Restaurant Vietnamien Le Cristal

A complete lunch menu including an appetizer and a main course. Ideal for discovering classic Vietnamese flavors at an affordable price.

A complete three-course menu featuring Vietnamese cuisine classics. Includes an appetizer, a main course with a side (plain or Cantonese rice), and a dessert.

Crispy fried spring rolls stuffed with pork or shrimp, served with lettuce leaves and herbs. To be enjoyed wrapped in lettuce with nuoc-mâm sauce.

Whole shrimp coated in a light batter and fried until golden. Crispy on the outside and tender on the inside.

Small, thin-skinned dumplings filled with shrimp and fried. Served hot and crispy.

Thin rice flour crepes steamed and filled with minced pork and black mushrooms. Silky and delicate texture, served with fried onions.

Steamed wontons with translucent dough filled with shrimp. Soft texture and delicate flavor.

Steamed pork dumplings (Siu Mai) filled with a savory pork mixture. Served hot.

A mix of different steamed dumplings, ideal for tasting several flavors (shrimp, pork).

Fresh rice paper rolls filled with vermicelli, pork, shrimp, and aromatic herbs. Not fried, served cold with peanut or nuoc-mâm sauce.

Spring roll variation filled with beef. Fresh and herb-scented.

Crispy salad made with lotus stems, topped with shrimp and chicken. Dressed with a light and tangy Vietnamese vinaigrette.

Shredded green papaya served with shrimp. Crunchy texture and refreshing flavors, often enhanced with herbs and peanuts.

Fresh salad made with bean sprouts and shredded chicken. Light and healthy.

Fresh salad made with bean sprouts and shrimp.

Spicy shrimp salad flavored with lemongrass. A vibrant mix of spicy and citrus flavors.

Shredded beef salad marinated in lemongrass and chili. Intense and spicy flavors.

Vietnamese-style beef carpaccio, marinated in lime juice to 'cook' the meat, with herbs and spices.

The national dish of Vietnam. A rich and fragrant beef broth, served with flat rice noodles and thin slices of beef. Garnished with fresh herbs.

A variation of Pho with chicken (Pho Ga). Light and aromatic broth with rice noodles and chicken breast.

Noodle soup with pork and shrimp in a savory broth.

Meal soup combining noodles and shrimp-filled wontons.

A bowl of clear broth topped with shrimp wontons, no noodles. Light and comforting.

A complete dish of warm rice vermicelli, sautéed beef, crunchy raw vegetables, and fried spring roll pieces. Sprinkled with peanuts and drizzled with nuoc-mâm sauce.

A variation of Bo Bun with sautéed shrimp instead of beef, served with shrimp spring rolls.

Vegetarian version of Bun, served with crispy fried tofu, rice vermicelli, and fresh vegetables.

Variation of Bo Bun with shredded chicken instead of beef.

Rice vermicelli served with grilled barbecue pork (Thit Nuong) and spring rolls. Smoky and sweet-savory flavor.

Wheat noodles (yellow) served 'dry' (without broth) with pork, shrimp, and vegetables, accompanied by a sauce to mix.

Wok-fried noodles with beef slices and crispy vegetables. A rich and flavorful dish.

Wok-fried noodles with chicken pieces and various vegetables.

Stir-fried noodles with shrimp and seasonal vegetables.

Noodle dish richly garnished with a selection of seafood: shrimp, squid, and scallops.

Stir-fried transparent soy noodles with chicken and fragrant black mushrooms.

Lemongrass-marinated grilled pork slices, served with plain rice and a small bowl of clear soup.

Whole grilled chicken thigh with a lemongrass marinade, served with rice and broth.

Tender diced beef sautéed (bò lúc lắc), served with tomato rice, a fried egg, and broth. A popular classic.

Marinated and grilled beef served on a bed of rice vermicelli and fresh salad.

Lemongrass-scented grilled shrimp, served with rice vermicelli and salad.

Original skewers combining beef and shrimp, grilled and served with the traditional accompaniment of vermicelli and salad.

Shrimp sautéed in a wok with fresh basil and chili.

Shrimp in a creamy coconut milk curry sauce.

Shrimp sautéed with black mushrooms for an interesting texture.

Shrimp sautéed with crunchy cashews.

Whole shrimp fried in their shells, seasoned simply with salt and pepper. Crispy and to be eaten with your fingers.

Sautéed squid with fresh pineapple chunks for a natural sweet and sour flavor.

Fish fillet cooked in a spicy coconut milk sauce.

Fish simmered in a caramel ginger sauce, a traditional family dish (Ca Kho).

Scallops sautéed in a rich and spicy satay sauce.

Whole soft-shell crab fried with salt and pepper. Eaten whole, even the crispy shell.

Stir-fried seafood medley with vegetables.

Banh Xeo: a crispy yellow crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. Eaten wrapped in lettuce.

Steamed fragrant white rice.

Fried rice with peas, eggs, and diced ham or sausage.

Sticky textured rice, often eaten by hand.

Rice simply sautéed with eggs.

Stir-fried noodles with bean sprouts.

Stir-fried seasonal vegetable medley.

Warm sticky rice balls filled with sweet yellow bean paste and sprinkled with shredded coconut.

Traditional dessert (Che Chuoi) made of bananas cooked in sweet coconut milk with tapioca pearls.

Sweet dessert made with sweet corn and creamy coconut milk.

Fruits coated in batter and served hot and crispy.

Flambéed fruit fritters with alcohol for a caramelized touch.

Lychees in syrup served chilled.

Candied ginger slivers in sugar, both spicy and sweet.

Crunchy confectionery with sesame seeds and caramel.

Two scoops of ice cream or sorbet of your choice from available flavors.

House special creation for an aperitif.

White wine mixed with blackberry or cassis cream.

Italian sweet and aromatic red vermouth.

Anise-flavored Pastis, served diluted with fresh water.

J&B Whisky, scotch blend.

Rose-scented Chinese rice wine. Potent and floral, often served as a digestif.

Cola soda.

Orange soda with pulp.

Still natural mineral water.

Still natural mineral water, large bottle.

Sparkling natural mineral water.

Sparkling natural mineral water, large bottle.

Sparkling mineral water.

Sweet soy drink, often served sweetened.

Lychee-flavored fruit juice with a floral note.

Classic orange juice.

Apple juice.

Refreshing coconut water or juice with occasional pulp pieces.

Choice of hot tea.

Espresso coffee.

Light and refreshing Vietnamese blonde beer.

Light lager-style blonde beer, like Tsingtao.

International blonde beer.