BOLKIRI Ivry Street Food Viêt

A soft steamed bun filled with lacquered chicken. The dough is white and soft, similar to very airy white bread. The filling is savory with a sweet and salty touch.

An assortment of steamed dumplings. Generally composed of different fillings such as shrimp or pork, wrapped in a thin translucent or opaque dough.

A light soup with shrimp dumplings (wontons). The broth is clear and fragrant, often garnished with scallions. A comforting and delicate dish.

Cold Vietnamese salad composed of rice vermicelli, crunchy raw vegetables, fresh herbs, and fried spring rolls. All is drizzled with nuoc cham sauce and sprinkled with peanuts.

Vietnamese sandwich served in a crispy baguette. Filled with meat or tofu, pickled carrots, cucumber, cilantro, and mayonnaise.

Traditional Vietnamese soup with beef broth simmered with spices (star anise, cinnamon). Served with flat rice noodles and fresh herbs.

Fried spring rolls with chicken filling. The rice paper becomes crispy when cooked. To be enjoyed wrapped in a lettuce leaf with mint.

Vegetarian version of fried spring rolls, filled with vegetables and vermicelli. Crispy and golden.

Dumplings with thin dough fried until crispy. Served golden, often filled with meat or shrimp.

Shrimp coated in a light batter and fried. Airy and crispy texture.

Shredded green papaya salad, typical of Southeast Asia. Seasoned with lime, chili, and nuoc mam for a tangy and spicy taste. Crunchy and refreshing.

Salad with distinct Thai flavors from lemongrass, chili, and fresh herbs (mint, cilantro). Lively and spicy.

Steamed white rice. Simple and neutral, ideal for accompanying saucy dishes.

Stir-fried rice with chicken pieces, eggs, and small vegetables (peas, carrots).

Rice cooked with tomato, giving it a red-orange color and a slightly tangy and sweet flavor. Often called 'Red Rice'.

Stir-fried noodles in the Thai style, likely seasoned with soy or tamarind sauce.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crisp.

Roasted duck slices with a shiny, crispy lacquered skin. The meat is tender and flavored with spices.

Vietnamese specialty of marinated beef cut into cubes and stir-fried ('shaken') in a wok. Tender and caramelized, served with onions and peppers.

Chicken version of Loc Lac. Marinated chicken cubes stir-fried in a wok for a tender texture and savory taste.

Breaded and fried chicken pieces, offering a very crispy texture. Often served with a dipping sauce.

Chicken simmered in a brown caramel and fish sauce. A rich and melting sweet and savory dish.

Fragrant stir-fry with Thai basil, chili, and garlic. An aromatic and slightly spicy flavor, typical of Thai street food.

Creamy coconut milk curry with Malaysian spices. Rich, creamy, and moderately spicy.

Stir-fried rice dish (Com Xao). The rice is stir-fried in a wok over high heat with toppings, offering a characteristic smoky flavor.

The famous Pad Thaï: stir-fried rice noodles with eggs, crushed peanuts, bean sprouts, and a sweet and sour tamarind sauce.

A fresh and creamy dessert made with coconut milk. Sweet and exotic.

Rich chocolate cake served warm, with a molten center. Intense cocoa flavor.

Steamed glutinous rice dough balls, sprinkled with shredded coconut and containing a sweet filling (often yellow soy).

A variation of classic coconut pearls, with a molten chocolate center.