Le Petit Saïgon Suresnes

Traditional Vietnamese rice noodle soup in a rich and fragrant beef broth. Garnished with thin slices of beef and fresh herbs. A comforting and aromatic dish.

Sweet and sour soup based on tamarind and shrimp. Balanced flavors between acidity and sweetness with fresh vegetables. Light and fragrant.

Tamarind fish soup with a characteristic tangy taste. Prepared with pieces of fish and aromatic herbs. A specialty from southern Vietnam.

Spicy and rich soup with satay flavors (spice and peanut mix) with shrimp. Intense and spicy taste. Ideal for lovers of spicy dishes.

Beef version of satay soup, combining the richness of the meat with the spicy and creamy broth. Flavors of roasted peanuts and chili.

Complete soup combining land and sea with pork and shrimp. Served with noodles in a clear and savory broth.

Broth garnished with pork, shrimp, and soft rice noodles. A classic and nourishing dish.

Soup containing dumplings (wontons) filled with shrimp. The broth is light and the dumplings are tender. Often served with green vegetables.

Light soup with soy vermicelli (angel hair) and chicken pieces. Slippery texture of vermicelli and delicate taste.

Classic thick sweet and sour soup, with chicken, black mushrooms, and bamboo. Warming and rich in contrasting flavors.

Rich soup with various seafood (shrimp, squid, etc.) with authentic Vietnamese flavors. Savory and iodized broth.

Velvety and smooth soup combining crab meat and asparagus tips. Creamy texture, often thickened with egg white.

Fresh rice paper rolls (not fried) filled with shrimp, chicken, vermicelli, and herbs. Served cold with peanut or nuoc mam sauce. Very fresh and light.

Fresh salad composed of shredded chicken and crunchy vegetables (cabbage, carrots). Dressed with a light Vietnamese vinaigrette.

Mixed salad with crab meat, adding a delicate marine note to the crunchy vegetables. Fresh and fragrant.

Traditional Vietnamese salad with shrimp and shredded vegetables. Enhanced with aromatic herbs and crushed peanuts.

Small crispy fried dumplings filled with a shrimp preparation. Served hot as an appetizer.

Fried rice paper rolls filled with minced pork, vermicelli, and vegetables. Crispy on the outside. To be wrapped in a lettuce leaf with mint.

Chicken version of the famous crispy spring rolls. Served with the traditional accompaniment of green salad and fresh herbs.

Crispy spring rolls filled with shrimp filling. A classic starter to enjoy with nuoc mam sauce.

Fried rolls without meat, filled with vegetables and vermicelli. Crispy and flavorful, suitable for vegetarian diets.

Chicken pieces coated in a batter sprinkled with sesame seeds, then fried. Crispy and golden.

Wonton dumplings filled with shrimp and fried until very crispy. Served with a sweet and sour sauce.

Large shrimp in a light batter with sesame seeds. Carefully presented and crispy texture.

Whole or chopped shrimp coated in a light batter. Golden and crispy.

Fried scallop fritters. The tenderness of the scallop contrasts with the crispiness of the batter.

Fried white fish pieces in batter. Tender inside and crispy outside.

Assortment of various fried specialties (spring rolls, fritters, samosas). Ideal for tasting everything or sharing.

Frog legs prepared salt and pepper style, sautéed with garlic. Spicy flavor and tender texture.

Croissant-shaped dumplings, filled with a mixture of pork and shrimp, then fried.

Chinese dumplings (Gyoza) filled with meat and/or vegetables, pan-fried on one side for crispiness and steamed for tenderness.

Fried thin pastry triangles, filled with spicy beef (often curry). Crispy and fragrant.

Vegetarian version of samosas, filled with a mixture of spicy vegetables (potatoes, peas, carrots).

Fried dumplings filled exclusively with a shrimp filling.

Crab shell filled with a rich mixture of crab meat and pork, then fried or baked.

Steamed dumplings with translucent dough (wheat starch) filled with whole or chopped shrimp. A dim sum classic.

Open-top steamed dumplings, filled with a mixture of minced pork and shrimp, wrapped in yellow wheat dough.

Croissant-shaped steamed dumplings, with a slightly thicker dough, filled with pork, shrimp, and sometimes crunchy vegetables.

Homemade steamed dumplings with a generous shrimp filling.

Variation of Sui Mai dumplings, mainly filled with shrimp.

Steamed dumplings combining chicken and shrimp in the filling.

Very thin steamed rice crepes rolled, filled with minced pork, black mushrooms, and shrimp. Served with nuoc mam sauce and fried onions.

Tasting platter including various steamed dumplings (Ha Kao, Sui Mai, etc.). Perfect for discovering different flavors.

Thai soup (Tom Yum style) with fish, flavored with lemongrass, galangal, and kaffir lime leaves. Spicy and tangy flavor.

Variation of Tom Yum soup with scallops. The spicy and lemony broth complements the sweetness of the scallops.

The famous Tom Yum Goong soup with shrimp. Clear broth but powerful in spices and lemongrass.

Tom Yum Kai soup with chicken. Spicy, lemony, and comforting.

Thai-style spring rolls, fried and crispy, served with a spicy sweet and sour sauce.

Thai salad (Yam) with shrimp, seasoned with lime juice, chili, lemongrass, and fresh herbs. Very fragrant and spicy.

Spicy Thai salad highlighting scallops marinated in a lemongrass dressing.

Mixed salad of grilled chicken pieces, mixed with Thai herbs, chili, and lemongrass.

The classic Yam Nua: grilled beef slices served as a salad with a spicy lime and lemongrass dressing.

Thinly sliced beef sautéed with a rich and spicy satay sauce. Served sizzling on a cast-iron plate.

Shrimp sautéed with Thai basil, offering a characteristic aniseed aroma. Served hot on a plate.

Tender scallops sautéed with fresh basil and vegetables. Served on a hot plate.

Sautéed fish fillets with basil and aromatics. Fragrant dish served sizzling.

Chicken sautéed with a generous amount of Thai basil, chili, and garlic. A classic of Thai cuisine.

Tender squid quickly sautéed with basil and spices, served on a hot plate.

Wok-fried rice with eggs, vegetables, and your choice of meat (shrimp or chicken). Flavored with soy sauce.

Steamed sticky rice, served in a small bamboo basket. Sticky texture, traditionally eaten with fingers as an accompaniment to grilled dishes.

Lunch set menu including a starter, a main course with side dish, and a dessert. A varied selection of Vietnamese classics.

Complete menu offering a selection of more elaborate dishes such as glazed duck or fried pork.

Special menu dedicated to Thai flavors with typical dishes featuring lemongrass, basil, and curry.

White and juicy tropical fruits served in a sweet syrup. Sweet and refreshing.

Mixture of fresh cut fruits, ideal for a light end to the meal.

Ginger pieces cooked in sugar. Intense spicy and sweet flavor.

Small whole or chopped candied citrus fruits. Sweet and sour taste.

Soft confectionery with sesame seeds and peanuts, often flavored with ginger.

Warm glutinous rice balls, filled with sweet soy paste or egg, and rolled in grated coconut.

Fruit pieces coated in batter and fried. Crispy and hot.

Fried fruit fritters served hot and flambéed with alcohol at serving.

Slices of ripe and sweet mango. A simple and natural dessert.

Slices of fresh pineapple, juicy and tangy.

Classic ice cream dessert with banana, scoops of ice cream, whipped cream, and chocolate sauce.

One scoop of ice cream of your choice from available flavors.

Two scoops of ice cream of your choice.

Three scoops of ice cream of your choice.

Meringue heart coated with vanilla ice cream and covered with praline hazelnut pieces.

Coconut sorbet served in its natural shell.

Orange sorbet presented in a whole orange peel.

Refreshing lemon sorbet served in a real hollowed-out lemon.

Carafe of table wine from the European Union, 25cl format.

Carafe of table wine from the European Union, 50cl format.

Glass of standard wine.

Traditional Asian digestif made from distilled rice. Strong and fragrant (often called sake or mei kuei lu).

Peppermint liqueur, fresh and sweet.

Renowned French eau-de-vie, rich and woody.

Norman eau-de-vie made from apples.

Restaurant's signature cocktail, usually based on exotic fruit juices and a spirit.

Non-alcoholic version of the house cocktail, refreshing and fruity.

Traditional French aperitif made with white wine and fruit cream.

Italian vermouth, served chilled or with ice.

Sweet Portuguese fortified wine.

Bitter aperitif based on gentian.

Aniseed aperitif, to be diluted with fresh water.

Classic gin for cocktails or neat.

Blended Scotch whisky.

Champagne cocktail with cassis cream.

Glass of Champagne sparkling wine.

Full bottle of Champagne.

Light and refreshing Chinese pale lager.

Asian beers (Thai or Vietnamese), perfect for accompanying spicy dishes.

Still or sparkling mineral water in small format.

Still or sparkling mineral water in large format.

Classic or sugar-free cola soda.

Fruit sodas or iced tea.

Sparkling lemon drink, plain or with syrup.

Assorted fruit juices.

Refreshing coconut water with pieces of flesh.

Strong coffee served iced, often with sweetened condensed milk in the Vietnamese style.

Classic or decaf espresso.

Coffee with milk.

Fragrant tea served in a teapot.

Sweet and relaxing floral infusion.

Warm or cold soy drink, smooth and protein-rich.