Restaurant Suave

Lunch formula offering a choice of two dishes from a selection of starters, Vietnamese main courses, and desserts. Ideal for a complete midday meal.

Complete lunch menu including a starter, a main course, and a dessert of your choice. Allows you to taste a variety of Vietnamese specialties.

Fried Vietnamese imperial rolls, filled with meat or seafood and vegetables. Crispy on the outside and flavorful on the inside. To be dipped in nuoc mam sauce.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Soft and silky texture. Served with Vietnamese charcuterie and herbs.

Steamed rice crepes filled with shrimp. Delicate and light, served with a sweet and sour fish sauce.

Breaded and fried shrimp until golden. Crispy and flavorful, often served with a sweet and sour sauce.

Fried dumplings filled with shrimp. A crispy shell containing a tender filling. A street food classic.

Fried mini rice pancakes, topped with shrimp, chives, and a touch of coconut cream. Crispy on the outside and soft in the center.

Translucent steamed dumplings filled with shrimp. Dough made from wheat starch, slightly elastic and tender texture.

Assorted appetizer platter featuring several specialties: spring rolls, dumplings, summer rolls. Perfect for discovering different flavors and textures at once.

Fresh rice paper rolls containing vermicelli, shrimp, pork, and aromatic herbs. Served cold with hoisin or peanut sauce.

Spring rolls filled with grilled pork meatballs instead of traditional shrimp. Offers a smoky and savory flavor.

Fresh rolls filled with sautéed beef and raw vegetables. A flavorful variation of the classic spring roll.

Vietnamese salad with marinated beef, mixed with crisp vegetables and herbs. Dressed with a light and fragrant vinaigrette.

Fresh and tangy salad made with julienned green mango and shrimp. A mix of sweet, savory, and spicy flavors.

Clear and light broth garnished with shrimp dumplings (wontons). Often flavored with chives and Chinese cabbage.

The national soup of Vietnam. Rich beef broth simmered with spices (anise, cinnamon, cloves), served with flat rice noodles and fresh herbs.

Traditional noodle soup, often based on a pork and shrimp broth, garnished with shrimp quenelles (suông).

Large portion of shrimp dumpling soup. Noodles can be added to make it a complete meal.

Popular soup from southern Vietnam. Clear pork broth, served with rice noodles (hủ tiếu), shrimp, and pork.

Beef and carrot stew flavored with lemongrass and star anise, served as a soup with rice noodles. Rich and aromatic.

Complete meal served in a bowl: cold rice vermicelli, hot lemongrass sautéed meat, raw vegetables, herbs, peanuts, and spring rolls. Drizzled with nuoc mam sauce.

Variation of Bo Bun with grilled barbecue pork instead of sautéed beef. Smoky and caramelized flavor of the meat.

Bo Bun with sautéed shrimp instead of meat. A lighter, more oceanic option.

Bo Bun topped with flavorful grilled pork meatballs and crispy spring rolls.

Squid pieces sautéed in a wok with a spicy sauce. Tender and spicy.

Yellow wheat noodles sautéed with meat and vegetables. A classic Asian street food dish.

Sautéed noodles topped with juicy shrimp and crisp vegetables.

Sautéed flat rice noodles (similar to Pad See Ew or Chow Fun) with meat and vegetables.

Flat rice noodles sautéed in a wok with shrimp.

Seasoned and grilled pork meatballs, served with rice vermicelli, herbs, and sauce for self-assembly in rice paper wrappers (if provided) or eaten in a bowl.

Spicy shrimp paste wrapped around a sugarcane stick and grilled. The sugarcane infuses a sweet flavor into the shrimp.

Crab meat mixed with pork and mushrooms, stuffed into the shell and fried or steamed.

Crispy yellow Vietnamese crepe (colored with turmeric), filled with pork, shrimp and bean sprouts. To be eaten with lettuce leaves and mint.

Wok-fried rice with shrimp, eggs, and small vegetables.

Seafood and vegetable mix served sizzling on a cast iron plate. Choice of sauce.

Basil-scented seafood on a hot plate. Distinctive herbaceous aroma.

Northern specialty. Grilled pork meatballs and slices served in a bowl of warm nuoc mam sauce with green papaya, accompanied by vermicelli and herbs on the side.

Steamed fragrant white rice.

Fried rice with eggs, peas and diced ham.

Sautéed seasonal vegetables in a wok, crisp and flavorful.

Sticky rice cooked with coconut milk, sweet flavor and sticky texture.

Wheat noodles sautéed simply with soy sauce and a little oil.

Fish simmered for a long time in a clay pot with caramel and black pepper sauce. Intense sweet and savory flavor.

Fried cod pieces sautéed with sweet and sour sauce, pineapple, and peppers.

Whole crispy fried sea bream. Served with a tangy green mango sauce or a classic sweet and sour sauce.

Typical sour and sweet fish soup from the Mekong Delta. Broth flavored with tamarind, pineapple, tomatoes, and aromatic herbs.

Shrimp coated in green rice flakes (cốm) and fried. Unique, crispy and fragrant breading.

Shrimp sautéed with salt, pepper and spices, with garlic and chili. Spicy flavor and crispy texture.

Shrimp version of the Vietnamese sweet and sour tamarind soup.

Shrimp simmered in a rich yellow curry sauce with coconut milk, potatoes, and carrots.

Fried chicken thigh with crispy skin, served with rice (often tomato rice) and raw vegetables.

Chicken pieces sautéed with chopped lemongrass and chili. Very fragrant.

Chicken sautéed in a spicy satay sauce (chili, oil, spices).

Chicken braised in a savory caramel sauce with ginger.

Chicken simmered with plenty of fresh ginger, warming and aromatic.

Vietnamese yellow chicken curry (cà ri gà), mild and creamy with coconut milk.

Melting caramelized pork belly, gently cooked in a pot.

Fried pork ribs seasoned with salt and pepper, crispy and flavorful.

Pork ribs coated in a shiny sweet and sour sauce.

Tender beef strips sautéed with various vegetables.

Spicy beef with satay served sizzling.

Beef sautéed with a generous amount of onions, sweet and caramelized flavor.

Lemongrass marinated beef, skewered and grilled.

Beef cubes 'shaken' in a wok (lúc lắc) for quick, rare cooking, served with tomato rice.

Rice dish served with grilled beef skewers.