PHO 19

Vietnamese fried spring rolls stuffed with pork. A crispy and golden rice paper wrapper. Usually served with lettuce, fresh herbs, and nuoc-mâm sauce.

Chicken version of the famous Vietnamese fried rolls. Crispy on the outside and tender on the inside. Enjoy them hot, wrapped in lettuce leaves with mint.

Fried imperial rolls filled with shrimp. The frying provides a delicious crispiness that contrasts with the soft seafood filling. Dip them in the sauce for more flavor.

Vegetarian fried rolls stuffed with a mix of shredded vegetables. A light and crispy option without meat. Tasty and perfect to start the meal.

Fresh, non-fried rolls wrapped in a thin rice paper. Usually contains rice vermicelli, shrimp, meat, lettuce, and herbs. Fresh and light texture, served with peanut or nuoc-mâm sauce.

Fried triangular fritters stuffed with spicy beef. The dough is thin and very crispy. A popular appetizer inspired by Indian cuisine but adapted to the local style.

Large steamed rice crepes stuffed with minced pork and black mushrooms. Silky, soft, and slightly sticky texture. Drizzled with nuoc-mâm sauce and sprinkled with fried onions.

Pan-fried Japanese dumplings stuffed with chicken and vegetables. The dough is grilled on one side and steamed on the other. Juicy inside with a pleasant grilled texture.

Small steamed or fried dumplings stuffed with shrimp. The filling is tender and flavorful. A classic of Asian dim sum.

Open steamed dumplings (Siu Mai) filled with shrimp. Firm and juicy texture. Served hot in steamer baskets.

Dumplings filled with a vegetable mix, perfect for vegetarians. The dough is soft and the filling is flavorful. A light appetizer.

Shrimp coated in a light batter and fried. Very crispy and airy. Served with a dipping sauce.

The Vietnamese national dish. Beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles. This special version combines cooked beef, raw beef (which cooks in the hot broth), and meatballs.

Rice noodle soup in an aromatic broth, generously topped with beef balls. Comforting and flavorful.

Classic Phô with a mix of well-cooked beef slices and thin slices of raw beef added at the last moment. The hot broth lightly cooks the raw meat.

A spicy variation of Phô soup. The broth is enriched with satay sauce (chili and peanuts), offering a rich, spicy, and slightly nutty flavor.

Light soup containing dumplings (wontons) stuffed with shrimp. The broth is clear and flavorful, often garnished with chives.

Wheat or egg noodles stir-fried in a wok with fresh shrimp and vegetables. Seasoned with soy sauce for an umami taste.

Noodles stir-fried over high heat with tender beef slices and crunchy vegetables. A complete and satisfying dish.

Sautéed chicken pieces with fresh lemongrass, offering a lemony and aromatic scent. Served with plain white rice.

Beef Loc Lac, an iconic dish consisting of marinated beef stir-fried in a wok, usually served on a bed of tomato rice. The meat is tender and the sauce is slightly sweet and savory.

A variation of Loc Lac, replacing beef with shrimp. The shrimp are sautéed and caramelized, served with rice.

White rice stir-fried in a wok with scrambled eggs, shrimp, and small vegetables (peas, carrots). Simple and tasty.

Classic fried rice topped with sliced beef and egg. The rice is lightly grilled and fragrant.

Flat rice noodles (like for Phô or Pad Thai) stir-fried with meat and vegetables. Soft and slightly chewy texture.

Fresh and tangy salad mixing raw vegetables, grilled beef slices, and fresh pineapple chunks. Dressed with an Asian vinaigrette.

Refreshing salad combining the sweetness of shrimp and fresh pineapple with crunchy vegetables.

Udon (thick Japanese wheat noodles) sautéed with shrimp. The noodles are thick and chewy, coated in sauce.

Vegetarian dish of thick Udon noodles stir-fried with firm tofu and an assortment of vegetables. Hearty and rich in flavor.

Peeled lychees served in a light, sweet syrup. A simple and refreshing fruity dessert.

Soft or crunchy Asian confectionery made from sugar, peanuts, and sesame seeds. Sweet and fragrant taste.

Coconut pearls (Banh Bao Chi), warm glutinous rice balls filled with a sweet yellow bean paste and sprinkled with shredded coconut.

Sweet traditional dessert (Che) made of melting red beans served in creamy coconut milk.

The 'Che Ba Mau', a three-color dessert with red beans, green jelly, and yellow mung beans, all topped with coconut milk and crushed ice.

A gelatinous and soft textured cake made with mung beans and tapioca. Mild and slightly sweet.

Traditional hot green tea, light and rich in antioxidants. Perfect for digestion.

Tea flavored with jasmine flowers. Delicate and soothing floral aroma.

Classic black coffee.

Coffee served cold with ice, refreshing and full-bodied.

Sweet lychee-flavored drink.

Sweet and fruity mango drink.

Refreshing coconut water, sometimes with pulp pieces.

Sweet plant-based drink made from soy.

Still natural mineral water.

Italian sparkling mineral water.

French sparkling mineral water.

Orange soda with pulp (Orangina).

Exotic fruit drink.

Flavored iced tea.

Lemon-lime soda.

Classic cola.

Sugar-free cola.

Orange soda.

Light lager beer, often Tsingtao brand. Refreshing and mild.