Huong Vi Viet J.Moon

Fresh goat meat is quickly stir-fried over high heat with minced lemongrass and fresh chili. The dish has the sweetness of goat meat combined with the spicy and fragrant flavor of the spices. Very suitable as a snack for casual drinking.

Pork sausage wrapped in banana leaves and steamed. The sausage is white, smooth, naturally crispy and chewy, with a sweet pork flavor. Usually served with salt and pepper, lime, or fish sauce.

Goat meat is steamed to perfection to retain its sweetness and tenderness, with a subtle aroma of lemongrass or perilla leaves. A light, non-greasy dish. Dip with Tuong Ban or Chao Sa Te.

A version of pork sausage made from beef, with a darker color and characteristic beef flavor. Chewy and springy texture. A simple but flavorful cold dish.

Pork offal is thoroughly cleaned and stir-fried with sour pickled mustard greens. The sour and crispy taste of the pickled greens balances the richness of the pork offal. A rustic dish, goes well with rice and beer.

Chicken is prepared using the salt-baking method, with golden skin, pink and firm meat. The mild saltiness harmonizes with the strong aroma of Sichuan pepper. Enjoy cold to appreciate the crispy chicken skin.

A specialty from Nghe An made from whole pieces of veal rolled with pork skin, steamed with herbal spices. The meat is tender and sweet, the skin is crispy, fragrant with pepper and fish sauce. Sliced thinly and served with chili sauce.

Crispy baked rice crackers, sprinkled with black or white sesame seeds for a nutty aroma. A fun snack or used to scoop up salads and stir-fried clams.

A type of crispy fried spring roll with minced pork and spices. The outer layer is crispy, and the inner filling is rich. Eat hot with sweet and sour fish sauce.

Roasted peanuts, golden, crispy, and fragrant. A simple appetizer, nutty and fatty, usually enjoyed while waiting for the main dishes.

A famous Vietnamese noodle soup with a beef broth simmered to perfection, fragrant with cinnamon and star anise. Soft and chewy pho noodles served with thinly sliced beef. Add herbs, bean sprouts, lime, and chili to taste.

Noodle soup with golden blocks of freshwater crab paste, with a sour and refreshing taste from fermented rice vinegar or tamarind. The broth is sweet and clear, with an attractive color from tomatoes. Served with finely chopped fresh herbs.

A characteristic Central Vietnamese noodle soup with crispy fried or steamed fish cake. The broth is clear, sweet from fish bones and vegetables (pumpkin, cabbage, pineapple). Light and less fatty taste.

Beef noodle soup with a rich broth flavored with lemongrass and shrimp paste. Usually contains beef shank and pork hock. Thick, round noodles, with a characteristic spicy flavor.

Thick and chewy bánh canh noodles made from tapioca starch or rice flour, served with fish cake. The broth is thick and savory. Often sprinkled with fragrant fried shallots.

Bánh canh served with tender and rich braised pork hock. The broth is sweet from the bones, slightly thick. A warm and filling dish.

Thin, soft steamed rice paper layers, served with fragrant pork sausage. Dip with sweet and sour fish sauce mixed to taste. Sprinkled with crispy fried shallots.

A specialty from Nghe An with eel stir-fried with golden turmeric, and spicy black pepper. The savory broth is rich and thick. Usually served with bread or bánh mướt.

Noodle soup with crispy and springy snails. The broth is mildly sour from fermented rice vinegar, with a fragrant aroma of perilla leaves. Refreshing and unique taste.

A combination of the sweet, fatty flavor of crab paste and the crispiness of snails. The broth is sour and refreshing, with a rich countryside flavor. A dish rich in flavor and texture.

Fresh spring rolls with shrimp, pork, noodles, and fresh herbs wrapped in rice paper. Dip with peanut sauce or sweet and sour fish sauce. A light and refreshing dish.

Quail is marinated with rich spices and then deep-fried. The meat is firm, sweet, and the bones are crispy enough to eat. A favorite pub snack.

Small gobies are braised in an earthenware pot with plenty of black pepper. The fish meat is firm, infused with sweet, salty, and spicy flavors. An extremely rice-friendly dish.

Gobies are deep-fried until crispy, then stir-fried in tamarind fish sauce. The sweet and sour taste of tamarind blends with the salty taste of the fish sauce. Crispy and stimulates the taste buds.

Cleaned river snails stir-fried with lemongrass and fresh chili. The snail meat is crispy, infused with spicy and aromatic flavors. An interesting snack, suitable for casual drinking.

Raw goat meat mixed with herbs, onions, and roasted sesame seeds. Harmonious sweet and sour taste, tender and sweet goat meat without any gamey smell. Served with shrimp crackers.

Balut stewed with gourd or luffa. The broth is sweet from the vegetables and eggs. A nutritious, refreshing, and cooling dish.

Fresh squid cut into pieces, quickly stir-fried with onions and leeks. The squid is springy, naturally sweet. The stir-fried aroma is fragrant, simple yet delicious.

Fresh shrimp steamed with lemongrass beer. The shrimp meat is bright red, firm, sweet, with a hint of beer aroma (no alcohol taste). Dip with salt, pepper, and lime.

Fresh or young bamboo shoots stir-fried with garlic. The crispiness of the bamboo shoots combined with the savory seasoning. A light stir-fried vegetable dish to balance richness.

The hot pot broth has the characteristic Tom Yum flavor of Thailand, sour and spicy from lemongrass, galangal, and kaffir lime leaves. Dip with seafood, beef, and various vegetables and mushrooms.

A smaller portion of the balut stewed with gourd, suitable for fewer people. The sweet and refreshing taste of luffa seeps into the rich and fatty balut.

Plate of assorted boiled offal including small intestine, sausage, liver, and tripe. The offal is cleaned, boiled to a tender and crispy texture, not tough. Best dipped with foamy shrimp paste.

A hearty hot pot with a sweet and refreshing crab paste broth. Abundant dipping ingredients include crispy beef shank, fresh shrimp, and fresh herbs. A cozy reunion dish.

Hot pot with chewy and springy snakehead fish cake. The broth is usually refreshing bitter melon, slightly bitter but with a sweet aftertaste. Very good for health.

Congee made from fragrant roasted rice and sweet chicken broth. Free-range chicken meat is firm, with crispy skin, shredded or cut into pieces. Sprinkled with fried shallots, pepper, and Vietnamese coriander.

Smooth congee cooked with eel stir-fried with turmeric. The characteristic spicy flavor helps warm the stomach. A nutritious dish, a Central Vietnamese specialty.

Extra plate of fresh herbs or hot pot vegetables.

Extra plate of fresh noodles to eat with hot pot or soup.

Soft and smooth fresh tofu.

Extra pork offal for hot pot or congee dishes.

Extra portion of crispy and springy tripe.

Plate of thinly sliced fresh beef for hot pot dipping.

Half a boiled chicken, or cut into pieces for hot pot.

A rustic Northern Vietnamese dish with eel, green banana, and tofu cooked with fermented rice, turmeric, and shrimp paste. The sauce is golden and thick, with a mild sour and nutty flavor. Served hot with noodles and perilla leaves.

Frog meat stir-fried with eggplant (depending on region). Frog meat is chewy and sweet like chicken, infused with rich flavors.

Frog pieces deep-fried in oil with plenty of shredded lemongrass. The outer layer is crispy and fragrant with lemongrass, while the meat inside is tender and moist. Dip with chili sauce.

Spicy and sour eel hot pot with a rich flavor. Fresh and sweet eel meat is dipped into the boiling hot pot broth. Served with banana flowers and various countryside vegetables.

Pieces of eel are braised in a clay pot until thickened with caramel sauce and black pepper. Rich sweet and savory flavor, warm and spicy. Very filling.

Crispy fried frog, fragrant with lemongrass.

Spicy and sour eel hot pot.

Eel braised with pepper, rich flavor.