Kim-Phuc

Traditional Vietnamese rice noodle soup with beef and fresh herbs. Clear broth fragrant with spices. A complete and comforting dish to be enjoyed hot.

Special version of Phở soup with a more generous meat topping. Rich and flavorful broth with rice noodles. Served very hot with accompaniments.

Fresh spring rolls filled with marinated beef and crisp vegetables. Fresh and light texture. To be dipped in sauce for more flavor.

Rice vermicelli dish served with crispy spring rolls (imperial rolls). A mix of hot and cold textures. Often served with salad and herbs.

Warm rice vermicelli salad with sautéed beef and fresh vegetables. Topped with peanuts and fried onions. A complete, iconic Vietnamese dish.

A gourmet combination of Bò Bún with the addition of crispy spring rolls. A flavorful mix of beef, vermicelli, and imperial rolls. Rich in flavors and textures.

Rice vermicelli dish served with grilled or sautéed pork. Served with fresh vegetables and herbs. A flavorful alternative to traditional Bò Bún.

Rice vermicelli dish served with pork and fried spring rolls. A complete dish combining the crispiness of the spring rolls and the tenderness of the pork. Served with nuoc-mâm sauce.

Grilled pork dumplings seasoned with Vietnamese spices. Smoky and slightly sweet-savory flavor. Often served with rice paper and herbs.

Shrimp paste wrapped around a sugar cane stick and then grilled. The sugar cane imparts a sweet flavor to the shrimp. Firm and elastic texture.

Fresh shredded green papaya salad topped with slices of dried beef. Seasoned with a sweet and sour, spicy vinaigrette. Crunchy texture and vibrant flavors.

Crispy green papaya served with fresh shrimp. Enhanced by a light dressing with herbs and chili. A refreshing starter.

Marinated beef salad with Thai flavors (lemongrass, chili, lime). Spicy and tangy taste. Served with fresh vegetables.

Spicy salad mix of seafood (shrimp and squid). Typical Thai seasoning with lime and chili. Fresh and spicy.

Breaded shrimp, often with sesame seeds, and fried until golden. Crispy on the outside and tender on the inside. Served with a dipping sauce.

Scallops coated in batter and fried. Melting texture of the scallop contrasting with the crispy coating. A delicate starter.

Pangasius fish simmered in a savory caramel sauce with nuoc-mâm and pepper (Cá Kho). Traditional dish rich in umami flavors. Ideal with white rice.

Soft-shell crab fried and seasoned with a salt and pepper mix. The whole crab can be eaten, including the crispy shell. Intense flavor and unique texture.

Light soup with beaten egg strands. Clear and mild broth. A classic and soothing starter.

Thick sweet and sour soup with vegetables, tofu, and sometimes meat. Contrasting flavors of vinegar and chili. Creamy texture.

Velvety soup combining the sweetness of crab meat and asparagus tips. Delicate and refined flavor. Served hot.

Broth with fine vermicelli and chicken pieces. A simple and light soup. Easy to eat.

Soup containing dumplings (wontons) stuffed with shrimp. Flavorful broth often garnished with green vegetables. The dumplings are tender and juicy.

Vermicelli soup with beef flavored with satay sauce (spicy and peanut). Rich, spicy, and fragrant taste. Very aromatic.

Shrimp version of the satay soup. The spicy broth complements the sweetness of the shrimp well. A warming dish.

Fragrant soup infused with fresh lemongrass and chicken pieces. Citrusy and light notes. Refreshing and aromatic.

Soup with assorted seafood (shrimp, squid, etc.) with a lemongrass broth. Marine flavors enhanced by citrus. Light and fragrant.

Sweet and sour soup (Canh Chua) with shrimp. Often contains pineapple, tomatoes, and bean sprouts. Perfect balance between sweet and sour.

Traditional sweet and sour fish soup. Broth flavored with herbs and tamarind. A classic of Vietnamese family cuisine.

Crispy fried rolls stuffed with meat and vegetables. The classic Vietnamese 'Nem'. To be eaten wrapped in lettuce with mint.

Spring roll variation with chicken filling. Crispy and golden. Savory flavor and light texture.

Seafood spring rolls, often with a very crispy net-like wrapper. Filling rich in shrimp flavor. Delicate texture.

Fresh salad made with crisp vegetables and cooked shrimp. Light dressing. A simple and healthy starter.

Salad mix, vegetables, and chicken strips. Freshness and lightness to start the meal. Mild dressing.

Fresh, non-fried roll (Gỏi Cuốn) with vermicelli, shrimp, and herbs in a rice paper wrapper. Very fresh and healthy. Served with hoisin or peanut sauce.

Assortment of different starters (spring rolls, fritters, etc.). Ideal for tasting everything or sharing. Variety of textures and flavors.

Whole shrimp coated in a thick batter and fried. Golden and fluffy. To be dipped in a sweet and sour sauce.

Fried crescent-shaped dumplings stuffed with shrimp. Crispy wonton-style pastry. Savory and crunchy.

Fried dumplings containing a lobster filling. Refined crustacean flavor in a crispy wrapper. A bite of luxury.

Pieces of bread spread with shrimp paste and fried. Crispy and flavorful. A classic of Asian appetizers.

Shrimp fried and sautéed with a dry mix of salt, pepper, and spices. Intense and spicy flavor. The shell becomes crispy and flavorful.

Fried frog legs seasoned with salt and pepper. Tender meat reminiscent of chicken with a spicy seasoning. To be eaten with fingers.

Cantonese omelette (Egg Foo Young) with vegetables and sometimes meat. Fluffy and flavorful. Often served with a brown sauce.

Omelette filled with crab meat. A classic combination of egg and seafood. Tender texture.

Simple omelette containing whole or chopped shrimp. A comforting and protein-rich dish. Mild flavor.

Steamed dumplings with translucent dough (Ha Kao) stuffed with shrimp. Delicate and slightly chewy texture of the dough. Pure shrimp flavor.

Open steamed dumplings (Siu Mai) made with pork and shrimp. Dense and flavorful. A must-have for Dim Sum.

Steamed crescent-shaped dumplings, stuffed with shrimp. Soft dough. Served hot in a steamer basket.

Thin steamed rice crepes rolled with minced pork and black mushrooms. Very silky and smooth texture. Served with Vietnamese ham and sauce.

A convivial dish where thin slices of beef are cooked by diners in a hot broth at the center of the table. Served with vegetables and noodles. Interactive experience for two.

Asian fondue with an assortment of seafood (shrimp, squid, fish, etc.). Cooked in a flavorful broth. Ideal for sharing.

Stewed dish served in a clay pot, combining different meats and a rich fermented soy paste sauce. Deep umami flavor. A hot and hearty dish.

Seafood and vegetable stew served sizzling in a clay pot. Creamy sauce binding the ingredients. Concentrated marine flavors.

Combination of three main ingredients (often meats and seafood) served sizzling on a cast-iron plate. Rich sauce and smoky aromas. Spectacular and flavorful.

Shrimp sautéed in a spicy sauce, served on a hot plate. The sizzling enhances the chili aromas. For lovers of spicy dishes.

Scallops cooked with fresh basil. The hot plate slightly caramelizes the sauce. Aromatic combination of herbs and seafood.

Thin slices of tender beef sautéed with basil. Served sizzling. The basil adds an anise-like note that complements the beef well.

White fish fillet cooked with fresh ginger. Served on a hot plate. Ginger delicately flavors the fish and warms the palate.

Chicken simmered in a creamy yellow curry sauce, often with coconut milk. Spicy and sweet flavor at the same time. Served with rice.

Chicken pieces sautéed with fresh pineapple chunks. Refreshing sweet and savory mix. Light and fruity sauce.

Caramelized chicken Vietnamese style (Gà Kho), cooked with nuoc-mâm and ginger. Intense, savory, and slightly sweet flavor. Traditional family dish.

Fried chicken pieces sautéed with a salt and pepper mix. Crispy and very flavorful. Simple but effective.

Chicken sautéed with crispy cashew nuts and vegetables. Pleasant contrast of textures. Flavorful brown sauce.

Chicken sautéed with fresh ginger slices. Spicy and aromatic flavor characteristic of ginger. Warming and appetite-stimulating.

Chicken cooked with Asian black mushrooms. The mushrooms provide a unique crunchy texture. Fragrant sauce.

Chicken stir-fried in a wok with plenty of fresh basil. Very aromatic. A classic of Thai-influenced cuisine.

Slices of duck served with pineapple. The richness of the duck is balanced by the fruit's acidity. Sweet and sour sauce.

Duck sautéed with black mushrooms and vegetables. Woody flavors and firm texture. Rich dish.

Roasted duck breast with crispy lacquered skin. Tender and pink meat. Served with a mild sauce.

Pork simmered in a curry sauce. Tender meat infused with spices. Served with rice.

Sautéed pork with a wide variety of crisp vegetables (Chop Suey). Light sauce. A balanced and colorful dish.

Pork sautéed with ginger and chives. Spicy and warming flavor. Ginger tenderizes the meat.

Pork cooked in a savory and peppery caramel sauce. Intense sweet and savory flavor with a hint of spice. The sauce perfectly coats the meat.

Traditional dish (Thịt Kho) of pork slowly braised in a caramel and nuoc-mâm sauce. The meat is melt-in-your-mouth tender. Often served with hard-boiled eggs.

Sautéed pork with black mushrooms. The mushrooms absorb the sauce and offer a pleasant texture. Flavorful dish.

Pieces of pork (often fried) coated in a red sweet and sour sauce. Served with pineapple and peppers. A very popular classic.

Sautéed beef slices with assorted vegetables. Quick cooking to keep vegetables crisp. Light soy sauce.

Beef simmered in a spicy curry sauce. Tender meat and aromatic sauce. Served hot.

Sautéed beef with green peppers (and sometimes red). The peppers add crunch and freshness. Brown sauce.

Sautéed beef with plenty of sliced onions. The onions become soft and caramelized. A simple and tasty dish.

Beef sautéed with basil. The aromatic herb gives the dish a distinctive flavor. Quick wok cooking.

Sautéed beef with black mushrooms. A mix of tender and firm textures. Flavorful sauce.

Sautéed beef with fresh pineapple. Pineapple juice tenderizes the meat and adds a sweet note. Original and fresh.

Beef sautéed in a spicy sauce. For those who like spicy dishes. Rich in flavor.

Shrimp simmered in a creamy curry sauce. The curry pairs perfectly with the sweetness of the shrimp. Fragrant dish.

Shrimp sautéed in a spicy red sauce. Lively and spicy taste. Stimulates the taste buds.

Shrimp (often battered) coated in a sweet and sour sauce. Served with colorful vegetables. A favorite for children and adults.

Shrimp sautéed with fresh basil leaves. Aromatic and light dish. Quick cooking.

Tender scallops sautéed with basil. Refined and herbaceous flavor. A delicate dish.

Scallops cooked with fresh ginger. Ginger enhances the sweetness of the scallop. Very fragrant.

Scallops served in a spicy sauce. A contrast between the sweetness of the seafood and the chili.

Scallops sautéed in a black bean sauce. Typical savory and rich flavor. High in umami.

Scallops with scented mushrooms (shiitake). A combination of earthy and sea flavors.

White fish fillet steamed or sautéed with ginger. A light and healthy dish. Ginger is pleasantly dominant.

Fish served with a spicy sauce. The tender fish flesh absorbs the spicy sauce.

Fish (often fried) coated in a sweet and sour sauce. A classic and popular dish. Served with vegetables.

Fish fillet cooked with shiitake mushrooms. Delicate and fragrant flavor. A refined dish.

Frog legs sautéed in a wok with ginger and chives. Tender meat similar to chicken. Very fragrant.

Noodle dish (rice or wheat) stir-fried in a wok with shrimp and vegetables. A complete and nourishing dish.

Stir-fried noodles with shrimp, enhanced by a spicy satay sauce. Rich and aromatic.

Stir-fried noodles with beef slices and vegetables. The beef is quickly seared. Smoky wok flavor (wok hei).

Spicy version of beef noodles, with a rich satay sauce. A comforting and flavorful dish.

Stir-fried noodles with a mix of seafood. Various ocean flavors in a single dish.

Stir-fried egg noodles simply with soy sauce and some vegetables. A side dish or light meal.

Vegetarian option with tofu and fresh vegetables sautéed with noodles. Healthy and flavorful.

Rice plate served with a chicken thigh and stuffed crab. A complete and generous dish.

Assorted stir-fried vegetables in a wok. Crisp and colorful. A healthy side dish.

Tomato rice (red rice) served with marinated sautéed beef (Loc Lac). Often served with a fried egg. Very popular.

Fried rice with eggs, peas, and ham chunks. The classic fried rice. Flavorful and versatile.

Steamed white rice. An essential accompaniment for saucy dishes.

Grilled shrimp skewers served on a bed of vermicelli. Appetizing presentation. Grilled flavor.

Grilled marinated beef skewers, served with vermicelli. A complete and flavorful dish.

Grilled chicken skewers served with vermicelli. Tender and fragrant.

Tofu sautéed with minced pork, often in a spicy sauce (Mapo Tofu style). Silky tofu and flavorful meat. Ideal with rice.

Complete lunch set with a wide choice of traditional dishes or a lighter steamed option. Includes a dessert.

Complete dinner and weekend set with a wide choice of traditional dishes or a steamed option. Ideal for a hearty meal.