-bodied flavor. Served hot.

Noodle soup without meat, with tofu and various vegetables in an aromatic vegetable broth. Light but filling. Suitable for vegetarians.

Large bowl of warm rice vermicelli topped with sautéed shrimp. Served with raw vegetables, fresh herbs, peanuts, and spring rolls. To be mixed with sweet and sour nuoc-mâm sauce.

The classic Bo Bun with thinly sliced beef sautéed with onions and lemongrass. Served over vermicelli with salad, spring rolls, and peanuts. A complete and fragrant dish.

Bo Bun served with grilled beef skewers instead of sautéed beef. Smoky flavor of grilled meat that pairs well with fresh vermicelli.

Version of Bo Bun topped with grilled tender chicken skewers. Fresh, light, and crunchy thanks to the spring rolls and peanuts.

Meatless vermicelli salad with vegetarian spring rolls and sautéed tofu or vegetables. Rich in herbs and raw vegetables for a healthy meal.

Grilled shrimp skewers served with rice vermicelli. Can be enjoyed by making your own rolls with rice paper (optional).

Marinated and grilled beef skewers, served with vermicelli. A convivial dish often served with herbs and dipping sauce.

Tender grilled chicken skewers served on a bed of vermicelli. Slightly smoky and sweet flavor.

Plate of steamed white rice and grilled chicken skewers. A simple and nourishing dish.

Tender beef cubes stir-fried in a wok (Luc Lac beef), served with tomato rice (red rice). Savory, slightly peppery, and sweet-sour flavor.

Fried chicken thigh or fillet with crispy skin, served with white rice. Usually accompanied by a sauce to enhance the flavor.

Roasted duck slices with lacquered and crispy skin, served over rice. Tender meat, rich in flavor, with a sweet and savory touch.

Shrimp stir-fried with salt and pepper seasoning, served with rice. Zesty, spicy, and very aromatic flavor.

Crispy yellow crepe (Bánh Xèo) filled with pork, shrimp, and bean sprouts. Eaten wrapped in lettuce with herbs and nuoc-mâm sauce. A convivial and typical dish.