Bambou Vert

Translucent Vietnamese dumplings made from tapioca starch, filled with shrimp. The dough becomes transparent when cooked, revealing the filling. Usually served with nuoc mam sauce.

Fresh rolls made of rice paper wrapped around vermicelli, fresh herbs, and your chosen filling. A light and refreshing dish, served unfried with a dipping sauce.

Fried crispy Vietnamese imperial rolls. Filled with minced meat or shrimp with vegetables and black mushrooms.

Spring rolls containing Chinese sausage, egg, vegetables, and sometimes dried shrimp. Wrapped in a thin rice paper.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Very soft and delicate texture. Served with fried shallots and cucumber.

The Vietnamese national dish. A flat rice noodle soup in a beef broth simmered long with spices like star anise and cinnamon. Served with fresh herbs.

A spicy noodle soup originating from the city of Hué. The broth is rich, flavored with lemongrass and chili, garnished with beef and pork.

Thick Udon-style noodle soup (made from tapioca or rice), served with crab, shrimp, and pork. The broth is creamy and rich in flavor.

A rice porridge (congee) cooked with pork offal. A comforting dish with a creamy texture, popular in Vietnam for breakfast or in the evening.

Crab and tomato broth-based soup, served with rice vermicelli. It has a unique, slightly tangy and sweet flavor, often garnished with tofu and crab paste.

A variation of Bún Riêu with thicker noodles, served with water spinach and a flavorful crab paste. Rich broth colored by tomato and annatto oil.

Noodle soup originating from Mỹ Tho in the Mekong Delta. The clear, sweet broth (based on pork bones and dried squid) is garnished with pork, offal, and seafood.

Traditional sweet and sour soup based on tamarind. It contains many vegetables (pineapple, tomatoes, bean sprouts) and aromatic herbs. Refreshing and fragrant.

Duck noodle soup with bamboo shoots, served with a separate duck salad. Ginger is often used in the sauce to accompany the duck meat.

Fish slowly braised in a savory-sweet caramel sauce (nuoc mau), served with white rice. A classic Vietnamese family dish.

Shrimp and pork belly simmered together in a flavorful caramelized sauce. The taste is rich, sweet, and savory.

Fried tofu stuffed with a mixture of minced pork, then simmered in a tomato sauce. Served with white rice.

Wok-fried rice with fresh shrimp and diced small vegetables. Light flavor of soy sauce and garlic.

Classic fried rice with chicken pieces and various vegetables.

Vietnamese chicken curry (Cà Ri Gà), generally less spicy than Indian or Thai curries, often cooked with sweet potato or taro and coconut milk.

Wide rice noodles stir-fried in a pan until crispy on the outside and soft on the inside, topped with a vegetable and meat sauce.

Seasoned shrimp paste, wrapped around a sugarcane stick then grilled. The sugarcane infuses a sweet flavor into the shrimp.

Spectacular beef dish, often served on a hot plate or flambéed, evoking a volcano. Tender meat and rich sauce.

Salad composed of cold rice vermicelli, hot stir-fried beef, fresh vegetables (cucumber, lettuce, herbs), peanuts, and fried onions. Served with crispy spring rolls.

Wok-fried rice noodles with crunchy vegetables and your choice of meat. Slightly smoky wok flavor.

Hanoi specialty. Grilled pork (slices and meatballs) served in a bowl of sweet and sour nuoc mam sauce, accompanied by rice vermicelli and fresh herbs on the side.

Egg noodles (yellow) stir-fried with a variety of vegetables and meat. Can be served crispy or soft.

Crispy Vietnamese crepe made from rice flour and turmeric (which gives it the yellow color), filled with pork, shrimp, and bean sprouts. To be eaten rolled in lettuce with herbs.

Vegetarian version of the composed vermicelli salad, with stir-fried tofu and vegetable spring rolls instead of meat.

Thick noodle soup (Udon-style) in a light vegetable broth, served with tofu and various vegetables.

Wok-fried rice noodles with tofu and plenty of fresh vegetables.

Stir-fried egg noodles with tofu and vegetables. A hearty and flavorful vegetarian dish.

Vegetarian version of the sweet and sour soup, without fish or shrimp, highlighting vegetables and tofu in a tamarind broth.

Fried imperial rolls filled only with vegetables (cabbage, carrot, mushrooms, vermicelli). Crispy and golden.