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Crispy fried rice paper rolls, filled with meat and vermicelli. Served hot with salad and fresh mint to wrap them. To be dipped in nuoc-mam sauce.

Thin steamed rice flour crepes, filled with minced pork and black mushrooms. Soft and delicate texture. Served with Vietnamese charcuterie and bean sprouts.

Fresh rice paper roll containing vermicelli, herbs, vegetables, and meat or shrimp. Not fried, served cold or at room temperature. Very fresh and light.

Shrimp coated in a light, golden batter. Crispy on the outside and tender on the inside. Usually eaten with a sweet and sour sauce.

Salad made of crunchy cabbage or vegetables, fresh herbs, and marinated meat. Dressed with a light and fragrant Vietnamese vinaigrette. Fresh and tangy.

Warm rice vermicelli salad topped with raw vegetables, herbs, peanuts, and chopped spring rolls. Drizzled with nuoc-mam sauce. An iconic complete dish combining fresh, warm, and crispy textures.

Variation of the classic Bo Bun with sautéed shrimp. Rice vermicelli, salad, mint, and peanuts with a sweet and sour sauce. Light and fragrant.

Traditional Vietnamese soup composed of a clear, fragrant broth with spices (star anise, cinnamon), flat rice noodles, and meat. Served with fresh herbs and soy to add yourself.

Marinated beef stir-fried in a wok (shaking beef), tender and peppery. Served with red tomato rice and often a fried egg. Flavorful and hearty.

Pieces of chicken sautéed or simmered with your choice of aromatics. The curry is rich and spicy, lemongrass is fragrant and fresh, ginger brings a pungent warmth.

Shrimp cooked in a satay sauce made from peanuts and chili peppers. Rich, slightly spicy, and nutty flavor.

Wok-fried dish with crunchy vegetables and your choice of starchy base. Smoky wok flavor (wok hei) and soy sauce.

Stir-fried mix of seasonal vegetables and tofu (soy paste). A light and healthy meat-free dish.

Steamed white rice.

Short-grain rice, sticky and dense. Often eaten by hand to accompany grilled meats.

Assortment of seasonal green vegetables sautéed with garlic or oyster sauce.

Lunch menu including a Bo Bun (vermicelli salad) and a drink.

More complete lunch menu with Bo Bun, a drink, and a choice between a starter or a dessert.

Complete menu including starter, main course (Bo Bun), dessert, and drink. The ideal option for a full Vietnamese meal.

Selection of refreshing non-alcoholic drinks.

Drink made from coconut water, sweet and hydrating. Often contains small pieces of coconut flesh.

Large bottle of sparkling water.

Light blonde Asian beers. Tsing Tao is Chinese, Saïgon is Vietnamese. Perfect for accompanying spicy dishes.

Classic European blonde beers.

Hot infusion, usually jasmine or green tea, served to accompany the meal.

Hot coffee, served black or with sugar.

Red, white, or rosé wine served by the glass.