BOLKIRI Boulogne Street Food Viêt

Soft and white Vietnamese steamed bun. Filled with flavorful roasted duck. Eaten hot, by hand.

Selection of assorted Chinese steamed dumplings (shrimp dumplings, pork dumplings, etc.). Thin dough and juicy filling. Served with soy or chili sauce.

Clear and flavorful broth filled with shrimp dumplings (wontons). Silky texture of the dumplings and comforting broth. Often garnished with scallions and sesame oil.

Fried imperial rolls with crispy rice paper, filled with minced chicken, vermicelli, and vegetables. To be enjoyed wrapped in a lettuce leaf with mint.

Crispy fried rolls stuffed with vegetables and transparent vermicelli. A classic Vietnamese appetizer, served with salad and fresh herbs.

Ravioli with thin dough, fried until golden and crispy. Usually filled with meat or shrimp. Perfect for dipping in sweet and sour sauce.

Shrimp coated in a light and airy batter, fried until crispy. Delicate texture contrasting with the tender shrimp.

Iconic Thai salad made with shredded green papaya. Lively flavors combining the acidity of lime, the saltiness of fish sauce, sweetness, and chili.

Fresh mixed salad enhanced with a spicy and fragrant Thai sauce. Contains fresh herbs like cilantro and mint.

Complete Vietnamese dish: cold rice vermicelli salad, raw vegetables, aromatic herbs, peanuts, and hot spring rolls. Served with a sweet and savory nuoc-mâm sauce.

French-Vietnamese sandwich in a crispy baguette. Filled with meat, marinated carrots and daikon, cucumber, cilantro, and sometimes chili.

Traditional Vietnamese soup with a rich beef broth flavored with spices (star anise, cinnamon). Served with flat rice noodles and fresh herbs.

Slices of roasted duck with shiny, crispy red skin, tender and juicy meat. Characteristic sweet and savory flavor.

Cambodian/Vietnamese specialty of marinated beef sautéed in a wok. The meat is tender and caramelized, often served with a pepper and lime sauce.

A variation of the classic Loc Lac prepared with marinated chicken cubes sautéed in a wok. Rich and caramelized flavors.

Breaded and fried chicken pieces, very crispy on the outside and tender on the inside. A gourmet dish.

Chicken simmered slowly in a salted caramel sauce, ginger, and sometimes nuoc-mâm. Intense sweet and savory taste and amber color.

Beef sautéed with a generous amount of crushed black pepper. A spicy and aromatic dish with a piquant touch.

Traditional sauté with Thai basil (Krapow). Very fragrant, often seasoned with fresh chilies and garlic.

Rich and creamy curry based on coconut milk and Malaysian spices. Mild and smooth flavor, slightly spicy.

Stir-fried rice dish (Com Xao), mixed with eggs, vegetables, and your choice of protein. Similar to Cantonese rice but often more generously filled.

The most famous Thai noodle dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, egg, crushed peanuts, and bean sprouts.

Steamed white rice, fluffy and neutral. The ideal accompaniment for saucy dishes.

Fried rice sautéed with peas, eggs, ham or chicken cubes. Tasty and slightly salty.

Tomato fried rice, offering a mild, tangy flavor and a distinctive red-orange color.

Thai-style stir-fried noodles, seasoned but without a main meat filling.

Mix of seasonal vegetables sautéed in a wok, crunchy and colorful.

Fresh and exotic dessert based on coconut milk, sweet and creamy.

Rich chocolate cake with a molten center. Served hot.

Warm sticky rice balls filled with a sweet yellow mung bean paste and sprinkled with shredded coconut.

A variation of traditional coconut pearls with a chocolate filling or paste.