Le Sarawan

A large bowl of soup topped with shrimp dumplings (wontons) and vegetables. The broth is light and fragrant. Served hot, ideal as a starter.

A classic Chinese soup, thick and slightly sour and spicy. Contains tofu, mushrooms, and egg. A rich and warming texture.

Sausages made with pork and flavored with fresh lemongrass. Grilled for an aromatic and slightly smoky flavor. Often served as an appetizer.

Steamed Vietnamese rice crepes, filled with minced pork and black mushrooms. Soft and slippery texture, usually served with nuoc-mâm sauce.

Fresh rolls made of rice paper filled with shrimp, vermicelli, lettuce, and herbs. Not fried, they are light and served cold with a peanut or nuoc-mâm sauce.

Rice dish with marinated and stir-fried tender beef cubes. Served with a pepper and lime sauce. A complete and very popular dish.

Vietnamese mixed salad with rice vermicelli, stir-fried beef, raw vegetables, fresh herbs, and spring rolls. Dressed with nuoc-mâm sauce and peanuts. Fresh and balanced.

Wheat noodles stir-fried in a wok with crisp vegetables and your choice of topping. Savory and slightly caramelized.

Wheat noodles stir-fried in a wok with vegetables and meat. A classic and comforting noodle dish.

Wide rice noodles stir-fried (similar to Ho Fun or Kway Teow). Chewy texture and slightly smoky from wok cooking.

Wide rice noodles stir-fried with meat and vegetables. A hearty dish with good wok flavor.

Stir-fried beef served sizzling on a hot cast-iron plate. Flavored with Thai basil and slightly spicy. Vegetables remain crisp.

Shrimp served on a sizzling plate with an aromatic basil sauce. Spectacular presentation and intense flavors.

Duck fillet stir-fried with spices and basil. The rich duck meat pairs well with the spicy sauce. Served hot on a sizzling plate.

Whole fish fried until crispy, topped with a fragrant basil sauce. Usually shared among several people.

Crispy fried chicken pieces in batter, served with a creamy and tangy lemon sauce. A sweet and sour classic.

Chicken stir-fried with aromatic lemongrass and crunchy peanuts. A textured dish with a hint of chili.

Tender chicken stir-fried with fresh ginger, which provides a peppery warmth. Flavored with Asian chives.

Chicken cooked in a creamy coconut milk sauce flavored with basil. Mild and aromatic.

Shrimp stir-fried in a wok with fresh basil leaves and spices. A fragrant dish typical of Southeast Asia.

Tender squid pieces quickly stir-fried with basil. Spicy and savory.

Salmon fillet steamed to remain tender, topped with a rich coconut milk and basil sauce. A sweet and exotic combination.

Diced chicken cooked with coconut milk and basil. Creamy and fragrant sauce.

Beef slices quickly stir-fried with plenty of onions. Savory brown sauce and tender meat.

Beef stir-fried with fresh or dried chili peppers. A spicy dish for spice lovers.

Pork ribs fried and seasoned simply with salt and pepper. Crispy on the outside and juicy on the inside.

Pork ribs coated in a classic sweet and sour red sauce, often with chunks of pineapple and bell peppers.

Whole grilled fish, stuffed or seasoned with lemongrass. The skin is crispy and the flesh is fragrant.

Traditional stewed dish where the pork becomes tender in a sweet and savory caramel sauce. Served with a rich, dark sauce.

A complete vegetarian dish served in a hot pot. The tofu absorbs the flavors of the sauce and various vegetables.

Broccoli florets stir-fried in a wok, crisp and light. A healthy and simple dish.

Classic fried rice with diced ham or chicken, peas, and egg. Delicious on its own or as a side dish.

Noodles simply stir-fried with soy sauce and some vegetables. Ideal to accompany a saucy dish.

Malaysian-style spicy fried rice with beef and vegetables. A flavorful side dish.