Indochine

Round rice vermicelli soup originating from Hue. The broth is rich and spicy, flavored with lemongrass and fermented shrimp paste. A robust flavor with a slight spicy touch.

The national Vietnamese soup with everything you need. Clear and aromatic beef broth (anise, cinnamon) with flat rice noodles. This special version combines different beef textures.

Rice noodle soup (Phở) served with slices of quality beef entrecote. The broth is hot and flavored with mild spices.

A large bowl of customizable Phở. Choose two types of toppings from the options to accompany the rice noodles and aromatic broth.

Chicken version of the famous Phở soup. The broth is lighter and more delicate than the beef version, served with shredded chicken.

Egg noodle soup with shrimp-filled wontons. Clear and savory broth, often garnished with chives.

A bowl of light broth containing only shrimp wontons, without noodles. Ideal as a starter or a light meal.

Popular soup from southern Vietnam with rice noodles (Hủ Tiếu). The broth is often pork bone-based, slightly sweet, topped with various meats and seafood.

Phnom Penh (Cambodia) style rice noodle soup. A rich and flavorful broth with minced pork, shrimp, and offal. Pronounced umami taste.

Special yellow noodle soup (Mì) topped with pork and shrimp. A complete and comforting dish.

Egg noodles served with pieces of roasted duck with crispy skin. Can be served as soup or 'dry' with the broth on the side and a sauce.

Noodle dish served 'dry' without broth (broth on the side), mixed with a seasoned soy sauce, pork, and shrimp. Flavorful and textured.

Soup using thick, translucent tapioca-based noodles (similar to Japanese udon but more rubbery). Creamy broth.

Specialty from central Vietnam. Wide yellow turmeric rice noodles, served with very little concentrated broth, pork, shrimp, and a crispy rice cracker.

A variation of Mì Quảng served with stewed frog legs instead of pork and shrimp. Rich and unique flavor.

Rice vermicelli soup with tomato and freshwater crab broth. Slightly acidic and very flavorful, served with fried tofu and herbs.

Fish soup flavored with dill (thì là), typical of northern Vietnam. The broth is light and tangy, often with tomatoes.

Iconic dish from Hoi An. Firm and chewy rice noodles, served with little broth, roasted pork (Char Siu) and crispy croutons.

Wide rice noodles (Phở) pan-fried until crispy on the outside and soft on the inside, topped with a beef and vegetable stir-fry in sauce.

Classic wok stir-fry dish with tender beef and vegetables. Choose between egg noodles or rice noodles.

A nest of crispy fried noodles topped with a beef and vegetable stir-fry in sauce, which slightly softens the noodles.

Mixed version of crispy bird's nest, topped with pork, shrimp, and fresh vegetables in a savory sauce.

Wok-fried noodles with a surf and turf mix of pork and shrimp. Flavorful and complete dish.

Seafood fried rice (shrimp, squid, etc.) with small vegetables and eggs. Fragrant and not greasy.

Noodles simply stir-fried with soy sauce and a little oil. An ideal accompaniment to other dishes.

Duck slices stir-fried in a wok. Choose 'Pineapple' for a sweet and savory touch or 'Basil' for a herbaceous and aromatic flavor. Served with rice.

Tender beef quickly stir-fried with plenty of onions for a sweet, caramelized flavor. Served with white rice.

Fried pork rib pieces coated in a balanced sweet and sour sauce (tomato, vinegar, sugar). Served with rice.

Crispy fried pork ribs, seasoned simply with salt and pepper, often with garlic and chili. Served with rice.

Frog legs fried until golden, seasoned with an aromatic salt-pepper mix.

Frog legs stir-fried with chopped lemongrass and chili. A fragrant and spicy dish.

Whole shrimp (often with shell for crispiness) stir-fried with salt, pepper, and aromatics.

Soft-shell crabs fried, seasoned with salt and pepper. The whole crab can be eaten, including the crispy shell.

Roasted or fried quail seasoned with salt and pepper. The meat is tender and the skin is crispy.

Small marinated minced beef rolls, wrapped in betel leaves (la lot) and grilled. The leaves give a unique herbaceous and peppery aroma.

Seasoned pork meatballs grilled on skewers. Served with rice paper or vermicelli to make rolls.

Grilled beef skewers served with 'Bánh Hỏi', very fine weavings of steamed rice vermicelli, drizzled with chive oil.

Seasoned shrimp paste wrapped around a sugarcane stick and grilled. The sugarcane infuses a subtle sweetness into the shrimp.

A discovery platter including beef in betel leaf, grilled pork meatballs, and shrimp paste on sugarcane.

Surf and turf skewers: shrimp wrapped in thin slices of beef, grilled and served with fine rice vermicelli.

Roasted pork belly with crispy skin (heo quay), served on fine rice vermicelli nests (bánh hỏi).

Hanoi's famous dish. Grilled pork and meatballs served in a warm sweet and sour fish sauce, accompanied by cold rice vermicelli and herbs.

Warm rice vermicelli salad (Bo Bun) topped with stir-fried beef, fried spring rolls, raw vegetables, and peanuts. To be mixed with nuoc mam sauce.

Grilled pork version of Bo Bun. Rice vermicelli, marinated grilled pork, crispy spring rolls, and fresh herbs.

Vermicelli served with 'Bi' (thin strips of pork skin and meat coated with toasted rice powder) and spring rolls.

Rice vermicelli salad topped with grilled shrimp (prawns) and crispy spring rolls.

Rice vermicelli salad (Bo Bun) with chicken (gà) and spring rolls. A complete, fresh, and balanced dish.

The 'royal' version of Bo Bun with a complete assortment of meats: beef, chicken, shrimp, and spring rolls on a bed of vermicelli and vegetables.

Fried imperial rolls stuffed with vegetables (cabbage, carrot, vermicelli) and mushrooms. Crispy and golden.

Steamed rice crepes, soft and silky, served with tofu for a light vegetarian version.

Fresh rolls (unfried rice paper) filled with tofu, rice vermicelli, lettuce, and herbs. Served cold with a sauce.

Vegetarian rice vermicelli salad. Sautéed tofu and vegetable spring rolls on a bed of cold rice vermicelli, cucumbers, and herbs.

Crispy pan-fried wide rice noodles, served with a generous stir-fry of tofu and various vegetables.

Vegetable and tofu wok. Choose your base: egg noodles or rice noodles.

Crispy fried noodle nest topped with a vegetable and tofu sauce.

Eggplant stewed in a clay pot with a caramelized soy sauce. Melting and flavorful.

Stir-fried Eryngii mushrooms. These mushrooms have a firm texture close to meat.

Traditional soup from the Mekong Delta. Broth based on tamarind (sour) and pineapple (sweet), with tomatoes, tofu, and herbs.

Large crispy crepe made from rice flour and turmeric, filled with tofu, mushrooms, and bean sprouts. To be eaten with fingers, wrapped in lettuce.