Full Bao

Traditional Vietnamese dish composed of grilled pork belly and meatballs, served with cold rice vermicelli, fresh aromatic herbs, and a sweet and sour nuoc mam sauce.

Iconic Vietnamese rice noodle soup, served in a clear beef broth fragrant with spices (star anise, cinnamon). Garnished with beef slices and fresh herbs.

Vietnamese sweet and sour fish soup (Canh Chua), prepared with tamarind, pineapple, tomatoes, bean sprouts, and aromatic herbs. A balance of tangy and sweet flavors.

Vietnamese salad (Goi Ga) made with shredded chicken, often mixed with crunchy cabbage, carrots, fresh herbs, and a light nuoc mam dressing.

Fresh salad combining the sweetness of mango and shrimp. Seasoned with herbs and a sweet and sour Vietnamese sauce for a refreshing mix.

Fresh rice paper rolls (Goi Cuon) filled with vermicelli, shrimp, chicken, and herbs. Served cold with a peanut or nuoc mam sauce.

Fried crispy triangular fritters, stuffed with a spicy mixture of minced beef and vegetables.

Marinated and grilled beef pieces on skewers, served with white rice or vermicelli. Tender and tasty with a smoky flavor.

Fish braised for a long time in a caramel and nuoc mam sauce (Ca Kho To), served in a traditional clay pot. A rich, sweet and savory dish, accompanied by rice.

Meat-free main dish, composed of sautéed vegetables, tofu, or meat substitutes, served with white rice.

Crispy yellow Vietnamese crepe (turmeric-based), filled with pork, shrimp, and bean sprouts. Traditionally enjoyed wrapped in a lettuce leaf with herbs.

Wok-fried rice with shrimp, eggs, and small vegetables. A simple and tasty classic.

Wok-fried noodles with shrimp and vegetables. Savory seasoning based on soy or oyster sauce.

Special spring rolls filled with shredded pork and pork skin sprinkled with powdered roasted rice. Offers a unique texture and a subtle nutty flavor.

Fried crispy imperial rolls, filled with a mixture of minced pork, vermicelli, and black mushrooms.

Vegetarian version of fried imperial rolls, stuffed with vegetables and vermicelli.

Fried imperial rolls with an original filling of taro (sweet tuber), shrimp, and chicken. Crispy texture and melting center.

Salad made of warm rice vermicelli, sautéed beef, raw vegetables (cucumber, carrot), herbs, and often topped with spring rolls and peanuts. Fresh and complete.

Fried chicken pieces with crispy skin, served with white rice. Often accompanied by a sweet and sour sauce.

Marinated (often lemongrass) and grilled chicken, served with rice. Tender and fragrant.

Marinated and grilled pork slices, served on a bed of rice. Caramelized and smoky flavor typical of Vietnamese cuisine (Com Thit Nuong).

Complete rice dish topped with three different accompaniments (often grilled pork, meat pâté, and omelet or egg). A varied and hearty meal.

Pork pieces simmered for a long time in a sweet and savory caramel sauce (Thit Kho), often with hard-boiled eggs. Served with white rice.