Chez Y-Lan

Vietnamese fried spring rolls. Crispy rice paper filled with minced meat and vegetables. Served hot and crispy, often with nuoc-mâm sauce.

A variation of classic spring rolls filled with shrimp. Crispy on the outside with a flavorful seafood filling.

Steamed dumplings, often made with rice dough filled with pork and mushrooms. Tender and soft texture.

Fresh, non-fried rice rolls (Gỏi cuốn). Filled with vermicelli, shrimp, fresh herbs, and sometimes pork. Served cold with hoisin or peanut sauce.

Selection of steamed bites, such as various dim sum or dumplings.

Crispy dumplings filled with shrimp. The dough is fried until golden. To be dipped in a sweet and sour sauce.

Fresh Vietnamese salad (Gỏi) with shrimp, crunchy vegetables like cabbage or carrot, and herbs, dressed with a light nuoc-mâm vinaigrette.

Fresh salad made with shredded chicken and crunchy vegetables, seasoned in the Vietnamese style.

Warm rice vermicelli salad topped with sautéed beef, cucumbers, herbs, peanuts, and fried onions. Seasoned with nuoc-mâm sauce.

The classic Bo Bun enhanced with spring rolls (fried rolls) cut into pieces for extra crispiness and flavor.

A variation of Bo Bun where beef is replaced by sautéed shrimp. Served on a bed of vermicelli and vegetables.

Noodle dish topped with a flavorful mix of pork and shrimp.

National Vietnamese soup. Rich and aromatic beef broth, served with flat rice noodles, beef, and fresh herbs.

Chicken version of Phở soup. Clear and fragrant broth served with shredded chicken and rice noodles.

Light broth garnished with shrimp-filled wontons. A comforting and flavorful dish.

Sweet and sour soup (Canh Chua) based on tamarind. Balanced flavors between sour, sweet, and salty, garnished with shrimp and vegetables.

Beef pieces sautéed in a spicy sauce. Served with white rice.

Beef stewed in a rich and fragrant curry sauce, often with coconut milk.

Beef quickly stir-fried in a wok with plenty of onions for a sweet, caramelized flavor.

Crispy fried shrimp seasoned simply with salt and pepper. Flavorful and slightly spicy.

Shrimp sautéed in a spicy sauce flavored with fresh basil.

Traditional dish (Thịt kho) consisting of pork pieces braised in a sweet and savory caramel sauce.

Tender chicken cooked in a creamy yellow curry sauce.

Chicken sautéed with chopped lemongrass, offering a fresh, citrusy aroma characteristic of Vietnamese cuisine.

Chicken sautéed with a mix of seasonal vegetables. A balanced and light dish.

Signature chicken dish prepared according to the chef's inspiration.

Extra portion of stir-fried noodles or stir-fried vegetables, ideal as a side dish.

Fruits coated in batter and fried golden. Crispy on the outside and melting on the inside. Can be flambéed with alcohol.

Soft Asian confectionery with sesame seeds or peanuts, sweet and chewy.

Candied ginger. A sweet and spicy treat, often served to aid digestion.

Creamy Vietnamese dessert (Chè chuối) made with bananas cooked in coconut milk with tapioca pearls. Sweet and fragrant.

Infused hot beverage. Choice between the floral scent of jasmine or the herbaceous flavor of green tea.

Classic coffee served hot.

Vietnamese iced coffee served with sweetened condensed milk. Strong, sweet, and refreshing.