S69 francoviet

Fried Vietnamese spring rolls stuffed with pork or vegetables. Crispy and golden, served with salad and fresh herbs. Wrap a piece in a lettuce leaf with herbs and dip it in nuoc-mâm sauce.

Shrimp coated with green rice grains (com), a Vietnamese specialty. Very crispy and light texture with a mild flavor. To be enjoyed as a hot and savory appetizer.

Fresh salad made of thinly sliced marinated raw beef (carpaccio style) and mango. Tangy and fragrant flavor thanks to lime and herbs. A light and refreshing dish.

A complete assortment of signature starters for two people. Allows you to discover different textures: crispy, steamed, and fresh. Ideal for sharing at the beginning of the meal.

Steamed dumplings, wrapped in a translucent and chewy rice dough. Stuffed with a savory mixture of pork and mushrooms. To be dipped in a light sauce.

Fresh rolls made of rice paper filled with vermicelli, shrimp, herbs, and vegetables. Fresh and tender texture, not fried. Eaten cold, dipped in peanut or nuoc-mâm sauce.

Traditional Thai dessert consisting of sweet sticky rice, fresh mango slices, and creamy coconut milk. Sweet and tropical flavor with a chewy texture.

Vietnamese hot dessert (Chè Chuối) made from bananas cooked in coconut milk with tapioca pearls. Creamy and comforting texture, fragrant and sweet.

Chocolate lava cake, served with matcha green tea ice cream and a fruity sauce. A mix of hot and cold, and rich, herbaceous flavors.

An espresso coffee served with an assortment of small desserts in reduced portions. Ideal for tasting several sweets at the end of the meal.

Classic ice cream coupe made with chocolate or coffee ice cream, topped with whipped cream. A fresh and creamy dessert.

Vanilla ice cream coupe served with seasonal fruits and whipped cream. A fruity and creamy mix.

Lime sorbet drizzled with vodka. A very fresh, tangy, and alcoholic digestive dessert.

Two scoops of ice cream or sorbet of your choice from a selection of Asian and classic flavors. Refreshing at the end of the meal.

Large salad made with rice vermicelli, raw vegetables, and shrimp. Served with spring rolls, peanuts, and nuoc-mâm sauce. A complete, fresh, and tasty dish.

Complete Vietnamese dish with rice vermicelli, raw vegetables, herbs, and spring rolls. Choice of sautéed beef or vegetarian version. Drizzled with sweet and sour nuoc-mâm sauce, to be mixed before eating.

Tender beef cubes stir-fried in a wok (Loc Lac style), flavored with kaffir lime leaves. Usually served with tomato rice. A juicy and flavorful meat.

Chicken pieces simmered in a green curry and coconut milk sauce. A slightly spicy, creamy, and very aromatic Thai dish. Served with rice.

Chicken sautéed in a salted caramel sauce with ginger slivers. Sweet and savory flavor with the warmth of ginger. A glazed and appetizing texture.

Traditional dish (Caramel Pork) simmered for a long time to be tender. The sauce is dark, rich, and seasoned with fresh green pepper. Pairs perfectly with white rice.

Thai-style stir-fried rice noodles in a wok with eggs, peanuts, and tamarind sauce. Choice of chicken or vegetables. Balanced sweet and savory flavor.

The shrimp version of the famous Thai stir-fried noodle dish. Rice noodles, tamarind sauce, crushed peanuts, and juicy shrimp.

Iconic Vietnamese noodle soup with a clear beef broth flavored with spices (star anise, cinnamon). Served with generous slices of ribeye and fresh herbs.

A grilled piece of beef served with a signature shallot and tamarind sauce. The sauce adds a tangy note that complements the richness of the meat.

Shrimp cooked in a creamy coconut milk sauce. A rich and mild dish, typical of Southeast Asian flavors.

Shrimp marinated in lemongrass then grilled. Lemongrass provides a fresh, lemony aroma that enhances the taste of grilled seafood.