Restaurant Sài Gòn

Steamed rice crepes, thin and translucent, stuffed with minced pork and black mushrooms. Soft and silky texture. Served with nuoc cham sauce.

Small steamed rice cakes topped with shredded pork skin. Soft texture. Enjoyed with fish sauce.

Fried triangular pastries stuffed with spicy beef. Crispy on the outside and tasty on the inside.

Fried chicken wings coated in a caramelized fish sauce. A mix of salty, sweet and umami flavors with crispy skin.

Translucent tapioca flour dumplings, stuffed with shrimp and pork belly. Chewy and pleasant texture. Served with a spicy sweet and sour sauce.

Fresh summer rolls made of pork, shrimp, rice vermicelli and herbs, wrapped in a rice paper. Fresh and light, served with hoisin or nuoc cham sauce.

Fresh spring rolls filled with shredded and grilled pork skin (bì) and vegetables. Offers a unique and crunchy texture.

Marinated beef and fresh herbs rolled in a rice paper. Tasty and aromatic.

The famous Phở soup with flat rice noodles in a rich and fragrant beef broth. Garnished with slices of rare and cooked beef. To be enhanced with fresh herbs and lemon.

Special version of Phở including rare beef, tripe and beef balls. A complex broth rich in textures.

Rice noodle soup served with firm and elastic beef balls. Clear and savory broth.

Noodle soup with egg garnished with pieces of roasted lacquered duck. The duck brings a rich, sweet and savory flavor to the broth.

Noodle soup (rice or wheat) with lacquered pork (Xá xíu). Can be served as soup or dry with broth on the side and a sauce for the noodles.

Specialty of My Tho, this soup includes transparent rice noodles and a mix of toppings: seafood, pork, chicken and quail egg. Slightly sweet and savory broth.

Noodle soup with egg accompanied by shrimp dumplings (wontons). Clear and delicate broth.

Spicy and fragrant lemongrass noodle soup from Hue. Contains thick rice vermicelli, beef shank and pork trotter.

Thick tapioca noodle soup (similar to udon) with shrimp and pork trotter. The broth is creamy and rich.

Crispy salad of shredded green papaya, garnished with pork and shrimp. Seasoned with a sweet and sour, spicy vinaigrette, sprinkled with peanuts.

Green papaya salad variant served with dried beef jerky. Interesting contrast between the crunchiness of the papaya and the chewiness of the beef.

Refreshing salad made with marinated lotus stems and shrimp. Crunchy texture and delicate flavors.

Thin slices of raw beef 'cooked' by the acidity of lime juice. Mixed with aromatic herbs and onions.

Crispy salad of boneless chicken feet. Appreciated for its unique cartilaginous texture, served with a spicy sauce.

Egg noodles stir-fried in a wok with an assortment of meats and vegetables. Available in soft or crispy fried version.

Egg noodles sautéed with shrimp and fresh vegetables. Choice between soft or crispy fried noodles.

Large flat rice noodles stir-fried in a wok (Ho Fun type) with various meats and vegetables. Characteristic smoky wok flavor.

Flat rice noodles stir-fried with shrimp and vegetables. A complete and tasty dish.

Steamed sticky rice. Sticky and dense texture, often eaten by hand.

Cantonese-style fried rice with diced pork, shrimp, eggs and peas.

Steamed fragrant white rice. Ideal accompaniment for sauced dishes.

Seasonal vegetables and mushrooms stir-fried in a wok. Light and healthy dish.

Noodles stir-fried with a mix of fresh vegetables and mushrooms. Suitable for vegetarian diets.

Diced tofu sautéed with various vegetables. The tofu absorbs the flavors of the sauce.

Crispy Vietnamese crepe (Bánh xèo) filled with tofu and bean sprouts. To be enjoyed wrapped in lettuce with herbs.

Water spinach quickly sautéed with garlic. Crunchy and fragrant green vegetable.

Bowl of warm rice vermicelli garnished with fried spring rolls and shredded pork skin. Served with raw vegetables, herbs and fish sauce.

Complete bowl with rice vermicelli, sautéed beef and crispy spring rolls. A mix of hot and cold and various textures.

Vietnamese classic: rice vermicelli, marinated grilled pork and spring rolls. Garnished with peanuts and fried onions.

Traditional sweet and sour soup (Canh chua) with catfish. Tamarind broth with pineapple, tomatoes, okra and bean sprouts.

Shrimp version of the Vietnamese sweet and sour soup. Balanced flavors between the acidity of tamarind and the sweetness of pineapple.

Pork belly braised for a long time in a caramel sauce with pepper and fish sauce. Served in a clay pot.

Shrimp and pork simmered together in a sweet and savory caramelized sauce. Rich and flavorful dish.

Fish steak simmered in an earthenware pot with a caramel sauce with black pepper. Tender meat and syrupy sauce.

Whole tilapia fried until crispy, served with a prepared fish sauce (nuoc cham) for dipping.

Whole fish fried with a colorful sweet and sour sauce with peppers, onions and pineapple.

Shrimp fried in their shells with a dry seasoning of salt, pepper and garlic. Very fragrant.

Soft-shell crab fried in batter. Fully edible, crispy on the outside and tender on the inside.

Vietnamese hotpot with spicy sate broth (peanut and chili). Served with beef to cook yourself at the table.

Complete royal hotpot with an assortment of meats, seafood, vegetables and noodles. A convivial dish to share.

Yellow and crispy Vietnamese crepe filled with shrimp and bean sprouts. Eaten with fingers, wrapped in lettuce.

Traditional Bánh xèo filled with a mixture of pork and shrimp. Crispy and tasty.

Frog legs sautéed in butter and garlic. Tender meat reminiscent of chicken.

Hanoi specialty (Bun Cha): charcoal-grilled pork served with rice vermicelli and a light sauce.

Seasoned and grilled minced pork skewers, served with vermicelli and rice paper to make your own rolls.

Spicy minced beef rolled in betel leaves (Lá lốt) and grilled. Served with nests of fine vermicelli (Bánh hỏi). Unique aroma.

Marinated and grilled beef skewers, served with Bánh hỏi (woven fine vermicelli).

Assortment of grilled pork and shrimp skewers, served on nests of fine vermicelli.

Broken rice plate with minced pork and pork skin (bì) sprinkled with roasted rice powder.

Popular dish (Cơm Tấm): rice served with a lemongrass marinated and grilled pork chop.

Combination of grilled pork chop and shredded pork skin, served with rice.

Rice served with a marinated and grilled chicken thigh, crispy skin and juicy meat.

Duo of grilled chicken and shredded pork (bì) served on a bed of rice.

Rice served with slices of roasted lacquered duck, crispy skin and flavorful meat.

Luc Lac Beef: wok-sautéed beef cubes (shaken beef) with onions and peppers, served with tomato rice.

Rice served with fragrant grilled beef skewers.

'Three Treasures' plate: Grilled pork chop, shredded pork skin and steamed pork/egg pâté. The complete Cơm Tấm experience.

Large bottle of still mineral water.

Large bottle of sparkling mineral water.

Canned sodas and iced teas.

Selection of soft drinks and small format waters.

Asian and international lagers.

Freshly squeezed fruit juices.

Hot jasmine or green tea.

Hot tea infused with fresh mint leaves.

Homemade iced tea with lemon, sweet and refreshing.

Carafe of plain iced tea.

Strong Vietnamese black coffee served on ice.

Vietnamese coffee with sweetened condensed milk. Rich and creamy.

Carbonated drink mixed with dried salted plum. Unique sweet and sour taste.

Fresh coconut served whole with its water.

Glass of fresh coconut water.

Homemade soy milk, mild and vegetal.

Classic coffee.

Creamy durian milkshake. Creamy fruit with a powerful and distinctive aroma.

Mixed tropical fruit drink of your choice.

Various fruit juices by the bottle or glass.

Freshly pressed sugar cane juice. Very sweet and vegetal.