Au Bon Pho

A complete lunch formula including an Asian main course, a refreshing drink, and a sweet finish or coffee.

A generous dinner menu offering a choice of classic starter, a flavorful main dish with rice, and a dessert to finish the meal.

Fried and crispy spring rolls, filled with your choice of pork or vegetables. To be enjoyed by wrapping them in a lettuce leaf with fresh herbs.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Soft and silky texture, usually served with nuoc mam.

Fragrant Thai soup with lemongrass, galangal, and kaffir lime leaves. Tangy and spicy flavors, available in clear (Tom Yam) or coconut milk (Tom Kha) versions.

Classic steamed bites with translucent dough, filled with juicy shrimp. A delicate texture and a subtle seafood taste.

Croissant-shaped steamed dumplings, filled with a savory mixture of pork and vegetables. The dough is slightly thicker and chewier.

Seasoned minced beef bites, steamed in a thin dough wrapper. Tender and juicy.

Variation of steamed dumplings (Siu Mai), open at the top, filled with shrimp. Served hot in their basket.

Small dumplings filled with vegetables, pan-fried to achieve a crispy base while keeping the top soft. Served with a soy-vinegar sauce.

Fresh rice paper rolls, filled with vermicelli, shrimp, fresh herbs, and crunchy vegetables. Served cold with peanut sauce or nuoc mam.

Fresh salad composed of shrimp, crunchy vegetables, and aromatic herbs, dressed with a light and tangy Asian vinaigrette.

Traditional Thai salad made from shredded green papaya, chili, lime, and peanuts. An explosive mix of sweet, salty, sour, and spicy flavors.

The famous Vietnamese national soup. A rich beef broth simmered for a long time, served with rice noodles, different textures of beef, and plenty of fresh herbs.

A complete and fresh dish: warm rice vermicelli, sautéed beef (or other protein), crunchy raw vegetables, peanuts, and fried nems, all drizzled with nuoc mam sauce.

The famous Pad Thai: rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, shrimp, chicken, eggs, and crushed peanuts.

Cambodian dish composed of marinated and sautéed beef (or chicken) cubes, served with tomato rice and a fried egg.

Rich and creamy Thai red curry made with coconut milk and peanuts, flavored with basil and kaffir lime leaves.

Traditional Laotian minced meat salad (beef or chicken), very flavorful with fresh herbs, lime, and toasted rice powder for crunch.

Crispy fried squid pieces, seasoned simply but effectively with salt and pepper, enhanced by chives and chili peppers.

Whole or peeled shrimp fried, then stir-fried in a wok with a salt and pepper seasoning and aromatics.

Small pieces of fried and golden pork ribs, served with a dry seasoning of salt, pepper, and spices.

Classic Thai curry (red or green) with coconut milk, simmered with chicken and vegetables such as Thai eggplant and bamboo.

Fish mousse or fillet marinated with spices and coconut milk, steamed in a banana leaf that preserves all moisture and aromas.

Very flavorful artisanal pork sausage, typical of Laos, incorporating fresh herbs and spices such as galangal and lemongrass.

Lemongrass marinated and grilled beef skewers. Served with your choice of rice. Smoky and aromatic flavor.

Roasted or grilled chicken thigh, infused with lemongrass flavors. Served with rice.

Sautéed beef with Kadna (Asian green vegetable, often Chinese broccoli or equivalent), seasoned with a savory sauce.

Crispy green vegetable (Morning Glory) quickly stir-fried in a wok with plenty of garlic and a hint of chili. A classic and popular side dish.

Simple and comforting sautéed dish with your choice of protein and plenty of caramelized onions.

Meat stir-fried in a wok with Thai basil leaves, which impart a distinctive anise and peppery note.

Shrimp stir-fried in a wok with aromatic Thai basil leaves and vegetables.

Shrimp sautéed in a spicy, flavorful sauce, blending sweet and spicy notes.

Marinated then dried and fried beef strips. Firm texture and concentrated taste, often served as a snack or side dish.

Portion of plain steamed white rice.

Traditional sticky rice, served in a small bamboo basket. Traditionally eaten with fingers.

Fried rice sautéed with peas, pieces of omelet, and diced ham or pork.

Classic French anise aperitif, served with fresh water.

Italian vermouth served chilled.

Portuguese fortified wine, rich and sweet.

Glass of whisky.

Dry and fruity rosé wine from the Provence region.

Dry and aromatic white wine from the Loire Valley, Sauvignon Blanc grape variety.

Rhône Valley red wine, generally spicy and fruity.

Bordeaux red wine, structured and tannic.

Light and fruity Beaujolais red wine.

Aromatic and full-bodied Languedoc red wine.

Prestigious Bordeaux red wine, elegant and complex.

A glass of table wine.

Winery wine served in a carafe.

International lager blonde beer.

Light blonde Chinese beer.

Malt-flavored Thai lager beer.

Premium Thai lager beer, full-bodied and refreshing.

Laotian beer, made from jasmine rice.

Blonde Vietnamese beer.

Still natural mineral water.

Sparkling natural mineral water.

Italian sparkling water.

Natural sparkling water reinforced with gas from the spring.

Hot tea flavored with jasmine, a traditional drink accompanying meals.

Refreshing iced tea prepared on-site.

Cola soda.

Orange soda.

Sweet iced tea drink.

Orange soda with pulp.

Fruit juice of your choice, including typically Asian lychee juice.

Sweet and fragrant coconut drink.

Sweet plant-based drink made from soy.

Sweet and refreshing Chinese herbal tea.

Espresso coffee.

Cake with a firm and elastic texture, prepared with grated cassava root and coconut milk.

Crispy candy with sesame and honey.

Candied ginger strips in sugar, both sweet and spicy.

Hot sticky rice ball, filled with sweet yellow bean paste or cream, and rolled in grated coconut.

Peeled and pitted lychee fruits, served in a light and sweet syrup.

Strong coffee mixed with sweetened condensed milk and served over ice, typical of Vietnam.

Sorbet served in the frozen rind of the fruit.

Ice creams with exotic flavors such as green tea, taro, black sesame, or lychee.