Buja Végétarien

A variation of the classic Bò Bún with a creamy coconut milk sauce. Cold mix of vermicelli, crunchy raw vegetables, and herbs, all bound by the sweetness of coconut.

Vietnamese salad composed of cold rice vermicelli, topped with shredded raw vegetables and aromatic herbs. A fresh and light dish, often served with a vegetarian nuoc-mâm sauce.

The national dish of Vietnam. A clear and fragrant broth with spices (star anise, cinnamon, ginger), served hot with flat rice noodles and fresh herbs.

Specialty from Northern Thailand (Chiang Mai). A rich and creamy yellow curry with coconut milk, served with egg noodles (both boiled in the soup and fried as a crispy topping).

The famous Thai green curry. Prepared with fresh green chili paste, coconut milk, and Thai basil. A flavor that is spicy, sweet, and herbaceous.

Thailand's most famous stir-fried noodle dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, topped with crushed peanuts for crunch.

Comforting dish made with wide rice noodles (Ho Fun) coated in a thick and savory brown sauce, similar to an Asian 'gravy'.

Large rice noodles stir-fried in a wok over high heat with dark soy sauce. Rich, slightly caramelized, and sweet-savory taste.

Simply stir-fried fine noodles with vegetables and soy sauce. A classic, flavorful, and easy-to-eat dish.

Popular Korean street food. Rice cake sticks with a soft and elastic texture (mochi type), simmered in a thick, spicy, and slightly sweet red sauce.

Thai-style fried rice. Jasmine rice stir-fried in a wok with various vegetables and seasonings, offering a characteristic grilled taste.

Fried tofu cubes then stir-fried in a Korean-inspired sauce, spicy and rich in umami.

Fried tofu coated in a tamarind sauce. Tamarind provides a unique flavor, both tangy and fruity, often balanced with a little sugar.

Assortment of seasonal vegetables quickly seared in a wok to preserve their color and crunch, seasoned with soy sauce.

Japanese stir-fried noodle dish. The noodles are cooked with a special sweet and savory sauce (Worcestershire sauce type) and vegetables.

A rich dish using a plant-based substitute that mimics the texture of fish, simmered in a creamy coconut milk curry sauce.

Thai Red Curry prepared with dried red chilies, served with tofu. Coconut milk softens the spice.

Iconic Thai soup with coconut milk, flavored with galangal (a ginger-like root) and lemongrass. Sweet, tangy, and creamy flavor.

Stir-fried dish inspired by Chinese and Thai cuisine. The crunch of toasted cashews contrasts with the tender tofu, all in a flavorful sauce.

Spicy red broth noodle soup, typical of Korean cuisine (Ramyun style), rich in vegetables and spicy flavors.

Thick, white, and soft Japanese wheat noodles, served in a light and flavorful hot broth (usually soy-based and vegetable dashi).

Steamed white rice, an ideal neutral accompaniment for sauced dishes.

Fried rice stir-fried in a wok with eggs, peas, and sometimes diced carrots. Delicious on its own or as a side dish.

Rice with a very sticky texture, typical of Laos and Northern Thailand. It is traditionally eaten with the fingers by forming balls.