Món Viêt

Fried Vietnamese imperial rolls in a crispy rice paper wrapper. The filling contains minced meat (pork or chicken), vermicelli, and vegetables. To be enjoyed hot, often wrapped in lettuce leaves with herbs.

Vegetarian version of fried spring rolls. Crispy rice paper filled with vegetables, tofu, or vermicelli. Crispy on the outside and tender on the inside.

Thin-skinned dumplings, fried to a golden and crispy texture. They are filled with a savory shrimp mixture. Usually served as a shareable appetizer.

Thin steamed rice crepes with a soft and silky texture. They are filled with seasoned minced pork and black mushrooms. Served with Vietnamese charcuterie and herbs.

Soft steamed rice crepes without meat. The filling is a savory mixture of vegetables and mushrooms. A light and delicate dish.

Fresh rolls wrapped in rice paper, containing vermicelli, pork, shrimp, and fresh herbs. Not fried, they offer a fresh and light texture. To be dipped in peanut hoisin sauce or nuoc mam.

Small steamed rice cakes served in small bowls. They are topped with dried or fresh shrimp and scallion oil. Chewy texture typical of Central Vietnam.

A variation of fresh spring rolls with beef slices. Wrapped in rice paper with vermicelli and herbs. Fresh and aromatic.

Vegetarian fresh rolls with rice paper, filled with crunchy vegetables, tofu, and herbs. A healthy and refreshing appetizer.

Refreshing salad made from shredded green or semi-ripe mango, mixed with shrimp. Dressed with a sweet, sour, and spicy vinaigrette, sprinkled with aromatic herbs.

Lime-marinated beef salad,

Salad of shredded chicken and crunchy white cabbage. Generously flavored with Vietnamese mint (rau răm) which provides a unique peppery taste.

Large shrimp coated in batter and deep-fried. Crispy and golden on the outside, juicy on the inside.

Translucent dumplings made from tapioca flour, giving a soft and slightly chewy texture. Filled with shrimp and pork, served with nuoc mam sauce.

The special version of the famous Phở. Rich and aromatic beef broth (star anise, cinnamon) with flat rice noodles. Topped with various meats: slices of cooked beef, raw beef, and meatballs.

Traditional rice noodle soup with beef broth. Served with thin slices of raw beef that gently cook in the hot broth.

A variation of Phở with shredded chicken instead of beef. Served with rice noodles in a flavorful broth and aromatic herbs.

Popular Southern Vietnamese soup. Clear broth based on pork, served with shrimp, pork, and your choice of rice or wheat noodles.

Shrimp wonton soup. Served in a light broth, with noodles and sometimes green vegetables.

Egg noodles stir-fried in a wok with crunchy vegetables and meat (beef or chicken). A savory and hearty dish.

Egg noodles stir-fried with fresh shrimp and an assortment of seasonal vegetables. Rich umami flavor.

Vegetarian stir-fried noodle dish. A mix of noodles, firm tofu, and various vegetables, seasoned with soy sauce.

A unique dish where rice noodles are pan-fried until crispy, then topped with a stir-fry of beef, shrimp, and vegetables in sauce.

Thai-style stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, peanuts, and meat.

Shrimp version of the famous Pad Thai. Stir-fried rice noodles with tamarind sauce, crushed peanuts, and shrimp.

Hanoi specialty. Sweet potato fritters topped with shrimp and fried together. Crispy and served with a dipping sauce.

Firm, sweet and savory sausages, typical of Asian cuisine. They are grilled or fried and have a rich, fatty flavor.

Vietnamese curry (Cà ri) simmered with coconut milk, spices, root vegetables, and meat. Served with fragrant white rice.

Creamy coconut milk curry dish with shrimp. Medium spicy and served with white rice.

Bowl of cold rice vermicelli (Bún) topped with Chinese sausage and fried spring rolls. Served with fresh herbs, salad, and nuoc mam sauce.

Traditional dish of seasoned minced pork wrapped in betel leaves (lá lốt) and then grilled. Served over rice vermicelli with herbs.

Combination of fried fish pieces and crispy spring rolls served on a bed of cold rice vermicelli and vegetables.

Traditional Northern Vietnamese noodle soup. Light and tangy broth with rice vermicelli, fried fish pieces, and dill.

Egg noodle soup served with pieces of roasted duck with crispy skin. The broth is rich and flavored with spices.

Fish slowly braised in a clay pot with a caramel nuoc mam sauce and black pepper. Intense, sweet and savory flavor, perfect with white rice.

Traditional sweet and sour fish soup. The broth is flavored with tamarind and garnished with pineapple, tomatoes, and bean sprouts.