La Petite Table De Saigon

Classic Vietnamese fried spring rolls. A chicken filling is wrapped in a crispy, golden rice paper wrapper. To be enjoyed hot, often wrapped in a lettuce leaf with fresh herbs.

Crispy dumplings stuffed with shrimp. The wheat wrapper becomes very crispy when fried. Usually served with a sweet and sour sauce.

Fresh and light spring rolls. Shrimp, rice vermicelli, and crisp vegetables are wrapped in a soft rice paper wrapper. Fresh and non-greasy texture, to be dipped in peanut or nuoc-mâm sauce.

Steamed rice crepes, thin and silky. They are filled with a savory mixture of minced pork and black mushrooms. Tender and slippery texture, served with Vietnamese charcuterie and herbs.

A fresh and tangy salad made with lime-marinated beef (carpaccio style). Mixed with crunchy onions and plenty of aromatic herbs. Lively and fragrant flavor.

A fresh and tangy salad made with shredded green papaya and shrimp. The green papaya offers a very crisp texture that absorbs the sweet and sour, spicy vinaigrette. A refreshing dish.

Bo Bun is a complete dish served in a bowl. It combines warm rice vermicelli, hot sautéed beef, fresh raw vegetables (cucumber, carrot), and herbs. Everything is drizzled with nuoc-mâm sauce and often sprinkled with peanuts.

Bo Bun variation with grilled chicken. Rice vermicelli accompanies the grilled meat, fresh vegetables, and aromatic herbs. A balanced and flavorful dish.

A bowl of rice vermicelli topped with sautéed pork. Served with an abundance of salad, herbs, and crisp vegetables. Mix well before eating to distribute the sauce.

Seafood version of Bo Bun. Sautéed shrimp are served on a bed of rice vermicelli and raw vegetables. Light and fragrant.

A rice vermicelli bowl topped with large sautéed prawns. Served with fresh vegetables and herbs. The prawns provide a meaty texture and delicate flavor.

Hanoi specialty consisting of charcoal-grilled pork (often meatballs and belly), served with rice vermicelli and herbs. The meat has a characteristic smoky flavor.

Wok-fried noodles with strips of beef and various vegetables. The dish is flavorful, with a light soy sauce coating the noodles.

Stir-fried noodle dish topped with shrimp and crisp vegetables. The noodles are tender and infused with the flavors of the sea and the wok.

A complete dish combining sautéed beef, chicken, and shrimp with noodles and vegetables. Ideal for those who want to try everything.

The national soup of Vietnam. A clear, fragrant beef broth simmered for a long time, served with flat rice noodles and beef slices. To be enhanced with fresh soy, lemon, and herbs at the table.

A spicy and tangy soup inspired by Tom Yum. It contains shrimp and is very fragrant thanks to lemongrass and lime. A vibrant and comforting broth.

Egg noodle soup served with shrimp dumplings (wontons). The broth is usually clear and light, sprinkled with chives.

Vietnamese chicken curry, often prepared with coconut milk and sweet potatoes or potatoes. The sauce is yellow, creamy, and moderately spicy.

Beef sautéed in a rich and spicy Satay sauce. The sauce combines chili, lemongrass, spices, and ground peanut flavors for an intense taste.

Pieces of pork simmered for a long time in a caramel and nuoc-mâm sauce. The meat becomes very tender and absorbs a deep sweet and savory flavor. A family classic.

Pork ribs glazed and grilled with a sweet and savory marinade. The meat is juicy and falls off the bone, with a sticky, caramelized exterior.

Sautéed shrimp served in a spicy sauce. For lovers of spicy dishes, offering a good balance between the sweetness of the shrimp and the heat of the chili.

Steamed fragrant white rice. The ideal neutral accompaniment for saucy dishes.

Boiled fine rice noodles, served plain. They have a tender and slightly elastic texture.

Plain stir-fried noodles, without meat or main vegetables. Lightly seasoned, they replace white rice.

Wok-fried rice with chicken pieces, eggs, and small vegetables (peas, carrots). Flavorful and nourishing.

Cantonese rice variation topped with shrimp instead of ham or chicken. Colorful and tasty fried rice.

A mix of fresh seasonal vegetables, quickly stir-fried in a wok to remain crisp. Light seasoning to enhance the taste of the vegetables.

Fried spring rolls without meat. The filling consists only of vegetables and vermicelli. Crispy and golden.

A bowl of rice vermicelli served with a variety of cooked and raw vegetables. A fresh and light dish, without meat.

Thai-style stir-fried rice noodles with vegetables. Slightly sweet and savory sauce made with tamarind, often served with peanuts and lime.

Wok-fried noodles with a mix of seasonal vegetables. A flavorful and entirely vegetarian dish.

Yellow and crispy Vietnamese crepe, made from rice flour and turmeric. It is filled with pork, shrimp, and bean sprouts. Traditionally eaten wrapped in a lettuce leaf.

Tender beef cubes stir-fried in a wok (shaking beef). Served with characteristic tomato rice (red rice). Juicy meat and fragrant rice.

Fried squid pieces, then sautéed with salt, pepper, and fresh chilies. Crispy on the outside and tender on the inside, with a spicy flavor.

Grilled prawns served with fragrant curry rice. The prawns have a pronounced grilled flavor that pairs well with the spices in the rice.

Red mullet fillet cooked in a Vietnamese caramel sauce. The fish is coated in a sweet and savory brown sauce and served with rice.