Le Mékong Montrouge

A lunch set allowing you to choose two dishes from a selection of starters, mains, and desserts. Ideal for a complete fixed-price meal. · Flavors vary depending on the chosen dishes, ranging from fresh and crunchy to stewed and spicy. · Choose a starter and a main, or a main and a dessert according to your appetite.

The complete lunch menu including starter, main, and dessert. A full Cambodian gastronomic experience. · Allows you to taste a variety of textures and flavors throughout the meal. · To be enjoyed dish by dish.

Crispy crepes made from rice flour, filled with a savory mixture of pork and mushrooms. Both crispy and tender texture. · Umami flavor of pork mixed with the sweetness of rice paste. Slightly fatty but fresh thanks to the salad. · Wrap the pieces in a lettuce leaf with herbs and dip in the sauce.

A special appetizer that changes daily according to the chef's inspiration and market products. · Flavors and textures vary daily. · Ask your server for today's composition.

A light soup filled with shrimp dumplings (wontons). Similar to Chinese wonton soup but with a Cambodian touch. · Clear and flavorful broth, silky textured dumplings and tender shrimp filling. · To be eaten with a spoon for the broth and dumplings.

Crispy fried spring rolls filled with meat or vegetables. An Asian cuisine classic. · Very crispy texture on the outside, hot and flavorful filling inside. · To be rolled in a lettuce leaf with mint and dipped in nuoc-mâm sauce.

A traditional Cambodian pork dip or mince, intensely flavored with lemongrass and spices. · Rich, savory, and aromatic flavor (lemongrass, kaffir lime). Dense minced meat texture. · To be enjoyed as a side dish with rice or as a dip with raw vegetables.

Artisanal Cambodian pork sausages, flavored with local herbs. · Firm and juicy, with a dominant flavor of lemongrass and mild spices. · Served sliced, to be eaten with the accompanying vegetables.

A refreshing salad made from shredded green papaya, typical of Southeast Asia. · Very crispy and fresh texture. Balanced flavors between sour (lime), salty (fish sauce), and sweet, with the crunch of peanuts. · To be eaten cold as a light starter.

Small fried dumplings filled with a mixture of shrimp and herbs. · Golden and crispy pastry encasing a tender and fragrant coriander filling. · Ideal for sharing, to be dipped in a sweet and sour sauce.

A complete noodle soup dish with dumplings (wontons) and whole shrimp. Comforting dish. · Rich and aromatic broth (fried garlic, coriander), tender noodles, and soft dumplings. · To be eaten with chopsticks for the solid elements and a spoon for the broth.

Vietnamese/Cambodian mixed salad with cold rice vermicelli, raw vegetables, hot stir-fried meat, and spring rolls. · Pleasant contrast between hot and cold, the crispiness of the spring rolls and the freshness of the herbs. Seasoned with nuoc-mâm sauce. · Pour the sauce over the bowl and mix all ingredients well before eating.

The special dish of the day, prepared according to the chef's inspiration. · Varies daily. · Served with a side of rice or noodles.

A minced pork dish stewed in a rich sauce of coconut milk and tomato. · Complex flavors combining the tanginess of Tom Yum, the aroma of lemongrass, and the sweetness of coconut. Creamy texture. · Ideal mixed with white rice.

Stir-fried marinated chicken with Cambodian spices (Kroeung). · Flavored with lemongrass and turmeric, with the crunch of peanuts and stir-fried vegetables. · A classic dry but flavorful stir-fry dish.

Vegetarian dish of tofu stewed in a red curry and coconut milk sauce. · Spicy (red curry) but softened by coconut milk. Tender tofu texture and crunchy vegetables. · Savory and fragrant, excellent with rice.

A creamy and fragrant fish stew. · Coconut milk adds sweetness while Tom Yum adds a tangy note. Garnished with various vegetables. · Saucy dish, perfect for topping rice.

Stir-fried beef with satay sauce (peanut and spices) enriched with coconut milk. · Rich peanut and spice flavor, creamy texture, and tender meat. · A gourmet dish with pronounced flavors.

The national dish of Cambodia: a fish curry steamed in a banana leaf. · Unique texture, like a very tender savory mousse or custard. Delicate flavors of lemongrass, kaffir lime, and coconut. · Traditionally presented in its banana leaf, to be eaten with rice.

Large green papaya salad meal topped with Cambodian lemongrass sausages. · Combines the crunchy freshness of salad with the spicy and hot flavor of grilled sausages. · A complete and balanced dish.

Large green papaya salad accompanied by fried fish cakes. · The fish cakes (Tod Man Pla type) are elastic and spicy, contrasting with the sour and fresh salad. · Served as a main course.

The vegetarian version of the large papaya salad, with no added meat. · Fresh, crunchy, and light, highlighting the vegetables and seasoning. · Light and healthy dish.

Steamed jasmine rice.

Wok-fried wheat noodles with a savory sauce. · Soft and tasty, served without meat. · A delicious alternative to white rice.

Quickly stir-fried mix of fresh vegetables in a wok. · The vegetables remain crunchy and colorful. · Healthy side dish to complement a main course.

The sweet creation of the moment. · Changes regularly.

Warm sticky rice balls, sprinkled with grated coconut, with a sweet egg yolk or mung bean center. · Soft and sticky texture (warm mochi) with a melting center. · A classic of Asian desserts.

Soft Asian confectionery with sesame seeds and peanuts. · Tender, sweet, and fragrant. · Served in pieces.

White and juicy tropical fruits served in their syrup. · Very fresh, sweet, and fragrant (rose aroma). · Light and refreshing dessert.

Traditional sticky rice cake with banana and coconut milk, steamed. · Dense and sticky texture, sweet flavor of cooked banana. · Served warm, often in its cooking leaf.

Creamy dessert made with coconut milk and tapioca pearls. · Creamy texture with small gelatinous pearls. · Comforting tropical sweetness.

Sweet sticky rice with coconut milk served with durian flesh. · Durian has a very pronounced and creamy flavor, often divisive, paired with sweet rice. · For lovers of intense exotic flavors.

Jackfruit in syrup or fresh. · Firm and juicy yellow flesh, sweet taste reminiscent of a mix of apple, pineapple, mango, and banana. · Pleasant fibrous texture.

Two scoops of ice cream or sorbet of your choice.

A convivial feast where you cook a variety of ingredients (meats, seafood, vegetables) yourself in a broth heated at the table. · Broth rich in flavors that intensifies throughout the meal. · To be shared among several people, accompanied by sauces.