BOLKIRI Montrouge Street Food Viêt

Steamed bun, white and fluffy, filled with lacquered chicken. Soft and airy texture with a savory filling. Eaten hot by hand.

Selection of Chinese steamed bites with shrimp or pork. Thin and translucent dough enclosing a tender filling. To be dipped in soy or chili sauce.

Clear and flavorful broth with shrimp dumplings (wontons). Silky texture of the dumplings and comforting broth. Eaten with a spoon and chopsticks.

Crispy fried spring rolls stuffed with chicken and small vegetables. Crispy and golden rice paper wrapper. To be wrapped in a lettuce leaf with mint.

Crispy fried rolls stuffed with vegetables and vermicelli. Crispy exterior and tender interior texture. Ideal for a meatless starter.

Dumplings with thin dough fried until golden and crispy. Savory filling inside. Perfect for snacking with a sweet and sour sauce.

Shrimp coated in a light batter and fried. Very crispy and airy texture. Served hot, often with a dipping sauce.

Traditional shredded green papaya salad. Very fresh, tangy, sweet, and spicy flavors (lime, chili, nuoc-mâm). Crunchy and refreshing texture.

Mixed salad with Thai flavors, spicy and fragrant. Mix of fresh herbs (mint, cilantro), crunchy vegetables, and spicy sauce.

Rice vermicelli salad served warm or cold. Topped with raw vegetables, fresh herbs, peanuts, and crispy spring rolls. Drizzled with sweet and sour nuoc-mâm sauce.

Vietnamese sandwich in a crispy baguette. Filled with meat or tofu, tangy marinated carrots, cucumber, and fresh cilantro. A mix of French-Asian textures and flavors.

Traditional Vietnamese soup with flat rice noodles. Clear beef broth simmered for a long time with spices (star anise, cinnamon). Served very hot with fresh herbs.

Roasted duck slices with crispy lacquered skin and tender meat. Mild and slightly sweet flavor. Served with a side of your choice.

Tender beef cubes marinated and stir-fried in a wok ("shaken beef"). Savory, peppery, and slightly caramelized taste. Traditionally served with tomato rice.

Chicken pieces stir-fried in a wok Loc Lac style. Tender meat coated in a savory brown sauce with garlic and soy.

Breaded and fried chicken fillet. Golden and very crispy coating, juicy meat inside. Simple and indulgent dish.

Chicken pieces simmered in a salted caramel sauce. Pronounced sweet and savory taste and creamy sauce. Delicious with white rice.

Beef sautéed with black pepper. Rich and fragrant sauce, with a characteristic peppery heat. Tender meat.

Wok-sautéed dish with very fragrant Thai basil, chili peppers, and vegetables. Spicy and herbaceous flavor. Choose with your favorite protein.

Rich and creamy curry made with coconut milk and Malaysian spices. Mild, spicy, and creamy flavor. Served with a side to soak up the sauce.

Wok-fried rice with eggs, vegetables, and Asian seasonings. Complete and savory dish, served with your choice of meat.

Thai-style sautéed rice noodles with tamarind sauce, egg, crushed peanuts, and bean sprouts. Iconic sweet and sour flavor and soft texture.

Steamed white rice. Tender and neutral grain, ideal for accompanying saucy dishes.

Fried rice with small pieces of chicken, eggs, and peas. Savory and slightly salty.

Rice sautéed in tomato sauce, often lightly garlicked. Orange-red color and mild tangy flavor. Traditionally accompanies Loc Lac beef.

Simple sautéed noodles with Thai flavors. Soft texture.

Stir-fried seasonal vegetables in a wok. Crunchy and healthy, lightly seasoned.

Fresh dessert made from coconut milk. Creamy texture and mild exotic flavor.

Rich chocolate cake with a molten center. Served warm. A decadent classic.

Glutinous rice balls filled with sweet soy paste or peanut paste, rolled in shredded coconut. Served warm, soft mochi-like texture.

A variation of classic coconut pearls with a chocolate filling or dough. Sweet and soft.