Long Hoa

Vietnamese fried spring rolls, crispy and golden, stuffed with minced pork and vegetables. Usually served with lettuce and fresh herbs to wrap around.

Variation of classic spring rolls stuffed with minced chicken. Crispy on the outside and tender on the inside.

Fresh rolls (non-fried) made of rice paper wrapping shrimp, rice vermicelli, and herbs. Fresh and light texture, often served with peanut sauce.

Refreshing salad made from shredded green papaya, topped with shrimp and pork. Dressed with a sweet and sour, spicy sauce.

Thin steamed rice paste crepes, stuffed with minced pork and black mushrooms. Soft and slippery texture, served with Vietnamese charcuterie.

Beef carpaccio marinated in lime juice and spices. A raw, tangy, and spicy dish, typical of Southeast Asian flavors.

Crispy green papaya salad with savory dried beef strips. Interesting texture mix between the crunchiness of the papaya and the chewiness of the beef.

Vietnam's national soup. A clear and aromatic beef broth simmered for a long time, served with flat rice noodles and slices of rare beef.

A richer version of Pho including meatballs and tripe for varied textures. Broth flavored with spices like star anise and cinnamon.

Rice vermicelli soup served with shrimp and pork trotters. The broth is rich and flavorful, often slightly colored.

Thick rice vermicelli soup (sometimes tapioca-like), with crab meat and pork trotters. Creamy texture and pronounced seafood flavor.

Traditional Hanoi soup, elegant and colorful. Consists of rice vermicelli, shredded chicken, and thin omelet strips in a clear broth.

Lemongrass-marinated and grilled beef skewers, served with fine woven rice vermicelli sheets (Banh Hoi). To be enjoyed by wrapping the meat and noodles in lettuce.

Grilled prawns served on fine rice vermicelli sheets. Accompanied by fresh herbs and dipping sauce.

Bowl of warm rice vermicelli topped with lemongrass stir-fried beef, fresh vegetables (cucumber, carrot), herbs, and peanuts. Drizzled with nuoc-mâm sauce.

The classic complete Bo Bun: vermicelli, stir-fried beef, raw vegetables, all topped with fried spring rolls (nems) cut into pieces.

Similar to Bo Bun but with grilled pork instead of beef. Smoky and lemony flavors accompanied by fresh noodles.

Vermicelli salad with grilled pork, garnished with crispy spring rolls. A mix of hot-cold and crispy-tender textures.

Special version of Bo Bun including pork rind (often in the form of strips called Bi) and spring rolls. Offers a unique slightly crunchy texture.

White rice plate served with a piece of grilled chicken with crispy skin.

Marinated and grilled pork slices served with white rice. Sweet and savory flavor typical of Vietnamese marinades.

Rice served with fragrant lemongrass beef skewers.

Popular broken rice dish (Com Tam) topped with three elements: a grilled pork chop, shredded pork rind, and an egg or egg pâté.

Chicken simmered in a Vietnamese yellow curry sauce (often with coconut milk and sweet potatoes), served with rice.

Cantonese-style fried rice with peas, eggs, and pieces of sweet and savory red lacquered pork.

Tender beef cubes stir-fried in a wok, served with rice often colored with tomato. A dish of French influence very popular in Vietnam.

Portion of steamed white rice.

Wok-fried dish with pork and vegetables. You can choose between yellow noodles (wheat) or flat rice noodles (Pho type).

Wok-fried dish with beef and vegetables. Choice between wheat noodles or rice noodles.

Wok-fried dish with shrimp and vegetables. Choice between wheat noodles or rice noodles.

Wok-fried dish garnished with char siu pork (red and sweet Chinese barbecue). Choice between wheat noodles or rice noodles.

Complete stir-fried dish with a mix of meats (often pork, chicken, beef) and vegetables. Choice between wheat noodles or rice noodles.

Vegetarian option with fried tofu cubes stir-fried in a wok. Choice between wheat noodles or rice noodles.

Wok-fried dish with sliced chicken and vegetables. Choice between wheat noodles or rice noodles.

Simple stir-fried dish consisting only of assorted vegetables. Choice between wheat noodles or rice noodles.

Flat rice noodles stir-fried with beef in a rich fermented black bean sauce, offering a salty and umami taste.

Thin rice vermicelli stir-fried with yellow curry (powder), with shrimp, pork, and vegetables. A dry, fragrant, and slightly spicy dish.

Silken tofu cooked in a spicy and peppery Sichuan-style sauce (Mapo Tofu). Spicy and rich in flavor dish.

Whole steamed fish (Bass), often served with ginger, chives, and soy sauce to preserve the delicate flesh.

Chinese specialty. Fried duck tongues seasoned with salt and Sichuan pepper. Texture is both crispy and gelatinous.

Pork intestines prepared according to your choice: stir-fried with pickled cabbage to cut the fat, dry-spiced for flavor, or simply fried for crispiness.

Golden fried tofu cubes stir-fried with an assortment of crunchy vegetables in a light sauce.

Fried shrimp in shell (or peeled depending on style) generously seasoned with salt, pepper, and sometimes fresh chili.

Small pieces of fleshy pork spare ribs. Available in a sweet and sour sauce version or a dry salt and pepper fried version.

Steamed or poached chicken, served with a simple salt seasoning to enhance the natural flavor of the poultry.

Famous Sichuan dish (Laziji). Crispy fried chicken pieces buried under a mountain of dried red chilies and Sichuan peppercorns.

Cold appetizer consisting of chicken and vegetables in a refreshing sweet and sour marinade.

Chicken wings served either coated in a creamy sweet and sour caramelized sauce, or crispy fried with salt and pepper.

Steamed shrimp with plenty of minced garlic. A light but very fragrant dish.

Steamed razor clams served with a savory fermented black bean sauce.

Whole fried soft-shell crabs, which can be eaten entirely. Seasoned with salt and pepper.

Light stir-fry of shrimp and fresh green asparagus.

Green vegetables (Pak Choi) quickly stir-fried in a wok, often with garlic, to remain crisp.

Stir-fried green Asian vegetables with garlic. Water spinach is a crunchy hollow stem, Kai Lan resembles thin-stemmed broccoli.

Stir-fried beef served with your choice of green Asian vegetable (water spinach or Kai Lan).