Pho Dupin

An assortment of 8 different house starters. Ideal for discovering several flavors in one plate. To share or as a light main course.

A creamy and hot soup made from asparagus and crab meat. Sweet and delicate flavor. Served as a starter.

A traditional hot and sour Chinese soup. Generally contains tofu, mushrooms, bamboo, and egg in a thick, spicy broth.

Five shrimp coated in a light batter and fried until crispy. Served hot, often with a dipping sauce.

Fresh and crunchy salad made from thinly sliced white cabbage. Seasoned with a slightly sweet and tangy Asian vinaigrette.

Typical Thai salad made from shredded green papaya and shrimp. Fresh, spicy, tangy, and slightly sweet flavors, often garnished with peanuts.

Salad made of fresh bean sprouts and chicken pieces. Light and crunchy, seasoned with a vinaigrette sauce.

Fried spring rolls stuffed with Thai-style shrimp. Crispy on the outside and flavorful on the inside. To be dipped in nuoc-mâm sauce.

Crispy dumplings filled with a shrimp mixture. Fried until golden brown. Served hot.

Pork-filled dumplings, pan-fried to achieve a crispy bottom and tender top (Gyoza style). Served with a soy-vinegar sauce.

Steamed dumplings (Ha Kao) with translucent dough filled with shrimp. Tender texture and delicate taste.

Steamed dumplings filled with a mixture of vegetables. Light and vegetarian option.

Open steamed dumplings (Siu Mai) filled with shrimp. Firm and juicy texture.

Large Vietnamese dumplings (Banh Cuon) made of rice batter, filled with a mixture of pork and shrimp. Served with herbs and nuoc-mâm sauce.

Crispy fried imperial rolls, filled with your choice of chicken or pork. A Vietnamese classic, to be wrapped in lettuce leaves with mint.

Whole shrimp coated in a thick, golden batter. Crispy and moist.

Fresh rolls (Goi Cuon) wrapped in rice paper, containing vermicelli, salad, shrimp, and chicken. Served cold with hoisin or nuoc-mâm sauce.

The full version of Pho soup with aromatic broth, rice noodles, rare beef, well-done beef, and meatballs. To be enhanced with fresh herbs.

Traditional rice noodle soup with two textures of beef: thin raw slices cooking in the hot broth and simmered beef slices.

Pho soup garnished only with thin slices of raw beef that cook instantly upon contact with the boiling broth. Tender and flavorful.

Pho soup garnished with slices of previously cooked and simmered beef, offering a firmer texture and rich flavor.

Spicy version of Pho soup with satay sauce (chili and peanut) added to the broth, garnished with raw beef.

Chicken version of the famous Vietnamese soup (Pho Ga). Clear and fragrant broth, served with tender chicken pieces.

Rice noodle soup with fragrant broth, served with shrimp instead of meat.

House specialty: rich soup with long-simmered (braised) beef pieces until tender, served with noodles.

Wheat noodle soup served with shrimp dumplings (Wonton). Clear and flavorful broth.

Light soup without noodles, consisting of shrimp dumplings and an assortment of fresh vegetables in a broth.

Wheat noodle soup served with roasted duck slices. The broth is often rich and flavored with spices.

A complete dish consisting of grilled beef, served on fine rice vermicelli (Banh Hoi) with salad and herbs. To be enjoyed by making small wraps.

Free-range chicken thigh or fillet marinated with lemongrass then grilled. Served with fragrant white rice.

Cubed beef, tender and caramelized, served with tomato rice (red rice) and often a fried egg.

Thai-style sautéed rice noodles with shrimp, egg, soy, peanuts, and a sweet and sour tamarind sauce.

Pad Thai style sautéed rice noodles with chicken pieces, peanuts, egg, and soy.

Pieces of tofu sautéed in a wok, usually with vegetables and a light soy sauce. Vegetarian dish.

Fresh green beans quickly sautéed in a wok to remain crisp, seasoned with garlic and sometimes soy sauce.

Melting eggplant simmered or sautéed in a flavorful sauce, served in a casserole or hot dish.

Sautéed Pak Choi (Shanghai cabbage), tender and slightly crisp, often with garlic.

Colorful mix of various seasonal vegetables sautéed together in a thickened sauce.

Wheat or rice noodles sautéed in a wok with an assortment of vegetables. Simple and flavorful dish.

Thai-style fried rice noodles with shrimp and fresh pineapple pieces, offering an exotic sweet and savory mix.

The classic fried rice with peas, diced ham (pork), and scrambled egg.

A version of Cantonese rice without ham, suitable for those who do not eat pork. Contains eggs and vegetables.

Steamed sticky rice, with its characteristic sticky texture. Often eaten with fingers to accompany dishes.

Steamed fragrant white rice, a neutral accompaniment ideal for saucy dishes.

Roasted duck slices with crispy, sweet and savory lacquered skin. Served with a sauce.

Pieces of duck sautéed in a wok with fresh basil leaves and chili. Fragrant and slightly spicy dish.

Free-range chicken cooked with a blend of three Asian spices, offering rich and complex aromas.

Chicken marinated and grilled with minced fresh lemongrass. Citrusy and refreshing taste.

Thinly sliced chicken sautéed with crunchy black mushrooms and a flavorful sauce.

Chicken sautéed with pineapple pieces in a sweet and sour sauce. A sweet and savory classic.

Thinly sliced chicken quickly sautéed with Thai basil, garlic, and chili. Very aromatic.

Pieces of pork, often fried in batter, coated in a sweet and sour red sauce with peppers and pineapple.

Fried pork ribs simply seasoned with salt, pepper, and spices, with garlic and chili. Crispy and flavorful.

Pork ribs simmered for a long time in a salted caramel sauce. The meat is tender and the sauce is syrupy.

Marinated beef slices served sizzling on a hot cast-iron plate, often with onions and sauce.

A beef stew served in a pot, keeping warm. The meat is simmered with spices and vegetables.

Thin slices of beef sautéed in a wok with plenty of onions. Savory brown sauce.

Loc Lac beef (without rice). Marinated and sautéed beef cubes, served on a bed of salad.

Minced beef sautéed with fresh basil leaves and aromatics.

Beef sautéed in a spicy chili sauce. For lovers of spicy dishes.

Delicately steamed skate wing, flavored with fresh ginger and spring onions. Tender and refined flesh.

White fish fillet coated in a spicy and colorful sauce.

Large whole shrimp (prawns) fried, seasoned with salt, pepper, garlic, and fresh chili. Eaten with fingers.

Scallops lightly seared or fried, seasoned with Sichuan salt and pepper.

Shrimp sautéed with ginger slivers, adding a fresh and zesty note.

Shrimp sautéed in a wok with fresh Thai basil.

Shrimp served in a spicy red sauce.

Scalloped and seared cuttlefish pieces, seasoned with salt, pepper, and aromatics.

Salad of cold rice vermicelli, sautéed beef, chopped chicken spring rolls, raw vegetables, peanuts, and fried onions. To be dressed with nuoc-mâm sauce.

Version of Bo Bun with sautéed chicken instead of beef, accompanied by chicken spring rolls.

Bo Bun served with grilled or sautéed shrimp and chicken spring rolls.

Vegetarian version of Bo Bun with sautéed tofu and vegetable spring rolls. Fresh and complete.

Complete meal package including a starter, a main course, a side dish, and a dessert (dessert choice to be confirmed on-site).