Madame Phim Restaurant

Fried spring rolls filled with minced pork and noodles. Crispy and golden texture. Wrap in lettuce leaves with fresh herbs and dip in sauce.

Variation of classic spring rolls filled with chicken. Crispy on the outside and tender on the inside. Enjoy hot with lettuce and mint.

Fried rolls without meat, filled with vegetables and noodles. Crispy and light. A flavorful appetizer suitable for vegetarian diets.

Fresh salad made with shredded chicken and crunchy cabbage. Dressed with a sweet and sour Vietnamese vinaigrette. A light and fragrant appetizer.

Fresh roll in rice paper filled with shrimp, avocado, and mango. Tender texture and fresh taste. Eaten cold, dipped in peanut or nuoc mam sauce.

Dumplings with thin rice dough steamed, filled with pork and shrimp. Soft and melt-in-your-mouth texture. Served with Vietnamese charcuterie and fried onions.

Crispy salad made with shredded green papaya and shrimp. Balanced flavors between sour, sweet, and spicy. Very refreshing.

Sweet and sour salad with fresh mango and shrimp. Fresh and exotic. Ideal to start the meal.

Beef stir-fried with lemongrass served on a salad. Zesty and aromatic taste. A flavor-rich appetizer.

Steamed jasmine rice. Tender and fragrant grains. Perfectly accompanies saucy dishes.

Rice stir-fried with tomato for a red color and a slightly tangy taste. Savory and colorful. Often served with Shaking Beef.

Wok-fried rice with small vegetables and eggs. Firm texture and grilled taste. A comforting classic.

Wheat noodles stir-fried in a wok, simply seasoned. Soft and slightly oily. A neutral accompaniment for spicy dishes.

Mix of seasonal vegetables stir-fried in a wok. Crunchy and healthy. Ideal for adding freshness to the meal.

Complete dish of stir-fried rice with chicken pieces. Hearty and flavorful. Served in a large portion.

Complete dish of stir-fried rice with shrimp. Rich and fragrant. Served in a large portion for a main meal.

Traditional Vietnamese soup with aromatic beef broth, rice noodles, and beef slices. Rich and comforting flavor. Garnish with lime, chili, and fresh herbs.

Spicy version of Pho with satay sauce and coconut milk. Creamy and spicy broth. An intense taste experience.

Rice noodle soup served with shrimp. Light and fragrant seafood broth. Delicate and savory.

Rice noodle soup with fish pieces. Mild flavor and tender texture. A lighter alternative to the beef version.

Rice noodle soup with shredded chicken. Clear and digestible broth. A classic and soothing dish.

Meat-free version of Pho with tofu and vegetable broth. Light and healthy. Ideal for vegetarians.

Warm rice noodle salad with sautéed beef and chicken spring rolls. Garnished with raw vegetables, peanuts, and fried onions. Mix with nuoc mam sauce for a sweet and savory taste.

Noodle salad with grilled pork and pork spring rolls. Smoky flavors and crispy texture. A complete and refreshing dish.

Noodle salad with shrimp and vegetarian spring rolls. Light and fragrant. Perfect for seafood lovers.

Noodle salad with fish and vegetarian spring rolls. Delicate and original. A less common but delicious variation.

Noodle salad with lemongrass-scented chicken and chicken spring rolls. Fresh citrus and herb aromas. Very aromatic.

Vegetarian version with tofu and vegetable spring rolls. Rich in textures and flavors despite the absence of meat. Healthy and delicious.

Shaking Beef cubes quickly stir-fried in a wok. Tender and caramelized. Traditionally served with tomato rice.

Chicken marinated in lemongrass then grilled. Smoky and lemony flavor. Served with rice and fresh vegetables.

Marinated and grilled pork slices. Savory taste and tender texture. A popular dish served with rice.

Tender and juicy beef skewers, grilled over fire. Asian barbecue flavor. Served with rice and accompaniments.

Yellow chicken curry with coconut milk and mild spices. Creamy and fragrant without being too spicy. Served with rice to soak up the sauce.

Fish fillet topped with a sweet and sour vegetable sauce. Perfect balance between acidity and sweetness. A colorful and flavorful dish.

Fish simmered in a salted caramel and black pepper sauce. Rich and umami taste. A much-loved traditional dish.

Fish sautéed with ginger slivers. Piquant and warming taste. Excellent for digestion.

Also called Banh Xeo, crispy turmeric crepe filled with pork and shrimp. Eaten by hand, wrapped in lettuce and herbs.

Shrimp sautéed with lime sauce. Tangy and fresh. Served with white rice.

Beef stir-fried with Ngo Gai (long coriander). Intense and unique herbaceous taste. An aromatic dish for herb lovers.

Chicken stir-fried with crunchy bamboo shoots. Varied texture and mild flavor. A classic and simple dish.

Chicken coated in a sweet honey sauce with a ginger kick. Sweet and spicy balance. Very comforting.

Thinly sliced beef stir-fried with lemongrass. Bright citrus aromas. Served with white rice.

Frog legs seasoned simply with salt and pepper, then sautéed. Tender flesh reminiscent of chicken. Delicate taste.

Thai-style stir-fried rice noodle dish with chicken. Sweet, savory, and tangy (tamarind) flavor. Garnished with peanuts.

Shrimp version of the famous Pad Thai. Flavorful stir-fried noodles. An Asian cuisine must-have.

Thai green curry with chicken, usually quite spicy. Coconut milk and green chili base. Aromatic and spicy.

Chicken stir-fried with vegetables and crunchy cashews. Varied texture and savory taste. A mild and popular dish.

Beef stir-fried with fresh Thai basil and chili. Very fragrant with a hint of anise. Intense flavor.

Fried chicken pieces until golden brown. Crispy texture as desired. Served with rice and sauce.

Steamed salmon fillet with curry sauce. Tender and moist. A healthy and fragrant option.

Note: This dish appears to be a repeat or variation of Bo Bun with rice accompaniment. Verify if it is a stir-fried dish.

Vegetarian Bo Bun version. Noodle salad with tofu. Fresh and complete.

Dry and elegant white Burgundy wine. Mineral and fresh notes. Perfect with seafood.

Southern French rosé wine. Light, fruity with citrus notes. Very refreshing.

Light Beaujolais red wine. Red fruit aromas. Smooth and easy to drink.

Classic Bordeaux red wine. Structured and fruity. Pairs well with meats.

Light Vietnamese lager. Refreshing with a malty touch. Ideal in hot weather.

Popular Chinese lager. Clear and crisp taste. Pairs well with Asian cuisine.

Refreshing homemade drink with green tea and lemongrass. Fragrant and thirst-quenching. Served cold.

Aromatic blend of jasmine tea, spicy ginger, and fresh mint. Complex and invigorating.

Sweet iced tea with honey and citrus notes. Sweet and fruity.

Natural coconut water served with pieces of coconut flesh. Hydrating and exotic.

Vietnamese iced coffee with condensed milk. Strong, sweet, and creamy. An iconic drink.

Banana cooked in warm coconut milk, often with tapioca pearls. Sweet, creamy, and comforting. A traditional dessert.

Aloe vera pieces in a light rose-scented syrup. Fresh and gelatinous. Very light to finish the meal.

Tricolor dessert (Che Ba Mau) with beans, jelly, and coconut milk. Varied texture and sweet taste. Served chilled.

Glutinous rice dough balls filled with sweet soy paste, sprinkled with grated coconut. Served warm and soft.

Crispy spring roll filled with melted chocolate, served with vanilla ice cream. Delicious hot and cold contrast.

Lychee fruits in syrup with rose jelly cubes. Floral and sweet. Simple and fresh.