Chez Vilay/Au Petit Te

A spicy Thai soup based on red curry paste and coconut milk. Rich, spicy, and creamy flavor. Served hot with chicken.

Spicy Thai curry made with fresh green chilies, spicier than red curry. Coconut milk softens the spice. Served with chicken.

Beef version of classic red curry. Creamy broth with coconut milk and red spices.

Spicy and aromatic green curry with beef pieces. Contains coconut milk and Thai herbs.

Creamy red curry with shrimps. The perfect combination of spicy spices and the sweetness of coconut.

Shrimp green curry, very fragrant and spicy. An essential Thai specialty.

Vegetarian version of red curry, rich in various vegetables in a spicy coconut milk broth.

Vegetarian version of green curry. A mix of vegetables in a spicy, green herb-infused sauce.

Clear and light soup, intensely flavored with lemongrass (Tom Yum style). Fresh, tangy, and slightly spicy taste.

Sweet and creamy coconut milk soup (Tom Kha style), infused with galangal and lemongrass.

Chicken broth infused with lemongrass, kaffir lime, and galangal. A balance of sour, salty, and spicy.

Beef soup flavored with lemongrass. Clear and aromatic broth.

Famous sour and spicy shrimp soup (Tom Yum Goong). Rich in fresh herbs.

Shrimp soup with coconut milk (Tom Kha Goong). Sweet, creamy, and slightly lemony flavor.

Fresh rice paper roll (not fried) filled with vermicelli, shrimps, meat, and fresh herbs. Served cold with hoisin or nuoc-mâm sauce.

Fluffy omelette filled with sautéed vegetables. A simple and tasty dish.

Golden omelette containing whole or chopped shrimps.

Crispy fried imperial roll, stuffed with chicken, vermicelli, and vegetables. To be enjoyed wrapped in a lettuce leaf with mint.

Vegetarian version of fried spring roll, stuffed only with vegetables and vermicelli. Crispy and tasty.

Thai version of fried chicken roll, often with a slightly different or spicier filling.

The iconic soup of Vietnam. A rich and aromatic beef broth (cinnamon, star anise) served with flat rice noodles, meat, fresh herbs, and bean sprouts.

Pork sausages flavored with herbs and lemongrass, typical of Laotian or Northern Thai cuisine. Served grilled.

Fresh salad (often 'Larb' or 'Yam' style) made with minced or chopped chicken, seasoned with lime, chili, fresh herbs, and fish sauce.

Grilled or sautéed beef slices, mixed with crunchy vegetables and herbs, in a spicy and tangy sauce.

Rice cooked in a wok with a mix of vegetables, soy sauce, and sometimes egg.

Classic stir-fried rice with tender pork pieces.

Complete dish of stir-fried rice with chicken and aromatics.

Stir-fried rice topped with wok-seared beef strips.

Stir-fried rice generously filled with shrimps.

Franco-Vietnamese specialty. Marinated beef cubes stir-fried in a wok ('shaken'), served tender with a peppery sauce.

Grilled chicken skewers, often marinated in a sweet soy sauce (yakitori or satay style).

Grilled pork skewers, caramelized and flavorful.

Crispy fried chicken pieces, served with a fragrant fresh ginger sauce.

Chicken sautéed with plenty of garlic for a powerful and aromatic flavor.

Crispy chicken seasoned simply with salt, pepper, and sometimes chili and chives.

Chicken, often breaded and fried, coated in a tangy and sweet lemon sauce.

Fish pieces sautéed with a sweet and sour sauce (vinegar and sugar), bell peppers, and pineapple.

Fried fish fillet or pieces, seasoned with salt and Sichuan pepper.

Fish sautéed with Thai basil, offering a distinctive anise and peppery flavor.

Shrimps sautéed in a sweet and sour red sauce.

Shrimps sautéed in a wok with fresh basil and often chili.

Mix of seasonal vegetables (broccoli, carrot, cabbage, etc.) stir-fried in a wok to remain crunchy.