Phô Vincennes

Fried spring rolls, crispy and golden. Filled with meat or vegetables and served with salad and herbs.

Fresh rolls in a rice paper wrapper, filled with shrimp, chicken, vermicelli, and herbs. Served cold with nuoc-mâm sauce.

Crispy fried shrimp dumplings filled with a shrimp mixture. Served golden.

Light and crispy Japanese-style shrimp fritters.

Fried pastry triangles filled with spicy beef and vegetables.

Chinese dumplings (Jiaozi) served either grilled with a crispy base or steamed for a softer texture.

Steamed dumplings with translucent wrappers, typical of Vietnamese cuisine (Banh Cuon).

Thin steamed rice crepes, filled with shrimp, served with a sweet sauce.

Classic shrimp dumplings (Ha Kao) with a thin, translucent wrapper.

Open-topped steamed dumplings (Siu Mai), filled with minced meat or seafood.

A mix of different steamed dumplings (Dim Sum) to discover various flavors.

Breaded and fried chicken pieces.

Marinated chicken wings fried until crispy.

Fresh salad made with crunchy vegetables and chicken pieces, dressed with an Asian vinaigrette.

Fresh salad with shrimp and assorted vegetables, light and fragrant.

Stir-fried wheat noodles with beef slices and vegetables.

Stir-fried wheat noodles with shrimp and vegetables.

Vegetarian stir-fried wheat noodle dish with a variety of crunchy vegetables.

Stir-fried wheat noodles with chicken pieces and vegetables.

Stir-fried flat rice noodles with tender beef, offering a soft texture.

Stir-fried flat rice noodles with shrimp and vegetables.

Vegetarian stir-fried rice noodle dish with various vegetables.

Stir-fried flat rice noodles with chicken pieces.

Classic fried rice with peas, eggs, and diced ham.

Bowl of steamed white rice, a simple and neutral accompaniment.

Cooked red rice, often prepared with tomato or mild spices.

Complete rice dish served with slices of lacquered duck with crispy skin.

Rice dish served with sautéed beef and onions, flavorful and fragrant.

Vegetarian rice dish served with a mix of sautéed vegetables.

Fried shrimp then sautéed with salt and pepper seasoning, often with garlic and chili.

Scallops cooked salt and pepper style, lightly crispy.

Shrimp sautéed with fresh basil, offering a distinctive herbaceous aroma.

Chicken pieces sautéed with fresh basil and spices.

Scallops sautéed with vegetables.

Stir-fried seasonal vegetables in a wok, crunchy and light.

Slices of roasted duck with crispy lacquered skin and tender meat.

Thinly sliced beef quickly sautéed with plenty of onions.

Chicken sautéed with lemongrass, a fresh and lemony flavor typical of Southeast Asia.

Marinated pork ribs cooked with lemongrass.

The iconic Vietnamese soup with rice noodles, beef, and an assortment of garnishes (meatballs, tripe, etc.) in a rich broth.

Traditional Pho soup garnished with beef slices, without meatballs.

Noodle soup mainly garnished with elastic and flavorful beef balls.

Pho soup where thin slices of raw beef are instantly cooked by the boiling broth upon serving.

Variation of Pho prepared with chicken broth and shredded poultry pieces.

Noodle soup enhanced with a spicy peanut and chili satay sauce.

Vegetarian soup with a light broth and plenty of fresh vegetables.

Noodle soup garnished with shrimp.

Noodle soup garnished with tofu (soy cheese).

Sweet and fragrant exotic fruits served in a sweet syrup.

Sesame and peanut candies, crunchy and sweet.

Warm sticky rice balls, filled with sweet bean paste and rolled in shredded coconut.

Candied ginger pieces in sugar, with a spicy and sweet flavor.

Slices of ripe and juicy mango.

Fresh pineapple pieces.

Coconut sorbet served in its natural shell.

Japanese dessert made of a sticky rice wrapper filled with ice cream.