Hanoi - Restaurant Vietnamese

A complete menu including a main course of your choice and a non-alcoholic drink. Options include traditional soups, Bo-bun, or a steamed assortment.

Specialty menu offering a starter, a Vietnamese specialty dish of your choice, and a drink or dessert. Ideal for discovering iconic flavors like Pho or lacquered duck.

A simple and economical lunch deal. Includes a main dish with its side and a refreshing drink.

Balanced menu with starter, varied main course of choice, and drink. Offers a selection of classic Vietnamese dishes like Bo-bun or soups.

Specialty set menu including a starter, an elaborate main course of your choice, and a drink. Perfect for enjoying dishes like Pho or spicy shrimp.

Small translucent rice dough bites filled with shrimp, steamed. Chewy and slightly elastic texture, delicate seafood flavor.

Fresh and crunchy salad made of marinated vegetables, often cabbage and carrots. Seasoned with a light sweet and sour vinaigrette.

Crispy fried rolls stuffed with minced chicken and small vegetables. Served hot and golden, often with nuoc-mâm sauce.

Thin steamed rice crepes (Banh Cuon), filled with minced pork and black mushrooms. Silky and melting texture, served with fried onions.

Crab claw coated in a breaded and fried seafood filling. Crispy on the outside with tender flesh inside.

Fresh rice paper roll filled with vermicelli, shrimp, vegetables, and fresh herbs. Not fried, served cold with peanut or nuoc-mâm sauce.

Fried triangle-shaped appetizers, stuffed with lobster. Crispy and flavorful.

Classic Chinese dumplings (Ha Kao) with a translucent dough and a filling of whole or minced shrimp. Steamed for a tender texture.

Fried thin pastry triangles filled with a spicy beef mixture. Crispy and flavored with spices.

Vietnamese vermicelli salad with cold rice vermicelli, hot sautéed beef, fresh vegetables, and herbs. Garnished with peanuts and spring rolls, served with nuoc-mâm sauce.

Bo-bun variation with sautéed chicken instead of beef. Fresh and fragrant rice vermicelli salad, garnished with spring rolls and peanuts.

Rice vermicelli salad garnished with sautéed or grilled shrimp. Served with crunchy vegetables, herbs, and sauce, for a light and fresh meal.

Vegetarian version of Bun with sautéed tofu. Mix of textures between tender vermicelli, tofu, and crunchy vegetables.

Dumplings (Gyoza or similar) filled with chicken and pan-fried. Crispy dough on one side and soft on the other.

Crispy fried imperial rolls stuffed with shrimp. A crispy and golden starter.

Fresh composed salad with shrimp, often with cabbage, carrots, and Asian herbs. Light dressing.

Marinated and sautéed beef salad, served on a bed of raw vegetables. Flavorful mix of hot meat and cold raw vegetables.

Chicken pieces simmered in a creamy yellow curry sauce, often with coconut milk and vegetables. Mild and spicy flavor.

Beef slices stir-fried in a wok with plenty of onions. Flavorful dish with a light brown sauce.

Chicken thighs marinated in lemongrass and grilled. The skin is crispy and the meat is flavored with citrus.

Grilled salmon fillet with a fresh lemongrass marinade. A light and aromatic fish dish.

Cod pieces coated in breadcrumbs and fried. Tender white fish inside with a golden crust.

Minced chicken meatballs, often served with a sauce. Tender and easy to eat.

Skewers of grilled chicken pieces. Available with satay sauce (spicy peanut) or a sweet and savory caramel sauce.

Slices of roasted duck with a crispy, sweet lacquered skin. The meat is tender and rich in flavor.

Shrimp sautéed in a rich and spicy tomato sauce. A flavorful dish for those who like chili.

Steamed white rice. The neutral base accompaniment for all sauced dishes.

Fried rice with peas, egg pieces, and ham. Flavorful and slightly fatty.

Fried rice flavored with yellow curry powder, giving it a beautiful golden color and a spicy taste.

Egg noodles stir-fried in a wok with a little soy sauce and oil. Simple and tasty.

Rice noodle soup in a fragrant broth, garnished with various seafood (shrimp, squid, etc.). Served with fresh herbs.

The national Vietnamese soup. Long-simmered beef broth, flat rice noodles, and thin slices of beef. Flavor with lemon and herbs.

Complete noodle soup with shrimp dumplings (wontons). Clear and flavorful broth.

Bowl of broth generously garnished with shrimp dumplings, no noodles. Light and comforting.

Noodle soup served with slices of roasted lacquered duck. The duck fat deliciously flavors the broth.

Simple and classic noodle soup with chicken pieces. Mild and suitable for all tastes.

Vegetarian option of noodle soup, with tofu and various vegetables in a vegetable broth.

Warm sticky rice ball, filled with sweet yellow bean paste and sprinkled with coconut flakes. Chewy texture and melting center.

Crispy Asian confectionery made from sugar, sesame seeds, and sometimes peanuts. Very sweet and hard.

Pieces of ginger cooked in sugar. Offers an intense flavor, both sweet and spicy. Good for digestion.

Exotic fruit with translucent white flesh, juicy and fragrant. Served in syrup or fresh.

Traditional dry biscuit, often a fortune cookie or a small almond cake.

Vietnamese drink dessert (Che Ba Mau) with three colorful layers: red beans, yellow mung beans, and green jelly, all in iced coconut milk.

Sweet drink and dessert at the same time, made of candied red beans served in fresh coconut milk.

Coffee served hot or iced.

Sodas, fruit juices, or mineral water.

Hot tea, available as plain green tea or flavored with jasmine flowers.

Light and refreshing Chinese lager beer. Perfectly accompanies Asian dishes.

Small pitcher of house rosé wine, fresh and fruity.

Small pitcher of house red wine.