O Saigon

Crispy Vietnamese fried rolls, filled with stuffing. Served hot and golden. Traditionally enjoyed wrapped in lettuce leaves with fresh herbs.

Whole shrimp coated in a light and crispy batter. Golden on the outside and tender on the inside. Ideal as a shareable starter.

Fresh salad made of crunchy cabbage and shrimp. Dressed with a light Vietnamese vinaigrette. A refreshing and textured starter.

Fresh rice paper rolls filled with vermicelli, shrimp, lettuce, and herbs. Not fried, they are light and healthy. Served cold with peanut sauce or nuoc-mâm.

Grilled beef slices flavored with lemongrass on a bed of salad. Garnished with crispy shallots for added flavor. A balanced mix of hot and cold, savory and tangy.

Salad made of rice vermicelli, stir-fried beef, raw vegetables, and fresh herbs. Often topped with peanuts and pieces of spring rolls. A complete dish served warm with nuoc-mâm sauce.

Traditional rice noodle soup in a rich beef broth flavored with spices (anise, cinnamon). Garnished with beef slices and fresh herbs. An iconic comforting and aromatic dish.

Tender beef cubes stir-fried in a wok over high heat ('shaken') with onions and peppers. The meat is caramelized and juicy. Usually served with rice.

Mixture of seasonal vegetables stir-fried in a wok to retain their crunch. Served with steamed white rice. A healthy dish offered with different protein options.

Dish based on tofu (soy curd), probably stir-fried or stewed. Soft and silky or lightly fried texture. A protein-rich vegetarian option.

Pork slices marinated in spices then grilled for a smoky and savory flavor. Served over white rice. Often accompanied by small pickled vegetables.

Grilled chicken thigh with crispy skin and juicy meat. Served with plain white rice. A simple and popular dish.

Large shrimp (prawns) cooked in a sweet and savory caramel sauce. The sauce is rich and creamy, perfectly coating the crustaceans. Served with rice to balance the intense flavors.

Chicken pieces simmered in a caramel sauce with nuoc-mâm and ginger. Sweet and savory flavor characteristic of Vietnamese cuisine. Served with white rice.

Thin pastry filled with a mixture of minced pork and aromatics. Steamed or boiled. Served with a dipping sauce.

Lunch formula including a starter and a main course. Limited choice among the house's classics.

Lunch formula including a main course and a dessert. An ideal option to end the meal on a sweet note.

Complete meal including a starter, a main course and a dessert. Allows you to taste the house's different specialties.

Vietnamese baked banana cake, with a dense and moist texture. Served drizzled with creamy coconut milk. A warm and comforting dessert.

Mixture of fresh seasonal fruits cut into pieces. Naturally sweet and refreshing. A light end to the meal.

Traditional dessert made with sweet glutinous rice and beans (often black or mung beans). Drizzled with coconut milk sauce. Sticky texture and sweet flavor.

Dessert in the form of a warm sweet soup. Contains cooked bananas, coconut milk, and tapioca pearls. Sprinkled with roasted peanuts for crunch.

Steamed glutinous rice balls, sprinkled with shredded coconut. Often filled with a yellow sweet mung bean paste. Moist and slightly elastic texture.

Sweet glutinous rice with coconut milk served with fresh mango. A classic Southeast Asian dessert, often called 'Mango Sticky Rice'. Rich, creamy, and fruity.

Frozen dessert containing candied fruits and nuts, reminiscent of Montélimar nougat. Served cold and melting. Sweet and textured.

Light and refreshing Vietnamese lager beer. Soft malty notes with a slight bitterness. Perfectly complements spicy dishes.

Sweet carbonated cola-flavored drink. Served cold, can or individual bottle format.

Natural sparkling mineral water. Refreshing with fine bubbles. Aids digestion.

Exotic fruit juices to choose from. Sweet and fragrant flavors typical of the tropics. Served fresh.