Melinda

The famous Vietnamese noodle soup. A clear and fragrant beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and thin slices of beef. Enjoy very hot with fresh herbs and lemon.

A thick rice porridge (congee) cooked with tripe. A comforting dish with a creamy texture, often seasoned with pepper, fried onions, and aromatic herbs.

A Kampot region rice vermicelli dish, served with dried shrimp that provide an intense umami flavor. Often accompanied by fresh vegetables and a light sauce.

A Vietnamese soup made with thick noodles (tapioca or rice), served here with seafood. The broth is usually slightly viscous and very flavorful, garnished with coriander and shallots.

A traditional Cambodian rice noodle soup. Often prepared with a fish-based broth, lemongrass, and kroeung (Khmer spice paste), garnished with fresh vegetables.

Rice vermicelli served with a coconut milk fish curry (Nam Ya). A creamy, slightly spicy, and very aromatic dish, typical of Southeast Asian cuisine.

Warm rice vermicelli salad topped with stir-fried beef, raw vegetables (cucumber, carrot), fresh herbs (mint, coriander), and peanuts. Dressed with sweet and savory nuoc-mâm sauce.

Noodle dish served with pork slices and shredded pork rind (bi). Accompanied by fresh vegetables and coconut milk or prepared fish sauce.

A variation of banh sung served with stir-fried beef instead of pork. Noodles accompanied by fresh herbs and a flavorful sauce.

Fried and crispy rice paper rolls, stuffed with minced meat, vermicelli, and vegetables. To be enjoyed wrapped in lettuce leaves with mint and dipped in nuoc-mâm sauce.

Unfried fresh rolls, composed of shrimp, pork, rice vermicelli, and herbs, wrapped in a thin rice paper. Served fresh with peanut sauce or nuoc-mâm.

Spring roll variation filled with a mixture of minced pork and pork rind (bi), sprinkled with roasted rice powder for a unique texture.

Steamed rice crepes, very thin and silky, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie, fried shallots, and nuoc-mâm sauce.

Crispy yellow Vietnamese crepe (colored with turmeric), filled with shrimp, pork, and bean sprouts. Eaten with your fingers, wrapped in lettuce and herbs.

Cambodian marinated beef salad (often rare or carpaccio style) with aromatic herbs, lime, lemongrass, and spices. Fresh and tangy.

Refreshing salad made from shredded green mango (unripe), crunchy and tangy. Seasoned with chili, fish sauce, and often topped with dried shrimp or peanuts.

Salad prepared with shredded banana blossom, which has a crunchy and slightly astringent texture. Mixed with herbs, meat or shrimp, and an Asian vinaigrette sauce.

Beef skewers marinated in Cambodian spices (often lemongrass, garlic, kroeung) and grilled. Tender and fragrant.

Very fine rice noodle dish (bánh hỏi) served with stir-fried beef. The noodles are often presented in small bundles or cakes, accompanied by herbs and sauce.

Seasoned and grilled minced pork balls or sausages, served with rice paper, herbs, raw vegetables, and a special sauce for making your own rolls.

Caramel Pork (Thit Kho), a Vietnamese family classic. Pork pieces simmered in a sweet and savory brown sauce with black pepper, often served with white rice.

A sweet and sour fish soup (Canh Chua), typical of the Mekong Delta. Prepared with tamarind, pineapple, tomatoes, okra, and aromatic herbs.

The famous spicy and sour Thai soup. A fragrant broth with lemongrass, galangal, kaffir lime leaves, and chili, garnished with shrimp.

An aromatic beef soup, simmered with a blend of Southeast Asian herbs and spices, offering complex and fragrant flavors.

Rich duck soup, often cooked with fragrant mushrooms, bamboo, or specific herbs to counteract the strong flavor of the meat.

A Cambodian stew (Samlor Kako), considered a national dish. It is a thick and hearty soup made from vegetables, meat, fish, and ground roasted rice, rich in flavor.

Fillet or whole fish topped with a spicy chili sauce, often with garlic and aromatics. The fish flesh is tender and flavorful.

Poached chicken served with rice cooked in fatty, ginger-scented poultry broth. Accompanied by chili and ginger sauces.

Marinated then grilled pork ribs, often caramelized on the outside and juicy on the inside. Typical sweet and savory flavors.

Complete dish (Com Suon) consisting of broken rice, a grilled pork chop. May include additional garnishes such as pork slices (bi) or a steamed omelet.

Minced pork (neck) prepared grilled or sautéed, tender and marbled.

Rice plate served with sliced grilled pork. A popular street food dish, simple and tasty.

Rice served with pork slices and rind (bi), offering an interesting texture, both tender and crispy.

Complete dish combining white rice and Cambodian-marinated beef skewers.

Chicken pieces marinated in Asian spices and grilled until the skin is golden and crispy.

The complete dish version of grilled chicken, served with white rice.

Stir-fried pork with fresh ginger sticks, offering a pungent and warming taste.

Chicken sautéed with minced lemongrass and often chili. A very fragrant dish with lemony notes.

Thin slices of beef quickly stir-fried in a wok with Thai basil, garlic, and chili. Anise and spicy flavor.

Rich and creamy beef dish, cooked in a coconut milk sauce flavored with spices (red curry or similar).

Small, round, crispy rice cakes cooked in a special mold, filled with shrimp and green onions. Eaten wrapped in lettuce with nuoc-mâm sauce.

Grilled beef skewers of quality served with very fine rice noodles (angel hair), to be eaten with herbs and sauce.

Ca Kho To, fish braised in an earthenware pot with a caramel nuoc-mâm sauce and lots of black pepper. Melts in your mouth and syrupy sauce.

Steamed white rice, a basic accompaniment for sauced dishes.

Fried rice with small pieces of chicken, eggs, peas, and sometimes ham. A Sino-Vietnamese cuisine classic.

Rice cooked in chicken broth with garlic and ginger, very fragrant and slightly greasy. Served alone here.

Dry or fresh rice paper sheets used for wrapping rolls.

Fine rice noodles, served plain as an accompaniment.

Plate of fresh herbs (mint, coriander, etc.) and salad to accompany the dishes.

Cola soda, regular or diet.

Orange soda or fruit juice.

Still or sparkling natural mineral water.

Light international lager beer, light and refreshing.

Light Chinese lager beer, pairs well with Asian dishes.

Hot tea scented with jasmine flowers, digestive and soothing.

Cold tea-based drink, served with ice cubes.

Strong black tea mixed with sweetened condensed milk and served over ice. Creamy and sweet.

Refreshing iced tea with lemon juice.

Small strong black coffee (espresso).

Strong black coffee served over ice.

Traditional Vietnamese coffee with sweetened condensed milk and ice. Very indulgent.

Sweet and vegetal drink made from soybeans.

Refreshing coconut water, often served with pulp pieces.

Classic French aperitifs (vermouth or anise pastis).

French cocktail based on white wine and cassis cream.

Peppermint liqueur, served chilled.