Pho 55

Vietnamese fried rolls with meat and vegetable filling. Crispy and golden, they are often eaten wrapped in lettuce leaves with fresh herbs.

A variation of classic spring rolls, filled with shrimp. A crispy fried starter with a seafood flavor.

Fresh roll wrapped in a rice paper, filled with vermicelli, shrimp, lettuce, and aromatic herbs. Light and refreshing, served cold.

Mixed salad with exotic flavors, combining the crunchiness of vegetables with a typical sweet, sour, and spicy sauce.

Fine dough dumplings stuffed with minced shrimp. Steamed for a tender and juicy texture.

Shrimp dim sum (Ha Kao), characterized by their translucent and soft wrapper. Delicate seafood flavor.

Assorted selection of steamed dim sum. Ideal for discovering different fillings and textures.

Gyoza-style dumplings, filled with chicken and pan-fried on one side. The dough is both crispy and soft.

Thin steamed rice dough sheets, filled with a mixture of minced pork and black mushrooms. Silky and melt-in-your-mouth texture, served with nuoc-mâm sauce.

Vietnamese salad composed of warm rice vermicelli, raw vegetables, fresh herbs, and peanuts, topped with sautéed meat. A complete dish combining freshness and warm flavors.

The national Vietnamese soup. Rich and fragrant beef broth with spices (star anise, cinnamon), served with rice noodles and thinly sliced beef.

Flavorful soup containing shrimp dumplings. A clear and comforting broth.

Chicken pieces sautéed with minced fresh lemongrass. A dish with aromatic citrus and slightly peppery notes.

Chicken simmered in a creamy curry sauce, often with coconut milk and vegetables. Mild and spicy flavor.

Chicken stir-fried in a wok with fresh basil, offering a distinctive anise aroma and herbaceous flavor.

Diced chicken sautéed with crunchy vegetables and almonds. A mix of tender and crunchy textures.

Beef strips cooked in a fragrant curry sauce. Rich and spicy.

Beef quickly stir-fried over high heat with basil leaves, creating an aromatic and flavorful dish.

Roasted pork with a sweet and savory marinade, giving it a characteristic red color and caramelized taste.

Pork pieces slowly braised in a caramel and nuoc-mâm sauce. The meat is tender and coated in a syrupy sauce.

Version of Bo-Bun with sautéed shrimp instead of meat. Fresh, light, and fragrant.

Sautéed shrimp with lemongrass. A seafood dish with zesty and fresh aromas.

Shrimp cooked in a Thai-inspired sauce, usually spicy, sweet, and tangy.

Wide flat rice noodles stir-fried in a wok with beef and dark soy sauce. Rich and slightly smoky flavor (wok hei).

Shaken beef: marinated beef cubes quickly sautéed. Traditionally served with tomato rice.

The famous Thai stir-fried noodle dish, with shrimp, eggs, peanuts, and tamarind sauce.

Salmon steak topped with a rich black pepper sauce. A flavorful fish dish.

Lunch or dinner set including a starter of your choice and a main course.

Meal set including Vietnamese crepes as a starter and a main course of your choice.

Full 3-course meal including starter, main course, and dessert.