Pho Mui

A refreshing salad made from shredded green papaya, offering a unique crunchy texture. It is seasoned with a typical sweet and sour sauce and garnished with shrimp and pork. · Fresh, tangy, and slightly sweet flavor with crunch. · Usually enjoyed as an appetizer.

Salad made of shredded green mango, accompanied by shrimp and pork. The mango adds a distinctive fruity and tangy touch. · Crispy texture and balanced flavor between the fruit's acidity and the nuoc mam sauce. · Fresh dish ideal for starting the meal.

Raw beef salad 'cooked' by the acidity of lime juice, flavored with lemongrass. A fresh Vietnamese specialty. · Tender beef texture with bright citrus and herb notes. · Often served with shrimp chips or aromatic herbs.

A Thai version of raw beef salad with lemongrass. It is usually distinguished by a more robust and spicy seasoning. · Intense flavors, combining the spiciness of chili, the acidity of lemon, and herbs. · A stimulating appetizer for the palate.

Salad of raw shrimp marinated in lemon juice and lemongrass, prepared in the Thai style. · Firm and fresh shrimp texture with a spicy and tangy seasoning. · Consume very fresh to appreciate the marinade.

Fresh spring rolls (not fried) wrapped in translucent rice paper. They contain vermicelli, herbs, pork, and shrimp. · Chewy and fresh texture. Light and herbaceous taste. · Dip them in the hoisin or nuoc mam sauce served on the side.

Shrimp version of fresh spring rolls filled with beef instead of pork and shrimp. · Offers a more pronounced meat flavor while retaining the freshness of herbs and rice paper. · Eaten with your hands, dipped in the sauce.

Spring rolls filled with finely shredded and grilled pork skin (Bì), giving a unique texture. · The Bì adds an interesting slightly crispy and chewy texture, mixed with roasted rice powder. · An authentic specialty to discover.

Fried shrimp and sweet potato fritters, a specialty from West Lake in Hanoi. The shrimp are often whole with the shell for crispiness. · Very crispy and golden texture, soft center. · To be wrapped in lettuce with herbs and dipped in nuoc mam sauce.

Beef shank pieces marinated in a vinegar solution. A preservation method that tenderizes the meat and adds flavor. · Pronounced tangy flavor and firm yet tender texture. · Served as an appetizer or cold starter.

Beef tendons prepared in a vinegar marinade. Appreciated for its unique texture. · Crispy and gelatinous texture, tangy and fresh taste. · A dish for lovers of interesting textures, popular in Vietnam as an accompaniment to drinks.

Spicy rice noodle soup originating from the former imperial capital of Hue. The broth is flavored with lemongrass and shrimp paste. · Rich, spicy, and umami flavor. The noodles are thicker than those in Phở. · Served hot with an abundance of fresh herbs.

The special (complete) version of the famous Phở soup. It contains different cuts of beef (raw, cooked, tripe, meatballs) in a clear and aromatic broth. · Deep broth with spices (star anise, cinnamon), flat rice noodles, and various meats. · Add lemon juice, chili, and herbs to your liking.

Classic Phở soup combining rare beef (cooked by the hot broth), well-done beef, and beef meatballs. · A balance of meat textures in the comforting traditional beef broth. · The quintessential Vietnamese national dish.

Customizable Phở where you select your favorite meat cuts. Served in the same flavorful broth. · Allows you to adapt the dish to your preferences (lean meat, fatty meat, gelatinous meat, or offal). · Ideal if you like specific cuts like tendon or beef tail.

A Franco-Vietnamese fusion: Beef Bourguignon adapted to Vietnamese style, served with rice noodles (Phở). · The broth is richer and more tomato-based, flavored with wine and five-spice. The meat is simmered and tender. · A comforting and hearty dish.

A premium version of Phở using noble cuts like steak and beef ribs. · The meat is tender and flavorful, enhancing the quality of the traditional broth. · For lovers of quality meat.

The chicken version of Phở soup. The broth is generally lighter and clearer than the beef version. · Delicate flavor of free-range chicken with notes of ginger and cilantro. · A lighter but equally fragrant alternative to beef Phở.

Iconic Cambodian-influenced dish. Tender beef cubes sautéed and caramelized. · Mix of savory and peppery flavors, contrasted by the tangy lemon/salt/pepper sauce. · Complete dish served with rice and egg, very popular.

Yellow Vietnamese crepe (colored with turmeric) made from rice flour and coconut milk. Stuffed with meat and shrimp. · Very crispy texture. Eaten with your hands. · Cut pieces of crepe, wrap them in lettuce leaves with herbs, then dip in the sauce.

Vietnamese beef stew with carrots, flavored with lemongrass and five-spice. · Thick and very aromatic sauce, meltingly tender meat. · Served with bread (Banh Mi) for dipping, reminiscent of a Vietnamese breakfast.

Thailand's most famous stir-fried noodle dish. Flat rice noodles in a sweet and sour tamarind sauce. · Complex flavors: sweet, salty, sour, with the crunch of peanuts (if present) and bean sprouts. · Hearty and satisfying single dish.

Rich and creamy Thai red/green curry with coconut milk, with beef. · Creamy texture, spicy flavor, and fragrant with Thai basil and lime leaves. · Eaten mixed with white rice to mellow the spiciness.

Chicken version of Panang curry. White meat pairs perfectly with the coconut sauce. · Sweet, creamy, and fragrant. · A classic of Thai cuisine.

Shrimp version of Panang curry. Seafood adds extra sweetness. · Rich coconut milk sauce coating the shrimp. · Served with white rice.

Rice dish served with a fried chicken thigh until the skin is very crispy. · Contrast between juicy chicken inside and crispy outside. · A simple dish but highly appreciated for its crispy texture.

Pork gently braised in coconut water and caramel/nuoc mam sauce. · Deep sweet and savory flavor, very tender meat often served with braised hard-boiled eggs. · Comforting traditional family dish.

Roasted pork slices (Char Siu) with a shiny honey and spice glaze. · Sweet and slightly sweet flavor, lean and tender meat. · A classic from Asian rotisseries served over rice.

Hanoi specialty consisting of charcoal-grilled pork served in a bowl of diluted nuoc mam sauce. · Smoky flavor from the grill, freshness of herbs, and sweetness of rice vermicelli. · Dip the vermicelli and herbs into the bowl of meat and sauce.

Grilled pork chops or ribs, marinated in lemongrass and honey. · Flavorful and juicy meat with a pronounced grilled taste. · Popular dish from southern Vietnam (Com Tam), served with rice.

Wok-fried rice with eggs, small vegetables, and shrimp. · Detached and lightly grilled rice grain, simple and savory flavor. · A universal classic, can be eaten alone or as a side dish.