Saigon Bistro

A whisky served simply on the rocks. Appreciated for its rich, woody aromas cooled by the ice.

Irish whiskey and cream liqueur. Creamy texture and sweet taste with notes of cocoa and vanilla.

Typically French anise-flavored aperitif. Drunk diluted with fresh water, developing a milky hue and licorice aromas.

Classic Italian vermouth. Herb-infused wine, can be dry or sweet, often served with a slice of lemon or an olive.

Cocktail based on Campari, red vermouth, and sparkling water. A refreshing bitter and bittersweet taste, served with an orange slice.

Popular French cocktail mixing white wine and cassis liqueur. Sweet, fruity, and slightly tart.

Portuguese fortified wine. Generally sweet and rich, with notes of red berries or nuts depending on the variety.

Sweet vegetable drink extracted from soy. Light and slightly sweet flavor, served chilled.

Refreshing coconut water with occasional pulp pieces. Naturally sweet and thirst-quenching taste.

Black coffee mixed with sweetened condensed milk. Can be enjoyed hot or iced (frappé) Vietnamese style.

Classic hot drink, coffee or tea according to your preference.

Classic blonde or abbey beers. Refreshing and sparkling.

Light Asian lagers. Mild and not very bitter, they perfectly complement spicy dishes.

Classic sodas and fruit juices. Sweet and fizzy or fruity.

Still or sparkling mineral water from major brands. Served chilled.

Red wine from the Rhône Valley. Generally fruity, spicy, and full-bodied.

Renowned red wine from the Bordeaux region. Often structured with elegant tannins.

Fresh and light rosé wine. Ideal for accompanying spicy Vietnamese dishes or as an aperitif.

Dry or fruity white wine. Pairs well with seafood and poultry dishes.

Shrimp coated in a light and crispy batter. Served golden with a dipping sauce.

Also called nems, these are crispy fried rolls filled with ingredients. Served hot, often wrapped in lettuce with mint.

Fresh spring rolls in a translucent rice paper. Contain vermicelli, shrimp, meat, and aromatic herbs.

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

Small dumplings filled with shrimp and fried until crispy. Tasty and crunchy.

A complete assortment of fried starters. Ideal for tasting everything or sharing.

Complete dish served in a bowl. Cold rice vermicelli, hot sautéed beef, crispy spring rolls and raw vegetables, all drizzled with nuoc-mâm sauce.

Vegetarian version of Bo Bun. Replaces meat with tofu and vegetarian spring rolls, keeping the freshness of herbs and vermicelli.

Variation of Bo Bun with sautéed chicken. A flavorful mix of textures and temperatures.

Rice vermicelli salad generously topped with crispy spring rolls and fresh herbs.

Grilled shrimp Bo Bun. Combines the sweetness of seafood with the freshness of Vietnamese salad.

Extra portion of two spring rolls to add to your dish.

Vietnam's national soup. Clear beef broth simmered for a long time with spices (anise, cinnamon), served with rice noodles and beef.

Flavorful South Vietnamese-style soup, garnished with pork and shrimp.

Tangy and spicy Thai-inspired soup. Contains shrimp and fragrant spices like lemongrass.

Soup with shrimp dumplings. Light and comforting broth served with noodles.

Shrimp sautéed in a spicy pepper sauce. Served with white rice.

Shrimp cooked in a sweet and sour tamarind sauce. A perfect balance between acidity and sweetness.

Spicy shrimp dish in sauce. Ideal for lovers of bold flavors.

Shrimp sautéed with lemongrass. A very fragrant dish with fresh citrus notes.

Shrimp prepared in a satay sauce (mix of spices, peanuts, and chili). Rich and creamy.

Tender beef slices coated in an aromatic pepper sauce.

Sautéed beef with sweet pineapple chunks and crunchy celery. A sweet and savory dish.

Beef sautéed with lemongrass and often chili. Intense and fragrant flavors.

Beef in a rich and spicy satay sauce. Served with rice to balance the flavors.

Famous 'shaken' beef. Marinated beef cubes quickly seared in a wok, served with red tomato rice.

Luc Lac variation with chicken. Seared and caramelized chicken cubes, served with tomato rice.

Chicken sautéed with freshly minced lemongrass stalks. Light and aromatic.

Chicken stewed in a yellow curry sauce, often with coconut milk. Mild and creamy.

Chicken cooked in a peanut and spice satay sauce. Flavorful and slightly spicy.

Chicken coated in a sweet and sour tamarind sauce. A balanced classic.

Marinated and grilled chicken thigh, crispy skin and tender meat. Served with your choice of side dish.

Saigon-style fried rice. Sautéed with pieces of roasted pork (Xa Xiu), Chinese sausage, and shrimp.

Wheat noodles stir-fried in a wok with crunchy vegetables and your choice of meat.

Fried noodles with juicy shrimp.

Hearty dish of fried noodles with an assortment of meats and shrimp.

Fried wheat noodles with crunchy vegetables and your choice of meat.

Extra side portion.

Egg custard dessert topped with liquid caramel. Smooth and melt-in-your-mouth texture.

Glutinous rice balls filled with sweet soy paste or peanuts, sprinkled with shredded coconut. Served warm.

Warm and comforting Vietnamese dessert. Bananas cooked in creamy coconut milk with soft tapioca pearls.

Fruity and fresh dessert combining the sweetness of mango with the creaminess of coconut milk.

Sweet Vietnamese corn pudding. The corn provides a unique crunchy and sweet texture in coconut milk.

Dessert based on taro or sweet potato in coconut milk. Sweet flavor and pleasant starchy texture.

Crispy or soft confection with sesame seeds and honey or sugar.

Ginger pieces cooked in sugar. Piquant and sweet taste, excellent for digestion.