Phó 18

Traditional Vietnamese beef rice noodle soup. Clear and fragrant broth simmered for a long time with spices like star anise and cinnamon. Served with fresh herbs.

Large portion of beef rice noodle soup. Rich and aromatic broth served with slices of beef and aromatic herbs.

Small portion of beef rice noodle soup. Ideal for light appetites, with the same flavorful broth and toppings.

Shredded chicken rice noodle soup. The broth is lighter than the beef version, infused with ginger and cilantro.

Spicy rice noodle soup, typical of Hue, topped with pig's trotter. Rich broth flavored with lemongrass and chili.

Beef soup flavored with satay sauce (spice, chili, and peanut mix). Rich, spicy, and slightly creamy flavor.

Thick noodle soup (often tapioca or rice-based) with a creamy broth. Served with your choice of topping.

Noodle soup originating from southern Vietnam, topped with beef. Clear broth, often slightly sweet and savory, served with vegetables and herbs.

Crispy fried rolls stuffed with meat, seafood, or vegetables and vermicelli. To be wrapped in lettuce leaves with fresh herbs and dipped in nuoc mam sauce.

Fresh spring rolls containing minced pork and finely cut pork skin, sprinkled with roasted rice powder. Unique and fragrant texture.

Fresh and crunchy salad made from shredded green papaya and grilled beef. Dressed with a sweet and sour, spicy vinaigrette, sprinkled with peanuts and herbs.

Salad of shredded cabbage, carrots, and grilled chicken. Mixed with aromatic herbs and a light nuoc mam dressing.

Fresh spring rolls in translucent rice paper, filled with shrimp, rice vermicelli, lettuce, and herbs. Served cold with hoisin or peanut sauce.

Fresh spring rolls in rice paper filled with grilled pork, vermicelli, and fresh herbs. A light and tasty appetizer.

Fresh spring rolls containing grilled beef, crisp vegetables, and herbs, wrapped in rice paper.

Steamed rice crepes, thin and delicate, stuffed with minced pork and black mushrooms. Served with Vietnamese cold cuts and nuoc mam sauce.

Thick noodle dish, Udon-style, served with minced pork, crispy spring rolls, coconut cream, and fresh vegetables.

Wok-fried egg noodles with crisp vegetables and meat or seafood. Savory and slightly smoky.

Salad of warm rice vermicelli, raw vegetables, herbs, peanuts, and spring rolls, topped with two choices of meat. Served with nuoc mam sauce.

Surf and turf version of Bo Bun, combining shrimp and a choice of meat on a bed of rice vermicelli and raw vegetables.

Tasting platter of assorted spring rolls. Ideal for sharing, served with salad and herbs for wrapping.

Chicken wings fried until golden and crispy. A simple and tasty appetizer.

Sweet and savory stew combining tender duck and fresh mango pieces. Served hot in a casserole.

Slices of duck breast coated in a tangy and slightly sweet tamarind sauce.

Pieces of duck wok-fried with fragrant Thai basil and clusters of fresh green pepper for a spicy touch.

Fried chicken pieces coated in a citrus sauce, balancing sweetness and acidity.

Crispy fried chicken seasoned with fresh ginger and chopped chives. Aromatic and textured.

Dry fried chicken seasoned simply with salt and pepper, often with garlic and chili. Very crispy.

Shrimp simmered in a rich and creamy coconut milk sauce, enhanced by the spiciness of fresh green pepper.

Shrimp sautéed with a sweet and sour sauce and pieces of exotic fruits like pineapple or mango.

Savory mix of shrimp and minced pork, sautéed with fragrant lemongrass and chili. A spicy and aromatic dish.

Whole or peeled shrimp, fried and seasoned with a spicy salt-pepper mix.

Large shrimp (prawns) simmered and served in a casserole, retaining all their flavor and juices.

Traditional dish of pork slowly simmered in a caramel and nuoc mam sauce until tender and melt-in-your-mouth.

Flat rice noodles stir-fried in a wok with vegetables and meat or seafood, according to the chef's recipe.

Vietnamese adaptation of beef bourguignon (Bò Kho), simmered with Asian spices like star anise and lemongrass.

Tender white fish fillet coated in a sweet and sour tamarind sauce.

Traditional sweet and sour soup (Canh Chua) with prawns, pineapple, tomatoes, and bean sprouts. To share.

Sweet and sour fish soup, flavored with herbs like paddy herb. Balanced and refreshing flavor.

Clear and fragrant prawn soup, enhanced by the fresh acidity of lemon.

Light and lemony chicken soup, soothing and aromatic.

Warm dessert made of stuffed glutinous rice balls, served in warm coconut milk.

Vietnamese sweet pudding (Chè) made from sweet corn and glutinous rice, topped with creamy coconut milk.

Creamy dessert with beans (often black-eyed or mung beans) and glutinous rice in coconut milk.

Rich dessert combining the starchy texture of purple taro with tapioca pearls and sweet coconut milk.

Refreshing dessert with pieces of jelly or seaweed in a sweet base, often served with soy or coconut milk.

Layered visual dessert, typically with red beans, green pandan jelly, and yellow mung bean paste, served with crushed ice and coconut milk.

Refreshing and 'tonic' dessert drink containing various ingredients such as lotus seeds, red dates, seaweed, and barley.

Sweet dessert soup with tender red beans, enriched with creamy coconut milk.

Selection of fresh tropical fruit drinks or house-made soy milk.

Sweet milk tea served with chewy black tapioca pearls (boba) at the bottom.

Strong Vietnamese coffee, mixed with sweetened condensed milk. Can be served hot or iced.

Rich and creamy drink blended with ice and fresh tropical fruits (Sinh Tố). Avocado is often consumed as a sweet dessert in Vietnam.

Rich and creamy smoothie made from durian, the 'king of fruits', known for its powerful aroma and custard-like taste.