Phở Bánh Cuốn 14

Traditional Vietnamese soup (Phở) made with a rich and aromatic beef broth, rice noodles, and a complete mix of meats (raw beef, cooked beef, tripe, meatballs). Served very hot with fresh herbs.

Classic version of Phở soup with a balanced mix of rare and well-done beef. The broth is flavored with star anise and cinnamon.

Phở soup served with thin slices of raw beef that gently cook in the piping hot broth upon serving. Tender and flavorful.

Phở soup garnished only with well-cooked, tender beef. Ideal for those who prefer fully cooked meat.

Variation of Phở soup using shredded chicken instead of beef. The broth is lighter but just as aromatic.

Aromatic Phở broth served with rice noodles, but without meat pieces. Note that the broth itself is prepared with meat.

Warm rice vermicelli salad topped with sautéed beef with onions, crispy spring rolls, and raw vegetables. Served with nuoc-mâm sauce and peanuts.

Meat-free version of Bò Bún, replacing the classic meat and spring rolls with vegetarian spring rolls. Fresh and light.

Vietnamese fried spring rolls, stuffed with minced meat and vegetables. Crispy and golden, to be dipped in sauce.

Steamed shrimp dumplings with bamboo shoots and water chestnuts, wrapped in a translucent wheat dough.

Thin and silky steamed rice crepes, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie (Chả lụa).

Refreshing and sweet drink with medicinal properties, containing lotus seeds, seaweed, red dates, and longans.

Dessert made of small green rice vermicelli flavored with pandan, served in sweet coconut milk.

Sweet dessert made from melting red beans served with creamy coconut milk.

The famous 'Three Colors' dessert. A colorful and textured mix of jelly, rice noodles, and crunchy water chestnuts ('pomegranate seeds') in coconut milk.

Warm or lukewarm dessert, combining the sticky texture of glutinous rice with the sweetness of beans and coconut milk.

Vietnamese sweet corn pudding with translucent tapioca pearls, topped with creamy coconut milk.

Classic dessert with banana cooked in coconut milk with tapioca pearls. Sweet, warm, and fragrant.

Small shortcrust pastry tartlets filled with a sweet, golden coconut mixture.

Warm sticky rice balls sprinkled with grated coconut, containing a sweet yellow center made from mung beans.

Lychee fruits in syrup, served chilled. Sweet and floral.

Crispy confectionery with sesame seeds and peanuts, bound by a hard or soft caramel.

Candied ginger pieces. Offers an intense spicy and sweet flavor.

Sparkling mix of Perrier water and dried salted plum (Xiu Muoi). A thirst-quenching drink with a unique salty-sweet taste.

Natural coconut water with sometimes pieces of pulp. Very hydrating and slightly sweet.

Sweet soy milk, served chilled. A traditional protein-rich plant-based drink.

Cold tea, refreshing.

Lemon-flavored iced tea. Tart and sweet.

Strong black coffee served over ice.

Creamy drink mixed with sweetened condensed milk and ice. The coffee is typically strong (Vietnamese style).

Orange juice.

Freshly squeezed lemon juice mixed with water and sugar.

Still natural mineral water.

Sparkling natural mineral water.

Italian sparkling mineral water.

Sparkling cola soda.

Sparkling soda based on orange juice and pulp.

Light and refreshing Chinese lager, lager type.

Popular Vietnamese beer, light and crisp.

Premium Thai lager, with a pronounced malty taste.

Hot tea flavored with jasmine flowers.

Hot tea, choice of mint-flavored or plain (green).

Classic espresso coffee.

Espresso coffee with a small touch of milk.

Dry and fruity rosé wine from Provence.

Rhône Valley red wine, generally spicy and full-bodied.

Bordeaux red wine, balanced with notes of red fruits and tannins.

Small bottle of rosé wine, Cinsault grape variety. Light and fresh.

Small bottle of red wine, Merlot grape variety. Round and fruity.

Classic aperitifs.

White agricultural rum from the Antilles, strong and aromatic.

Rice alcohol, often served hot or at room temperature at the end of a meal.