Mouffetard Saigon's

Warm rice vermicelli salad (Bo Bun) with sautéed beef, raw vegetables, and fresh herbs. Topped with crispy spring rolls and peanuts. Served with a sweet and savory nuoc-mâm sauce to pour over.

Traditional Hanoi dish composed of grilled pork (meatballs and slices) served with white rice vermicelli. Accompanied by fresh herbs and a light, flavorful dipping sauce.

Vietnamese fried spring rolls. Crispy rice paper filled with meat, vermicelli, and vegetables. To be wrapped in a lettuce leaf with mint before dipping in sauce.

Crispy fried shrimp fritters, often made with sweet potato. Crunchy and golden texture. Eaten with nuoc-mâm sauce.

Wontons with very thin steamed rice dough. Filled with ground pork and black mushrooms. Silky and tender texture, sprinkled with fried shallots.

Fresh summer rolls (non-fried). Shrimp, pork, herbs, and vermicelli wrapped in rice paper. Fresh and light, served with hoisin or peanut sauce.

Shrimp coated in batter and fried. Crispy on the outside and tender on the inside.

Fresh rolls containing grilled beef and vegetables. Smoky beef flavor combined with the freshness of herbs.

Fresh rolls filled mainly with shrimp. Light texture and delicate seafood flavor.

Crispy and tangy Vietnamese salad. The green papaya version is fresh and spicy; the apple version adds a fruity note. Dressed with herbs and peanuts.

Shredded green mango salad with shrimp. Perfect balance between the mango's tanginess, the sauce's sweetness, and the shrimp's saltiness.

Assortment of steamed Vietnamese dim sum. Includes rice crepes (Banh Cuon) and various shrimp and pork bites. Tender and flavorful.

Trio of traditional rice cakes from Hue. Varied textures from soft to gelatinous (tapioca), filled with dried shrimp and sauce.

Vietnam's national soup. Clear beef broth flavored with star anise and cinnamon, served with flat rice noodles and beef. Add lime and herbs to taste.

Popular soup from southern Vietnam (Saigon). Flavorful pork-based broth with shrimp, pork, and rice noodles (firmer than Phở).

Egg noodle soup with roasted or braised duck meat. Rich and flavorful broth, often with mushrooms.

Noodle soup (wontons) filled with meat and shrimp. Clear and light broth, often garnished with spring onions and green vegetables.

Tender beef sautéed with crunchy vegetables, served sizzling on a hot plate. Savory sauce that caramelizes slightly.

Sautéed frog legs, fine texture similar to chicken. Choice between a basil-flavored version or a simple salt and pepper version.

Large freshwater prawns (Tôm Càng) simmered in a rich sauce made with their own coral. Intense and creamy flavor.

Large tiger prawns sautéed. Choice of: crispy salt and pepper, or fragrant garlic and chives.

Scallops sautéed simply with salt and pepper to preserve their delicate and sweet flavor. Tender texture.

Seafood medley (scallops, squid, shrimp) sautéed with lemongrass and chili. Spicy and fragrant.

Traditional sweet and sour soup from the Mekong Delta. Tamarind base, pineapple, tomatoes, and bean sprouts. Light, tangy, and sweet broth.

Seasoned shrimp paste wrapped around a sugarcane skewer and grilled. The sugarcane infuses a sweet flavor into the shrimp. Eaten with vermicelli.

Chicken sautéed with cashew nuts and almonds. Pleasant contrast between tender chicken and crunchy nuts.

Chicken curry simmered in a clay pot. Rich sauce with coconut milk, lemongrass, and yellow spices. Creamy and slightly spicy.

Chicken sautéed with lemongrass and chili. Intense and spicy aroma, with a touch of savory caramel.

Pork slowly braised in a pot with a caramel sauce (nuoc mau) and pepper. The meat becomes meltingly tender and the sauce syrupy and flavorful.

Fried pork spare ribs seasoned simply with salt and pepper. Crispy and flavorful.

Honey-glazed pork spare ribs. Sweet taste and tender meat.

Roasted duck slices served with an orange sauce (sometimes Grand Marnier). Classic pairing of duck and citrus.

Duck sautéed with fresh pineapple chunks for a sweet and sour taste, or a hot sauce option for more kick.

Sautéed duck accompanied by crunchy black mushrooms, bamboo shoots, or basil as chosen. Flavorful dish in sauce.

Beef sautéed with a satay sauce (spicy and peanut) or basil sauce. Rich and fragrant.

Marinated beef cubes quickly stir-fried in a wok (shaken beef) to remain tender. Served with onions and peppers.

Marinated five-spice grilled beef skewers. Served with rice vermicelli.

Tiger prawns sautéed with lemongrass and chili. A spicy and lemony classic.

Tiger prawns coated in a sweet and sour sauce (tomato/pineapple) or a tangy tamarind sauce.

Traditional simmered dish (Kho) combining shrimp and pork in a savory caramel sauce. Served in an earthenware pot.

Shrimp sautéed with crunchy cashew nuts and almonds. Mild flavors and varied textures.

Fish simmered in a pot. Choice between a coconut milk version (creamy) or a traditional savory-sweet caramel version.

Fried fish fillets served with a colorful sweet and sour sauce or a caramel sauce.

Sautéed squid. Firm yet tender texture. Flavored with green chili or fragrant with basil.

Sautéed scallops. Satay sauce for a rich and spicy taste, or sweet and sour for a lighter option.

Scallops sautéed with lemongrass and chili with vegetables. Fresh and spicy.

Seafood medley simmered in a pot with a spicy coconut sauce. Rich and creamy.