Gout Viet

Pork dish simmered for a long time in a sweet and savory caramel sauce. Served with white rice to balance the intense flavors.

Chicken sautéed with fresh ginger and fragrant lemon leaves. An aromatic dish served with rice.

Cuttlefish quickly cooked with a mix of five Asian spices. Tender texture and spicy flavor, served with rice.

Stir-fried beef slices in a wok with crunchy vegetables. Served with white rice.

Chicken simmered in a yellow curry sauce, usually with coconut milk. Mild and creamy, served with rice.

Shrimp grilled with lemongrass. A light and fragrant dish served with rice.

A large complete menu including aperitif, starter, main course with side dish, and dessert. A complete Vietnamese gastronomic experience.

Complete set menu including a starter, a main course with side dish, and a dessert.

Partial set menu allowing you to choose either a starter and a main course, or a main course and a dessert.

Vietnamese sandwich in a crispy baguette. Filled with meat, pâté, pickled vegetables, and fresh cilantro.

Steamed rice crepes, thin and translucent, filled with minced pork and black mushrooms. Served with nuoc mam sauce.

Fresh rolls in rice paper containing vermicelli, herbs, and meat or shrimp. Served cold with peanut sauce or nuoc mam.

Crispy fried spring rolls filled with minced pork, vermicelli, and vegetables. To be wrapped in lettuce and herbs.

Chicken version of the famous Vietnamese fried rolls. Crispy and golden.

Vegetarian fried spring rolls filled with vegetables and vermicelli.

An assortment of the best starters: fried spring rolls, steamed banh cuon, and fresh spring rolls.

Shrimp coated in a light and crispy batter. Served with a sweet and sour sauce.

Beef salad marinated in lime juice (

Salad made of shredded chicken, cabbage, carrots, and fresh herbs, dressed with a Vietnamese vinaigrette.

Fresh and fruity salad based on green mango, accompanied by pork or shrimp.

Complete bowl with cold rice vermicelli, sautéed beef, spring rolls, raw vegetables, and peanuts. Drizzled with nuoc mam sauce.

Version of Bo Bun with sautéed pork instead of beef. Served with vermicelli, spring rolls, and salad.

Vegetarian version of Bun, with tofu and vegetable spring rolls on a bed of rice vermicelli.

Traditional Vietnamese chicken soup (medium size). Clear and fragrant broth with rice noodles and herbs.

Large portion of chicken Pho soup, garnished with fresh herbs like cilantro and Thai basil.

Chef's special soup, varying according to market ingredients.

Crispy or soft stir-fried noodles with a mix of seafood and vegetables.

Stir-fried noodles with shrimp, cuttlefish, and beef.

Stir-fried noodles with beef and vegetables.

Stir-fried noodles with flavorful duck pieces.

Stir-fried noodles with shrimp.

Stir-fried noodles with a variety of seasonal vegetables.

Wide rice noodles stir-fried in a wok, served with beef or lacquered pork.

Pork pieces simmered in a rich and peppery caramel sauce. A Vietnamese classic.

Roasted pork with crispy skin and a fragrant five-spice sauce.

Simply grilled chicken to appreciate its natural flavor.

Chicken slowly cooked in a creamy curry sauce.

Chicken sautéed with spicy ginger and kaffir lime leaves.

Chicken marinated in lemongrass then grilled.

Grilled chicken served with a peanut and spice satay sauce.

Cuttlefish quickly cooked in a wok with a mix of Asian spices.

Cuttlefish grilled simply seasoned with salt and pepper for a pure taste.

Tender beef cubes stir-fried in a wok, often served on a bed of salad.

Beef sautéed with a variety of crunchy vegetables.

Sautéed beef dish enhanced by the flavor of onions and fragrant mushrooms.

Sweet and savory mix of beef, pineapple, and mushrooms.

Duck seared in a wok with aromatic spices.

Pan-fried duck slices accompanied by sweet pineapple and mushrooms.

Grilled shrimp with a simple salt and pepper seasoning.

Shrimp marinated in lemongrass and grilled.

Shrimp coated in a classic sweet and sour sauce.

Fish simmered in a traditional Vietnamese caramel sauce (nuoc mau), usually served in a clay pot.

Rice cooked in a clay pot with seafood, offering a layer of crispy rice at the bottom.

Rice dish served with a marinated and grilled pork chop.

Steamed jasmine white rice.

Fried rice with peas, ham, and eggs.

Stir-fried mix of seasonal vegetables in a wok.

Stir-fried fresh noodles pan-fried.

Sweet dessert in the form of a soup or pudding, often based on beans, fruits, jelly, and coconut milk.

Selection of fresh cut fruits.

Warm grilled banana served with caramel sauce and ice cream.

Assortment of ice creams.

Restaurant's signature cocktail.

Non-alcoholic version of the house cocktail.

Classic aperitifs.

Anise liqueur, a popular aperitif in France.

Italian Vermouth.

Natural mineral water.

Italian sparkling mineral water.

French sparkling mineral water.

Cola soda.

Carbonated orange drink with orange pulp.

Various fruit juices.

Refreshing coconut water or juice.

Light and refreshing Chinese pale ale.

Popular Vietnamese beer.

Hot fragrant tea.

Strong black coffee.

Double shot of espresso.

Decaffeinated coffee.

Strong Vietnamese filter coffee, often served with sweetened condensed milk.

Menu specially designed for children under 12 years old.