Pousse Pousse

A complete lunch menu including a lemongrass-based main dish, a side dish, and a drink. Served with fried rice.

Crispy fried spring rolls, stuffed with chicken or vegetables. Served hot, often accompanied by lettuce and mint leaves.

Crispy rice flour crepe (Bánh Xèo) topped with chicken and bean sprouts. Enjoy by wrapping pieces in lettuce.

Fresh roll made of rice vermicelli, shrimp, and vegetables wrapped in a rice paper. Served cold with peanut or nuoc-mâm sauce.

Gyoza: pan-fried dumplings with thin dough, stuffed with meat and vegetables. Crispy on the bottom and soft on top.

Shrimp coated in a light and airy batter, fried until golden. Crispy and not greasy.

The national Vietnamese soup made with a rich and fragrant beef broth, flat rice noodles, beef, and fresh herbs.

Savory broth filled with noodles and shrimp-stuffed dumplings (wontons). A comforting and light dish.

Clear soup containing only shrimp dumplings (no additional noodles). Ideal for a lighter option.

Beef stew simmered with spices (Bo Kho style), served with noodles or rice. The sauce is rich and aromatic.

Creamy coconut milk chicken curry, served as a soup with rice noodles or rice. Mild and spicy.

Tangy and spicy Tom Yam style soup, flavored with lemongrass and garnished with shrimp. Served with your choice of starch.

Marinated beef stir-fried in a wok, served with tomato rice (red rice). A classic dish with umami and peppery flavors.

Lemongrass marinated chicken then grilled, served on a bed of white rice. Aromatic and slightly citrusy.

A portion of steamed white rice. Neutral accompaniment for saucy dishes.

Chicken stir-fried in a wok with fresh Thai basil and chilies. Served with white rice. Flavorful and aromatic.

White fish pieces stir-fried with a basil sauce. Served with white rice.

Shrimp stir-fried in a wok with a fragrant basil sauce. Served with white rice.

Wok-fried rice with a mix of vegetables and scrambled eggs. A simple and vegetarian dish.

Vietnamese salad made of cold rice vermicelli, hot stir-fried beef, fresh vegetables, and peanuts, dressed with nuoc-mâm sauce.

Variation of Bo Bun with stir-fried chicken instead of beef. Fresh and complete.

Rice vermicelli salad topped with sautéed shrimp, raw vegetables, and mint.

Meat-free version of Bo Bun, usually with tofu or more vegetables and vegetarian spring rolls.

Complete Bo Bun combining several toppings (beef, chicken, or shrimp) for more variety.

Korean dish made of rice topped with sautéed vegetables, beef, and an egg, to be mixed with gochujang chili sauce before eating.

Chicken version of the famous Korean mixed rice dish with vegetables.

Bibimbap served with shrimp instead of red meat.

Vegetarian version of bibimbap, focusing on a variety of marinated and sautéed vegetables.

Bibimbap with an assortment of protein toppings.

Wok-fried noodles with beef strips and vegetables.

Wok-fried noodles with chicken pieces and vegetables.

Wok-fried noodles with shrimp.

Simple stir-fried noodles with vegetables, without meat or seafood.

Classic Thai stir-fried rice noodle dish with a sweet and sour tamarind sauce, chicken, eggs, and peanuts.

Pad Thai served with shrimp. Sweet, savory, and tangy flavors.

Vegetarian version of Pad Thai, without meat.

Wide rice noodles stir-fried in sweet soy sauce with beef and vegetables (often Chinese broccoli).

Spicy and fresh Thai salad with Thai herbs, lime, and chili, topped with sliced chicken.

Spicy Thai salad with shrimp.

Thai beef salad (Yam Nua), mixing grilled meat, cucumber, tomatoes, and a spicy sauce.