Ristorante Vietnamita Thien Kim Roof Garden

An assortment of mixed Vietnamese appetizers. Includes fried (cha gio) and fresh (goi cuon) spring rolls, dumplings, and shrimp toasts. Ideal for tasting different specialties at once.

Vietnamese fried spring rolls, known as Nem. Crispy on the outside thanks to the rice paper, with a flavorful filling. Enjoyed wrapped in fresh lettuce leaves and herbs, dipped in fish sauce.

A special house fried spring roll (Thien Kim) with a rich seafood filling (shrimp, squid, crab). Crispy and flavorful.

Fresh Summer Rolls. Soft rice paper wrapping vermicelli, fresh herbs, shrimp, and meat (or tofu). Light and healthy, typically served with a thick peanut sauce.

Variation of fresh spring rolls, typically filled with very finely sliced pork rind (in the traditional version) and vegetables. Served with sweet and sour fish sauce.

Delicate steamed rice dough rolls, soft and silky. Filled with minced meat and mushrooms (or variations), sprinkled with fried shallots and served with nuoc cham sauce.

Shrimp paste wrapped around sugar cane sticks and grilled. The sugar cane imparts sweetness to the shrimp. A typical Southern Vietnamese dish, often wrapped in lettuce leaves or rice paper at the table.

A crispy and golden Vietnamese crepe, made with rice flour and turmeric. Filled with meat, shrimp, and bean sprouts. Eaten by wrapping pieces of crepe in lettuce leaves with fresh herbs.

Lemongrass-marinated beef, grilled. Aromatic and flavorful, with citrus notes from the lemongrass.

Breaded and fried shrimp until golden, served with a tamarind sauce that offers a sweet and sour contrast.

Fried zucchini flowers stuffed with shrimp paste. A delicate and crispy appetizer typical of Saigon style.

Battered and fried squid rings. Crispy and served with the classic sweet and sour Vietnamese fish sauce.

Marinated squid in spicy sauce and grilled. Smoky and slightly spicy flavor, enhanced by the crunchiness of peanuts.

Fresh and crispy Vietnamese salad. Combines meat (or shrimp/tofu) with raw vegetables, herbs like mint and cilantro, and toasted peanuts. Dressed with sweet and sour sauce.

The Vietnamese national dish. Rice noodle soup in a clear and aromatic beef broth, simmered for hours with spices like star anise and cinnamon. Served with beef.

Pho variation with chicken. The broth is lighter than beef broth, but equally aromatic.

Popular soup in southern Vietnam. Combines rice noodles with a flavorful broth (often pork), garnished with seafood and pork.

House soup with a sweet and sour spicy flavor (similar to Tom Yum). Rich in vegetables and aromatics like ginger and cilantro.

Soup with abundant seafood and vegetables. 'Lau' usually refers to hotpot, but here it is served as a soup portion.

Rice vermicelli served warm with grilled meat and fried spring rolls (cha gio). A dry, single dish, seasoned at the moment with fish sauce, fresh vegetables, and peanuts.

Banh Hoi are very thin rice vermicelli woven into sheets. Served with grilled meat and condiments. Very delicate and typical of ceremonies.

Variation of Banh Hoi served with grilled shrimp instead of meat.

Stir-fried noodles (egg noodles) in a wok with seafood and vegetables. Tasty and flavorful.

Stir-fried noodles in wok with meat and crispy vegetables.

Vegetarian version of stir-fried noodles, with tofu and abundant vegetables.

Stir-fried transparent vermicelli (soy or mung bean) in a wok. They have a slightly elastic texture and absorb flavors well.

Flat rice noodles (the same as in Pho soup) stir-fried in a pan with vegetables and tofu. Vegan dish.

A mix of meats (beef, pork, chicken) stir-fried with mixed vegetables. A rich and nutritious dish, typically served with rice.

Mixed meats stir-fried in Satay sauce (spicy sauce based on peanuts, chili, and spices). Intense and aromatic flavor.

Beef stir-fried with curry spices and onions. A flavorful and slightly spicy dish.

Quickly stir-fried beef with crispy bean sprouts. Seasoned with sesame oil or sauce for a toasted aroma.

Typical dish where beef is stir-fried with curry, lemongrass, coconut milk, and transparent vermicelli. Rich and creamy.

Stir-fried pork with bean sprouts. Simple and tasty.

Pork ribs caramelized in a sweet and savory sauce (often based on caramelized sugar and fish sauce). The meat is tender and juicy.

Chicken cooked in a rich yellow curry with coconut milk. Creamy, sweet, and spicy.

Ginger chicken. A classic Vietnamese home-style dish, warming and aromatic thanks to abundant fresh ginger.

Crispy chicken pieces coated in a spicy sauce.

Chicken stir-fried with lemongrass and chili. A classic combination offering a fresh, citrusy, and spicy taste.

Grilled or pan-seared chicken thighs, served with an aromatic pineapple and ginger sauce.

Shrimp cooked in curry sauce and coconut milk.

Shrimp stir-fried with fresh ginger and bamboo shoots.

Shrimp stir-fried in a sweet sauce, likely based on sweet soy or tamarind.

Shrimp stir-fried with crispy vegetables (bean sprouts and bamboo).

Shrimp in spicy satay sauce.

Shrimp in sweet, sour, and spicy sauce.

Fried sea bream pieces coated with fish sauce (nuoc mam). Flavorful and umami.

Steamed sea bream with fermented soy sauce, mushrooms, and vermicelli. A very aromatic and delicate dish.

Braised fish in a clay pot (Kho To). Slow-cooked in a caramel and fish sauce, it is sweet and savory.

Curried squid stir-fried with onions.

Stir-fried squid with pineapple and vegetables. The pineapple adds a sweetness that balances the saltiness of the squid.

Ginger squid. A light and aromatic dish.

Fried or stir-fried squid in sweet and sour spicy fish sauce.

Frog legs stir-fried with lemongrass and chili. Frog meat is tender, similar to chicken.

Frog legs cooked in a creamy coconut milk curry.

Mixed seasonal vegetables quickly stir-fried in a pan to maintain their crispness.

Stir-fried bean sprouts with mushrooms.

Stir-fried spinach with aromatic sesame oil.

Stir-fried tofu with mixed vegetables. A classic and nutritious vegan dish.

Rich and creamy vegan curry with coconut milk, tofu, and various vegetables.

Cantonese or Vietnamese fried rice, simple.

House special fried rice with meat, shrimp, and vegetables.

Steamed white rice, ideal for accompanying main dishes.