Willy Vietnamese restaurant - Pracha Songkhro

Vietnamese-style seasoned pork balls, grilled. Served with rice paper wrappers, fresh vegetables, and various side dishes. The method of eating is to wrap everything together in the rice paper and drizzle with a delicious dipping sauce, offering a variety of textures in one bite.

Vietnamese pork sausage seasoned with spices. Firm and springy texture, with a fragrant black pepper aroma. Mellow flavor. Served with pickled vegetables to cut through the richness.

Crispy rice cracker topped with rice crepe. A combination of the soft, chewy texture of the rice crepe and the crispiness of the rice cracker. Served with dipping sauce.

Rice crepe with fried egg. Filled with minced pork, scallion, and Vietnamese pork sausage. Topped with fried shallots. Soft crepe with a runny egg, rich flavor.

Rice crepe mixed with egg. Rolled and filled with minced pork and Vietnamese pork sausage. The crepe has a rich, eggy aroma, complementing the sweet and savory filling.

Thin and soft Vietnamese rice crepe, filled with seasoned minced pork and Vietnamese pork sausage. Topped with crispy fried shallots. Served with a sweet and sour dipping sauce and crushed chili.

Vietnamese beef shank Pho. Uses beef shank from Pon Yang Kham, a quality beef source in Thailand. The broth is fragrant with spices and has a mellow flavor.

Pork Pho. Uses pork cheek, braised until melt-in-your-mouth tender. The clear broth is sweet from pork bones and spices.

Chicken Pho. Served with a soft egg cluster for added richness and flavor. The clear chicken broth has a refreshing taste and is fragrant with Vietnamese spices.

A rare dish: Rice noodle rolls served on a pork bone broth with Vietnamese pork sausage. The noodle rolls absorb the broth well, resulting in a mellow flavor.

Chicken wings marinated in fish sauce, fried until golden and crispy. Salty-sweet flavor, fragrant with fish sauce. Addictive snack.

Fried fermented pork spare ribs with garlic. The sourness from fermentation contrasts with the salty, savory flavor of fried garlic. Crispy outside, tender inside.

Isarn-style pork sausage. Sour taste from fermentation, grilled until fragrant. Served with pickled ginger, fresh chili, and cabbage.

Pork marinated with spices, sun-dried, then deep-fried. Salty-sweet flavor, with a perfectly chewy texture. Delicious as a snack or with rice.

Grilled pork udder until fragrant and slightly charred. Crispy, springy texture that bounces against the teeth. Naturally sweet and savory flavor. Dip with Jaew sauce.

Vietnamese-style fresh vegetable salad, drizzled with a spicy and savory dressing mixed with salted egg yolk. Rich and intense flavor, with the aroma of salted egg yolk.

Spicy Vietnamese pork sausage salad with a full range of ingredients including onion, tomato, and celery. Perfectly sour and spicy.

Fresh fermented pork sausage salad mixed with young wood sorrel leaves, giving a unique sour and astringent taste. Fragrant with herbs and fresh chili.