La Cantine Viet-Thai 92

Large bowl of cold rice vermicelli topped with shrimp, raw vegetables (carrots, cucumbers), fresh herbs, peanuts, and chopped spring rolls. Served with a sweet and savory nuoc-mâm sauce.

Generously filled version of the famous Bo Bun, usually including an assortment of meats (beef, pork) and spring rolls on a bed of vermicelli and raw vegetables.

Vietnamese mixed salad with beef stir-fried with lemongrass, rice vermicelli, lettuce, sprouts, mint, crispy spring rolls, and peanuts.

Rice vermicelli salad served with grilled or stir-fried pork, accompanied by fresh raw vegetables and spring rolls.

Version of Bo Bun with chicken marinated in honey for a sweet touch, served over vermicelli and vegetables.

Bo Bun with chicken skewers or pieces marinated in satay sauce (peanut and spices), offering a rich and fragrant flavor.

Vegetarian version of Bo Bun, replacing meat with tofu or more vegetables, with vegetable spring rolls.

Vietnamese national soup made with a clear and fragrant beef broth (star anise, cinnamon), flat rice noodles, and thin slices of beef. Enjoyed with fresh herbs, lemon, and chili.

Tender beef cubes marinated and stir-fried in a wok, served with tomato rice (red rice). A very popular dish with peppery and slightly sweet flavors.

Thai-style stir-fried rice noodles with shrimp, eggs, crushed peanuts, and bean sprouts. Characteristic sweet and sour flavor from tamarind sauce.

Thin slices of beef quickly stir-fried in a wok with plenty of onions. Flavorful and slightly caramelized.

Thai specialty: a type of red curry and coconut milk fish/seafood flan or mousse, steamed, often served in a banana leaf or bowl.

Chicken pieces simmered in a coconut milk and Thai curry paste sauce, usually medium spicy and fragrant.

Chicken coated in a sweet and savory brown sauce with caramel and soy sauce. An Asian cuisine classic.

Beef pieces prepared like boeuf loc lac, marinated and stir-fried to be tender and flavorful.

Chicken, often battered, coated in a shiny red sauce combining sugar and vinegar, with pieces of bell peppers and pineapple.

Fried rice paper rolls, stuffed with meat, vermicelli, and vegetables. Crispy and golden, to be dipped in nuoc-mâm sauce.

Steamed dumplings (Ha Kao) with a translucent rice dough and shrimp filling. Chewy and delicate texture.

Steamed open-faced dumplings (Siu Mai), usually filled with a mixture of pork and shrimp.

Banh Cuon: thin steamed rice dough crepes, filled with minced meat and black mushrooms, served with herbs and sauce.

Japanese dumplings, grilled on one side and steamed, filled with meat and vegetables. A popular and flavorful starter.

Unfried fresh roll, wrapped in rice paper, containing vermicelli, shrimp, lettuce, and mint.

Warm and comforting dessert made of banana pieces cooked in sweet coconut milk and tapioca pearls.

Glutinous rice dough balls sprinkled with shredded coconut, with a sweet center (often mung bean or cream).

Assortment or portion of fresh seasonal fruit, for a light end to the meal.

Small Japanese glutinous rice cakes with an elastic and chewy texture, often filled with bean paste, ice cream, or fruit.

Lunch menu including a main dish (from the selection at €10.90) accompanied by a starter or dessert of your choice.

Lunch menu including a premium main dish (from the selection at €13.90) accompanied by a starter or dessert of your choice.

Quick lunch formula including a dish (selection at €10.90) and a canned drink.