Le Petit Vietnamien

Fresh and translucent rice roll filled with rice vermicelli, crunchy vegetables, and aromatic herbs. Served cold with a light sauce. A healthy and refreshing appetizer.

Vietnamese-style fried spring rolls, filled with chicken and vegetables. The rice paper becomes golden and crispy when fried. To be enjoyed wrapped in lettuce leaves with mint.

Vegetarian version of crispy spring rolls, filled with a savory vegetable mix. Fried until golden and crispy. Served warm.

Triangular fried pastries stuffed with spicy vegetables. The dough is thin and crispy. A flavorful bite of popular Indian inspiration in Vietnam.

Shrimp coated in a light and airy batter. Crispy on the outside and tender on the inside. Usually served with a sweet and sour sauce.

White and fluffy Vietnamese steamed bun, filled with a savory chicken mixture. A soft texture similar to cloud bread. Eaten warm by hand.

Traditional Vietnamese salad made with crunchy cabbage, carrots, fresh herbs, and shrimp. Dressed with a tangy and sweet nuoc-mâm vinaigrette. Fresh and light.

Steamed fermented rice crepes, very thin and translucent, filled with minced pork and black mushrooms. Served with fried shallots and nuoc-mâm. A delicate and slippery texture.

Sandwich in a crispy baguette filled with lemongrass-marinated chicken. Served with marinated carrots, cucumber, cilantro, and mayonnaise. A perfect balance between savory and fresh flavors.

Baguette filled with Char Siu style grilled chicken (Chinese barbecue), with a sweet and savory flavor and reddish color. Served with pickled raw vegetables and cilantro.

Baguette sandwich with beef stir-fried with lemongrass flavors. Filled with crunchy marinated vegetables and fresh herbs. Savory and fragrant.

Vietnamese sandwich with beef stir-fried with caramelized onions. Served in a baguette with cucumber, carrots, and cilantro. Rich and comforting.

Baguette filled with breaded and fried chicken pieces. Adds an extra crispy texture to the traditional sandwich, complemented by the freshness of raw vegetables.

Sandwich filled with tender beef cubes stir-fried in a wok (like 'Loc Lac'). The meat is juicy and peppery, served with classic Banh Mi garnishes.

Vegetarian version of Banh Mi with firm lemongrass-marinated tofu. Served with mayonnaise (or substitute), marinated vegetables, and herbs. Fresh and aromatic.

Baguette sandwich with shrimp stir-fried in a rich and spicy satay sauce (peanuts and chili). Accompanied by raw vegetables to refresh the palate.

Wok-fried rice with various vegetables and seasonings. Served with your choice of meat or protein. A complete and hearty dish.

Wok-fried noodles with crunchy vegetables. Choose your topping (meat, tofu, or shrimp) to accompany this Asian street food classic.

Vietnamese mixed salad served in a large bowl. Base of cold rice vermicelli, lettuce, fresh herbs, peanuts, and fried spring rolls. Topped with hot stir-fried meat. To be mixed with the nuoc-mâm sauce served on the side.

Rice dish served with 'Loc Lac' beef: tender beef cubes marinated and wok-fried to be seared on the outside and juicy on the inside. Often served with tomato rice and an egg.

Complete dish consisting of a base of fried rice or noodles, topped with breaded and fried chicken pieces. A combination of soft and crispy textures.

Traditional dessert made with tapioca pearls cooked in warm, sweetened coconut milk. Served with banana slices or mango coulis. Sweet and creamy.

Famous Thai/Vietnamese dessert. Sweet sticky rice topped with coconut milk, served with slices of ripe fresh mango. A perfect blend of textures and sweetness.

Crispy fried mini rolls, but in a sweet version. Stuffed with melting chocolate and coconut. Served warm for a gourmet dessert.

Taiwanese drink made from tea, served cold with a wide straw. Contains tapioca pearls or fruit at the bottom. Available in fruity tea or milk tea versions.