Bon AppéTea

Fresh rice paper rolls filled with vermicelli, vegetables, and meat or shrimp. Fresh and soft texture. To be dipped in nuoc-mâm sauce.

Fried crispy rice paper rolls filled with minced meat and vegetables. Served hot, often wrapped in lettuce leaves with mint.

Specialty made from fermented pork rinds or shrimp rolls. Tangy flavor and unique texture.

Shrimp coated in breadcrumbs and fried until golden. Crispy on the outside and tender on the inside.

Small fried pastry pockets filled with shrimp. Crispy texture, served as an appetizer.

Seasoned and fried chicken wings. Crispy skin and juicy meat.

Battered and fried fish pieces. Simple and tasty.

Marinated and dried beef strips then fried. Firm texture and concentrated flavor, similar to jerky but more tender.

Delicate dish appreciated for its unique texture, both crispy and cartilaginous. Rich and fatty flavor.

Whole shrimp stir-fried in a wok with salt, pepper, and aromatics. Spicy and fragrant flavor.

Small fried quail legs. Tender and delicate meat with crispy skin.

Lightly battered calamari rings or pieces, sautéed with salt and pepper. Tender and flavorful.

Chicken feet braised and steamed in a black bean sauce. Gelatinous and melting texture, rich in collagen. A dim sum classic.

Traditional minced meat salad, seasoned with fresh herbs, lime, and toasted rice powder. Fresh, tangy, and spicy taste.

Spicy salad made with shredded green papaya and fermented salted crab. Very spicy, sour, and intense umami flavor.

Thinly sliced semi-cooked beef salad, combined with crunchy vegetables and a fragrant fish sauce. Fresh and aromatic.

Laotian salad mixing crispy rice and sour fermented pork. A play of crunchy and soft textures with fresh herbs.

Fresh mixed salad with shredded chicken and crunchy vegetables. Drizzled with a light fish vinaigrette and sprinkled with peanuts.

Refreshing salad with shrimp and various raw vegetables. Sweet and sour dressing and crunchy texture.

Colorful Vietnamese dessert (Chè Ba Màu) composed of layers of beans, jelly, and coconut milk. Sweet, creamy, and served chilled.

Refreshing sweet soup of Cantonese origin with various grains, dried fruits, and crushed ice. Lightly sweet and thirst-quenching.

Dessert similar to Cendol, with green pandan jelly strands bathing in creamy sweet coconut milk and jackfruit.

Comforting mix of sticky rice and red beans in a creamy coconut milk base.

Very tender silken tofu custard served with ginger or caramel syrup. Silky texture and delicate taste.

Sticky rice cooked with taro pieces, a nutty-flavored tuber, topped with coconut milk.

Hot or warm dessert made with bananas cooked in sweet coconut milk with soft tapioca pearls (Che Chuoi).

Sweet red bean soup served with coconut milk. Sweet and rich in texture.

Black sticky rice with a nutty flavor served with a creamy coconut flan.

Sticky rice topped with a creamy durian sauce, the king of fruits with a powerful aroma and rich taste.

The famous Mango Sticky Rice: sweet sticky rice with coconut milk served with slices of fresh mango.

Tropical version of banana split, with fresh mango and ice cream scoops.

Classic ice cream dessert with banana, three scoops of ice cream and toppings.

Slices of ripe and sweet mango, served plain.