Hai Lúa

Fresh rice paper roll filled with vermicelli, aromatic herbs, and shrimp. Fresh and light texture. Dip in the accompanying sauce before eating.

Small fried and crispy rolls filled with meat or vegetables. Crispy outside, tender inside. Often eaten wrapped in lettuce with herbs.

Steamed white and fluffy bun, filled with meat or vegetables. Soft, cloud-like texture. Best eaten hot by hand.

Fried triangular pastries filled with spicy beef. Crispy and savory. Ideal as an appetizer.

Pork-filled pastry, folded into a turnover and fried. Golden and crispy. Best eaten hot.

Shrimp coated in batter and fried. Crispy outside, tender inside. Dip in sweet and sour sauce.

Shrimp-filled dumplings. Available tender (steamed) or crispy (fried). Delicate seafood flavor.

Vegetable-filled dumplings. Choice of gentle steaming or crispy frying. A light and flavorful option.

Marinated and grilled beef pieces on a skewer. Smoky and tender flavor. Eat directly from the skewer.

Marinated and grilled pork or chicken. Caramelized and smoky flavor. A street food classic.

Chicken skewers coated in a sweet and savory caramel sauce. Tender and sticky. Rich umami flavor.

Breaded chicken pieces, fried. Very crispy and golden. Popular, often served with a sauce.

Banh Cuon, thin steamed rice crepes filled with minced pork and black mushrooms. Silky and smooth texture. Served with nuoc-mâm sauce.

Vietnam's iconic soup with clear beef broth, flat rice noodles, and various beef cuts. Fragrant with star anise and cinnamon. Garnish with fresh herbs and lime.

Flavorful soup containing noodles and shrimp ravioli. The broth is hot and comforting. Varied texture between noodles and ravioli.

Classic noodle soup served with your choice of beef or chicken. A complete and hydrating meal. Eat the noodles with chopsticks and drink the broth with a spoon.

Light soup made with vegetable broth, noodles, and vegetable toppings (tofu, vegetables). Fresh and healthy. Suitable for meat-free diets.

Likely Bun Bo Hue, a spicy and lemony noodle soup from central Vietnam. Rich and complex broth. For lovers of bold flavors.

Fresh and crunchy salad made with shredded green papaya and shrimp. Seasoned with a spicy sweet and sour sauce. A very refreshing starter.

Salad made with marinated beef, fresh vegetables, and aromatic herbs. Often seasoned with lime juice and chili. Light but rich in flavor.

Diced beef stir-fried in a wok, served with rice (often tomato-based) and a fried egg. Tender meat and flavorful sauce. A hearty and popular dish.

Thick Japanese Udon noodle soup with shrimp or beef. The noodles are chewy and the broth is rich. A comforting dish.

Bo Kho, a beef stew simmered with spices, carrots, and lemongrass. Thick and aromatic sauce. Delicious dipped with bread or served over rice/noodles.

Rice plate served with a crispy-skinned fried chicken thigh. Contrast of textures. Often accompanied by pickled vegetables.

Rice dish served with various stir-fried vegetables or tofu. Healthy and colorful. A complete meat-free option.

Fresh salad topped with salmon pieces and a creamy sesame-miso dressing. Japanese umami flavor. Light and nutritious.

Chicken coated in a rich mushroom sauce, served over rice. A comforting saucy dish. Earthy and sweet flavors.

Steamed brioche bun folded like a taco, filled with grilled pork and vegetables. Modern and playful fusion. Soft and savory.

Classic Thai dessert: sweet sticky rice with coconut milk served with fresh mango. Sweet, creamy, and fruity. Eaten warm or cold.

Silky dessert made from very tender tofu (douhua), served in sweet coconut milk with tapioca pearls. Very soft and melt-in-your-mouth texture.

Che Ba Mau, a layered Vietnamese dessert with beans, jelly, and coconut milk. Colorful and textured. Served iced, very refreshing.

Taiwanese drink made from milk tea, flavored and topped with tapioca pearls (boba). Drunk with a large straw to suck up the pearls. Sweet, creamy, and fun.

Confectionery made from sugar, honey, and nuts or sesame seeds. Crunchy and sweet. A small traditional bite.

Warm sticky rice ball, coated in shredded coconut and filled with a sweet yellow bean paste. Chewy texture and melting center.

Warm dessert made from sticky rice and taro pieces, topped with coconut milk. Rich and pasty texture, sweet flavor.

Sticky rice cooked with white beans and coconut milk. A hearty and creamy traditional dessert.

Thin sticky rice dough wrapped around a scoop of ice cream. Elastic texture outside, frozen inside. To be eaten cold.

Classic coffee, served hot. A traditional stimulant.

Tea prepared on-site, served hot or iced. Aromatic infusion with classic Asian flavors.

Espresso with lots of hot foamy milk. Sweet and creamy.

Espresso topped with a thick milk foam. Balance between strong coffee and milk's sweetness.

Strong Vietnamese coffee mixed with crushed ice and condensed milk. Creamy texture and intense sweet coffee flavor. Very refreshing.

Vietnamese coffee blended with coconut milk. A rich, exotic, and fragrant combination.

Ca Phe Muoi, a Hue specialty. Coffee with a sweet and salty cream on top. The salt enhances the flavor of the coffee and condensed milk.

Sweet carbonated drink in a can.

Bottled mineral water.

Light and refreshing Asian lagers. Perfectly complement spicy or fried dishes.

Fruit juices with tropical flavors. Sweet, sugary, and thirst-quenching.

Wine by the glass to accompany the meal.