Hanoi

A dinner formula including a starter and a main course of your choice. Ideal for discovering Vietnamese classics.

A dinner formula consisting of a main course and a dessert. A sweet and flavorful end to the meal.

The complete menu for a total Vietnamese experience. Includes a starter, a main course, and a dessert.

Small crispy fried rice paper rolls, filled with meat or vegetables. To be dipped in nuoc-mâm sauce.

Crispy shrimp-filled bites. Served golden and hot.

Fresh rice paper rolls containing vermicelli, herbs and filling. Not fried, fresh and light texture.

Thin steamed rice crepes, filled with a savory mixture of pork and mushrooms. Soft and melting texture.

Crispy yellow Vietnamese crepe (turmeric) filled with bean sprouts, meat and shrimp. Eaten wrapped in lettuce with herbs.

A varied tasting platter including several types of fried starters. Ideal for sharing and trying everything.

Refreshing and crunchy salad made from shredded green papaya. Dressed with a sweet, sour and spicy sauce.

Tender sautéed beef slices served on a bed of fresh vegetables and aromatic herbs. A flavorful hot-and-cold mix.

Crispy shredded white cabbage salad with chicken and shrimp. Basil adds a fresh and fragrant note.

Soup with a distinctive sweet and sour taste thanks to tamarind. Enhanced with fresh herbs and vegetables.

Clear and light broth with transparent soy vermicelli (cellophane noodles). Mild and comforting.

Flavorful broth containing shrimp-filled dumplings. Simple and classic.

Salmon fillet cooked in a sweet and savory caramelized sauce with green pepper. Tender and flavorful flesh.

Sautéed squid pieces with satay sauce (peanut and spices). Rich, slightly spicy and nutty flavor.

Shrimp stir-fried in a wok, offered with a simple garlic-pepper seasoning or a coating sweet and sour sauce.

Chicken pieces sautéed with aromatic lemongrass and chili. A fragrant dish with a little spice.

Mild and creamy Vietnamese curry based on coconut milk and yellow curry. The thigh meat is tender and juicy.

Thin slices of beef quickly stir-fried in a wok with plenty of onions. Classic and tasty.

Pork simmered for a long time in a salty caramel sauce (nuoc-mâm and sugar). The meat is tender and the sauce syrupy.

Large prawns sautéed with a dry salt and pepper mix. Crispy and very flavorful.

Shrimp simmered in a yellow curry sauce. Served hot in a pot.

Sautéed tofu cubes with lemongrass and chili. A flavorful vegetarian dish.

Tofu and vegetables simmered in a yellow curry with coconut milk. Creamy and mild.

Warm mixed salad: rice vermicelli, sautéed beef, spring rolls, raw vegetables and peanuts. Dressed with nuoc-mâm sauce.

Vegetarian version of Bo Bun with tofu and vegetable spring rolls.

Tender beef cubes sautéed (shaking beef) served with tomato-flavored red rice. Often accompanied by a fried egg.

Fried noodles formed into a crispy nest, topped with a sauced filling (meat, seafood or vegetables).

Vietnam's national soup. Rich broth with spices (anise, cinnamon), flat rice noodles and fresh herbs.

Portion of rice to accompany the dishes.

Assortment of seasonal vegetables stir-fried in a wok.

Wheat noodles sautéed in soy sauce.

Grilled pork served with rice vermicelli and herbs. Hanoi specialty.

Spiced minced beef, rolled in a betel leaf (la lot) then grilled. Unique smoky flavor.

Grilled shrimp skewers, served with accompaniments.

Tender marinated and grilled chicken skewers.

Cooked and sweetened banana, served in a coconut milk tapioca soup. Warm and gourmet dessert.

Ice creams with tropical fruit flavors.

Mix of fresh exotic fruits (mango, pineapple, lychee depending on season).

The 'Chè Ba Mau'. Colorful layered dessert with beans, jelly and coconut milk. Served with crushed ice.

Cold sweet mango soup with coconut milk.

Sweet black sticky rice topped with coconut milk and served with fresh mango slices. Classic and delicious.