Viet Quan

Vietnamese-style fried spring rolls, filled with minced pork, vermicelli, and vegetables. Crispy and golden wrapper. To be enjoyed dipped in nuoc mam sauce.

Fried spring rolls filled with shrimp. Crispy on the outside with a flavorful seafood filling. Served hot.

Vegetarian version of fried nems, filled with a mixture of vegetables and vermicelli. Crispy and light texture.

Crispy triangular fritters filled with spicy beef. A tasty appetizer inspired by Indian cuisine but adapted.

Vegetables coated in a light, golden-fried batter. Crispy and served as an appetizer.

Shrimp coated in breadcrumbs and fried. Crispy texture on the outside and tender shrimp inside.

A varied tasting platter including nems, samosas, and breaded shrimp. Ideal for sharing and trying different fried appetizers.

Steamed rice crepes, thin and translucent, rolled with a filling of pork and black mushrooms. Soft and melting texture, served with herbs and sauce.

Fresh rolls (non-fried) made of rice paper wrapping shrimp, vermicelli, salad, and aromatic herbs. Fresh and light, served with hoisin or nuoc mam sauce.

Fresh rolls wrapping slices of beef, vermicelli, and herbs in a rice paper. A flavorful alternative to shrimp rolls.

Vietnamese salad made with shredded grilled chicken and crunchy vegetables. Seasoned with a spicy, aromatic dressing with fresh herbs.

Rare beef salad "cooked" in lime juice. Mixed with herbs, onions, and peanuts. A fresh, tangy, and tender dish.

Refreshing shrimp salad, mixed with shredded vegetables (like papaya or carrot) and herbs. Vietnamese sweet and sour dressing.

Salad made with julienned green mango, offering a crunchy texture and a tangy taste. Served with your choice of shrimp or beef and sprinkled with herbs.

Sweet and sour salad combining fresh pineapple chunks and shrimp. Fresh and exotic.

Clear and light soup filled with shrimp dumplings (wontons). Savory and comforting broth.

Traditional salad featuring Nem Chua (tangy fermented pork). Mix of sour, spicy, and salty flavors with a firm texture.

Salad of deboned chicken feet with green mango. Appreciated for the crunchy and gelatinous texture of the chicken feet and the tanginess of the mango.

Complete bowl of cold rice vermicelli, topped with hot sautéed beef and crispy nems. Served with raw vegetables, fresh herbs, peanuts, and drizzled with nuoc mam sauce.

Large bowl of rice vermicelli topped with sautéed beef with onions and lemongrass. Accompanied by salad, mint, cilantro, and peanuts.

Bowl of rice vermicelli served only with crispy nems (fried spring rolls). Fresh and satisfying.

Rice vermicelli accompanied by marinated grilled beef skewers. Smoky and tender flavor.

Combination of grilled chicken and fried nems on a bed of rice vermicelli and fresh vegetables.

Rice vermicelli dish topped with savory grilled pork and crispy nems.

Rice vermicelli served with grilled or sautéed shrimp. Light and aromatic dish.

Vegetarian option with lemongrass sautéed tofu on rice vermicelli. Aromatic and rich in flavor.

Stir-fried wheat noodles with tender beef and a mix of seasonal vegetables. Savory soy sauce-based seasoning.

Stir-fried noodles with shrimp and crunchy vegetables. Classic and popular dish.

Stir-fried noodles with chicken pieces and various vegetables. Simple and tasty.

Vegetarian noodle dish stir-fried with an abundance of fresh vegetables.

Crispy fried noodle nest topped with a creamy sauce with beef and vegetables. The contrast between the crispiness and the sauce is delicious.

Crispy fried noodles served with shrimp and vegetables in a savory sauce.

Golden and crispy fried noodles topped with chicken and vegetables in sauce.

Vegetarian version of crispy noodles, topped with a generous mix of vegetables.

Flat rice noodles (Pho type) stir-fried in a wok. Soft and slightly smoky texture ("wok hei"). Served with vegetables and your choice of meat.

Diced "Loc Lac" beef (shaken beef) stir-fried, served with tomato rice (red rice) and a fried egg. An iconic and hearty dish.

Marinated and grilled beef skewers, served with white rice. Simple and tasty.

Minced beef stir-fried with plenty of onions for a mild and fragrant taste. Served with rice.

Lemongrass-marinated and grilled pork slices. A fragrant and classic dish served with rice.

Whole chicken thigh marinated with lemongrass and roasted or grilled. Crispy skin and juicy flesh.

Chicken skewers lacquered with a sweet and savory caramelized sauce. Served with rice.

Generous plate combining three types of grilled meats: pork, chicken, and beef. Ideal for the indecisive.

Barbecued grilled shrimp skewers, served with rice. Marine and smoky flavor.

Shrimp sautéed in a spicy and aromatic sauce. Served with rice to balance the heat.

Specialty from Northern Vietnam (Bun Cha). Grilled pork (meatballs and slices) served in a bowl of nuoc mam sauce, accompanied separately by vermicelli and herbs. To be assembled by yourself with each bite.

Crispy rice flour and turmeric crepe, filled with pork, shrimp, and bean sprouts. Eaten rolled in a lettuce leaf with herbs and dipped in sauce.

Seasoned shrimp paste wrapped around a sugarcane stick and grilled. The sugarcane infuses its sweetness into the shrimp. Firm and elastic texture.

Grilled pork meatball skewers, savory and slightly sweet. Served with sauce and accompaniments.

Seasoned minced beef rolled in betel leaves (La Lot) and grilled. The leaf imparts a unique, peppery, and smoky aroma.

Chicken wings prepared according to the special recipe of the Viet Quan house. Likely fried and seasoned.

Shrimp simmered in a spicy coconut milk sauce. Rich, creamy, and zesty.

Yellow shrimp curry with coconut milk and mild spices. Flavorful and aromatic.

Fried shrimp (often with shell for crispiness) sautéed with salt, pepper, and spices. Dry, salty, and spicy.

Shrimp simmered in a salty caramel sauce until reduced. Intense sweet and savory taste.

Beef stir-fried with a spicy sauce, served hot in a pot.

Pork pieces braised for a long time in a caramel and nuoc mam sauce (Thit Kho). Tender and very tasty, ideal with rice.

Chicken cooked in a creamy coconut milk and chili sauce.

Chicken braised with citrus notes, served with fried banana for a sweet touch and rice.

Chicken curry with coconut milk, potatoes, and carrots. Mild and creamy.

Chicken simmered in a caramel and pepper and nuoc mam sauce. Rich and savory taste.

Duck cooked in a pot with coconut milk. The richness of the duck pairs well with the sweetness of the coconut.

Duck stir-fried with fresh fruit (mango or pineapple) for a balanced sweet and savory dish.

Mixed platter of grilled skewers including shrimp, beef, and chicken. Perfect for tasting everything.

Fragrant steamed white rice.

Sticky rice, sticky and chewy texture. Often eaten by hand.

House-style fried rice with Vietnamese charcuterie (sausage) and egg. Hearty and flavorful.

Spicy fried rice with shrimp, available with a sweet touch of pineapple.

Pineapple fried rice, offering a pleasant sweet and savory mix.

Fried rice with a mix of small vegetables.

Simple stir-fried noodles, no meat.

Quickly stir-fried bean sprouts in a wok. Crispy and light.

Stir-fried seasonal green vegetables, often with garlic.

Fried plantain slices. A sweet and rich side dish.

Portion of boiled white rice vermicelli.

Dry or rehydrated rice paper sheets, used for making rolls.

Assortment of starches: vermicelli, rice paper, and rice.