Le kok

The complete special Phở with a variety of toppings: rare and cooked beef, meatballs, tender tendon, and tripe. A rich, aromatic broth with Vietnamese spices served with rice noodles.

Classic Phở noodle soup garnished with both rare (cooked in the broth) and cooked beef slices. Served with rice noodles and fresh herbs.

A simple version of Phở comprising only the aromatic broth and rice noodles, without meat pieces. Ideal for appreciating the pure flavor of the broth.

Phở garnished with beef slices and chewy, flavorful beef balls. A comforting dish served with herbs.

A variation of Phở enriched with a fattier broth or richer meat cuts for added depth and flavor. Served with rice noodles.

Vietnamese dumplings (Banh Cuon) made from thin steamed rice sheets, filled with minced pork and black mushrooms. Served with nuoc-mâm sauce and fried shallots.

Broken rice dish (Com Tam) served with grilled pork and shredded pork rind (Bi). Accompanied by pickled vegetables and fish sauce.

Crispy fried rolls (Nems) filled with minced meat, vermicelli, and vegetables. Served with lettuce and herbs for wrapping.

Small steamed rice cakes, served with minced pork and pork rind. A uniquely textural dish, tender and flavorful.

Fresh spring rolls (Goi Cuon) wrapped in rice paper, containing shrimp, chicken, vermicelli, lettuce, and sprouts. Served cold with peanut sauce or nuoc-mâm.

Bo Kho, a beef stew simmered with spices, carrots, and aromatics. Rich and fragrant, served with your choice of bread, noodles, or rice.

Warm rice vermicelli salad topped with sautéed beef, chopped spring rolls, raw vegetables, and peanuts. Dressed with nuoc-mâm sauce.

A variation of Bo Bun with pork and shredded pork rind instead of sautéed beef. Served with vermicelli, spring rolls, and vegetables.

Rice vermicelli salad with sautéed chicken and spring rolls. Fresh and light, served with vegetables and peanuts.

Rice vermicelli salad topped with sautéed shrimp and spring rolls. A savory mix of seafood and crispiness.

Steamed dumplings with translucent wrappers, filled with whole or chopped shrimp. A classic dim sum specialty.

Steamed pork dumplings, often wrapped in a thin yellow dough. Juicy and flavorful.

Crispy croquettes filled with lobster meat. Served hot as a fried appetizer.

Shrimp coated in batter and fried until golden brown. Crispy on the outside and tender on the inside.

Wok-fried dish with shrimp, vegetables, and your choice of wheat noodles (yellow) or rice noodles (flat).

Noodles stir-fried with sweet and savory lacquered pork slices (Char Siu) and vegetables.

Wok-fried noodles with tender chicken pieces and crisp vegetables.

Noodles stir-fried with thinly sliced beef and vegetables, seasoned with soy sauce.

Vegetarian or plain version of stir-fried noodles, prepared simply with vegetables or just seasoned.

Beef slices quickly sautéed with plenty of onions. A classic dish, savory and slightly sweet due to the onions.

Wonton soup served in a clear broth with shrimp-filled dumplings. Light and fragrant.

A complete meal soup combining noodles (usually egg noodles) and shrimp dumplings in a hot broth.

Noodle soup served with roasted lacquered duck pieces, crispy skin, and tender meat.

Noodle soup garnished with slices of red lacquered pork (Char Siu) with a distinctive sweet and savory taste.

Noodle soup with a light chicken broth, topped with shredded chicken breast pieces.

Noodle soup served with whole or peeled shrimp in a seafood broth.

Portion of fragrant jasmine white steamed rice.

Fried rice with eggs, peas, ham pieces, and sometimes shrimp.

Beef Loc Lac: marinated and sautéed beef cubes, served with rice, often tomato rice, and a small salad.

The complete version of Loc Lac, served with a fried egg (usually on top of the rice) in addition to the sautéed beef.

White rice plate accompanied by lacquered pork slices and sauce.

White rice plate served with roasted lacquered duck.

White rice plate served with sautéed or sauced shrimp.

Portion of lacquered pork (Char Siu) only, without rice or noodles. Marinated and roasted meat, sweet and savory.

Portion of lacquered duck only. Roasted duck with crispy, shiny skin.

A cup of hot tea, usually jasmine tea or Vietnamese green tea.

Homemade iced tea carafe, refreshing and light.

Hot black coffee, possibly brewed with a Vietnamese filter.

Homemade soy milk, served hot or cold. Mild and slightly sweet.

Strong black coffee poured over ice. Refreshing and full-bodied.

Vietnamese coffee with sweetened condensed milk (Ca Phe Sua). Rich, sweet, and strong.

A mixture of tea and milk, sweet and creamy.

Tea served with fresh lemon, hot or iced. Tangy and thirst-quenching.

Dessert drink (Chè) made from sweet red beans, coconut milk, and crushed ice.

Refreshing and sweet traditional drink containing lotus seeds and longan fruit.

Chè Ba Mau, a three-color drinkable dessert with red beans, mung beans, and pandan jelly, served with coconut milk.

Fresh coconut juice with pieces of coconut flesh.

Sweet and fragrant juice made from lychee fruit.

Classic orange juice.

Natural mineral water (Evian) or sparkling water (Badoit).

Coca-Cola soda.

Natural sparkling mineral water.

Perrier sparkling water with lemon or a preserved salted plum (Xi Muoi), a unique sweet-savory Vietnamese flavor.