Pot o pho

Also called nems, these are fried and crispy rice paper rolls, stuffed with minced meat, vermicelli, and vegetables. Served hot, they are often eaten wrapped in lettuce leaves with fresh herbs and dipped in nuoc-mâm sauce.

Shrimp patties or cakes, breaded and fried until golden. Crispy on the outside and soft on the inside, served with a sweet and sour sauce.

Fresh roll made of a rice paper wrapper enclosing rice vermicelli, lettuce, aromatic herbs, and your chosen filling. Not fried, it's a light and refreshing starter, served with peanut or nuoc-mâm sauce.

Vietnamese salad composed of shredded cabbage or other raw vegetables, fresh herbs (mint, cilantro), and cooked chicken pieces. Seasoned with a light nuoc-mâm, lime, and chili dressing, sprinkled with peanuts.

Marinated beef slices sautéed or cooked with lemon, mixed with crunchy raw vegetables and aromatic herbs. A fresh, spicy, and fragrant salad, often topped with fried onions and peanuts.

Fresh salad mixing cooked shrimp, shredded vegetables (carrots, cabbage, papaya), and Asian herbs. Served with a balanced sweet and sour sauce, offering a crunchy and light texture.

Traditional salad based on shredded green papaya, offering a very crunchy texture. Seasoned with a tangy dressing of lime, chili, garlic, and nuoc-mâm, often accompanied by dried or fresh shrimp and peanuts.

Steamed dumplings (Ha Kao) made of a thin, translucent rice dough encasing a shrimp filling. Delicate and soft texture, served hot, often with soy or chili sauce.

Iconic Vietnamese soup consisting of a clear beef broth simmered for a long time with spices (star anise, cinnamon, ginger) and flat rice noodles. Served with various beef toppings and accompanied by fresh herbs (Thai basil, cilantro) and bean sprouts to add yourself.

Large portion version of the traditional Phô soup. A rich and fragrant broth with spices, garnished with rice noodles and beef (thin raw slices that cook in the broth, stewed meat, or meatballs). A complete and comforting meal.

Plate of white or broken rice served with slices of marinated and grilled pork. Often accompanied by marinated vegetables and a prepared nuoc-mâm sauce. Sweet-savory and grilled flavors.

Chicken thigh marinated with Asian spices and grilled until the skin is crispy. Served with steamed rice and a small salad or vegetables.

Shaken beef specialty (quickly stir-fried in a wok) cut into cubes, marinated in soy sauce and pepper. Served with rice (often tomato rice) and raw vegetables. The meat is tender and very fragrant.

The classic Beef Loc Lac served with a fried egg, whose runny yolk mixes with the rice and meat sauce for extra creaminess.

Grilled steak, possibly marinated in Asian style, served with rice. A simple dish highlighting the grilled meat.

Noodles (often wheat or rice) stir-fried in a wok with chicken pieces and various vegetables (carrots, cabbage, onions). Seasoned with soy sauce and sesame oil.

Noodles stir-fried in a wok with tender beef strips and crisp vegetables. A flavorful dish with aromas of soy sauce and seared meat.

Vegetarian noodle dish stir-fried with a mix of seasonal vegetables (broccoli, carrots, mushrooms, cabbage). Light and colorful.

Large salad composed of warm rice vermicelli, sautéed beef with onions and lemongrass, raw vegetables (lettuce, bean sprouts, cucumber), fresh herbs, and peanuts. Often served with pieces of spring rolls. Drizzled with nuoc-mâm sauce.

Vegetarian version of Bo Bun where beef is replaced by tofu, often fried or sautéed. Accompanied by rice vermicelli, raw vegetables, herbs, and peanuts with an appropriate sauce.

Sautéed dish combining beef and shrimp, served with rice. A flavorful surf and turf mix, usually cooked with vegetables and a rich sauce.

Sautéed with Thai basil, which provides a distinctive anise and peppery note. Prepared with beef or shrimp and vegetables, served with rice.

Sautéed dish with Thai flavors, likely using ingredients such as lemongrass, chili, coconut milk, or red/green curry. Spicy and aromatic.

Glutinous rice dough balls filled with a sweet paste (yellow soybean or peanut), served hot and sprinkled with coconut flakes or served in warm coconut milk. Soft and elastic texture (mochi).

Dessert (Chè Chuoi) composed of banana pieces cooked in sweet coconut milk, often with tapioca pearls. Sweet, creamy, and fragrant.

Banana coated in batter and fried. Crispy on the outside and melting on the inside. Sometimes served flambéed or with a scoop of ice cream.

Peeled and pitted lychee fruits served in a light, sweet syrup. A very fresh and fruity dessert.

Famous Vietnamese dessert (Chè Ba Màu) composed of three colorful layers: yellow mung beans, red beans, and green pandan jelly. Served with coconut milk and crushed ice. A mix of starchy and gelatinous textures, very refreshing.

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

Complete set menu including a starter, a main course, and a dessert of your choice from a selection of classics.