Phô Awl

Chicken pieces stir-fried with black mushrooms (wood ear mushrooms). Savory taste and crunchy texture of mushrooms. Served hot, ideal with rice.

Chicken cooked in a rich and spicy sauce. Intense and pungent taste. Pairs well with white rice to mellow the heat.

Chicken stewed in a creamy red coconut curry. Rich, slightly spicy, and sweet flavor. Creamy texture, perfect with rice.

Chicken prepared with a satay sauce based on peanuts and spices. Rich, nutty, and slightly spicy flavor. A tasty classic.

Chicken coated in a classic sweet and sour sauce. Balance between the sweetness of pineapple or tomato and the acidity of vinegar. Coating texture.

Chicken stir-fried with fresh basil leaves. Herbal and fragrant aroma, savory and peppery taste. A quick and fresh stir-fried dish.

Chicken caramelized in a sweet and savory brown sauce. Deep umami taste with a touch of sweetness. Tender and coated texture.

Grilled or sautéed chicken thighs marinated in lemongrass. Characteristic lemony and fresh aroma. Juicy texture.

Fried chicken pieces until golden and crispy. Dry and crunchy texture. Served plain, often with a side sauce.

Roast duck with a shiny, crispy lacquered skin. Sweet and spicy flavor (five spices). Tender and rich meat.

Roast pork (Char Siu) marinated in a sweet and savory sauce, giving a characteristic red color. Tender and slightly sweet.

Pork pieces stewed in a savory caramel sauce. Rich and flavorful traditional dish. The meat is tender.

Pork ribs marinated in lemongrass and grilled or sautéed. Fragrant taste and meat to gnaw on the bone.

Thinly sliced beef quickly stir-fried with plenty of onions. Sweet flavor of cooked onions and savory meat. Asian cuisine classic.

Beef stir-fried with crunchy black mushrooms. Mix of tender and firm textures. Light brown sauce.

Beef stir-fried in a spicy sauce. For lovers of spicy dishes. The meat absorbs the spices.

Beef stewed in a red Thai coconut curry. Creamy, fragrant, and slightly spicy.

Beef stir-fried in an aromatic satay sauce (spices, peanut). Complex and rich flavor.

Beef stir-fried in a wok with fresh basil. Very fragrant, dominant herbaceous flavor.

Marinated and stir-fried beef cubes (Luc Lac beef), often served on a bed of lettuce. Tender and very flavorful meat, slightly peppery.

Ten shrimp served in a spicy sauce. Seafood flavor enhanced by chili.

Shrimp stewed in a creamy red coconut curry. Mild and spicy.

Ten shrimp stir-fried in satay sauce. Rich peanut and spice flavor.

Ten shrimp sautéed with fresh basil. Fragrant and light.

Ten shrimp in sweet and sour sauce. A classic sweet and savory mix.

Ten fried shrimp seasoned simply with salt and pepper. Crispy and flavorful.

Four large prawns sautéed with garlic. Pronounced garlic flavor, firm and juicy meat.

Four prawns served in a rich sauce.

Four prawns fried with salt and pepper. Crispy on the outside.

Poached fish fillet in a spicy Sichuan-style broth (often with chili and Sichuan pepper). Very spicy and aromatic (numbing effect).

Fish pieces stir-fried with basil. Light and fragrant.

Fish served with a spicy sauce.

Fried fish fillet seasoned with salt and pepper.

Scallops sautéed with salt and pepper. Delicate sea flavor.

Scallops sautéed in a wok with basil.

Scallops served in a spicy sauce.

Scallops in sweet and sour sauce.

Scallops cooked in a curry sauce.

Fried frog legs seasoned with salt and pepper. Tender meat reminiscent of chicken.

Frog legs sautéed with basil.

Frog legs in spicy sauce.

Frog legs in curry sauce.

Vegetarian dish of sautéed black mushrooms.

Mixed assorted vegetables stir-fried in a wok (Chop Suey).

Broccoli sautéed simply, crisp and green.

Steamed sticky rice. Sticky and dense texture, often eaten by hand.

Steamed fragrant white rice. Neutral accompaniment.

Fried rice with peas, eggs, and pieces of ham. Flavorful and colorful.

Fried rice with shrimp.

Fried rice flavored with curry powder, yellow color.

Thai-style fried rice, often slightly spicy or with pineapple.

Wheat noodles stir-fried with vegetables and soy sauce.

Fried noodles with shrimp.

Fried noodles with chicken pieces.

Fried noodles with beef strips.

Vietnamese dessert (Chè Ba Màu) composed of three colorful layers: red beans, green jelly, and yellow mung beans, with coconut milk and crushed ice.

Sweet dessert made from melting red beans served in fresh coconut milk.

Ice cream with a meringue center coated in chocolate or other flavor.

Glutinous rice dough balls filled with sweet soy paste or peanut, sprinkled with shredded coconut. Served hot.

Half peaches served in their sweet syrup.

Classic Italian dessert revisited, based on mascarpone, coffee, and biscuits.

Glutinous rice dough encasing a ball of ice cream. Soft texture outside, frozen inside.

White and juicy exotic fruits with a floral scent, served in syrup.

Crunchy candy with sesame seeds and peanuts.

Chocolate cake with a molten center.

Dense and rich chocolate cake, often with nuts.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Balls of ice cream or sorbet. Choose from available flavors.

Fried spring rolls (nems) filled with chicken. Crispy, served with salad and mint.

Crispy spring rolls filled with shrimp.

Shrimp in light Japanese-style batter. Crispy and airy.

Fried dough triangles stuffed with spicy beef.

Classic pork spring rolls.

Meatless spring rolls, filled with vegetables.

Soft steamed bun filled with sweet and savory roast pork.

Steamed dumplings (Ha Kao) with translucent dough filled with shrimp.

Steamed dumplings (Siu Mai) open at the top, with shrimp.

Steamed dumplings (Siu Mai) with pork.

Small steamed bun filled with pork.

Japanese dumplings (Gyoza) grilled on one side, juicy inside.

Grilled chicken gyoza.

Grilled vegetable gyoza.

Immature soybeans served in their pods, lightly salted. Healthy appetizer.

Fresh roll (not fried) in rice paper, filled with vermicelli, herbs, and meat/shrimp. Served cold with hoisin or nuoc mam sauce.

Banh Cuon style rice noodle dumplings or similar, thin rice dough filling.

Steamed Vietnamese dumplings with pork.

Fresh salad with marinated beef, herbs, carrots, and Vietnamese vinaigrette sauce.

Vietnamese salad with shredded chicken.

Chinese-style chicken salad.

Fresh Vietnamese shrimp salad.

Spicy and tangy shredded green papaya salad.

Small side salad.

Traditional Vietnamese rice noodle soup with a fragrant beef broth, topped with beef slices, meatballs, and tripe.

Pho soup with beef and meatballs.

Spicy version of Pho soup with satay sauce.

Spicy Pho soup with satay and shrimp.

Spicy Pho soup with satay and beef.

Classic Pho soup with shrimp.

Pho soup with shredded chicken.

Vegetarian Pho soup with vegetables.

Complete soup with noodles and dumplings (wontons).

Wonton soup (without additional noodles).

Soup with Peking-style dumplings (thicker dough).

Complete soup with noodles and Peking dumplings.

Noodle soup with roast pork (Chashao).

Noodle soup with pieces of lacquered duck.

Complete meal: rice served with stir-fried beef with onions.

Complete meal: rice and lemongrass chicken thigh.

Complete meal: rice and crispy fried chicken.

Complete meal: rice and shrimp in spicy sauce.

Complete meal: rice and lemongrass pork ribs.

Complete meal: rice and caramel pork.

Tomato red rice served with sautéed beef loc lac.

Warm rice vermicelli salad, sautéed beef, spring rolls, raw vegetables, and peanuts.

Bobun with sautéed shrimp.

Bobun with sautéed chicken.

Vegetarian Bobun with vegetables and spring rolls.

Large stir-fried rice noodles (Ho Fun) with beef.

Rice noodles stir-fried with vegetables.

Chicken rice noodles stir-fried.

Shrimp rice noodles stir-fried.

Wheat noodles stir-fried with beef.

Simple fried noodles.

Fried noodles with chicken.

Fried noodles with shrimp.

Lunch menu including two dishes of your choice.

Full lunch menu with starter, main course and dessert.

Peach-flavored iced tea.

Canned iced tea.

Exotic fruit juices.

Classic fruit juices.

Orange juice.

Soft drink with aloe vera pulp pieces.

Refreshing coconut water or juice.

Large bottle of still water.

Small bottle of still water.

Large bottle of sparkling water.

Small bottle of sparkling water.

Hot green tea, digestive.

Espresso coffee.

Coffee with cream.

Strong filtered coffee, traditionally brewed, often served with condensed milk.

Light blonde Vietnamese beer (e.g., Saigon or 333).

Dry and refreshing Japanese blonde beer.

International blonde beer.

Light Chinese blonde beer.

Cola soda.

Orange soda with pulp.

Orange soda.

Slightly sparkling Portuguese rosé wine.

Chinese red wine, Cabernet Sauvignon grape.

Chinese rosé wine, Syrah grape.

Chinese white wine, Chardonnay grape.

Provence rosé wine, dry and fruity.

Tavel appellation rosé wine, known for its body and red fruit aromas.