Le Mékong

Very thin and translucent steamed rice crepes, filled with a savory mixture of pork and mushrooms. Silky and melt-in-your-mouth texture. Usually enjoyed with Vietnamese charcuterie and dipped in nuoc-mâm sauce.

Large steamed bun, white and fluffy, filled with a savory pork mixture. The dough is slightly sweet and very airy. Eaten hot, often with hands.

Assortment of grated or chopped vegetables fried in a crispy batter. Golden on the outside and tender on the inside. Ideal for sharing as an appetizer.

Japanese crescent-shaped dumplings, pan-fried on one side and steamed. The filling is juicy and the wrapper slightly crispy. To be dipped in a soy-vinegar sauce.

Fried imperial rolls in crispy rice paper. Filled with meat or vegetables, vermicelli, and black mushrooms. Served hot, to be wrapped in a lettuce leaf with mint before dipping in the sauce.

Fresh, non-fried rolls in a translucent rice paper wrapper. Contains crunchy raw vegetables, fresh herbs, and meat or shrimp. A light and refreshing appetizer served cold.

Fresh salad combining sautéed beef flavored with lemongrass and crunchy vegetables. The dressing is typically Thai, balancing salty, sweet, and tangy. Very aromatic thanks to the mint.

Traditional Lao/Thai salad made with shredded raw green papaya. Very crunchy texture and a flavorful dressing, often spicy and lime-sour. A refreshing classic.

Vietnam's national soup. Clear beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and beef. To be garnished with fresh herbs and lemon.

Fragrant meal soup, highlighting Khmer flavors like lemongrass. Contains beef and vegetables, served with rice on the side for a complete and comforting meal.

Noodle soup filled with shrimp wonton dumplings. The broth is light and flavorful. A mild and popular dish in Chinese and Vietnamese cuisine.

Indochinese-influenced dish with cubes of sautéed meat (often beef) served with tomato red rice. Accompanied by a fried egg and a small pepper and lime sauce.

Jasmine rice stir-fried in a wok with meat or shrimp, eggs, and vegetables. Seasoned with soy sauce and served with raw vegetables for freshness.

Very fragrant minced beef stir-fry thanks to Thai basil, which has a anise and peppery taste. Served over white rice. A classic street food dish in Thailand (Pad Kra Pao).

Vietnamese family dish where pork is simmered for a long time in a sweet and savory caramel sauce. The meat becomes very tender and coated in a creamy brown sauce.

Vietnamese composed salad served in a bowl. Base of cold rice vermicelli, raw vegetables, fresh herbs, and hot sautéed meat, topped with crispy spring rolls and peanuts. Drizzled with nuoc-mâm sauce.

A variation of the classic Bo Bun with sautéed shrimp instead of meat. Fresh, light, and rich in textures.

Crispy and thin crepe made from rice flour and turmeric (which gives it the yellow color). Filled with soy, meat, and shrimp. Traditionally eaten wrapped in lettuce with herbs.

Thailand's most famous stir-fried noodle dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, eggs, tofu, and crushed peanuts.

Thai curry based on fresh green chilies, coconut milk, and spices. Creamy, aromatic, and generally quite spicy. Served with rice to temper the chili heat.

Cambodia's national dish. A fish curry steamed in a banana leaf, giving it a unique soufflé-like texture. Mild flavors of coconut, lemongrass, and kaffir lime.

Long-grain fragrant white rice, steamed. An ideal neutral accompaniment for sauced dishes.

Rice with a sticky, chewy texture, typical of Laos and northern Thailand. Traditionally eaten by forming small balls with your fingers.

Natural coconut water served fresh, sometimes directly from the coconut. Refreshing with a mild, subtly nutty taste.

Sweet and floral juice with the characteristic taste of the lychee fruit.

Tropical fruit juice, sweet and tangy.

Standard carbonated cola soda.

Sugar-free version of cola soda.

Sparkling French orange soda with citrus pulp.

Still mineral water from the French Alps.

Sparkling natural mineral water from France.

Green tea flavored with jasmine flowers. Soothing floral aroma, pairs well with Asian cuisine.

Infusion of unfermented tea leaves. Vegetal and light taste.

Strong and concentrated Italian-style espresso.

Cambodia's national beer. Light and refreshing pale lager with a slight bitterness.

Premium Thai pale lager. Pronounced malty taste and crisp finish.

Very popular Chinese pale lager. Light, clean, and smooth, it pairs well with spicy dishes.

The quintessential Thai dessert (Mango Sticky Rice). Sweet sticky rice topped with creamy coconut milk and served with slices of fresh ripe mango.

A warm and comforting dessert (Che Chuoi). Banana pieces cooked in coconut milk with soft tapioca pearls.

A dense and slightly grainy flan, made with taro (root vegetable), eggs, and coconut milk. Mild and slightly earthy flavor.

Steamed sticky rice flour balls, filled with a sweet mung bean or peanut paste, and sprinkled with shredded coconut. Served warm and soft.

Coconut sorbet or ice cream, often served in a coconut shell or frozen for presentation.

Classic vanilla ice cream with a meringue center, coated in praline or hazelnut pieces.