Comme Au Vietnam

A varied tasting platter including several Vietnamese specialties. It includes a fresh salad, soft steamed dumplings, crispy spring rolls, and fritters. Ideal for discovering different flavors and textures in one plate.

The iconic soup of Vietnam, consisting of a rich beef broth simmered with spices (star anise, cinnamon). Served with flat rice noodles and a selection of beef (raw slices, cooked slices, and meatballs). To be enhanced with herbs, lemon, and chili according to your taste.

Tender beef cubes quickly stir-fried in a wok to caramelize them while keeping the center rare. Served with red tomato rice and a fried egg. A complete dish with pronounced umami flavors.

A traditional broken rice plate (Cơm Tấm), topped with fragrant grilled pork, stuffed crab, and shredded pork skin. A hearty and varied meal, offering a mix of authentic southern Vietnamese textures and tastes.

A complete meal served on a platter, including rice, a light soup, vegetables, and a main dish of your choice. An ideal formula for a balanced meal like at home.

A comforting soup characterized by its thick noodles (Udon type) made from tapioca or rice flour. The broth is creamy, rich in crab and pork flavors. A specialty from southern Vietnam with a gelatinous and savory texture.

Grilled minced pork skewers, served with everything needed to make your own rolls at the table: rice papers, herbs, raw vegetables, and vermicelli. Accompanied by a creamy peanut sauce. A convivial and fun dish.

The iconic dish of Hanoi. It consists of charcoal-grilled pork (slices and meatballs) served in a bowl of warm nuoc mam sauce, accompanied separately by white rice vermicelli and a basket of herbs. Noodles and herbs are dipped in the sauce before eating.

A crispy yellow crepe made from rice flour and turmeric, filled with pork, shrimp, and bean sprouts. It is eaten by cutting pieces and wrapping them in lettuce with herbs, all dipped in nuoc mam sauce.

The classic version of Bò Bún with beef sautéed with lemongrass and onions. Served on a bed of cold rice vermicelli, raw vegetables, and herbs, topped with crispy spring rolls. A flavorful hot-cold mix.

A variation of Bò Bún replacing beef with sautéed shrimp. Served with vegetarian spring rolls, rice vermicelli, and fresh vegetables. Ideal for seafood lovers.

Bò Bún garnished with marinated and grilled pork, offering a smoky and caramelized flavor. Served with chicken spring rolls, vermicelli, and fresh herbs.

Rice vermicelli salad topped with sautéed or grilled chicken pieces and chicken spring rolls. Fresh, light, and rich in flavor.

Complete vegetarian version with sautéed tofu and vegetables replacing the meat. Served with crispy vegetable spring rolls. A healthy and delicious option.

A premium version of Bò Bún using Black Angus beef, known for its tenderness and marbling. The meat is sautéed and served with traditional accompaniments.

Deluxe Bò Bún garnished with large, succulent shrimp (Gambas). Served with vegetarian spring rolls and the classic accompaniment of vermicelli and raw vegetables.

Northern Vietnamese specialty, identical to code SP2. Grilled pork and meatballs served in a bowl of nuoc mam broth, with vermicelli and herbs on the side. Eaten by dipping.

A very generous and authentic Bò Bún, combining several specialties: grilled pork, stuffed crab, and pork skin strips. An explosion of flavors and textures for connoisseurs.

A traditional sweet dessert (Chè Bắp) made from sweet corn and glutinous rice, topped with a creamy coconut milk sauce. Sticky texture and sweet flavor, often served warm.

Vietnamese dessert (Chè Đậu Trắng) made of melting white beans and glutinous rice cooked in sweetened coconut milk. Rich and creamy.

The famous 'Chè Ba Màu' dessert. It layers three colorful components: yellow mung beans, red beans, and green pandan jelly, all topped with coconut milk and served with crushed ice.

Bananas cooked in hot coconut milk with tapioca pearls, topped with crushed roasted peanuts. A warm, comforting, and fragrant dessert.

Sweet red bean soup served hot, accompanied by a scoop of melting ice cream for a delicious hot-cold contrast.

A soft and elastic cake made from glutinous rice flour (like Japanese mochi) and butter. Unique texture, slightly chewy and melting.

A rich and moist chocolate cake, prepared without wheat flour. Intense cocoa flavor with a dense and moist texture.

Creamy fresh cheesecake on a biscuit base. Served with a fruit coulis of your choice to add a tangy touch.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Texture is both soft and frozen. Choose two flavors from the selection.

A coffee served with an assortment of three miniature homemade desserts. Perfect for tasting several sweets at the end of the meal.

Two scoops of artisanal ice cream or sorbet of your choice. From classic flavors to more original Asian flavors.

Special pastries available only on weekends, provided by L'Osmanthe pastry shop. Varieties change regularly.