Restaurant SEN

Vietnamese national soup consisting of a clear beef broth simmered for a long time with spices (anise, cinnamon). Served with flat rice noodles and thin slices of beef. Eaten very hot, garnished with fresh herbs.

A complete dish combining cold rice vermicelli, crunchy raw vegetables, hot stir-fried beef, and crispy spring rolls. All is drizzled with sweet and sour nuoc-mâm sauce and sprinkled with peanuts.

Variation of traditional Bo Bun where beef is replaced by stir-fried chicken. Mix of hot and cold textures with vermicelli, salad, and spring rolls.

Rice vermicelli salad topped with sautéed shrimp, fresh vegetables, and spring rolls. A fresh and light seafood version.

Vegetarian version of Bo Bun with stir-fried tofu instead of meat. Served with vermicelli, herbs, and crunchy vegetables.

A generous salad topped with breaded and fried chicken pieces. Combines the freshness of vegetables with the indulgence of crispy chicken.

Tender marinated beef cubes stir-fried, served with rice (often tomato-based) and a fried egg. A popular Cambodian-Vietnamese specialty for its flavorful sauce.

Stir-fried chicken pieces Loklak style, served with rice and egg. Rich and slightly peppery flavors.

A balanced meal bowl composed of chicken, various vegetables, and starch (rice or vermicelli). Careful presentation and blend of flavors.

Signature bowl topped with prepared beef, served with fresh and marinated vegetables.

Meal bowl featuring shrimp, served with a variety of vegetable accompaniments and rice.

Vegetarian option of the signature bowl with tofu as the protein source, surrounded by colorful vegetables.

Fried imperial rolls stuffed with minced pork and vegetables. Crispy and golden, to be eaten wrapped in lettuce with mint.

Fried spring rolls filled with chicken. Typical crispy texture of spring rolls.

Variation of spring rolls with a shrimp filling, offering a delicate marine flavor under a crispy shell.

Whole shrimp coated in a thick, golden batter. Soft and crispy texture.

Tasting platter including several types of fried starters (spring rolls, samosas, fritters). Ideal for sharing and trying everything.

Fried thin pastry triangles, filled with a spicy beef mixture (curry type). Crispy and fragrant.

Shrimp fried in a light and airy tempura batter. Less greasy than classic fritters.

Breaded and fried langoustine balls or pieces. Refined crustacean flavor.

Thin slices of beef stir-fried in a wok with plenty of onions. Savory and slightly sweet brown sauce.

Tender beef slices stir-fried with black mushrooms (wood ear mushrooms), which provide a unique crunchy texture.

Beef stir-fried with fresh minced lemongrass. A very aromatic and typical Vietnamese dish.

Fried pork pieces then stir-fried with a mixture of salt, pepper, and spices. Dry and very flavorful.

Pork simmered in a sweet and savory caramel sauce. The meat is tender and the sauce is glossy.

Grilled chicken skewers marinated in lemongrass, served on a bed of rice vermicelli (Banh Hoi). Often eaten by making small parcels in lettuce.

Fragrant grilled beef skewers served with fine vermicelli. A light and fragrant dish.

Thin slices of beef wrapped around melted cheese (Emmental or Gouda type), served on skewers. A classic in Western Asian restaurants.

Grilled lemongrass shrimp served with rice vermicelli. Fresh and oceanic.

Chicken stir-fried with fresh basil and chili. A fragrant and spicy sauce, served sizzling.

Shrimp stir-fried with basil and chili. Combination of herbaceous and spicy flavors.

Scallops cooked with a slightly spicy basil sauce.

Sweet and savory dish combining shrimp and fresh pineapple pieces. Fruity sweet and sour sauce.

Prawns simmered and served in a clay pot (hot pot), keeping the dish very hot and concentrating the flavors.

Assortment of seafood simmered with vegetables in a flavorful sauce, served in a hot pot.

Vegetarian dish where tofu is simmered in a hot pot with vegetables and a rich sauce.

Crispy fried tofu cubes seasoned with salt and pepper. Light texture inside and crispy outside.

A feast to share where you cook meats, seafood, and vegetables yourself in a fragrant broth at the center of the table. Convivial and interactive.

Assortment of marinated beef to grill yourself at the table. Served with accompaniments.

Shrimp platter to grill at the table, ideal for two.

Whole roasted duck served in a traditional multi-course style (crispy skin with pancakes, stir-fried meat). Requires long preparation.

Stir-fried mixed seasonal vegetables, crunchy and colorful.

Broccoli florets simply sautéed, retaining their crunch and green flavor.

Thai-style fried rice with shrimp and pineapple. Sweet, savory, and slightly spicy.

Sticky and dense textured rice, steamed. Often eaten by hand to accompany grilled dishes.

Steamed fragrant white rice.

Classic fried rice with diced ham, peas, and scrambled eggs.

Fried rice flavored with yellow curry powder, giving a golden color and a spicy taste.

Egg noodles stir-fried in a wok with soy sauce and some simple vegetables.

Complete stir-fried noodle dish with chicken pieces.

Wok-fried noodles with sliced beef.

Noodles stir-fried with shrimp.

House-style fried rice, flavored with fried aromatics and soy sauce.

Complete lunch formula including starter, main course, side dish, and dessert. A selection of classic dishes from the menu.

Menu adapted for children with dishes that appeal to younger palates, a drink, and a dessert.

A complete and generous menu available at all services, offering a wide selection of starters, elaborate main courses (including duck and seafood), and desserts.