Le Gourmet Traiteur Asiatique

Crispy fried rolls stuffed with chicken and vegetables. Served golden and hot. Often enjoyed with nuoc-mâm sauce.

Crispy fried imperial rolls filled with shrimp. The fried rice paper offers a crispy texture that contrasts with the tender filling.

Fried triangular pastry, stuffed with spicy minced beef. Crispy on the outside and savory on the inside.

Skewer of marinated and grilled chicken pieces. Tender and slightly caramelized.

Fresh roll in rice paper, filled with vermicelli, shrimp, lettuce, and mint. Not fried, served cold with peanut or nuoc-mâm sauce.

Chinese dumplings with thin wrappers, filled with meat and vegetables, usually pan-fried. Juicy and flavorful.

Steamed or fried dumplings, enclosing a shrimp filling. Tender or crispy texture depending on cooking.

Steamed or fried dumplings, with a translucent wrapper and shrimp filling. Delicate and soft.

Shrimp coated in a light batter and fried. Very crispy and airy.

Fresh salad made of crunchy soybean sprouts and chicken pieces, dressed with a light vinaigrette.

Refreshing salad of soybean sprouts and shrimp, ideal as a light starter.

Large bowl of cold rice vermicelli, topped with sautéed meat (beef or chicken), spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce.

Thick, sour, and spicy Chinese soup with vegetables, black mushrooms, tofu, and sometimes meat. Rich in flavor.