Chez Nelly

Open-topped steamed dumplings (Ha Kao), filled with shrimp. The texture is soft and slightly elastic. Eaten hot, often dipped in soy sauce.

Open-topped steamed dumplings (Siu Mai), made of a minced pork and shrimp filling in a thin wheat wrapper. Dense and juicy texture. A Dim Sum classic.

Whole shrimp coated in a thick, golden batter. Crispy on the outside and tender on the inside. Often served with a sweet and sour sauce.

Fried shrimp dumplings instead of steamed. The dough becomes crispy and golden, contrasting with the tender filling. Ideal for sharing as a starter.

Shrimp fried then stir-fried in a wok with a mixture of salt, pepper, garlic, and chili. A dry dish, very fragrant and crispy, with bold flavors.

Wheat dough dumplings, usually filled with pork and vegetables. They can be served grilled (Gyoza) or steamed, offering a soft and flavorful texture.

Fresh rice paper rolls filled with vermicelli, salad, herbs (mint), and shrimp or meat. Not fried, it's a very fresh starter served cold.

Small, very soft white bun (Banh Bao), steamed and filled with seasoned pork. Mild flavor and airy texture.

Steamed dumplings with Thai flavors, with a filling flavored with local herbs and spices. Thin wrapper and melting texture.

A clear, light broth garnished with shrimp dumplings (Wonton) and sometimes green vegetables. A comforting and warm starter.

Vietnamese salad composed of rice vermicelli, stir-fried beef, raw vegetables, fresh herbs, and peanuts, topped with two crispy spring rolls. A complete, fresh, and balanced dish.

Fried thin pastry triangles, stuffed with a mixture of minced meat (often beef or chicken) and spices like curry. Crispy and spicy.

Chicken pieces marinated with lemongrass and grilled on skewers. The meat is tender and fragrant with a characteristic lemony note.

Japanese-style grilled chicken skewers, glazed with a sweet and savory soy sauce (tare). Caramelized and flavorful.

Crispy salad made from shredded cabbage, seasoned with a sweet and sour Thai vinaigrette, sometimes spicy. Fresh and light.

Fried imperial rolls filled with a vegetarian mixture of vegetables and vermicelli. Crispy wrapper and melting interior. To be enjoyed with salad and mint.

Classic fried spring rolls with rice paper, filled with minced pork, black mushrooms, and vermicelli. Very crispy and flavorful.

Fried imperial rolls stuffed with minced chicken and small vegetables. A lighter version of the traditional spring roll, still very crispy.

Beef strips stir-fried with vegetables in a spicy and fragrant Thai sauce (often with basil, chili, lemongrass). Rich in flavor.

Minced chicken stir-fried with a spicy and aromatic Thai sauce. A spicy dish combining savory and piquant flavors.

Chicken stir-fried with fragrant black mushrooms. The sauce is usually soy-based, offering an umami taste and a silky texture.

Chicken stir-fried with fresh ginger strips. The taste is sharp, slightly spicy, and very aromatic, warming the palate.

Stir-fried chicken with Thai basil. The basil provides a unique anise and peppery flavor that pairs perfectly with white meat.

Chicken simmered in a dark, salted caramel sauce. The flavor is an intense sweet and savory balance, highly appreciated with white rice.

Squid pieces quickly cooked to remain tender, served in a spicy and fragrant Thai sauce.

Fish fillet coated in a Thai sauce with herbs and spices. Light but rich in exotic flavors.

Shrimp stir-fried in a spicy red sauce (Sichuan-style or spicy sweet and sour). For lovers of spicy dishes.

Minced beef stir-fried in a wok with fresh ginger and onions. A classic dish with spicy and fresh notes.

Beef stir-fried in a rich and spicy satay sauce, based on peanuts, chili, and spices. Creamy texture and roasted nutty flavor.

Beef strips quickly stir-fried with plenty of onions. The meat is tender and the sauce is slightly sweetened by the caramelized onions.

Bean sprouts quickly stir-fried in a wok to retain their crunch. Light seasoning, ideal as a healthy side dish.

Plain sautéed zucchini pieces, tender but still firm. A simple and light vegetable side dish.

Fresh green beans stir-fried in a wok, often with a little garlic. They remain bright green and crunchy.

Stir-fried broccoli florets, crunchy and full of natural green flavor. A healthy side dish.

Fried rice stir-fried with diced ham, peas, and scrambled eggs. A flavorful classic that replaces white rice.

Fragrant jasmine white rice, steamed. Long grain and soft texture, an ideal neutral accompaniment for sauced dishes.

Hot and soft glutinous rice dough ball, filled with a sweet cream (often mung bean or egg) and rolled in shredded coconut.

Traditional dessert made from banana and glutinous rice, often steamed in a banana leaf. Dense, sticky, and sweet texture.

Stir-fried wheat noodles with a light seasoning (soy sauce). They are tender and slightly oily, perfect as a side dish.

Fine plain stir-fried rice vermicelli. Light and elastic texture, absorbs main dish sauces well.