Pho Nang Chieu

Fried imperial rolls stuffed with chicken and vegetables, wrapped in a crispy rice paper. The texture is crispy on the outside and tender on the inside. To be enjoyed by wrapping them in a lettuce leaf with mint and dipping in nuoc-mâm sauce.

Traditional fried spring rolls filled with minced pork and herbs. Offers a rich flavor and crispy texture. Usually eaten with green salad and fresh herbs.

Meat-free version of nems, stuffed with various vegetables and vermicelli. Crispy and light. Served with soy sauce or vegetarian sauce.

Grilled Japanese dumplings stuffed with chicken and vegetables. The wrapper is golden and crispy on one side, soft on the other. Served with a soy-vinegar sauce.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Soft, silky, and slightly gelatinous texture. Drizzled with sweet nuoc-mâm sauce and sprinkled with fried onions.

Fresh rolls wrapped in rice paper, containing beef, vermicelli, and fresh herbs. Not fried, they are light and refreshing. To be dipped in peanut hoisin sauce.

Fresh summer rolls with shrimp, rice vermicelli, salad, and aromatic herbs in a rice paper wrapper. Delicate and fresh flavor. Ideal with peanut or nuoc-mâm sauce.

Salad of marinated beef sautéed with lemongrass, mixed with crunchy vegetables. Typical Thai sweet and sour and spicy seasoning. Fresh and fragrant.

The most complete Pho soup with an assortment of meats: raw beef, cooked beef, and meatballs. Rich beef broth simmered with spices like star anise and cinnamon. Served with rice noodles and fresh herbs.

Rice noodle soup with beef broth, garnished with slices of raw beef (which cook in the hot broth) and beef meatballs. Pronounced umami flavor.

Traditional Vietnamese soup combining rare beef and well-cooked beef. The mix of meat textures enhances the experience. To be seasoned with lime juice and chili.

Complete soup with three types of beef toppings: raw slices, cooked slices, and meatballs. A hearty and protein-rich dish in a fragrant broth.

Classic Pho soup garnished only with thin slices of raw beef added at serving time. The meat remains tender and pink. Clear and aromatic broth.

Rice noodle soup with slices of well-cooked beef (usually shank or brisket). The meat is tender after simmering for a long time in the broth.

Combination of tender simmered beef and chewy beef meatballs in a hot beef broth. Served with flat rice noodles.

Chicken version of Pho soup. Lighter broth based on chicken, garnished with thinly sliced chicken breast. Mild and delicate flavor.

Rice noodle soup served with shrimp. The broth can be beef or chicken based, offering an interesting surf-and-turf contrast.

Cylindrical rice noodle soup originating from Hue. Spicy and fragrant broth with lemongrass and shrimp paste, garnished with beef and pork shank. Robust, spicy, and complex flavor.

Light soup with soy vermicelli (transparent) and chicken. Clear and digestible broth, often garnished with fragrant mushrooms.

Classic wonton soup with shrimp-filled dumplings in a clear broth. The dumplings have a thin wrapper and a savory filling.

Vietnamese salad composed of warm rice vermicelli, sautéed beef with onions, raw vegetables, and herbs. Topped with crushed peanuts and chopped nems. To be mixed with sweet and savory nuoc-mâm sauce.

Version of Bo Bun with sautéed chicken instead of beef. Fresh, crispy, and fragrant thanks to lemongrass and fresh herbs.

Bo Bun garnished exclusively with crispy nems (imperial rolls), without additional sautéed meat. Ideal for those who prefer crispiness.

Vegetarian version of Bo Bun with tofu and vegetable nems. A fresh and complete option without meat, served with a vegetarian sauce.

Tomato fried rice dish (red rice) served with tender beef cubes sautéed 'Luc Lac' (shaken) in a wok. Accompanied by a fried egg and often a pepper and lime sauce.

Warm sticky rice balls filled with a sweet peanut paste and sprinkled with shredded coconut. Soft texture and melting center.

Refreshing medicinal dessert drink, containing lotus seeds, dried longans, pearl barley, and seaweed, served in a light iced syrup.

Colorful 'three colors' or more dessert, consisting of agar-agar jelly, water chestnuts coated in tapioca (resembling pomegranate seeds), mung beans, and coconut milk.

Dessert with sweet red beans served with creamy coconut milk and crushed ice.

Sweet and warm Vietnamese pudding made of sweet corn and tapioca pearls in a thick coconut cream.

Warm dessert made of bananas cooked in coconut milk with tapioca pearls. Rich, fruity, and creamy flavor.