Lac-Hong

A complete lunch menu including a starter, a main course, and a dessert of your choice. Ideal for discovering a selection of Vietnamese classics in one meal.

Classic Cantonese steamed dumplings wrapped in translucent rice dough. Filled with juicy shrimp. To be dipped in soy or chili sauce.

Small steamed dumplings, open at the top, made with minced pork and sometimes shrimp. Tender and savory texture. Served hot in a steamer basket.

Vietnamese dumplings with slightly thicker dough, filled with a mixture of meat and shrimp. Steamed for a soft texture.

Snails prepared in a Vietnamese style, often simmered with lemongrass, ginger, and sometimes coconut milk. A fragrant and spicy starter.

Crispy fried rice paper rolls, filled with pork, vegetables, and vermicelli. Served with lettuce leaves and fresh herbs to wrap around before dipping in nuoc mam sauce.

Fresh, non-fried rolls wrapped in rice paper. Contain shrimp, rice vermicelli, lettuce, and aromatic herbs. Refreshing and light.

A variation of spring rolls filled with grilled or sautéed beef instead of shrimp. Fresh and fragrant, served with a dipping sauce.

Thin steamed rice dough dumplings filled with meat or shrimp, often sprinkled with fried onions. Melting texture and delicate taste.

A crispy yellow crepe (colored with turmeric) filled with pork, shrimp, and bean sprouts. Eaten wrapped in lettuce with herbs.

Crab meat mixed with spices and other ingredients, then stuffed into its shell and cooked. Rich in seafood flavors.

Thin slices of marinated beef stir-fried with lemongrass, served on a bed of raw vegetables. Fresh, tangy, and slightly spicy seasoning.

Crispy green papaya julienne mixed with a sweet, sour, and spicy sauce, topped with grilled prawns. A refreshing classic with a good balance of textures.

Vietnam's national soup. Clear and aromatic beef broth with flat rice noodles, beef, and fresh herbs. Comforting and fragrant.

Noodle soup originating from southern Vietnam, topped with seafood (shrimp, squid). The broth is usually pork and seafood-based, with a rich flavor.

Light soup containing transparent vermicelli, crab meat, and shrimp. Mild and delicate on the palate.

Spicy and sour soup, flavored with fresh lemongrass, with shrimp and squid. Similar to Thai Tom Yum.

Traditional sweet and sour soup (Canh Chua) based on tamarind, pineapple, and tomatoes. Choose between prawns or a whole fish to share.

Shrimp wonton soup in a light broth. Savory and light. Option to add noodles for a more substantial dish.

Whole fish (sea bream) prepared as you choose: either grilled for crispy lemongrass-scented skin, or steamed for tender ginger-infused flesh.

Breaded and fried squid pieces, then quickly sautéed with garlic. Crispy on the outside and tender on the inside.

Squid stir-fried in the wok with fresh basil leaves and vegetables. An aromatic dish with an herbaceous touch.

Crispy battered shrimp served with a special Mekong sauce, likely sweet and sour or spicy.

Stir-fried shrimp in the wok. Choose 'salt and pepper' for a dry and zesty taste, or 'lemongrass' for an aromatic and lemony flavor.

Large shrimp (prawns) prepared according to the house's special recipe. Served sizzling in a pot.

Grilled prawns served with angel hair (very fine rice vermicelli). A refined dish highlighting the grilled flavor of the crustaceans.

Minced meat stir-fried in the wok with chopped lemongrass and spices. A very fragrant dish, a classic of Vietnamese cuisine.

Chicken pieces simmered in a Vietnamese yellow curry sauce (often with coconut milk), potatoes, and carrots. Mild and creamy.

Pork pieces slowly braised in a sweet and savory caramel sauce. The meat is tender and the sauce is rich and dark.

Salad composed of warm rice vermicelli, sautéed beef, raw vegetables, fresh herbs, peanuts, and chopped nems. Served with nuoc cham sauce to pour over.

Duck prepared as you choose: either roast with crispy, shiny skin, or grilled with a fragrant orange and ginger sauce.

Roasted pork slices with crispy skin (roast pork style), served with fine rice vermicelli.

Beef marinated in lemongrass then grilled, served with nests of fine rice vermicelli.

Whole or cut quail, grilled with a spice mix including cinnamon. Crispy skin and fragrant meat.

Tender frog legs stir-fried in the wok. Choose between a classic garlic version or a more aromatic basil version.

Whole grilled pigeon, seasoned with salt, pepper, and a touch of cinnamon. Meat with a pronounced and savory flavor.

Mix of seasonal green vegetables (like choy sum or broccoli) quickly stir-fried with garlic or oyster sauce. Crunchy and healthy.

Vegetarian dish simmered in a pot, composed of various vegetables, tofu, and sometimes mushrooms. Tasty and comforting.

Stir-fried vermicelli with seafood

Noodles (usually egg or wheat noodles) stir-fried with an assortment of crunchy vegetables and shrimp.

Cantonese-style fried rice (or similar), garnished with small pieces of meat (often roast pork and Chinese sausage), eggs, and peas.

White rice stir-fried in the wok with shrimp, eggs, and small vegetables. Simple and tasty.

Portion of steamed jasmine white rice. The ideal accompaniment for sauced dishes.

Tropical fruits with translucent, juicy, and sweet white flesh. Served in syrup or fresh.

Fruits or roots slowly cooked in sugar to become sweet and intensely flavored confections.

Crunchy confection made from peanuts or sesame seeds bound with caramel or sugar.

Plate of fresh cut tropical fruits. A light and natural dessert to finish the meal.

Fruits coated in batter and fried, served hot. Crispy and melt-in-your-mouth. Flambé option for an alcoholic and caramelized touch.

Hot dessert, glutinous rice dough balls filled with a sweet paste (often mung bean or cream) and sprinkled with coconut, or served in coconut milk.

Refreshing water or milk ice with exotic flavors.