Thaï Vien Express

Fried spring rolls filled with chicken and vegetables. The rice paper becomes crispy and golden when cooked. Usually eaten wrapped in lettuce leaves with fresh mint and dipped in nuoc-mâm sauce.

Japanese dumplings shaped like pockets, filled with chicken and small vegetables. The dough is thin, pan-fried on one side and steamed. Savory and juicy, to be dipped in a vinegary soy sauce.

Fried imperial rolls stuffed with minced pork, vermicelli, and vegetables. Crispy and flavorful. Traditionally served with green salad and aromatic herbs.

Vegetarian version of crispy spring rolls, stuffed with a mixture of shredded vegetables and vermicelli. Light and golden. Ideal as an appetizer with a sweet sauce.

Shrimp coated in a light and airy batter. Fried until very crispy while keeping the shrimp tender. Served hot, often with a sweet and sour sauce.

Cubes of firm tofu fried until golden. The exterior is slightly crispy and the interior remains soft. A simple and protein-rich appetizer.

An extra portion for bigger appetites.

Portion of steamed white rice, plain and fluffy. The ideal basic accompaniment for sauced dishes.

A fried egg cooked in a pan with a runny yolk. Often added to fried rice dishes for extra richness.

Steamed red whole grain rice. It has a slightly firmer texture and a more pronounced nutty flavor than white rice.

Soft glutinous rice balls filled with sweet mung bean paste or cream, sprinkled with shredded coconut. Served warm, they are sweet and chewy.

Peeled and pitted lychee fruits served in a light, sweet syrup. A very fresh and fragrant dessert.

Soft and crunchy Asian confectionery made from sesame, peanuts, and caramelized sugar. Sweet and sticky.

Mixture of fresh exotic fruits cut into pieces. Refreshing and light to end the meal.

Traditional hot dessert made with banana pieces and tapioca pearls cooked in sweet coconut milk. Creamy and comforting.

Dessert made with fresh mango and tapioca pearls in coconut milk. A classic combination of sweet and creamy tropical flavors.

Cola soda without sugar.

Classic sparkling and sweet cola soda.

Sparkling orange drink with orange pulp.

Sweet and refreshing iced tea, flavored with peach.

Clear soda with lemon and lime flavors.

Still fruit drink, sweet and fruity.

Italian naturally sparkling mineral water.

Still natural mineral water.

Mango fruit juice, thick and sweet.

Juice containing coconut water and sometimes pulp. Mild and hydrating taste.

Fragrant juice with the characteristic floral flavor of lychee.

Plant-based soy drink, mild and slightly creamy.

Refreshing drink containing aloe vera gel or pulp.

Thai pale lager beer. Malty flavor with a slight bitterness. Very popular in Thailand.

Standard hot coffee.

Hot tea infusion.

The national dish of Thailand. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce. Served with crushed peanuts, fresh herbs, and lime to season to your taste.

A classic Thai red curry, simmered with coconut milk and spicy red curry paste. Rich, creamy, and spicy flavor.

Thai-style fried rice. Cooked in a wok over high heat with vegetables and egg. Savory and fragrant.

A mild and fragrant curry originating from southern Thailand. Rich in sweet spices (cinnamon, cardamom), simmered with coconut milk, potatoes, and peanuts. Mildly spicy.

Stir-fried meat with Thai holy basil (Kapao) and chili. A very popular dish in Thailand, known for its distinctive basil aroma and spicy taste.

Grilled meat served with a creamy peanut sauce. Mild, sweet-savory, and slightly spicy flavor.

Vietnamese/Cambodian-inspired dish. Marinated and sautéed meat cubes, served with tomato rice. The meat is tender and the sauce is flavorful.

Shrimp sautéed with garlic and pepper. A simple but very fragrant dish, where crispy garlic dominates.

Vietnamese salad made with cold rice vermicelli, crunchy vegetables, and warm lemongrass-sautéed meat. Seasoned with nuoc-mâm sauce and topped with peanuts.