Pho Indochine

Shrimp fried in a light and crispy batter. Golden and airy texture. To be enjoyed with a dipping sauce.

Grilled Japanese dumplings stuffed with chicken and vegetables. A thin wrapper with a juicy filling. Served hot.

Small dumplings stuffed with shrimp and fried until golden. Crispy on the outside and tender on the inside.

Thin steamed rice crepes, topped with seasoned minced pork. Soft and melt-in-your-mouth texture.

Vietnamese fried spring rolls, crispy and golden. Stuffed with meat or shrimp and vegetables. To be eaten wrapped in lettuce leaves with herbs.

Crispy fried rolls filled with a mixture of seafood or vegetables. Flavorful and textured.

Fresh rice paper rolls containing vermicelli, fresh herbs, and meat or shrimp. Light and refreshing.

Selection of steamed dumplings, such as ha kao or siu mai. Tender texture and varied flavors.

Small poké-style bowl with rice, fresh vegetables, and your choice of meat or shrimp. A fresh and balanced appetizer.

Spicy and tangy salad with Thai herbs, served with slices of grilled meat. Zesty freshness.

Salad made with shrimp, aromatic herbs, lime, and chili. An invigorating mix of Thai flavors.

Shredded green papaya salad, seasoned with lime, chili, and fish sauce. Crunchy and very fragrant.

Famous Vietnamese beef noodle soup with flat rice noodles in a clear, aromatic broth. Served with fresh herbs.

Variation of Phô soup with a spicy broth base rich in satay flavors (peanuts and spices).

Comforting soup topped with noodles and shrimp dumplings (wontons). Flavorful and light broth.

Thick Japanese noodle soup (Udon) with chicken. Soft noodle texture in a dashi or soy broth.

Thick Udon noodle soup with a seafood assortment. Rich marine flavor.

Light soup containing dumplings stuffed with vegetables and fresh seasonal vegetables.

Beef strips stir-fried in a wok with thinly sliced onions. Savory, slightly caramelized sauce.

Tender beef stir-fried with fragrant black mushrooms. An Asian cuisine classic with woody notes.

Meat stir-fried coated in a sweet and savory Japanese teriyaki sauce, based on soy and mirin.

Breaded chicken pieces fried until very crispy. Often served with a sweet and sour or spicy sauce on the side.

Chicken simmered in a sweet and savory salted caramel brown sauce, with notes of ginger and nuoc-mâm.

Chicken cooked in a creamy Thai curry sauce, based on coconut milk and fragrant curry paste.

Breaded chicken or stir-fried chicken coated in a sweet and sour red sauce, with peppers and pineapple.

White fish fillet prepared with an aromatic Thai sauce, often flavored with lemongrass and chili.

Fish cooked and coated in a classic sweet and sour sauce with crunchy vegetables.

Light dish of fish stir-fried in a wok with fresh ginger and a variety of seasonal vegetables.

Crispy fried preparation simply seasoned with salt, pepper, and often fresh garlic and chili.

Assortment of various vegetables stir-fried in a wok in a light soy-based sauce.

Large bowl of warm rice vermicelli, topped with stir-fried meat, spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce.

Version of Bô-Bûn topped with stir-fried shrimp instead of meat.

Tender marinated beef cubes stir-fried, served with red rice (tomato) and sometimes a fried egg.

Thai-style stir-fried rice noodles with shrimp, egg, peanuts, and a sweet and sour tamarind sauce.

Traditional Thai stir-fried rice noodles with choice of meat, peanuts, and bean sprouts.

Vegetarian version of Pad Thai, rich in crunchy vegetables and sweet and sour flavors.

Fine rice vermicelli stir-fried in a wok with meat and Thai spices.

Fine vermicelli stir-fried with fresh shrimp and vegetables.

Classic fried rice with eggs, peas, and ham or pork cubes.

Cantonese fried rice enriched with chicken pieces.

Cantonese fried rice with shrimp.

Full fried rice with beef and mixed vegetables.

Fragrant rice stir-fried with shrimp and Thai seasonings (basil, chili).

Thai-style stir-fried rice with choice of meat.

Vegetarian fried rice with Thai flavors.

Wheat or egg noodles stir-fried in a wok with a variety of crunchy vegetables.

Classic stir-fried noodle dish with meat and soy sauce.

Stir-fried noodles with juicy shrimp.

Rich dish of sticky rice stir-fried with sweet and savory Chinese sausages flavored with rose liqueur (Mei-Kwei-Lu).

Portion of steamed white rice.

Steamed sticky rice, characteristic sticky texture.

Customizable Hawaiian bowl. Choose your base, protein, sauce, and toppings for a fresh and complete meal.

Lunch set including a starter, a main course, and a dessert.

Menu focused on steaming, light and healthy.

Menu consisting of an assortment of fried dumplings.

Complete evening menu with starter, main course, side dish, and dessert of choice.