B-East

Vietnamese fried spring rolls (nems). A savory filling wrapped in a crispy, golden rice paper. Enjoy hot, often wrapped in lettuce with herbs and dipped in nuoc mam sauce.

Thin steamed rice paper sheets, filled with minced pork and fragrant black mushrooms. Soft, silky, and slightly elastic texture. Usually served with fried shallots and nuoc mam sauce.

Vegetarian version of steamed rice rolls, without meat filling. Appreciated for their delicate, melt-in-your-mouth texture. To be enjoyed with soy sauce or a vegetarian sauce.

Minced fish cakes mixed with fresh dill and spices, then fried. Firm, elastic texture with a distinctive herbaceous taste. A classic from Hanoi cuisine.

Whole or chopped shrimp coated in a light batter and fried until golden. Crispy on the outside and tender on the inside.

Refreshing salad made with julienned green mango, shrimp, and aromatic herbs. Seasoned with a spicy sweet and sour dressing. Offers a perfect balance of acidity, sweetness, and crunch.

Fresh summer rolls (unfried) made with rice vermicelli, crisp vegetables, and herbs, wrapped in a moistened rice paper. Available with shrimp or in a vegan version. Light and healthy, served with peanut sauce or nuoc mam.

Small fried dumplings filled with a savory mixture (usually pork and shrimp). The dough is very crispy and puffed. Served as an appetizer.

Crispy salad based on fresh bean sprouts and shredded chicken. Mixed with Vietnamese herbs and a light dressing. A fresh and textured dish.

The famous Vietnamese Phở. Flat rice noodle soup served in a clear, aromatic broth simmered for a long time with spices (star anise, cinnamon). Available with beef or in a vegan version.

Version of Phở served with shrimp instead of meat. The broth is light and fragrant, perfectly complementing the slippery rice noodles.

Meal salad composed of cold rice vermicelli, raw vegetables, fresh herbs, and peanuts, topped with a warm sautéed topping (beef, chicken, or vegan) and cut spring rolls. To be mixed with nuoc mam sauce served separately.

Bo Bun version with sautéed shrimp. Combines the freshness of vermicelli salad with the flavor of seafood and the crispiness of spring rolls.

Traditional family dish (Thịt Kho). Pork pieces slowly simmered in a coconut caramel sauce with hard-boiled eggs until tender and flavorful. Served with white rice.

Chicken simmered in a flavorful sauce with plenty of fresh ginger. A comforting dish with warm, peppery notes, served with rice.

Stir-fried wok noodle dish, without meat. Choice between flat rice noodles (Phở) or wheat noodles (Mì), stir-fried with seasonal vegetables and seasoned with soy sauce.

Stir-fried wok noodles (rice or wheat) with beef and chicken. A rich and complete dish with smoky wok flavors.

Stir-fried noodles (rice or wheat) with juicy shrimp and vegetables. Savory seasoning typical of Vietnamese street food.

Tender beef cubes marinated and quickly seared in a wok ("shaking beef") with onions and peppers. The meat remains juicy and caramelized on the outside.