Summer Roll consists of prawn, vegetable, rice vermicelli wrapped in soft rice paper. It is served with a sauce made from soybean. Each portion starts from 5 rolls. The price is for 5 rolls.

Spring Roll has commonly seasoned ground meat (beef or prawn, squid), mushrooms, and diced vegetables, rolled up in a sheet of moist rice paper. The roll is then deep-fried. Each portion starts from 5 rolls. The price is for 5 rolls.

Our portion of banh mi includes a loaf of banh mi enjoying with beefsteak, beef roll (chả bò), beef liver pâté, fried egg, green chili, pickled carrot and daikon radish, cucumber, potato, and coriander.

Saigon-style banh xeo is a 32-centimeter savory fried pancake made of rice flour, some bean powders, eggs, water, stuffed with meat and bean sprouts. It is also served with lettuce, mustard green, spearmint, Thai basil, and fish mint (heartleaf).

Pho is a bowl of Vietnamese noodle soup consisting of broth to be stewed for 8 hours with 14 herbal medicines & beef bones in case of beef broth or chicken heads and immature eggs in case of chicken broth, as well as noodles, onion, cilantro, and meat. Basil, bean sprout, lime, chili, satay and pho paste for better taste.

Bun Thit Xao Nam Bo aka Bun Bo Nam Bo is a bowl of dry noodles with stir-fried meat/mushroom and flavors of citronella, chili, onion, peanut, herbs. It is served with nước mắm (fish sauce), or xì dầu (soy sauce) in case of vegan. Let ask the waiter not to serve spicy if you don’t like it.

If you spend any time in Paris at all, you’ll soon start to try Le Bo Bun, a dish of cold rice vermicelli noodles topped with stir-fried lemongrass beef and Fried Spring Rolls, on menus all across town.

The main ingredients of Mi Quang are wide rice noodles, meat, and herbs, most commonly served with a small amount of broth, which is generally infused with turmeric. It is originated from Quang Nam in central Vietnam.

Fried Rice is a dish of cooked rice and eggs that have been stir-fried in a wok and is usually mixed with other ingredients. We serve mushrooms, beef, and prawn, even fried egg for diets.

The bun bo originated in Hue, the former capital of Vietnam. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste.

Cơm Tấm (or broken rice*) is a Saigonese dish made from rice with fractured rice grains. The rice and meat are served with various greens and pickled vegetables. * Broken rice is fragments of rice grains, broken by milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.

Stir-fried morning-glory with garlic [ong-choy, kang-kung] is popularly used as a green vegetable, especially in East and Southeast Asian cuisines. We use organic morning-glory only, it means our supplier didn't use pesticides, irradiation, industrial solvents, or synthetic food additives in the farming methods to produce it.

Alcohol-free beer starts out as regular alcoholic beer, which is then cooked in order to evaporate the alcohol. After alcohol escapes, the remaining liquid is used.