VIET NAM IMPRESSIONS

Deep-fried rolls with a crispy outer shell made from rice paper. Filled with seasoned meat or vegetables. Served with a dipping sauce.

Fresh rice paper rolls filled with vermicelli noodles, fresh herbs, and meat or seafood. Soft, chewy texture with a refreshing taste. Typically dipped in hoisin or fish sauce.

Fried shrimp appetizers. Likely battered or minced shrimp balls with a savory taste and crispy texture.

Steamed fermented rice batter rolled into thin sheets, filled with seasoned ground pork and wood ear mushrooms. Soft, delicate texture. Served with fried shallots and dipping sauce.

A refreshing salad made with shredded vegetables and herbs. Dressed with a sweet and sour fish sauce vinaigrette. Crunchy and tangy.

Stir-fried mixed vegetables including broccoli, celery, and carrots. Cooked with soy sauce for a savory flavor. Crisp-tender texture.

A spicy soup with thin rice noodles and shrimp. Flavored with aromatic lemongrass. Savory broth with a kick of heat.

A smaller portion of traditional Vietnamese noodle soup. Features rice noodles in a rich, aromatic broth with herbs. Savory and comforting.

Rice vermicelli salad topped with stir-fried beef and fried spring rolls (nems). Garnished with fresh herbs, peanuts, and vegetables. Served with fish sauce dressing.

Rice vermicelli salad with chicken and fried spring rolls. A refreshing bowl with cold noodles, warm toppings, and crunchy vegetables.

Rice vermicelli salad topped with shrimp. Includes fresh herbs, salad, peanuts, and a savory fish sauce dressing.

Rice vermicelli salad with shrimp and fried spring rolls. A complete meal with varying textures from the noodles, greens, and crispy rolls.

Classic Vietnamese beef noodle soup. Flat rice noodles in a clear, spiced beef bone broth with tender beef slices. Served with fresh herbs.

Vietnamese chicken noodle soup. Rice noodles in a lighter, aromatic chicken broth with shredded chicken meat.

A spicy noodle soup with shrimp and rice vermicelli. The broth is savory and hot, flavored with chili and aromatics.

Beef slices wok-fried with onions. Savory and slightly sweet from the caramelized onions. Tender meat texture.

Spicy beef stir-fry flavored with fresh basil leaves. Aromatic and savory with a chili kick.

Beef cooked in a spicy satay sauce. Rich, peanut-ty, and savory with significant heat.

Beef stir-fried with lemongrass. Fragrant, citrusy aroma and savory meat flavor.

Pork braised slowly in a sweet and savory caramel sauce. The meat is tender and coated in a rich, dark glaze.

Chicken pieces stir-fried with chili and fresh basil. A classic combination offering spicy, savory, and herbal flavors.

Chicken cooked in a creamy coconut milk sauce. Mild, rich, and slightly sweet.

Yellow curry chicken with coconut milk. Aromatic spices blended with creamy coconut, served with chicken pieces.

Chicken stir-fried with lemongrass. Features a zesty, aromatic flavor profile.

Fresh shrimp stir-fried with fragrant lemongrass. Savory seafood dish with citrusy notes.

Spicy shrimp stir-fry with basil leaves. Succulent shrimp coated in a hot and aromatic sauce.

Shrimp cooked in a rich coconut milk sauce. Creamy and slightly sweet.

Rice noodles wok-fried with shrimp and mixed vegetables. Savory dish with chewy noodles.

Plain steamed white rice. Fluffy and fragrant.

Rice stir-fried with eggs and seasonings. Savory and satisfying.

Plain boiled rice vermicelli noodles. Soft and neutral, pairs well with savory dishes.

Mixed seasonal vegetables stir-fried until tender-crisp. Lightly seasoned.

Battered and deep-fried fruit pieces. Hot, crispy exterior with soft, sweet fruit inside.

Fried banana flambéed with rum. Sweet, warm, and boozy.

Sticky rice dumplings with a sweet or savory filling. Chewy texture.

Sweet dessert soup made with bananas and coconut milk. Topped with peanuts and sometimes tapioca pearls.

Scoops of ice cream available in tropical flavors like coconut or mango, or classic vanilla.

Canned lychees served in sweet syrup. Refreshing and floral fruit dessert.

Sweet confectionery treats. Sesame nougat is chewy and nutty, while ginger confit is spicy and sweet crystallized ginger.

Standard hot coffee.

Choice of tea: fragrant jasmine, grassy green tea, or refreshing iced tea.

Bottled beer. Saigon is a Vietnamese lager, crisp and light. Pilsner Urquell is a Czech pilsner with more bitterness.

Sweet non-alcoholic beverages. Lychee juice is fruity and floral. Soybean milk is creamy and nutty.

Bottled mineral water. Badoit is sparkling, Evian is still.

Refreshing fruit juices with pulp or bits.

Assorted soft drinks and sodas.

Alcoholic aperitifs. Kir is white wine with blackcurrant liqueur.

Traditional Vietnamese coffee with sweetened condensed milk. Strong, sweet, and rich.

Spirits. J&B is whisky, Ricard is an anise-flavored pastis.