Pause Viet

Rice vermicelli salad with sautéed beef, raw vegetables, fresh herbs, and peanuts. Fresh and fragrant, served with nuoc-mâm sauce. A complete dish mixing hot and cold.

Vietnamese sandwich in a crispy baguette filled with meat, pâté, pickled vegetables (carrots, daikon), and cilantro. A perfect balance of savory, sour, and spicy.

Traditional soup made with a clear, aromatic broth, rice noodles, and slices of beef or chicken. Served very hot with fresh herbs, lime, and chili.

Steamed rice crepes, thin and translucent, stuffed with minced pork and black mushrooms. Soft and melting texture, sprinkled with crispy fried shallots.

Crispy fried imperial rolls, filled with minced meat, vermicelli, and vegetables. To be enjoyed hot, often wrapped in a lettuce leaf with mint.

Fresh rolls in an unfried rice paper wrapper, containing vermicelli, shrimp, meat, and herbs. Fresh and light texture, served cold with a dipping sauce.