PHO 144

Steamed Vietnamese dumplings made from a thin rice dough, filled with minced pork and black mushrooms. Soft and tender texture. Served with fried shallots and nuoc mam sauce.

Fresh rice paper rolls filled with vermicelli, shrimp, and vegetables. Not fried, they offer a fresh and light texture. To be enjoyed with a sauce.

Crispy imperial rolls or spring rolls filled with shrimp. Fried until golden. Tasty and crispy.

Crispy turmeric rice crepe, a specialty from central Vietnam. Garnished with shrimp, meat, and bean sprouts. To be eaten wrapped in lettuce with herbs.

Sticky rice cooked inside a bamboo tube, giving it a unique aroma. Served with flavorful grilled chicken. Sticky texture and smoky taste.

Rice noodle soup in a light and aromatic chicken broth. Garnished with chicken pieces and fresh herbs.

Variation of Pho soup served with shrimp. Flavorful broth and tender rice noodles.

Regional style of Pho originating from Nam Dinh, characterized by a rich and robust beef broth, often with sautéed garlic. Intense flavor.

Vegetarian version of Pho with vegetable broth, tofu, and various vegetables. Light and fragrant.

Pho soup garnished with thin slices of raw beef that cook instantly in the boiling broth, thus remaining very tender.

Pho soup with beef pieces simmered until melting (often brisket or shank).

Combination of raw and well-cooked beef, offering a variety of textures in the same bowl.

The complete version of Pho, usually garnished with an assortment of meats (meatballs, tripe, raw and cooked beef). Very hearty dish.

Fresh salad made of crunchy vegetables and herbs. Dressed with a Vietnamese homemade sauce.

Sweet and sour refreshing salad based on green mango and shrimp. Crispy texture with a touch of aromatic herbs.

Shredded chicken salad with cabbage and herbs. Mix of crunchy and tender textures, enhanced by a homemade sauce.

Iconic Hanoi dish with charcoal-grilled pork served in a warm nuoc mam sauce, accompanied by rice vermicelli and herbs. To be enjoyed by dipping the noodles.

Crispy fried sweet potato and shrimp patties. Served with salad and sauce for wrapping.

Spicy grilled fish with lemongrass. Eaten as DIY spring rolls with herbs and a typical fermented sauce.

Beef cut into cubes and stir-fried in a wok ('shaken') to be seared and tender. Served with red tomato rice and an egg.

Beef stir-fry flavored with Thai basil and spices. Spicy and aromatic flavor.

Shrimp sautéed with vegetables and Thai basil. A spicy and fragrant dish.

Seasoned minced beef rolls, wrapped in wild betel leaves and grilled. Distinct smoky and herbaceous taste.

Famous Hanoi specialty: turmeric-marinated grilled fish with plenty of fresh dill. Served with vermicelli and herbs.

Beef sautéed with black pepper, rich and spicy. Accompanied by soft steamed buns for dipping.

Salad composed of rice vermicelli, tofu or substitute, marinated vegetables, herbs and peanuts. Fresh and complete.

Wok-fried noodles with a variety of crunchy vegetables. Tasty and healthy dish.

Tofu simmered in a traditional savory-caramel-pepper sauce. Served with white rice.

Large vegetarian mixed salad with fresh vegetables and herbs.

Large portion of green mango salad, crispy and tangy.

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

Classic Southeast Asian dessert: sweet sticky rice with coconut milk served with fresh mango.

Warm or lukewarm sweet soup with banana, coconut milk, and tapioca pearls.

Sticky rice and taro cake, dense and slightly sweet texture.

Moist cake made with palm sugar, offering a rich caramel flavor.

Warm sticky rice balls, filled with sweet paste and coated with shredded coconut.

Lychees in syrup, a fresh and fruity dessert.

Ginger pieces candied in sugar. Mix of spicy and sweet.

Tender confectionery with peanuts or sesame.

Vanilla ice cream with a meringue center, coated with hazelnut or praline pieces.

Lunch menu offering a choice of starters, main courses, and desserts at advantageous prices.