BOLKIRI Street Food Viêt Saint-Denis (Pierrefitte)

Soft, white Vietnamese steamed bun, filled with savory lacquered chicken. Enjoyed hot, often by hand.

Assortment of assorted Chinese steamed dumplings (shrimp dumplings, meat dumplings, etc.). Served hot in a bamboo basket. Tender texture and thin dough.

Clear and flavorful broth with shrimp wonton dumplings and some vegetables. A light and fragrant soup.

Vietnamese salad with rice vermicelli, raw vegetables (cucumber, carrot, lettuce), fresh herbs, peanuts, and spring rolls. Served with nuoc-mâm sauce. A complete, fresh, and crispy dish.

French-Vietnamese sandwich in a crispy baguette. Filled with pickled vegetables (carrots, daikon), cucumber, fresh coriander, and spicy mayonnaise. A unique blend of textures and flavors.

Vietnam's national soup. Rich beef broth simmered with spices (star anise, cinnamon, ginger), served with flat rice noodles and fresh herbs. Comforting and very fragrant.

Fried imperial rolls stuffed with chicken, vermicelli, and vegetables. Crispy rice paper wrapper. To be wrapped in lettuce leaves with mint and dipped in sauce.

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

Dumplings with thin dough, fried until crispy. Often filled with a mixture of meat or shrimp. Ideal as an appetizer.

Shrimp coated in a light batter and fried. Crispy on the outside and tender on the inside.

Iconic Thai salad (Som Tum) made from shredded green papaya. Seasoned with lime, chili, nuoc-mâm, and palm sugar. Fresh, tangy, and spicy taste.

Fresh mixed salad with Asian herbs (coriander, mint), crunchy vegetables, and meat or tofu, enhanced with a spicy and tangy sauce.

Steamed white rice. A neutral side dish ideal for saucy dishes.

Wok-fried rice with diced chicken, peas, egg, and pieces of ham or sausage.

Red rice cooked with tomato, often slightly sweet and garlicky. Traditionally accompanies Loc Lac beef.

Stir-fried rice noodles, Thai style, lightly seasoned. Soft texture.

A mix of seasonal vegetables stir-fried in a wok, crunchy and colorful.

Slices of roasted duck with crispy, caramelized skin, tender and juicy meat. Sweet and savory flavor.

Popular Cambodian/Vietnamese dish. Tender beef cubes marinated and wok-fried, traditionally served with tomato rice.

A variation of Loc Lac with marinated and wok-fried chicken pieces. Savory and slightly peppery.

Breaded and fried chicken pieces for a very crispy result.

Chicken simmered in a salted caramel sauce, with ginger and sometimes nuoc-mâm. Intense sweet and savory flavor and amber color.

Very fragrant wok-fried dish with plenty of fresh Thai basil, garlic, and chili. Herbal and spicy flavors.

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

Vietnamese-style wok-fried rice with vegetables and meat or seafood. The rice is lightly grilled and fragrant.

The most famous Thai noodle dish. Stir-fried rice noodles with a sweet and sour tamarind sauce, egg, crushed peanuts, and bean sprouts.

Dessert based on coconut milk, likely a sweet soup or custard, smooth and creamy.

Rich chocolate cake with a molten center. Served hot.

Glutinous rice dough balls filled with sweet soy paste or cream, rolled in shredded coconut. Served warm.

A variation of classic coconut pearls with a chocolate filling or paste.