Dong Huong Restaurant

Small steamed rice cakes, served with shredded pork rinds or shrimps. Soft and chewy texture. Usually enjoyed with sweet fish sauce.

Fresh spring rolls filled with shredded pork rinds (bi) and aromatic herbs. Wrapped in thin rice paper. Fresh and light, served with a dipping sauce.

Cold rice vermicelli bowl topped with shredded pork rinds and crispy fried spring rolls. Served with fresh herbs and peanuts. Drizzle with nuoc cham sauce before mixing and enjoying.

Rice vermicelli served with seasoned shredded pork rinds (bi) with roasted rice powder. Cold and textured dish. Mix with the accompanying sauce to bind the flavors.

Broken rice plate served with shredded pork rinds (bi). The mix of pork skin and meat offers a unique texture. A classic and simple Vietnamese rice dish.

Rice with lemongrass marinated grilled pork ribs and shredded pork rinds. Smoky and fragrant flavors. Hearty and delicious.

Grilled lemongrass pork chop served with rice and shredded pork rinds. The meat is juicy with an aromatic marinade. A popular dish from Southern Vietnam.

Grilled lemongrass chicken fillet served with rice and shredded pork rinds. A lighter alternative to grilled pork, with the same aromatic notes.

Grilled lemongrass marinated beef skewers, served over rice with shredded pork rinds. Tender and fragrant meat.

The famous Vietnamese national soup in a special version. Rich beef broth simmered with spices (star anise, cinnamon), served with rice noodles and various cuts of beef. Add herbs, lime, and chili to your taste.

Classic Pho without meatballs. Clear and fragrant broth with sliced beef and rice noodles. Simple and authentic.

Pho soup topped with beef tripe and meatballs. The tripe adds an interesting crunchy texture that contrasts with the tender noodles.

Pho served only with chewy and flavorful beef meatballs. Ideal for those who prefer meatballs over sliced meat.

Combination of rare beef (cooked by the hot broth) and beef meatballs. Offers a variety of meat textures.

Pho with a spicy satay broth base (chili and peanut blend). Rich, spicy, and nutty flavor.

Spicy satay version of Pho, topped with both sliced beef and meatballs. A hearty and flavorful bowl.

Variation of Pho using shrimps instead of beef. The broth remains fragrant with traditional Pho spices.

Spicy satay soup with shrimps. A blend of seafood and spicy flavors.

Satay soup with a full assortment of meats. Rich, spicy, and very hearty.

Bowl of soup broth only, without noodles or meat. Perfect to accompany another dish.

Extra portion of noodles (rice noodles) only.

Extra fresh bean sprouts.

Extra meat topping for your soup.

Rice vermicelli bowl with shredded grilled pork. Served cold with herbs, salad, bean sprouts, and peanuts. Drizzle with nuoc cham sauce.

The famous 'Bo Bun'. Stir-fried beef with onions served over cold vermicelli with crispy spring rolls. A flavorful and complete hot-and-cold mix.

Vegetarian version of Bo Bun. Stir-fried vegetables and vegetarian spring rolls over a bed of vermicelli. Fresh and light.

Rice vermicelli served with grilled beef skewers. The meat is marinated and tender.

Simple dish of vermicelli generously topped with crispy fried imperial rolls (spring rolls). Crunchy and flavorful.

Vermicelli served with vegetarian spring rolls (no meat). Suitable for vegetarian diets.

Flavorful grilled pork patties skewers. Served with rice paper to make your own rolls at the table.

Shrimp paste wrapped around a sugar cane stick and grilled. Served with rice paper and herbs to make rolls. The sugar cane infuses a sweet flavor into the shrimp.

Grilled beef skewers served with all the fixings (rice paper, herbs, salad) to make your own fresh spring rolls.

Grilled chicken version of the DIY roll dish. Fun and interactive.

Vermicelli served with savory and slightly sweet and savory caramelized shrimps (Tom Rim). Accompanied by fresh vegetables.

Lemongrass marinated and grilled pork ribs, served over white rice. A popular classic for its smoky and fragrant taste.

Grilled lemongrass pork chop served with rice. The meat is tender and the marinade is aromatic.

Grilled lemongrass marinated beef skewers, served with rice. Intense beef and herb flavors.

Grilled lemongrass chicken fillet served with rice. A lighter but equally fragrant option to pork.

Shrimps sautéed in a savory caramelized sauce (Tom Rim), served with rice. Typical sweet and savory taste.

Grilled lemongrass chicken skewers served on a bed of rice. Skewer presentation for evenly grilled meat.

Portion of steamed white rice or rice vermicelli.

Fresh and crunchy salad made from shredded green papaya, topped with pork and shrimps. Dressed with a sweet and sour, spicy vinaigrette.

Chicken version of Pho soup. Light chicken broth flavored with ginger, served with chicken strips and rice noodles.

Iconic soup from the city of Hue. Rich and spicy broth flavored with lemongrass and shrimp paste, served with thick rice vermicelli, beef shank, and pork knuckle.

Rice paddy crab soup with a tangy and sweet tomato base. Topped with a fluffy crab paste and egg. Unique and light flavor.

Tender poached chicken served with rice cooked in rich, fragrant chicken broth. Accompanied by ginger and chili sauces.