Bolmi café

Vietnamese mixed salad served in a bowl. It includes cold rice vermicelli, raw vegetables, herbs, spring rolls, and hot sautéed beef. Everything is drizzled with nuoc-mâm sauce and sprinkled with peanuts.

Chicken version of Bo Bùn. A fresh base of rice vermicelli and crunchy vegetables, topped with hot sautéed chicken and crispy spring rolls. A unique mix of textures and temperatures.

Bo Bùn served with sautéed shrimp. The juicy shrimp complement the freshness of the vermicelli, mint, and vegetables. A complete, light, and fragrant dish.

Vegetarian version of Bo Bùn. Sautéed tofu and vegetables replace the meat, accompanied by rice vermicelli, raw vegetables, and peanuts. Rich in flavor thanks to fresh herbs and sauce.

Thick Japanese wheat noodles, tender and soft, stir-fried with beef and various vegetables. A hot and hearty dish, rich in flavorful sauce.

Thick Udon noodles stir-fried in a wok with chicken pieces, vegetables, egg, and mushrooms. Pleasant texture in the mouth, both firm and supple.

Udon noodle dish stir-fried and garnished with shrimp. The thick noodles absorb the flavors of the vegetables and sauce, accompanied by tender shrimp.

Vegetarian version of Udon stir-fried noodles, with diced fried tofu. The tofu provides an interesting texture that contrasts with the softness of the thick noodles and the crispness of the vegetables.

Japanese noodle soup served in a large bowl of hot chicken broth. Garnished with slices of marinated beef, green vegetables, and herbs. A comforting and complete dish.

Ramen garnished with crispy fried chicken pieces. The contrast between the hot broth, tender noodles, and fried chicken provides a richness of textures.

Ramen served with shrimp fritters (tempura) on top. The flavorful chicken broth accompanies the noodles and crispy shrimp.

Classic ramen garnished with smoked pork. The smoky flavor of the meat delicately perfumes the chicken broth. Served with vegetables and wheat noodles.

Vegetarian option for ramen, with fried tofu and a generous portion of sautéed vegetables. The broth remains flavorful and light.

Luxurious ramen garnished with slices of lacquered duck. The crispy skin and tender meat of the duck bring a unique sweet and savory flavor to the broth.

Thick and mild Japanese curry, served with rice and shrimp tempura. The sauce is rich and creamy, less spicy than Indian curries, with a slightly sweet flavor.

Katsu Curry: crispy fried chicken served on a bed of rice topped with Japanese vegetable curry sauce. A very popular and comforting dish in Japan.

Plate of lacquered duck with crispy red skin, served with steamed white rice and vegetables. The meat is tender and flavored with mild spices.

Marinated soft-boiled egg, often served in ramen. The yolk is runny and creamy, the white is tender and infused with soy flavor.

Supplement to add a double portion of meat to your main dish for hearty appetites.

Homemade spicy sauce to enhance your dish. Be careful, it can be very strong!