La Cà Restaurant

A varied assortment of Vietnamese starters to share. Includes fried and fresh bites like spring rolls and summer rolls. Ideal for discovering multiple flavors at once.

The large format version of the tasting platter, designed for four guests. Offers a generous variety of fried specialties and fresh rolls. Perfect for a convivial aperitif.

Small fried bites, crispy on the outside with a flavorful filling. Served in portions of six, they are easy to eat with fingers or chopsticks.

Fried imperial rolls stuffed with shrimp. The fried rice paper is golden and crispy. To be dipped in nuoc mam sauce for a sweet and savory balance.

The classic Vietnamese spring roll with minced pork and vegetables. A crispy texture enveloping a tender and fragrant filling. Eaten hot, often wrapped in a lettuce leaf.

Variation of the traditional spring roll with a chicken filling. Less fatty than pork but just as tasty and crispy. Served with sauce to enhance the flavor.

Fried rolls without meat, stuffed with vegetables and vermicelli. A crispy and light option. Perfectly suitable for meat-free diets.

Miniature version of spring rolls, filled with a refined mixture of crab and shrimp. Very crispy, they are eaten as appetizers.

Light and airy fritters, likely shrimp or vegetable. The batter is thin and very crispy. Served hot.

Thin crepes rolled around Enoki mushrooms. A textured and flavorful vegetarian starter. Tasty and delicate.

Fried sweet potato sticks, offering a naturally sweet flavor. Served with a homemade sauce for a gourmet contrast. An original alternative to classic fries.

Fried tofu cubes until golden, garnished with fresh chives. Crispy outside and soft inside. A simple and tasty dish, typical of street food.

Fresh rice paper rolls filled with vermicelli, vegetables, herbs, and shrimp. Not fried, they are very fresh and light. Served with peanut or nuoc mam sauce.

Steamed rice crepes, thin and silky, filled with pork and mushrooms. Served with Chả Lụa (Vietnamese sausage). A very popular breakfast or appetizer dish in Northern Vietnam.

Uncut steamed rice paper sheets, rolled with pork and fresh salad. A fresh and tender version of the spring roll. To be dipped in sauce.

The vegetarian version of Phở Cuốn, using fresh vegetables wrapped in rice paper. Fresh, light, and healthy.

Fresh rice paper rolls filled with sautéed beef and herbs. The beef is marinated and flavorful, contrasting with the freshness of the paper. A Hanoi classic.

Steamed rice paper rolls served with barbecue grilled pork. The smoky flavor of the meat pairs well with the softness of the rice paper. A dish rich in textures.

An original and refreshing Vietnamese salad mixing shrimp and fruits (lychee, green mango). Seasoned with fresh herbs and a sweet and sour sauce. A perfect balance between sweet, savory, and tangy.

Marinated beef salad with lime, served medium-rare (tái). Mixed with aromatic herbs, crunchy peanuts, and fried onions. Very fragrant and slightly tangy.

A rich dish served sizzling in an individual pan. Includes beef, meatballs, pâté, and an egg, all in a flavorful sauce. To be enjoyed by dipping crispy bread into the sauce.

Beef version of the dish served in a hot pan. Sautéed beef and fried egg are accompanied by pâté and vegetables. A hearty and interactive meal with bread.

Hot pan featuring pork meatballs (xíu mại) in a homemade tomato sauce. Served with egg and pâté. Bread is used to soak up the creamy mixture.

Broken rice plate (or yellow rice here) served with a flavorful grilled pork chop. Accompanied by pickled vegetables and prepared nuoc mam sauce. A complete and popular dish in Southern Vietnam.

Rice dish served with grilled chicken or stuffed chicken wing. Crispy skin and juicy meat. Served with fragrant rice and vegetables.

Complete vegetarian rice dish. Combines protein-rich tofu and meaty Eryngii mushrooms. Accompanied by vegetables for a healthy and balanced meal.

Tender beef cubes quickly stir-fried in a wok (Bœuf Luc Lac) served with red tomato rice. The meat is caramelized and peppery. A Franco-Vietnamese influenced dish that is highly appreciated.

Beef quickly stir-fried with plenty of fresh basil. The aroma of basil infuses the meat and sauce. Served simply with white rice.

A piece of Argentine Picanha beef, known for its tenderness and flavorful fat cap. Served with rice and sweet potato. A fusion touch to the menu.

Bowl of cold rice vermicelli topped with salmon. Mixed with plenty of fresh herbs and crunchy vegetables. Dressed with nuoc mam sauce to bind the flavors.

The classic Bún (vermicelli salad) served with grilled chicken. Fresh, light, and flavored with mint and cilantro. Peanuts add crunch.

Shrimp version of Bún. Shrimp are usually sautéed or grilled. A complete dish combining starches, proteins, and raw vegetables.

Phở without broth (dry or mixed), served with chicken. The flat rice noodles are seasoned with a special sauce and mixed with herbs. A different way to enjoy Phở, especially when it's hot.

Dry Phở mixed with stir-fried beef. The flat noodles absorb the rich and flavorful sauce. Topped with peanuts and fried onions for texture.

Vermicelli salad with grilled pork. The marinated meat is tender and fragrant. Eaten by mixing the entire bowl with the sauce.

The very famous Bo Bun: vermicelli, stir-fried beef with onions and raw vegetables. A perfect hot-cold balance. An essential of Vietnamese cuisine in France.

Hanoi's specialty: pork meatballs and grilled pork belly served in a bowl of hot nuoc mam sauce, with vermicelli and herbs on the side. Dip the noodles and herbs into the meat bowl.

Traditional beef noodle soup, using a premium cut here: ribeye. The broth is simmered for a long time with spices (anise, cinnamon). Served piping hot with fresh herbs.

The classic Phở, mixing rare beef (tái) and well-done beef (chín). Offers two different meat textures. The quintessential Vietnamese national dish.

Phở where the beef is stir-fried with garlic before being added to the broth, giving a richer, more garlicky flavor to the soup. A flavorful variation of classic Phở.

Quick lunch set including spring rolls as a starter and a classic Bánh Mì. Ideal for a lunch break on the go.

Lunch set including spring rolls and a special Bánh Mì (beef or meatballs). A slightly more indulgent option with drink included.

Complete set with starter, main course (Bo Bun or Dry Pho), and drink. Perfect for a balanced and filling meal.

Coffee served at the end of the meal.

Dessert made from very fresh silken tofu, served with a sweet ginger syrup. Very smooth and light texture, ideal after a spicy meal.

Creamy yogurt, likely with a homemade touch or Vietnamese condensed milk.

Hot or warm sweet soup with banana, tapioca pearls, and coconut milk. A comforting traditional dessert, sweet and creamy.

Chef's signature sweet dish. Ask about today's special, often a variation of Chè or cake.

Sweet red bean dessert served with coconut milk. Melts in your mouth and has a subtly sweet taste.

Warm glutinous rice dough balls filled with ice cream. A popular Japanese dessert, fresh and soft.

Warm glutinous rice balls filled with sweet yellow bean paste and sprinkled with shredded coconut. Served warm.

Classic ice creams or sorbets. Choice of refreshing or gourmet flavors.

Energizing mix of herbal liqueur and energy drink.

Bright blue cocktail based on gin and curaçao. Refreshing citrus taste.

Spanish drink made from red wine and macerated fruits. Sweet and fruity.

Exotic cocktail mixing two types of rum and tropical fruit juices.

The Cuban classic: rum (implied), fresh mint, lime, and sparkling water. Very refreshing.

Fruity and sweet gin-based cocktail.

Popular cocktail with vodka and fruits. Sweet and easy to drink.

Powerful cocktail mixing rum and tequila with citrus fruits.

Simple and strong mix of vodka and coffee liqueur. Served on ice.

Gin cocktail, tangy and colored by red fruit syrup.

Rich digestive cocktail mixing cognac and banana flavor.