Cơm Sàigòn

A flexible lunch set offering either a starter and a main, or a main and a dessert. Ideal for a quick yet complete midday meal. · The dishes are Vietnamese classics like Phở or caramel pork. Authentic and balanced flavors.

The complete lunch set including starter, main course, and dessert. A total taste experience to discover Vietnamese cuisine. · Combines the freshness of spring rolls or salads, the flavor of simmered dishes or soups, and the sweetness of coconut desserts.

Crispy fried imperial rolls, wrapped in a rice paper. The filling contains minced meat, vegetables, and vermicelli. · Very crispy texture on the outside and soft on the inside. To be enjoyed wrapped in a lettuce leaf with herbs, dipped in nuoc mam sauce.

Vegetarian version of fried rolls, using a wheat wrapper. Filled only with flavorful vegetables. · Crispy and light. Served with a suitable vegetarian sauce.

Bánh cuốn: thin steamed rice flour sheets, rolled with a filling of minced meat and black mushrooms. · Soft, slippery, and delicate texture. Subtle flavor, enhanced by the fragrant filling and sprinkled fried shallots.

A fresh dish similar to a Vietnamese carpaccio or ceviche. The beef is "cooked" by the acidity of the lime. · Tangy, savory, and herbaceous flavor with the crunch of toasted rice powder. Tender texture of marinated raw meat.

Fresh salad made of shredded green (unripe) mango, crunchy and tangy, served with shrimp. · Perfect balance between the acidity of the mango, the saltiness of the fish sauce, and the sweetness of the shrimp. Very crunchy texture.

Southeast Asian classic. Shredded green papaya offers a firm and crunchy texture, different from the ripe fruit. · Seasoned with a light and fragrant vinaigrette. A refreshing dish that awakens the appetite.

The national dish of Vietnam. Flat rice noodle soup in a rich, long-simmered beef broth with spices (anise, cinnamon, ginger). · Served with tender beef and meatballs. Clear but very aromatic and comforting broth. Add lemon and chili to your taste.

Variation of Phở using chicken broth and free-range chicken meat. Lighter than the beef version. · Golden and fragrant broth. The noodles are tender and slippery. A soothing and digestible dish.

A complete rice dish served in a pot, mixing land and sea (chicken, beef, shrimp). · The rice is stir-fried and absorbs the flavors of the meats and mushrooms. A hearty dish rich in varied tastes.

Specialty from Northern Vietnam. Grilled barbecue pork served with cold rice vermicelli, fresh herbs, and a sweet and sour dipping sauce. · The pork is grilled and fragrant (lemongrass, garlic). Eaten by dipping the noodles and meat in the sauce. Delicious contrast between hot and cold.

Ca Kho To: fish slowly cooked in a caramel and nuoc mam sauce, traditionally served in an earthenware pot. · The fish flesh is firm and coated in a sweet and savory brown sauce. Served with white rice to balance the richness of the sauce.

Thit Kho: pork pieces simmered for a long time in a caramel sauce with nuoc mam and pepper. · The meat is very tender and the sauce is rich, sweet, and savory. The pepper adds aromatic warmth.

Salmon fillet prepared with an Asian touch, marinated for flavor then grilled. · The fish remains tender with an umami flavor thanks to the soy sauce. Served with crunchy pickled vegetables for balance.

"Shaken beef": beef cubes quickly seared in a wok over high heat to caramelize the outside while keeping the inside rare. · Tender and juicy meat. Traditionally served with red tomato rice and an egg, a complete and much-loved dish.

Sautéed shrimp with vegetables and pineapple in a sweet and sour sauce. · Typical fruity and tangy flavor, with firm shrimp and crunchy vegetables. A colorful and non-spicy dish.

Chicken thigh slowly cooked then grilled for crispy skin. · The meat falls off easily. The plantain accompaniment adds an original sweet touch.

Complete vegetarian dish with flat rice noodles (like for Phở) stir-fried in a wok. · Marinated tofu adds protein and flavor, mixed with crunchy vegetables. Salty and slightly smoky wok flavor.

Chef's suggestion that changes daily according to market products. · Consult the board or ask the server for the dish of the moment.

Steamed jasmine rice, soft and fragrant.

Wok-fried rice, often with eggs and small vegetables for added flavor.

Simply stir-fried yellow noodles, an ideal accompaniment to sauced dishes.

Assortment of seasonal vegetables quickly sautéed to remain crunchy.

Che Chuoi: traditional hot or warm dessert. Bananas cooked in sweet coconut milk with tapioca pearls. · Smooth and creamy texture with soft bananas and slightly chewy tapioca pearls. Sweet and comforting.

Che Ba Mau: layered colorful drink/dessert (often yellow mung beans, red beans, green jelly) with coconut milk and crushed ice. · Refreshing and fun. Mix the layers to combine the gelatinous and starchy textures of the beans with the sweetness of the coconut.

Hearty dessert based on sweet sticky rice cooked with taro (nutty vanilla-flavored tuber) and topped with coconut milk. · Sticky and dense texture (sticky rice). Rich and sweet taste.

Steamed glutinous rice balls, filled with sweet paste and sprinkled with shredded coconut. · Soft and elastic texture (mochi). Served hot. Choose your favorite filling.