Pho 138

The iconic soup of Vietnam: rich beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles. This special version includes meatballs and raw beef that cooks in the broth.

Rice noodle soup with aromatic beef broth. Topped with thin slices of raw beef that cook instantly upon contact with the boiling broth.

Chicken version of Phở. A lighter but fragrant broth, served with rice noodles and tender chicken pieces.

Noodle soup flavored with satay sauce (spice, chili, and peanut mix). Rich, spicy, and creamy flavor, topped with beef and meatballs.

Variation of the spicy and creamy satay soup, served with shrimp instead of meat.

Chicken noodle soup in a spicy satay broth, rich in peanut and spice flavors.

Fragrant and tangy lemongrass soup with shrimp. A light and aromatic dish.

Noodle soup served with shrimp-filled dumplings (wontons). The broth is usually clear and savory.

Vietnamese beef stew (Bò Kho), simmered with carrots and spices (star anise, cinnamon). The sauce is rich and fragrant, reminiscent of bourguignon but with Asian notes.

Complete dish consisting of cold rice vermicelli, sautéed beef with onions, crispy spring rolls, salad, and fresh herbs. Served with a sweet and sour nuoc-mâm sauce and peanuts.

A variation of Bo Bun where the beef is grilled with lemongrass, bringing a fresh and fragrant flavor to the meat.

Bo Bun served with marinated and grilled pork with lemongrass instead of beef. Grilled and aromatic flavor.

Bo Bun topped with grilled chicken pieces with lemongrass. A lighter but equally fragrant option.

Bo Bun where the meat is replaced by shrimp sautéed with onions. Still includes vermicelli, salad, and spring rolls.

Meat-free version of Bo Bun, usually served with tofu or more vegetables and vegetarian spring rolls.

Flat rice noodles (like those in Phở) or yellow noodles stir-fried in a wok with crunchy vegetables. Slightly smoky wok flavor.

Wok-fried rice with diced assorted vegetables. Simple and tasty.

Melting aubergines sautéed with fresh basil. A flavorful vegetarian dish, served with white rice.

Fresh and crunchy salad made from shredded green papaya, topped with shrimp. Dressed with a sweet and sour, spicy sauce, sprinkled with peanuts.

Pan-fried Japanese dumplings, steamed on one side, filled with chicken. Thin and crispy dough.

Crispy and golden fried imperial rolls. Stuffed with meat or vegetables. To be enjoyed wrapped in lettuce leaves with mint and dipped in sauce.

Fresh rolls (Gỏi cuốn) in rice paper, filled with vermicelli, salad, herbs, and your choice of meat or shrimp. Served cold with peanut or nuoc-mâm sauce.

Shrimp fritters coated in a light and airy batter, fried until golden and crispy.

Small dumplings with translucent dough (Ha Kao), steamed, filled with shrimp or vegetables. Tender and delicate.

Steamed dumplings (Siu Mai) with egg yolk pastry, filled with a savory meat or shrimp filling.

Very thin steamed Vietnamese rice crepes, filled with minced pork and black mushrooms. Served with Vietnamese charcuterie (pork pâté) and fried shallots.

Wok-fried rice with beef strips, eggs, and small vegetables. A savory classic.

Wok-fried rice with shrimp, eggs, and vegetables.

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

Rice served with slices of lacquered duck with crispy skin and tender meat.

Flat rice noodles or yellow noodles stir-fried in a wok with beef and vegetables. A complete dish with grilled notes.

Shrimp version of stir-fried rice noodles or noodles.

Yellow noodles stir-fried with chicken pieces and vegetables.

Must-try specialty: tender marinated and sautéed beef, served with tomato rice (red rice). Can be served with a fried egg.

Lemongrass marinated chicken, then grilled, served with white rice. Fresh and slightly citrusy flavor.

Juicy pork ribs grilled with a lemongrass marinade, served with rice.

Grilled beef skewers flavored with lemongrass, served with rice.

Beef sautéed with fresh basil and vegetables. A very aromatic dish served with white rice.

Fried shrimp seasoned with a salt and pepper mix, often with garlic and chili. Crispy and spicy.

Tender poached chicken served with rice cooked in chicken broth, accompanied by ginger and chili sauces.

Fried sea bream (whole fish or fillet), served crispy with rice or noodles.

Refreshing coconut juice, often with pieces of pulp.

Orange juice.

Pineapple juice.

Sweet iced tea.

Sparkling orange soda with pulp.

Cola soda.

Still or sparkling natural mineral water.

Coffee.

Hot tea, likely jasmine or green.

Light and refreshing Vietnamese pale lager.

Very popular Chinese pale lager, smooth and thirst-quenching.

Japanese pale lager with a dry (Super Dry) and clean taste.