Le Grand B

Vietnamese imperial fried spring rolls, stuffed with chicken and vegetables. Crispy and golden texture on the outside. To be enjoyed dipped in nuoc-mâm sauce, often wrapped in a lettuce leaf with mint.

Crispy fried spring rolls filled with shrimp. Tasty and light. Usually eaten with fresh lettuce leaves and sweet and sour or nuoc-mâm sauce.

Meat-free version of fried imperial spring rolls, stuffed with vegetables and vermicelli. Crispy and tasty. Served with sauce to enhance the flavor.

Japanese pan-fried dumplings, stuffed with chicken and vegetables. Thin dough, grilled on one side and soft on the other. Tasty and juicy, to be dipped in a soy-vinegar sauce.

Grilled dumplings stuffed with shrimp. Tender texture with a crispy bottom. A delicate seafood flavor enhanced by the accompanying sauce.

Japanese-style shrimp fritters coated in a light and airy batter. Very crispy and not greasy. Served hot, ideal as a starter.

A complete assortment of the house's fried starters. Ideal for discovering different textures and flavors, from the crispiness of spring rolls to the softness of gyozas. Perfect for sharing as an appetizer.

Vietnam's national soup made with a clear beef broth, fragrant with spices (star anise, cinnamon). Contains flat rice noodles and slices of beef. Enjoyed very hot with fresh herbs, lime, and chili.

Noodle soup rich in toppings with chicken, shrimp, and scented mushrooms. The broth is flavorful and comforting. A complete and balanced dish.

Vietnamese salad made of cold rice vermicelli, hot sautéed beef, and raw vegetables. Garnished with chopped spring rolls, peanuts, and fried onions. Pour the nuoc-mâm sauce over it and mix before eating.

A variation of Bo Bun with sautéed chicken instead of beef. Served with rice vermicelli, raw vegetables, and crispy spring rolls. Fresh and tasty, a mix of hot and cold.

Shrimp Bo Bun with sautéed shrimp. Served with vermicelli, fresh vegetables, herbs, and shrimp spring rolls. A light and fragrant dish, enhanced by the sweet and sour sauce.

Vegetarian version of Bo Bun with vegetable spring rolls. Rice vermicelli, plenty of fresh herbs and crunchy raw vegetables. Seasoned with a suitable soy or vegetarian sauce.

Diced beef, marinated and quickly seared in a wok ("shaken"). The meat is tender and caramelized. Served with rice (often tomato-based), a fried egg, and vegetables.

Diced chicken sautéed Loc Lac style. Tasty and slightly sweet and savory. Served with rice, egg, and crunchy vegetables.

Shrimp quickly sautéed in a wok to keep them crunchy. Served with fragrant rice and a fried egg. A complete dish with Asian flavors.

Vegetarian sautéed dish inspired by Loc Lac, with plant-based proteins or various vegetables. Served with rice and a fried egg. Tasty and hearty.