Thaï-Vien

Fermented pork sausages typical of Laos, flavored with lemongrass and herbs. They offer a unique tangy flavor and firm texture. Served grilled, they are traditionally enjoyed with sticky rice and fresh chilies.

Chicken wings and drumsticks fried directly without batter for a crispy, golden skin. The meat remains juicy and flavorful. To be eaten with fingers, dipped in a sweet and sour sauce.

Chicken pieces coated in a light and crispy batter. Frying adds an extra crunchy texture. Ideal for sharing as an appetizer or with a main course.

Roasted duck slices with shiny, crispy skin. The meat is tender and infused with mild spices. Usually served with sweet soy sauce or hoisin.

Marinated roasted pork, recognizable by its characteristic red color. The meat is mild, slightly sweet, and very tender. Often served in thin slices with rice.

Marinated pork neck slices grilled over charcoal. The meat is marbled and juicy with a smoky flavor. Served with a spicy herb sauce.

A hot soup or salad made with shredded bamboo shoots and Laotian spices. Earthy taste, enhanced by chili and fresh herbs. A traditional dish with authentic flavors.

Spicy Thai salad with fresh shrimp. Seasoned with lime juice, fish sauce, chilies, and aromatic herbs. A refreshing mix of sour, salty, and spicy flavors.

Marinated raw shrimp served with an intense chili, garlic, and lime sauce. The texture is firm and fresh, contrasting with the chili's heat. A delicate dish for raw seafood lovers.

Spicy salad made with minced grilled beef mixed with crunchy vegetables and herbs. The sauce is a perfect balance of spicy, lime-tangy, and salty. Served warm or cold.

Thin slices of marinated and grilled beef, served with a spicy and tangy tamarind 'Jaew' sauce. The meat is tender and juicy. An essential classic from Northeastern Thai cuisine.

Spicy salad made with deboned chicken feet. The texture is crunchy and gelatinous, infused with a zesty Thai vinaigrette. Appreciated for its unique texture.

A crispy salad mixing cashews, dried seafood, and fresh herbs. Offers an interesting contrast of textures and umami flavors. Seasoned with a tangy and spicy sauce.

Salad made with fermented pork sausage pieces (Nem), crispy rice, ginger, and peanuts. An explosion of sour, salty, and textured flavors. Often eaten wrapped in lettuce leaves.

Poached squid mixed with a spicy Thai vinaigrette, lemongrass, and onions. The squid is tender and fresh. A light and very fragrant dish.

Laotian national dish made with finely minced beef, seasoned with roasted rice powder, chili, mint, and cilantro. The taste is complex, blending fresh herbs and grilled notes. Enjoyed with sticky rice.

Chicken or pork version of the famous Laab. Minced meat is cooked and mixed with fresh herbs, lime, and chili. Light but rich in flavor.

Duck Laab, offering a richer and more pronounced flavor than chicken or pork versions. Enhanced with shallots, mint, and roasted spices. A flavorful and aromatic dish.

Also known as Nam Khao, this dish mixes crumbled fried rice balls with fermented pork, peanuts, and herbs. Offers an irresistible mix of crispy and chewy textures. Often eaten with lettuce leaves.

Yum Woon Sen, a salad made with mung bean vermicelli (glass noodles). Topped with shrimp, minced pork, and crunchy vegetables. Light, tangy, and slightly spicy.

Amok or Hor Mok, a red curry and coconut milk fish mousse steamed in a banana leaf. The texture is silky and the taste delicately spicy. A refined and fragrant dish.

Turmeric and coconut milk marinated chicken skewers, grilled over wood fire. Served with a creamy peanut sauce. A street food classic, mild and flavorful.

The famous Tom Yum soup, clear and spicy. Infused with lemongrass, galangal, and kaffir lime leaves. A invigorating broth that awakens the taste buds.

Tom Yum soup variation with a mix of seafood (shrimp, squid, mussels). The broth is rich with marine flavors and Thai aromatics. Spicy and tangy.

Fragrant lemongrass soup containing dumplings stuffed with shrimp. A fusion of the dumplings' sweetness and the Thai broth's zest. Comforting and light.

Tom Kha Gai, a rich and creamy soup with coconut milk and galangal. Less spicy than Tom Yum, it is mild and aromatic with tender chicken pieces. A perfect balance between sweetness and acidity.

Whole fried soft-shell crab, simply seasoned with salt and pepper. Everything is edible, offering a crispy exterior and tender interior. Often served with fried garlic.

Crispy fried seafood, stir-fried in a wok with salt, pepper, and fresh chilies. A simple dish that highlights the freshness of the ingredients. Ideal as an appetizer or to share.

Noodle dish topped with three meats (usually chicken, char siu pork, and crispy pork). Available in soup version with broth or dry with sauce on the side. A complete and varied meal.

Noodles served with tender chicken pieces. In soup, the broth is clear and flavorful; in dry version, the noodles are seasoned. A simple and effective classic.

Noodles topped with slices of sweet and savory red roasted pork. The pork adds a rich flavor to the dish. Choice between hot broth or dry version.

Traditional noodle soup, 'boat noodle' style, with sliced beef and springy meatballs. The broth is often rich and dark. Very popular in Thailand.

Egg or rice noodles served with shrimp. A light dish highlighting seafood. Can be served with or without broth.

Flat rice noodle soup with minced chicken. Clear and mild broth, easy to eat. Often garnished with fried garlic and cilantro.

A Tom Yum version of rice noodles, topped with minced pork. The broth is sweet, sour, and spicy, enriched with crushed peanuts. A very popular street food dish.

Noodle soup recognizable by its pink color from a red fermented tofu sauce. Unique flavor, slightly sweet and vinegary. Often contains seafood and water spinach.

Banh Canh with chicken, a thick noodle soup made from tapioca flour. The noodles have a chewy and slippery texture (udon style). The broth is usually thick and flavorful.

Pork version of Banh Canh thick noodles. Often served with minced pork, meatballs, or pork slices. Rich and comforting broth.

Thick noodle soup with pieces of fish or fish balls. The broth is light but fragrant. A popular dish in Vietnam's coastal regions.

Thick tapioca noodles served in a seafood broth with fresh shrimp. Pleasant texture and pronounced marine flavor.

The complete version of Banh Canh with a mix of meats (often pork, chicken, shrimp). Ideal for those who want to taste everything.

The Vietnamese national soup. Beef broth simmered for a long time with star anise and cinnamon, served with flat rice noodles and beef. To be enhanced with herbs, lime, and chili.

Thai rice soup (light porridge style) with shrimp. A comforting dish, often eaten for breakfast or late at night. Flavored with garlic, ginger, and cilantro.

Rice soup with white fish fillets. Light and digestible, with a delicate taste. Served with fermented soy sauce and ginger.

Chicken rice porridge, a classic comfort food. The rice is cooked in a flavorful chicken broth. Simple and nourishing.

Kaeng Phed Ped Yang, a rich red curry with roasted duck. Coconut milk softens the spices, and fruits like pineapple or grapes are often added for a sweet touch. Flavorful and complex.

Classic red chicken curry, simmered with coconut milk, bamboo shoots, and Thai basil. Medium spicy and very aromatic. To be eaten with white rice.

Chicken stir-fried with a concentrated red curry paste (with little or no coconut milk). More intense in taste and spiciness than the soup version. For spice lovers.

Creamy beef red curry with coconut milk. The meat absorbs the flavors of red chili, garlic, and galangal. A warm sauced dish.

Stir-fried meat (choice) coated in a thick and fragrant red curry sauce. 'Phanaeng' style or dry curry, rich and concentrated.

The most famous Thai noodle dish. Rice noodles stir-fried in a wok with eggs, peanuts, soy sprouts, and sweet and sour tamarind sauce. Served with lime and chili.

Seafood version of Pad Thai. Usually contains squid, shrimp, and mussels, always with that characteristic tamarind sauce.

Wide rice noodles (Sen Yai) served coated in a thick and savory brown sauce. Topped with meat, seafood, and Chinese broccoli (Kailan). A mild and comforting dish.

Flat rice noodles stir-fried dry with sweet dark soy sauce, egg, and green vegetables. Slightly smoky (Wok Hei) and caramelized taste.

Seafood version of Pad Thai See Ew. The wide noodles absorb the soy sauce and pair well with stir-fried shrimp and squid.

Khanom Jeen, fermented rice vermicelli served with a coconut milk fish curry. Accompanied by numerous raw vegetables and herbs to mix in.

Tender rice vermicelli served with a rich and spicy pork curry. A convivial dish often served at parties, rich in coconut and red curry flavors.

Chicken curry with coconut milk served over thin rice vermicelli. Mild and creamy, garnished with crunchy bean sprouts and green beans.

Minced beef stir-fried with holy basil (Kra Pao), chili, and garlic. One of the most popular Thai dishes, very fragrant and often spicy. Served with rice.

Shrimp stir-fried in a wok with plenty of Thai basil, garlic, and chilies. The sauce is flavorful and enhances the shrimp's sweetness.

Minced or sliced pork stir-fried with holy basil. A must-have street food dish, blending the anise-like flavor of basil with the heat of chili.

Crispy pork belly (Moo Krob) stir-fried with red curry paste (Prik King) and green beans. Dry dish, without coconut milk, intense in flavors and textures.

Roasted duck slices stir-fried with Thai basil. The rich flavor of the duck perfectly complements the spices and aromatic herbs.

Gai Pad Krapow, minced chicken stir-fried with holy basil, garlic, and chili. An absolute classic, simple, quick, and delicious.

Chicken stir-fried with roasted cashews, vegetables, and dried chilies. Slightly sweet and savory sauce. Not very spicy and highly appreciated.

Gai Pad Khing, chicken stir-fried with plenty of fresh julienned ginger, black mushrooms, and onions. A healthy, warming, and digestive dish.

Tender chicken stir-fried with crunchy black mushrooms (wood ear). Seasoned with soy sauce and spring onions. Mild and textured.

Minced beef stir-fried quickly in a wok with onions and peppers. The sauce is salty and peppery. A simple dish that appeals to everyone.

Whole mussels stir-fried in a spicy sauce with Thai basil and chili paste (Nam Prik Pao). Very aromatic, ideal for sharing.

Fried fish pieces topped with a red sweet and sour sauce with pineapple, tomatoes, cucumbers, and onions. Balanced between sweet and sour.

Shrimp stir-fried with colorful vegetables in a classic sweet and sour sauce. A fresh and fruity dish.

Fried or stir-fried chicken served with the famous sweet and sour sauce with crunchy vegetables. A favorite for those who don't like spicy food.

Shrimp coated in a thick red curry sauce (Chu Chee) with coconut milk, flavored with kaffir lime leaves. Rich, creamy, and slightly spicy.

Chicken cooked in a reduced and creamy Chu Chee curry sauce. The flavors of red curry and kaffir lime dominate this flavorful dish.

Fried fish fillet topped with a creamy red coconut milk curry sauce. A delicious combination of crispy fish and spicy sweet sauce.

Pla Neung Manao, a whole steamed fish (Sea Bass) served in a hot broth made with lime juice, garlic, and fresh chilies. Very fresh, sour, and spicy.

Whole sea bream fried until crispy, then seasoned with salt, pepper, and fried garlic. Simple and delicious, highlighting the fish.

Pla Rad Prik, fried sea bream topped with a sweet and sour spicy sauce with chili and tamarind. A festive dish with a beautiful presentation.

Fried fish served with a 'three flavors' sauce: sweet, sour, and spicy. The sauce is rich and syrupy, often based on tamarind and chili.

Pad Pak Ruam, an assortment of seasonal vegetables quickly stir-fried in a wok with oyster sauce and garlic. Crispy and healthy.

Stems and leaves of Chinese broccoli (Kai Lan) stir-fried. Crunchy green vegetable with a slight bitterness, enhanced by savory oyster sauce.

Kana Moo Krob, one of the most beloved Thai dishes. Chinese broccoli stir-fried with crispy roasted pork belly pieces and chili.

Pad Pak Boong, water spinach stir-fried over high heat with garlic, chili, and fermented bean paste. A tender and flavorful green vegetable.

Tender sirloin beef slices marinated and grilled on skewers. Served with a dipping sauce.

Turmeric-marinated pork skewers grilled. Served with peanut satay sauce and often a small cucumber salad with vinaigrette.

Fish prepared using a traditional fermentation method or served with fermented fish sauce. Very strong and salty taste (strong Umami).

Plate of rice served with an assortment of three roasted meats: chicken, char siu pork (red), and crispy pork. Accompanied by sweet soy sauce and cucumbers.

Steamed Thai jasmine rice. The essential accompaniment for all sauced dishes.

Sticky Rice served in a small bamboo basket. Traditionally eaten with fingers by making small balls. Essential with Laotian and Northeastern Thai (Isan) cuisine.

Complete dish including white rice and crispy pork stir-fried with dry red curry (Prik King). Flavorful and complete.

Yellow egg noodles stir-fried in a wok with a mix of vegetables. Simple and tasty vegetarian dish.

Egg noodles stir-fried (Chow Mein) with chicken pieces and vegetables.

Yellow noodles stir-fried in a wok with minced beef and vegetables. Savory soy sauce.

Egg noodles stir-fried with fresh shrimp. A classic stir-fried noodle dish.

Refreshing dessert made of various colorful ingredients (jellies, fruits, tapioca) served in sweet coconut milk with crushed ice.

Small green noodles made from rice flour and pandan, served in a syrup of palm sugar and iced coconut milk. Sweet and fragrant.

Traditional flan made from eggs, coconut milk, and palm sugar. Dense and creamy texture, often topped with fried onions for a sweet and savory contrast.

Portion of sweet sticky rice (often black) topped with a portion of coconut milk flan (Mor Kang).

Sweet sticky rice topped with a thick sauce of coconut milk and durian flesh. For lovers of the 'king of fruits' with its strong and creamy taste.

Taro pieces (starchy tuber) cooked in sweet and slightly salty coconut milk. A warm and comforting dessert.

Bananas cooked in hot sweet coconut milk. Simple, mild, and creamy.

Sweet red beans served in coconut milk. Mealy texture of the beans and sweetness of the coconut.

Small sticky rice flour balls (often colored with pandan or pumpkin) floating in hot sweet coconut milk. Chewy texture.

Candied ginger pieces. Spicy and sweet, ideal for digestion.

Asian nougat with sesame seeds or peanuts. Crispy and sweet.

Lychee fruits peeled and served in a light syrup with ice. Fresh and fragrant.

Mango Sticky Rice, the iconic Thai dessert. Coconut milk sticky rice served with slices of fresh, ripe, and sweet mango. A delight.

Steamed sticky rice balls, filled with sweet yellow bean paste and coated with shredded coconut. Served hot.

Freshly cut mango. Juicy and sweet tropical fruit.

Fresh pineapple slices. Tangy and refreshing at the end of the meal.

Light Chinese lager beer. Mild malty taste, very thirst-quenching.

Premium Thai lager beer. Rich and full-bodied flavor, perfect with spicy dishes.

Beerlao, Laos' national beer brewed with local jasmine rice. Unique, mild flavor, highly appreciated.

Lychee fruit juice. Sweet and floral.

Plain iced tea with no added sugar. Refreshing and light.

Cha Yen (Thai Milk Tea) or Green milk tea. Sweet and creamy drink with condensed milk and ice.

Iced tea flavored with lime. Tangy and sweet.

Oliang, Thai iced black coffee. Robust and sweet.

Iced coffee blended with sweetened condensed milk and evaporated milk. Rich and energizing.

Hot green tea served in an individual cup or teapot.

Green tea infusion with fruity notes.

Green tea flavored with mint.

Jasmine flower scented tea. Classic to accompany Asian meals.