Viet Siam

The famous Vietnamese noodle soup 'Pho' in its special version. A rich and fragrant beef broth with spices (star anise, cinnamon) garnished with rice noodles, beef slices, meatballs, and tripe. Served with fresh herbs and bean sprouts.

Rice noodle soup with aromatic beef broth. This version includes beef (rare and cooked) as well as elastic and flavorful beef meatballs. A comforting typical Vietnamese dish.

The classic beef Pho. Clear and fragrant broth simmered for a long time, served with rice noodles and thin slices of medium-rare and well-done beef. To be seasoned with lime and chili according to your taste.

A spicy variation of traditional Pho. The broth is enhanced with a satay sauce (mixture of spices, peanuts, and chili), giving a rich, slightly nutty, and spicy flavor. Served with beef and meatballs.

Chicken version of Pho soup. A light and digestible poultry broth, garnished with tender chicken strips and rice noodles. Ideal for those who prefer a milder alternative to beef.

The famous Vietnamese spring rolls. Fried and crispy rice paper wrappers filled with a mixture of minced chicken, vegetables, and vermicelli. To be enjoyed by wrapping them in lettuce leaves with mint.

A house specialty of fried spring roll type. The filling combines the sweetness of taro, the flavor of shrimp, and chicken. Crispy on the outside and melting on the inside.

Small fried rolls filled with melted cheese. A simple and gourmet fusion appetizer, highly appreciated for its crispy and gooey texture.

Crab claws coated in a flavorful shrimp paste filling, then fried. A rich seafood appetizer, served hot and golden.

Crispy fried wontons. A thin, golden pastry encasing a shrimp filling. Usually served with a sweet and sour dipping sauce.

Beef jerky marinated in spices and dried, offering a firm texture and a concentrated, slightly sweet and spicy taste. Perfect as an appetizer.

Home-style sausages flavored with fresh lemongrass. They offer a unique aromatic taste typical of Southeast Asian cuisine, grilled to be juicy.

Gyoza-style dumplings, pan-fried on one side for crispiness and steamed for tenderness. Filled with a mixture of meat and vegetables.

Shrimp coated in a light and airy batter, fried until golden brown. Crispy on the outside and tender on the inside.

Beef slices seared in a wok over high heat. You can choose between a mild version with plenty of caramelized onions or a spicier version with fresh ginger for a kick.

Shrimp (often with their shells for more flavor) fried then stir-fried with a mixture of salt, pepper, chili, and garlic. A dry, very aromatic, and crispy dish.

Chicken pieces coated in breadcrumbs and fried. Simple and effective, offering tender meat under a golden crust.

Diced chicken stir-fried in a wok with fresh ginger and chives. A classic dish with fresh, slightly peppery flavors.

Juicy shrimp coated in a rich and spicy sauce. Ideal for lovers of spicy dishes, pairs very well with white rice.

A Mapo Tofu style dish. Silken or firm tofu cubes simmered in a spicy red sauce, often based on fermented bean paste and chili. Flavorful and creamy.

Crisp broccoli florets quickly stir-fried in a wok with minced garlic. A healthy and fragrant side dish.

Also known as 'Morning Glory'. A very popular hollow-stemmed green vegetable in Asia, stir-fried with garlic. Unique texture, both tender and crisp.

Mix of seasonal vegetables (cabbage, carrots, broccoli, etc.) stir-fried in a wok. A light and colorful dish to accompany your meal.

Traditional sweet and sour soup from Southern Vietnam. Clear broth flavored with tamarind, garnished with fish pieces, pineapple, tomatoes, and aromatic herbs. A perfect balance of acidity and sweetness.

Vietnamese sweet and sour soup variation with shrimp. Light tamarind broth, crisp vegetables, and fresh herbs. Refreshing and flavorful.

Classic Chinese soup, thick and dark, combining vinegary and spicy flavors. Often contains tofu, black mushrooms, and bamboo.

Shrimp simmered in a sweet and savory caramel sauce (nuoc mau) with pepper. The sauce is syrupy and perfectly coats the shrimp. Delicious with white rice.

A very popular Vietnamese family dish. Pork pieces (often belly) braised for a long time in a caramel nuoc mam sauce with whole hard-boiled eggs. The meat is tender and the sauce very fragrant.

Thai-style stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, crushed peanuts, and bean sprouts.

Shrimp version of the famous Phad Thai. Stir-fried rice noodles, sweet and sour tamarind sauce, peanuts, and lime.

Wide rice noodles stir-fried in a wok over high heat (Chow Fun style). Unlike Phad Thai, the flavor is savory (soy sauce) and not sweet and sour, with a characteristic smoky wok flavor.