Bánh Mi Sàigòn

A flexible lunch combo allowing you to choose either a starter and a main course, or a main course and a dessert. Ideal for a quick and tasty meal.

A complete lunch combo including a starter, a main course, and a dessert. Perfect for discovering an assortment of Vietnamese flavors.

Fried spring rolls, wrapped in a crispy rice paper. Filled with minced meat and vegetables. Eaten hot, often wrapped in lettuce.

Vegetarian version of classic spring rolls, with a vegetable filling. The wheat wrapper offers a crispy and light texture. Served with a dipping sauce.

Known as Bánh Cuốn, these are steamed rice sheets, soft and silky. Filled with minced meat and mushrooms. Tender and melt-in-your-mouth texture.

A refreshing and zesty salad, featuring raw beef "cooked" by the acidity of lime juice. Garnished with herbs and roasted rice powder for a unique texture.

Crispy and tangy salad made with julienned green mango and shrimp. The nuoc mam sauce adds a salty and umami touch that balances the fruit's acidity.

A fresh and crunchy Vietnamese classic. Grated green papaya is mixed with shrimp and a light vinaigrette. Firm texture and refreshing taste.

A light and comforting soup made with poultry broth. Contains various vegetables, silken tofu, and egg strands. Ideal for starting the meal gently.

The Vietnamese national dish. A rich beef broth simmered for a long time, served with rice noodles and various cuts of beef. Flavored with star anise and cinnamon.

A complete rice dish served in a hot pot. A flavorful mix of meats, shrimp, and mushrooms, cooked with rice to absorb all the flavors.

Northern Vietnamese specialty. Barbecued pork served with cold rice vermicelli, fresh herbs, and a light fish sauce for dipping.

Fish slowly cooked in a sweet and savory caramel sauce (Cá Kho Tộ). The flesh is tender and infused with sauce. Traditionally served with white rice.

Spicy minced beef wrapped in betel leaves (la lốt) then grilled. The leaves impart a unique peppery and smoky aroma. Served with noodles and raw vegetables.

Tender pork pieces simmered in a brown caramel and black pepper sauce. Rich, savory, and slightly sweet taste. Served with pickled vegetables for freshness.

Chicken cooked with kaffir lime leaves, which impart a distinctive and fragrant citrus aroma. Served with crunchy vegetables.

Beef sautéed "shaken" style in a wok. Tender, rare beef cubes, served with red tomato rice and an egg. A hearty and flavorful dish.

Shrimp sautéed with colorful vegetables and pineapple in a balanced sweet and sour sauce. A mix of fruity and savory flavors.

Stir-fried rice noodle dish with tofu and seasonal vegetables. Can be adapted for a vegan diet upon request. Light and healthy.

Wok-fried wheat noodles with meat and vegetables. A classic chow mein style dish, rich in flavors and textures.

Wok-fried wheat noodles with juicy shrimp and a mix of vegetables. Flavorful and satisfying.

Chef's special dish of the day. Ask staff or check the board for the current suggestion.

Steamed jasmine rice, fluffy and delicately fragrant. The ideal accompaniment for saucy dishes.

Wok-fried rice, often with eggs and small vegetables. Tastier than plain white rice.

Plain wheat noodles stir-fried in a wok. Can accompany meat or vegetable dishes.

Assortment of seasonal vegetables quickly sautéed to retain their crunch. A healthy and vitamin-rich side dish.

Warm and creamy traditional dessert (Chè Chuối). Bananas cooked in sweet coconut milk with soft tapioca pearls. Sweet and comforting.

Hearty dessert made with sweet sticky rice and taro pieces (nutty-flavored tuber), topped with creamy coconut milk.

Warm glutinous rice dough balls, sprinkled with shredded coconut. The center is soft and sweet, with a choice of traditional (bean) or modern (Nutella) filling.

Famous Thai/Vietnamese dessert (Mango Sticky Rice). Sweet sticky rice served with slices of fresh ripe mango and drizzled with coconut milk.