Saigon Deli

Small fried rice paper rolls, stuffed with meat or vegetables. Crispy and golden texture. Usually eaten rolled in a lettuce leaf with fresh mint and dipped in nuoc-mâm sauce.

A light, clear broth garnished with various fresh seasonal vegetables. A mild and comforting starter. Eaten with a spoon at the beginning of the meal.

A fresh Vietnamese salad made with crunchy cabbage, carrots, and aromatic herbs, topped with your choice of protein. Dressed with a sweet and tangy vinaigrette. Crunchy texture and refreshing flavors.

Spicy salad with intense lemongrass and chili aromas. Mix of crunchy vegetables and marinated meat or shrimp. A balance of spicy, sour, and salty.

Also known as Bánh Xèo, it's a crispy crepe made from rice flour and turmeric, filled with bean sprouts, meat, and shrimp. Eaten by hand, wrapping pieces in lettuce with herbs.

A creamy and fragrant broth with curry and coconut milk, or a spicy version. Rich in flavor with a velvety texture. Enjoyed hot with a spoon.

Fresh, non-fried rice paper rolls, wrapping vermicelli, lettuce, herbs, and shrimp or vegetables. Tender and fresh texture. Dipped in peanut or nuoc-mâm sauce.

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

Large bowl of cold rice vermicelli, topped with sautéed beef, raw vegetables, fresh herbs, peanuts, and spring rolls. A complete dish mixing hot and cold, crunchy and tender. Drizzle with sauce and mix before eating.

Variation of the classic Bo Bun with sautéed shrimp instead of meat. Served with rice vermicelli, salad, herbs, peanuts, and crispy spring rolls.

Hearty soup with yellow wheat noodles in a flavorful broth. Topped with meat or shrimp and green vegetables. Eaten with chopsticks for noodles and a spoon for broth.

The national dish of Vietnam. Flat rice noodle soup in a clear, aromatic beef broth (cinnamon, star anise, ginger). Served with fresh herbs, chili, and lime to add to taste.

Rich and creamy soup based on coconut milk and curry. Sweet and spicy flavors blended. Contains pieces of meat or shrimp and often potatoes or carrots.

Spicy red broth soup, often flavored with lemongrass (Bun Bo Hue style). For those who like spicy dishes.

Light soup with vegetable broth, tofu, and herbs. A healthy and vegetarian dish with delicate flavors.

Stewed dish served in a hot pot. Rich and spicy sauce coating meat or seafood. Served with rice vermicelli to soak up the sauce.

Steamed fragrant white rice. Neutral accompaniment ideal for saucy dishes.

Wok-fried rice with peas, ham pieces, and egg. Flavorful and slightly salty.

Enriched version of Cantonese rice with pieces of chicken or sautéed shrimp. A complete and nourishing dish.

Stir-fried seasonal vegetables and firm tofu in a wok. Light soy sauce seasoning. Crunchy and healthy.

Tender beef strips stir-fried in a wok. Choose your sauce: mixed vegetables, sweet onions, fragrant lemongrass, or sate (spicy peanut sauce). Usually served with rice.

Pieces of chicken sautéed with your choice of seasoning. Lemongrass adds freshness, sate adds spiciness, and curry adds creaminess.

Juicy shrimp stir-fried in a wok with your choice of sauce. A dish rich in marine flavors enhanced by spices.

Popular dish of marinated and sautéed beef cubes, served with rice (often tomato-based) and an egg. The meat is tender and the sauce slightly peppery.

Simple portion of noodles cooked in water or steamed. Serves as an accompaniment for saucy dishes.

Wok-fried noodles with crunchy vegetables and tofu. A hearty vegetarian dish with grilled flavors.

Classic stir-fried noodle dish with minced meat. Wok cooking gives a characteristic smoky flavor.

Luxurious version of stir-fried noodles with shrimp or a surf and turf mix (beef and shrimp). Rich and flavorful.

Classic Asian desserts. Choice of: crunchy sesame nougat, fresh lychees in sweet syrup, or warm sticky rice balls with coconut (coconut pearls).

Candied ginger pieces in sugar. Intense, spicy, and sweet taste. Ideal for digestion.

Banana coated in batter and fried. Crispy on the outside, melting fruit on the inside. Served hot.

Spectacular version of banana fritters, flambéed with rum upon serving. Adds an alcoholic and caramelized note.

Traditional warm liquid dessert (Chè Chuối). Creamy mix of coconut milk, tapioca pearls, and melting banana pieces.

Bartender's creation, a mix of exotic fruit juices with or without spirits. Refreshing and colorful.

Classic Italian vermouth, red (sweet and herbaceous) or white (drier and vanilla-scented). Served chilled as an aperitif.

Traditional French aperitif. Dry white wine mixed with a fruit cream (cassis, blackberry, or peach) for a sweet touch.

Selection of classic sodas, still or sparkling mineral waters, and iced tea.

Light Asian lagers. Tsingtao (China), Saigon (Vietnam), or Singha (Thailand). Refreshing, they pair well with spicy dishes.

Exotic fruit juices. Lychee is sweet and floral, coconut juice is hydrating and sweet, often with pieces of flesh.

Classic, vitamin-rich, and sweet fruit juices.

Homemade iced tea with lemon. A thirst-quenching drink combining the bitterness of tea and the acidity of lemon.

Small, strong, concentrated black coffee.

Espresso diluted with hot water, milder and less strong than a simple espresso.

Vietnamese coffee (Cà phê sữa), strong and sweet thanks to condensed milk. Served hot or iced with ice cubes.

Hot fragrant tea. Jasmine is floral and soothing, green tea is vegetal and digestive.