Palais De Pelleport

Warm rice vermicelli salad topped with sautéed beef, chopped spring rolls, fresh vegetables (cucumber, carrot), and peanuts. Drizzled with sweet and sour nuoc mam sauce.

A variation of Bô Bun served with Vietnamese sausage (mortadella-type pork) in addition to or instead of beef. Accompanied by vermicelli and raw vegetables.

A Bô Bun served with an extra portion of spring rolls (fried spring rolls). Ideal for those who love crunchiness.

The very indulgent version of Bô Bun including supplements of all toppings: meat, spring rolls, and accompaniments. A complete and hearty dish.

Vietnamese dumplings made of a thin steamed rice pastry, filled with minced pork and black mushrooms. Served hot with fried shallots and nuoc mam sauce.

The iconic soup of Vietnam: a clear and aromatic beef broth (star anise, cinnamon), served with flat rice noodles and beef slices.

A bowl of hot soup topped with noodles and tender pieces of beef. A simple and comforting dish.

Light broth served with shrimp-filled dumplings (wontons). Often accompanied by some green vegetables.

Vietnamese curry soup (Cà Ri), rich and fragrant with coconut milk and mild spices. Served with white rice.

Fresh and crunchy salad (often white cabbage, carrots, herbs) topped with cooked shrimp. Dressed with a sweet and sour sauce.

A mix of finely shredded raw vegetables and aromatic herbs (mint, cilantro) with shredded chicken. Light and fragrant.

Vietnamese mixed salad with slices of Asian sausage. Crunchy texture and fresh flavors.