Restaurant Comptoir Vietnam

Fried imperial rolls stuffed with pork and crab. A classic crispy appetizer of Vietnamese cuisine. To be enjoyed by wrapping them in a lettuce leaf with fresh herbs.

Fried rice paper rolls filled with chicken. Crispy and golden. Served with nuoc-mâm sauce for dipping.

Meat-free version of the famous Vietnamese spring rolls, filled with vegetables. Light and crispy fry. Ideal for a light and vegetarian appetizer.

Whole shrimp coated in batter and fried. Crispy texture on the outside and soft on the inside. Eaten with fingers, dipped in sweet and sour sauce.

Small fried pastry pockets filled with shrimp. The dough becomes bubbly and very crispy when cooked. A flavorful appetizer to share.

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

Steamed Cantonese dumplings with a translucent starch-based wrapper, filled with shrimp. Delicate and slightly sticky texture. To be dipped in soy or chili sauce.

Seasoned minced pork balls, steamed. Tender and juicy texture. Served hot, often in bamboo steamers.

Steamed dumplings filled with shrimp. Mild seafood flavor and soft texture. A dim sum classic.

A mix of different steamed bites (dim sum) to taste everything. Includes pork and shrimp variations. Ideal for discovering different textures and flavors.

Fresh rice paper rolls enclosing vermicelli, pork, shrimp, and aromatic herbs. Not fried, they are fresh and light. To be dipped in hoisin or peanut sauce.

A variation of the spring roll filled with tender beef and vermicelli. Freshness from herbs and crunchy vegetables. Served cold with a dipping sauce.

Refreshing mix of crunchy vegetables and Vietnamese herbs. Seasoned with a light vinaigrette and sprinkled with roasted peanuts. A light and fragrant appetizer.

Traditional salad made from shredded green papaya, offering a unique crunchy texture. Garnished with shrimp and fresh herbs. The sauce is a balance of sweet, sour, and salty.

Sweet and savory salad combining fresh pineapple and shrimp. Flavored with lemongrass and fresh herbs. An explosion of exotic freshness.

Salad of shredded chicken on a bed of crunchy vegetables and herbs. Classic Vietnamese nuoc-mâm dressing. The crunch of peanuts contrasts with the tender chicken.

Fresh shrimp salad, accompanied by aromatic herbs like mint and cilantro. Light and healthy. Served with a Vietnamese vinaigrette sauce.

Vietnam's national dish: a rich, clear beef broth, simmered with spices (anise, cinnamon). Served with flat rice noodles and slices of beef. To be enhanced with soy sauce, lemon, and fresh herbs.

A variation of Pho with a light and fragrant poultry broth. Served with rice noodles and chicken pieces. A comforting and aromatic dish.

Southern Vietnamese soup combining land and sea. Garnished with flavorful braised pork and shrimp. The broth is rich and slightly sweet.

Noodle soup with shrimp-filled dumplings (wontons). Clear and flavorful broth. A complete meal combining noodles and steamed bites.

Noodle soup with slices of red-skinned roasted pork (Char Siu). The meat is tender and slightly sweet. Served with noodles in a hot broth.

Rich soup with pieces of flavorful roasted duck. The broth is often richer, infused with the duck's juices. A gourmet and hearty soup.

Sweet and sour soup (Canh Chua) typical of the Mekong Delta. Tamarind base providing a refreshing acidity, balanced by pineapple. Contains fish, shrimp, and vegetables.

Very popular mixed salad served in a bowl. Base of warm rice vermicelli, sautéed beef, chopped spring rolls, cucumber, carrots, and herbs. Drizzled with nuoc-mâm sauce and sprinkled with peanuts.

A variation of Bo Bun where beef is replaced by shrimp. Fresh and complete, combining the crispiness of spring rolls and the sweetness of shrimp.

Chicken version of the famous Bo Bun. Rice vermicelli, sautéed chicken, and chicken spring rolls. A complete, healthy, and balanced dish.

Wheat or rice noodles stir-fried in a wok with slices of pork and various vegetables. Flavorful and nourishing, with a typical smoky wok taste.

Classic dish of stir-fried noodles with tender beef and crunchy vegetables. Seasoned with soy and oyster sauce.

Stir-fried noodles with chicken pieces and vegetables. A simple and popular dish, not very spicy.

Stir-fried noodles with juicy shrimp and vegetables. Light seafood flavor.

Nest of very crispy fried noodles, topped with a seafood (shrimp, squid) and vegetable sauce. The noodles soften slightly under the hot sauce, offering a contrast of textures.