May Bay - Vegan Vegetarian Vietnamese Restaurant

A fresh and crunchy Vietnamese salad made of thinly sliced vegetables and tremella (gelatinous white mushrooms). Light and textured flavor, often seasoned with a sweet and sour vinaigrette. Enjoyed as a refreshing starter.

Fried dumplings with thin, crispy dough, filled with a savory mixture (usually shrimp or pork). Golden and crunchy texture on the outside. To be dipped in sweet and sour or soy sauce.

Traditional fried spring rolls, called 'Nems'. A fried rice paper wrapper containing a filling of meat, vegetables, and vermicelli. Very crispy. Often eaten wrapped in a lettuce leaf with fresh herbs, dipped in nuoc mam sauce.

Steamed rice crepes, translucent and silky, filled with a mixture of black mushrooms and vegetables. Soft and delicate texture. Served warm, usually accompanied by fried onions and nuoc mam sauce.

Salad based on transparent soy vermicelli (angel hair), mixed with crunchy vegetables. Fresh, tangy, and slightly sweet taste. A light and fragrant starter with herbs.

Assortment of Vietnamese fried snacks ideal for an aperitif. Includes spring rolls, fried dumplings, and fritters. Various crispy textures. To share and dip in accompanying sauces.

Rich and fragrant soup based on satay (mixture of spices, chilies, and peanuts). Contains rice noodles, tofu, and mushrooms. Spicy, umami, and slightly nutty flavor. Hot and comforting dish.

Yellow curry simmered in coconut milk, typical of Vietnam (Cà ri). Milder and more liquid than Indian curries, with tender pieces of vegetables or protein. Served with white rice to absorb the creamy sauce.

Vegetable stew served very hot in a casserole dish. A flavorful vegetarian version rich in natural flavors. Eaten with white rice.

Stir-fried rice noodle dish in a wok (similar to Pad Thai but Vietnamese style). Soft and slightly caramelized texture, garnished with tofu and crunchy peanuts. Sweet and savory flavor.

Cold bowl composed of rice vermicelli, shredded raw vegetables, herbs, meat substitute, and fried spring roll pieces. Contrasting textures between hot/fried and cold/fresh. To be mixed with the sauce served separately.

The national dish of Vietnam: a rice noodle soup in a clear and aromatic broth (cinnamon, star anise, ginger). Garnished with tofu and mushrooms. Served with fresh herbs to add yourself.

Soft and airy cake flavored with pandan (tropical plant with a vanilla/herbal taste) and coconut milk. Sweet flavor and natural green color.

Traditional hot or warm dessert, similar to a pudding. Bananas cooked in creamy coconut milk with soft tapioca pearls. Sweet and comforting.

Vietnamese steamed sponge cake with a honeycomb structure. Elastic and soft texture, sweet flavor of coconut and fermented rice.

Dessert combining the sticky texture of sweet glutinous rice with the freshness of coconut ice cream. Enhanced with coconut milk and toasted peanuts for crunch.

Glutinous rice dough balls (mochi-type) filled with a sweet paste (often mung bean or peanut), rolled in shredded coconut. Soft and elastic texture.

Fresh mix of exotic fruits cut into pieces. Light and refreshing to end the meal.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling cola soda. Available in classic or sugar-free version.

Selection of refreshing fruit or tea-based drinks.

Light and refreshing Asian lagers. Ideal for accompanying spicy or fried dishes.

Strong traditional coffee (often Robusta) mixed with sweetened condensed milk and served over ice. Intense and sweet taste.

Exotic variation of Vietnamese coffee with coconut milk and pandan aroma. Creamy and fragrant.

Natural coconut water served chilled. Hydrating drink with a subtle and sweet taste.

Fruity and lively cocktail mixing the sweetness of mango and pineapple with the freshness of white wine and ginger.

Sparkling cocktail with Prosecco, flavored with strawberry and enhanced by herbaceous notes of fresh basil.

Original and floral cocktail with a vodka and white wine base, complemented by tart green apple and dill.

Black coffee brewed drip by drip with an individual metal filter (phin). Rich and full-bodied taste.

Short and strong espresso coffee, classic.

Light and fragrant green tea, a traditional drink often accompanying meals.

Herbal, fruit, or dried flower-based caffeine-free hot drinks. Soothing and aromatic.

Large infusion served in a container kept warm on a hot plate. Ideal for sharing or taking your time.

Fruity and exotic non-alcoholic drink, combining mango and pineapple with a spicy touch of ginger.

Refreshing and sparkling mocktail, blending sweet strawberry with aromatic basil.

Sweet and floral non-alcoholic drink with an original note of dill and apple.