Camone - Restaurant Vietnamien Paris 18

Whole shrimp coated in a light and crispy batter. Golden brown to perfection, they offer a pleasant contrast of textures. Ideal for dipping in sweet and sour sauce.

Marinated shrimp wrapped in a thin, crispy wheat sheet. Fried until golden brown. A light and crunchy starter.

Fried dough pockets filled with a shrimp filling. The skin is crispy with a savory filling inside. Served hot.

Fried imperial rolls stuffed with minced pork, vermicelli, and vegetables. Crispy on the outside. Traditionally wrapped in lettuce leaves with herbs before being dipped in nuoc-mâm sauce.

Version of imperial rolls with a chicken filling. Fried to achieve a characteristic crispy texture. Served with fresh accompaniments.

A varied selection of fried starters to share. Allows you to taste several specialties like spring rolls and fritters. Ideal to start a meal for two.

Fresh and crunchy salad made from shredded green papaya and shrimp. Dressed with a Vietnamese sweet and sour, spicy vinaigrette, often sprinkled with peanuts and herbs.

Fresh rice paper rolls (not fried) filled with shrimp, pork, vermicelli, and herbs. Tender and fresh texture. To be dipped in peanut hoisin sauce or nuoc-mâm.

Fresh spring rolls filled with marinated beef instead of the traditional pork-shrimp mix. Offers a more pronounced meat flavor while remaining light.

Vietnamese-style beef carpaccio, 'cooked' in lime juice (chanh). Mixed with aromatic herbs, onions, and spices. A fresh, tangy, and tender dish.

The national Vietnamese dish: a rice noodle soup in a clear and aromatic beef broth simmered for hours. Served with slices of beef and fresh herbs.

Savory broth filled with dumplings (wontons) stuffed with shrimp. Often accompanied by green vegetables. A comforting and light soup.

Thai-inspired soup, sour and spicy, flavored with lemongrass, galangal, and kaffir lime leaves. Usually contains seafood or shrimp.

Salad of cold rice vermicelli, hot stir-fried beef, fresh vegetables, and crispy spring rolls. Served with nuoc-mâm sauce to pour over, peanuts, and fried onions.

Version of Bo Bun where beef is replaced or supplemented with shrimp. Still includes vermicelli, fresh vegetables, and crispy spring rolls.

Crispy yellow pancake (colored with turmeric) filled with pork, shrimp, and bean sprouts. Traditionally eaten by wrapping pieces in lettuce leaves with herbs.

Steamed dumplings filled with seasoned minced pork. Served in a bamboo basket. Tender and juicy texture.

Steamed dumplings with translucent skin filled with shrimp pieces. A dim sum classic, light and delicate.

Thin steamed rice paper sheets rolled around a shrimp filling. Silky and melt-in-your-mouth texture.

Assorted or mixed dumplings combining pork and shrimp fillings, steamed.

Thin steamed rice crepes rolled, filled with minced pork and black mushrooms. Usually served with Vietnamese cold cuts (chả lụa), fried onions, and nuoc-mâm sauce.

A varied set of steamed specialties to share. Allows you to discover different flavors and textures (ha cao, xiu mai, etc.).

Chicken pieces stir-fried with minced fresh lemongrass and often chili. A very fragrant dish with characteristic citrus notes.

Chicken stewed in a yellow curry sauce, often with coconut milk, potatoes, and carrots. Mild and creamy flavor.

Rich stew dish served in a pot, combining the sweetness of coconut milk with tender chicken.

Chicken stir-fried with strips of fresh ginger. Pungent and warming taste, typical of Vietnamese home cooking.

Pork ribs marinated with lemongrass and grilled. The meat is flavorful and slightly caramelized.

Pork ribs simmered in a rich sauce, Saigon style. Likely a sweet and savory caramel or coconut water sauce.

Caramelized pork (Thit Kho), a classic slowly simmered until the sauce reduces and caramelizes, enhanced here by fresh green pepper.

Beef strips quickly stir-fried in a wok with plenty of onions. Simple and tasty.

Beef stir-fried in a spicy and aromatic satay sauce (mix of chili, garlic, peanuts, and spices). Rich in flavor.

Beef stir-fried with julienned fresh ginger. The spiciness of the ginger pairs well with the red meat.

Beef stir-fried with fresh basil leaves (often Thai basil). Very aromatic with anise and peppery notes.

Shrimp stir-fried in a spicy and rich satay sauce. Intense chili and spice flavors.

Shrimp served with a creamy sauce, likely made from shrimp heads or crustacean eggs, offering a concentrated marine flavor.

Salmon fillet delicately steamed, accompanied by pineapple chunks. The sweet and sourness of the fruit complements the richness of the fish.

Sole fillet prepared with a sweet and savory caramelized sauce (Kho style), typical of southern Vietnam. Tender flesh and syrupy sauce.

Roast duck with crispy, lacquered skin. The meat is juicy and flavored with spices (star anise, cinnamon).

Slices of duck breast or fillet stir-fried in a spicy satay sauce.

Duck stir-fried with fresh green peppercorns, offering a vegetal and aromatic spiciness.

Wok-fried noodles (usually egg noodles) with pieces of chicken and various crunchy vegetables.

Stir-fried noodles accompanied by shrimp and vegetables.

Wok-fried noodles with strips of beef and vegetables.

Flat rice noodles (like for Pho or Pad Thai) stir-fried with shrimp. Softer texture than egg noodles.

Wok-fried rice noodles with chicken and vegetables.

Stir-fried rice noodles (often called Pho Xao) with beef and vegetables (often choy sum).

Vegetarian version of stir-fried rice noodles, garnished only with various vegetables.

Famous 'shaken beef' dish (Luc Lac): tender beef cubes stir-fried in a wok. Served with red tomato rice and a fried egg on top.

Steamed jasmine white rice. Ideal neutral accompaniment for saucy dishes.

Fried rice with eggs, peas, ham pieces, and shrimp.

Rice simply stir-fried with fried minced garlic. Very fragrant.

Seasonal vegetables stir-fried in a wok, often with garlic and soy sauce.

Side of stir-fried noodles with some vegetables.

Side of flat rice noodles stir-fried with vegetables.

Hot or warm dessert based on coconut or steamed coconut milk. Soft and creamy texture.

Bananas cooked in sweet coconut milk, often with tapioca pearls (Chè Chuối). A classic Vietnamese dessert, sweet and comforting.