Le Grain de Riz

Steamed dumplings filled with a mixture of crunchy vegetables and shrimp. The dough is thin and translucent or soft. To be dipped in soy or sweet and sour sauce.

Very thin steamed rice crepes, filled with minced pork and black mushrooms. Silky and melt-in-your-mouth texture. Served with Vietnamese cold cuts and herbs.

Small dumplings made from tapioca flour, giving a slightly elastic texture, stuffed with meat and flavored with sesame. Tasty and soft.

Preparation based on crab meat, eggs, and pork, steamed. Dense texture and rich in marine flavor. Often eaten with rice.

Marinated chicken pieces stewed in a banana leaf. The leaf imparts a unique herbaceous aroma to the tender meat.

Minced beef marinated in lemongrass, rolled in a lolot leaf (fragrant leaf) and grilled. Very distinctive smoky and aromatic taste.

Steamed white brioche bun (Banh Bao), filled with a savory mixture of pork, mushrooms, and hard-boiled egg. Soft and filling.

Vegetarian specialty combining the sweetness of cassava and the crunchiness of white radish in a rice batter. Mild flavor and interesting texture.

Crispy and golden fried dumplings, filled with shrimp. To be enjoyed hot for the contrast between the crispiness and the tender filling.

Fried triangular fritters with a thin batter, filled with a spicy mixture of meat or vegetables. Crispy and curry-flavored.

Larger version of fried triangular fritters. Generous filling with mild spices, wrapped in a crispy batter.

Small fried imperial roll, stuffed with meat, vermicelli, and vegetables. The rice paper wrapper is fried until golden and crispy.

Large fried Vietnamese roll, crispy on the outside and soft on the inside. Traditionally served with lettuce and mint for wrapping.

Fried vegetarian imperial roll, filled with various vegetables and vermicelli. Crispy and tasty.

Fresh, non-fried spring rolls (Goi Cuon) made with shrimp, rice vermicelli, herbs, and vegetables, wrapped in a rice paper. Fresh and light, served with peanut or nuoc-mâm sauce.

Marinated beef pieces grilled on a skewer. The meat is tender and slightly caramelized.

Fresh and crunchy salad made from shredded green papaya, seasoned with a sweet, sour, and spicy sauce. Often garnished with peanuts and herbs.

Large portion of green papaya salad. A refreshing mix of crunchy textures and tangy Vietnamese flavors.

Fresh and crunchy shredded cabbage and chicken salad (Goi Ga). Seasoned with a light and fragrant Vietnamese vinaigrette with herbs.

Delicate salad made from marinated lotus stems, offering a crunchy and unique texture. Mixed with shrimp or meat and herbs.

A complete dish served with steamed white rice. You can choose three types of meats prepared differently for variety.

Hearty dish served with fried rice with eggs and small vegetables (Cantonese-style rice). Includes a selection of three meats with Vietnamese flavors.

Large tasting plate served with white rice. Allows you to sample five different meat preparations, ideal for hearty appetites.

The complete feast: flavorful fried rice accompanied by an assortment of five Vietnamese meats. Rich in tastes and textures.

Grilled or caramelized pork ribs served with plain white rice. The meat is juicy and falls off the bone.

Tender pork ribs served with fried rice with eggs and vegetables. A rich and satisfying main dish.

Rice plate served with grilled beef skewers. The beef is marinated and tender, served hot.

The national Vietnamese soup: a clear, fragrant beef broth simmered for a long time, served with flat rice noodles and slices of beef. Garnished with fresh herbs and lime.

Noodle soup originating from southern Vietnam, topped with free-range chicken and shrimp. The broth is rich and slightly sweet and savory.

Creamy coconut milk soup flavored with lemongrass and chicken. A perfect balance between creamy sweetness and tangy notes.

Comforting soup containing wonton dumplings stuffed with shrimp. The broth is light and flavorful, often accompanied by green vegetables.

Warm rice vermicelli salad, topped with stir-fried lemongrass beef, raw vegetables, fresh herbs, and peanuts. Served with nuoc-mâm sauce.

More generous version of the traditional Bo Bun, served with an extra portion of rice vermicelli.

Fried glutinous rice ball coated with sesame seeds, with a sweet center often made from mung bean or coconut. Crispy outside, soft inside.

Traditional Vietnamese cake made from green glutinous rice, flavored with pandan. Sticky texture and mild vegetal taste.

Rice or banana cake steamed in a banana leaf. Gelatinous or firm texture depending on the recipe, with a subtle aroma.

Vietnamese dessert, possibly made from tapioca or rice flour, often served with coconut milk. Sweet and comforting.

Sweet pudding made of tapioca pearls, sweet corn kernels, and creamy coconut milk. A very popular warm or cold dessert in Vietnam (Che Bap).

Light lager beer originating from northern Vietnam. Fresh and slightly bitter taste, ideal for accompanying Asian cuisine.

Popular Vietnamese lager beer, brewed in Ho Chi Minh City. Refreshing with light malty notes.