Đông Phat

Fried imperial rolls, crispy and golden. Filled with minced meat, vermicelli, and vegetables. To be enjoyed rolled in a lettuce leaf with fresh herbs.

Fried spring rolls filled with minced shrimp. The pastry is crispy and the filling is flavorful. Served with nuoc-mâm sauce for dipping.

Fried pastry pockets filled with shrimp. Crispy texture on the outside and tender on the inside. A popular appetizer.

Seasoned pork balls coated in sticky rice cooked in a steamer. Soft and sticky texture typical of sticky rice. Rich and comforting flavor.

Translucent dough dumplings filled with shrimp, steamed. Soft texture and delicate seafood flavor. Often served in bamboo baskets.

Variety of shrimp dim sum, steamed (Ha Kao). Thin wrapper and juicy filling. Eaten hot with a little soy or chili sauce.

Spicy and tangy salad with grilled beef slices, fresh vegetables, and herbs. Typical Thai dressing based on lime, chili, and fish sauce. Fresh and zesty.

Shrimp version of Thai salad, combining spicy, sour, and sweet flavors. Served with crunchy raw vegetables. A light and fragrant dish.

Fresh salad made with shredded chicken, aromatic herbs, and a zesty vinaigrette. Perfect balance between the spiciness of chili and the freshness of vegetables.

Crispy dumplings stuffed with minced pork and spices. The fried dough offers a pleasant texture that contrasts with the tender filling. Ideal for sharing.

Whole shrimp coated in batter and fried. Crispy and golden. Usually served with a sweet and sour sauce.

Fried pastry triangles filled with a spicy mix of meat or vegetables (often curry). Crispy and fragrant. A popular appetizer with Indian influence.

Soft rice flour dumplings stuffed with meat and black mushrooms (Banh Cuon). Served with Vietnamese cold cuts and herbs. Slippery and soft texture.

Fresh rolls (Goi Cuon) made of rice paper, vermicelli, shrimp, herbs, and lettuce. Not fried, they are light and healthy. Served with peanut hoisin sauce.

Fresh spring rolls filled with slices of pork, vermicelli, and herbs. Wrapped in a thin rice paper. A refreshing starter.

A variation of spring rolls with beef, vermicelli, and fresh vegetables. Healthy and light. Dip in the provided sauce.

Crispy green papaya salad, garnished with fragrant dried beef and herbs (rau ram). Sweet and sour, slightly spicy dressing. Very textured and refreshing.

Crispy julienned green papaya served with shrimp. The vinaigrette enhances the neutral taste of papaya. A Vietnamese cuisine classic.

The famous Pho: clear and aromatic beef broth (cinnamon, anise, ginger), served with flat rice noodles, beef slices, and meatballs. Vietnamese national dish, comforting and fragrant.

Chicken version of Pho soup (Pho Ga). Lighter but equally fragrant broth, with chicken pieces and rice noodles. Often garnished with cilantro and onions.

Noodle soup with beef, seasoned with spicy satay sauce (chili, peanuts, spices). Rich, creamy, and spicy broth. For lovers of intense flavors.

Flavorful noodle soup combining noodles (often egg noodles) and shrimp dumplings (Wonton). Clear and light broth. A complete and delicate dish.

Noodle soup with whole or peeled shrimp. Clear broth, usually seafood or poultry-based. Simple and effective.

Noodle soup served with slices of red-skinned roast pork (Char Siu). The meat is tender and slightly sweet. Flavorful broth.

Thick and creamy soup blending crab meat and asparagus pieces (often white). Velvety texture, mild and refined flavor.

Noodle soup with fish fillets. Light broth, often flavored with dill or tomatoes depending on regional style. Delicate marine flavor.

Traditional Chinese hot and sour soup. Often contains tofu, black mushrooms, bamboo, and beaten egg. Thick, vinegary, and peppery.

Shrimp simmered in a salty caramel sauce (nuoc mau) and pepper. Intense sweet-savory flavor and amber color. Ideal with white rice.

Braised chicken pieces slowly cooked in a caramel and nuoc-mâm sauce. The meat is tender and the sauce syrupy. A classic family dish.

Thit Kho: melt-in-your-mouth pork pieces (often belly), cooked for a long time in a caramelized sauce. Rich, savory, and sweet taste. A Vietnamese cuisine must-have.

Complete vegetarian dish cooked in a clay pot: rice, tofu, and various vegetables. Flavorful sauce that permeates all ingredients. Complete and rich dish.

Soy vermicelli (transparent when cooked) cooked in a clay pot with tofu, vegetables, and a mix of meats and seafood. Slightly elastic noodle texture (glass noodles).

Banh Xeo: crispy yellow crepe (colored with turmeric) filled with meat, shrimp, and bean sprouts. Eaten with fingers, rolled in lettuce and dipped in nuoc-mâm sauce.

Thin slices of marinated and grilled beef, served with compact rice vermicelli cakes (Banh Hoi). To be enjoyed with herbs and sauce.

Grilled pork (often meatballs or marinated slices) served with fine woven rice vermicelli. A dry dish served with a dipping sauce.

Fried tofu and shrimp then stir-fried with a mix of salt, pepper, garlic, and chili. Dry, crispy, and very fragrant. A Cantonese-style specialty.

Squid pieces coated in a light batter, fried then seasoned with salt and pepper. Tender inside, crispy outside. Zesty flavor.

Whole or peeled shrimp stir-fried in a wok with salt, pepper, and aromatics. Intense flavor and crispy texture.

Shrimp stir-fried in a spicy sauce. Warm and spicy flavor. Ideal for those who like it hot.

Stir-fried fish fillets served with a spicy sauce. The fish remains tender while the sauce adds character.

Stir-fried fish pieces with fresh basil leaves. Basil adds a distinctive anise and peppery note.

Fried frog legs seasoned with a salt-pepper mix. Texture similar to chicken but finer. Crispy and flavorful dish.

Frog legs stir-fried with fresh ginger slices. Ginger adds warmth and spiciness, masking any strong odor. Very aromatic.

Frog legs stir-fried with Thai basil. A mix of herbaceous flavors and tender meat.

Squid quickly stir-fried in a wok with basil. Quick cooking to keep the squid tender. Fragrant sauce.

Shrimp stir-fried with basil. The combination of seafood and fresh herbs is classic and refreshing.

Shredded chicken stir-fried with plenty of basil and often vegetables or chili. Very fragrant and popular dish.

Thin slices of beef stir-fried in a wok with basil. The meat is seared quickly to remain tender.

Classic beef with onions. Tender meat and crispy or soft onions in a savory brown sauce.

Beef served sizzling on a cast-iron plate, coated in black pepper sauce. Intense peppery flavor and visual spectacle.

Breaded chicken or stir-fried chicken served with a yellow lemon sauce, sweet and sour. Fresh and not too heavy.

Whole or cut chicken thigh, cooked with a generous portion of ginger. Warm and comforting flavor.

Chicken sautéed with fragrant mushrooms and crisp bamboo shoots. A classic of Chinese/Vietnamese cuisine, varied textures.

Fried pork rib pieces seasoned with salt and pepper. To eat with your fingers, very tasty.

Pork ribs in sweet and sour sauce (often with pineapple, peppers). Balance between sweet and tangy.

Pork ribs glazed with a salty caramel sauce. The meat is sticky and flavorful.

Chicken stir-fried with vegetables and often peanuts or cashews, in a slightly spicy sauce. Dish rich in textures.

Slices of duck stir-fried in a wok. The strong flavor of duck pairs well with earthy mushrooms and bamboo.

Duck stir-fried with ginger. Ginger helps cut the duck's fat and adds a fresh note.

Roasted duck with crispy, shiny skin and tender meat. Served with a special sauce (hoisin or plum).

Mapo Tofu (style): tofu cubes simmered with minced pork in a flavorful sauce. Mild and comforting dish, excellent with rice.

Rice cooked in a clay pot with a mix of meats. The rice at the bottom often becomes crispy. Complete dish.

Rice pot with shrimp. Cooking juices flavor the rice.

Ginger frogs served on a bed of hot rice in a clay pot. An original and fragrant dish.

Ginger chicken served with its rice in an individual pot. Flavors blend during cooking.

Rice topped with stir-fried beef and egg (omelet). A hearty and popular dish.

Pork ribs (often caramelized or braised) served over rice in a clay pot.

Boeuf Loc Lac: tender beef cubes quickly stir-fried, served with rice (often tomato-based) and sometimes a fried egg. A Franco-Vietnamese classic.

Chicken version of Loc Lac. Sautéed chicken cubes served with seasoned rice.

Plate of rice served with Cantonese-style roasted pork slices (Char Siu).

Grilled beef skewers served with a portion of rice. Simple and good.

Com Thit Nuong: broken rice or regular rice served with marinated grilled pork. Often accompanied by cucumbers and tomatoes.

Roasted or grilled chicken thigh, crispy skin, served with rice.

Plate combining two meats (grilled chicken and pork) with rice. For those who can't decide.

Wheat or egg noodles stir-fried in a wok with shrimp and seasonal vegetables.

Stir-fried noodles with thinly sliced beef and crisp vegetables.

Vegetarian dish of stir-fried noodles with a variety of vegetables.

Traditional Bo Bun: bowl of cold rice vermicelli, lettuce, herbs, cucumbers, peanuts, spring rolls, and grilled pork. Drizzled with nuoc-mâm sauce.

Bo Bun with lemongrass beef and onions (Bo Bun Nam Bo). Very fragrant.

Bo Bun variation with stir-fried or grilled chicken.

Seafood version of Bo Bun, with grilled or stir-fried shrimp.

Flat rice noodles (like for Pho) stir-fried with various meats and vegetables. Soft texture.

Stir-fried rice noodles with shrimp and vegetables.

The classic "Pho Xao": stir-fried rice noodles with beef and vegetables (often cabbage, carrots).

Vegetarian version of stir-fried rice noodles.

Fried rice with peas, diced ham, and egg. A classic side dish.

Wok-fried rice with meat (beef or chicken) and aromatics.

Fragrant white rice steamed. Essential to accompany saucy dishes.

Sticky rice with a sticky and dense texture. Often eaten by hand.

Stir-fried broccoli florets, often with garlic.

Chinese cabbage (Pak Choï) simply stir-fried with garlic. Crunchy and healthy.

Vegetarian fried rice with diced vegetables.

Complete menu including a starter of fried dumplings, a rice pot main course with meat and omelet, and a dessert.

Menu focused on steaming, with dumplings as a starter and a steamed assortment served with Cantonese rice as the main course.

Freshness menu with spring roll and the famous Bo Bun (beef vermicelli salad) as the main course.

Complete vegetarian dish served in a clay pot: rice, tofu, and various vegetables.

Glass noodle (soy) stir-fried or soup with tofu and vegetables.

Vegetarian combo including starter (dumplings), main course (rice pot with tofu), and dessert.

Vegetarian combo including starter (dumplings), main course (stir-fried noodles), and dessert.

Fresh vegetarian combo with spring roll, meatless Bo Bun salad, and dessert.

Vanilla ice cream with a meringue center, coated in praline hazelnuts.

Assortment of 3 scoops of ice cream of your choice.

Coconut ice cream, often served in a frosted shell or plain.

Soft nougats with peanuts or sesame, traditional Asian confectionery.

Candied ginger pieces in sugar. Piquant and sweet taste, good for digestion.

Fruits in syrup. Sweet, sugary, and fragrant.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

Vietnamese dessert (Che Ba Mau style): sweet red beans served with creamy coconut milk. Eaten cold or warm.

Coconut ice cream served in its natural frosted shell.

Che Chuoi: hot or warm dessert made of bananas cooked in coconut milk with tapioca pearls. Creamy and fragrant.

Ice cream sundae combining coconut and chocolate flavors.

Classic vanilla ice cream sundae topped with hot chocolate sauce and often whipped cream.

Indulgent sundae with chocolate and vanilla ice cream, chocolate sauce, and whipped cream.

Lemon sorbet with vodka. Digestif and refreshing.

Coffee and vanilla ice cream drizzled with cold espresso and topped with whipped cream.

A coffee served with an assortment of small pastries.

Plate of fresh cut exotic fruits, depending on availability.