Foyer Vietnam

Spring rolls with shredded pork and pork skin (bi), wrapped in rice paper with fresh herbs. Unique slightly crunchy texture. Served cold with nuoc mam sauce.

The classic Vietnamese spring roll: rice paper filled with vermicelli, shrimp, chicken, and aromatic herbs. Fresh and light, to be dipped in peanut sauce or nuoc mam.

Salad made with water spinach, a crunchy aquatic green vegetable with a hollow stem. Seasoned with a sweet and sour vinaigrette and sprinkled with peanuts.

A refreshing Vietnamese salad with marinated beef, mixed with raw vegetables and fresh herbs. Balanced flavors between lime, chili, and fish sauce.

Shredded cabbage and carrot salad with aromatic herbs. Crunchy and tangy, served plain or with a choice of topping.

A variation of the spring roll using a large rice paper sheet (from Pho) wrapping sautéed beef and herbs. Tender and flavorful.

Marinated lemongrass chicken pieces then grilled for a smoky and lemony flavor. Served with white rice.

A traditional stew where meat or fish is cooked in a sweet and savory caramel sauce with nuoc mam. Served with rice to balance the rich sauce.

Rice vermicelli, sautéed beef, fresh raw vegetables, herbs, peanuts, and spring rolls. All drizzled with nuoc mam sauce.

Vegetarian version of Bo Bun with sautéed tofu and mushrooms instead of meat. Fresh and nourishing.

A variation of Bo Bun, replacing beef with chicken. A bowl of rice vermicelli topped with raw vegetables and herbs.

A variation of Bo Bun with sautéed shrimp. A complete and fresh dish combining vermicelli, vegetables, and seafood.

Seasoned and grilled pork meatballs, served with rice vermicelli. Smoky flavor and juicy texture.

Vietnam's national soup. Clear and fragrant beef broth (anise, cinnamon), flat rice noodles, and beef slices. Served with fresh herbs and lime.

Crab and tomato broth noodle soup, slightly tangy. Garnished with crab meat, pork, and tofu.

Comforting chicken soup with rice vermicelli, enhanced with fresh ginger.

Light vegetable broth, featuring crunchy pak-choi and fragrant mushrooms.

A complete set menu including an appetizer (salad), a hot main course, and a Vietnamese dessert.

A warm and creamy dessert made from bananas cooked in coconut milk with tapioca pearls. Sweet and fragrant.

Exotic fruits (longans and lychees) served in a light and fresh syrup.

A hearty and sweet traditional dessert, mixing sticky rice and beans, topped with creamy coconut milk.

Vietnamese confectionery made from sesame and peanuts, with a texture that is both soft and crunchy.

Ice cream scoops in exotic or classic flavors.

Vietnamese Affogato style: strong coffee poured over a scoop of cold ice cream.