Our Culture
Discover authentic dishes from all three regions of Vietnam
Crafted with love in the heart of Hanoi’s Old Quarter.
APPETIZER
Hanoi fried spring roll
Nem chiên Hà Nội
The colorful mixture of carrot, onion, shiitake mushroom, wood ear mushroom, glass noodles, minced pork, spring onion, and egg is wrapped in rice paper, then fried twice for extra crispiness and a golden-brown color. The spring rolls are served with local mixed herbs, fresh rice vermicelli, and classic Vietnamese dipping sauce.
Net seafood spring roll
Chả giò rế hải sản
Minced fresh seafood (shrimp and squid) combined with mushrooms, glass noodles, shallots, mountain jelly, and egg, wrapped in a delicate net spring roll wrapper, then deep-fried until crispy. The spring rolls are served with local mixed herbs, fresh rice vermicelli, and classic Vietnamese dipping sauce.
Hai Phong Crab spring roll fried
Nem cua bể hải phòng
Crab spring rolls are wrapped in a square shape with a filling of carrot, onion, shiitake mushroom, wood ear mushroom, glass noodles, minced pork, spring onion, chicken egg, and the special ingredient — fresh boneless crab meat. The spring rolls are served with local mixed herbs, fresh rice vermicelli, and classic Vietnamese dipping sauce
“Pho” rolled with beef
Phở cuốn bò
Pho Rolls (Pho Cuon) are considered one of the typical dishes of Hanoi. They include soft rice noodles, well-marinated beef infused with Vietnamese basil, toasted peanuts, fried shallots, and lettuce, served with chili and garlic fish sauce.
Banh mi Hoi An
Bánh mì Hội An
Vietnamese baguette filled with pork liver pâté, caramelised pork, cold cuts, Vietnamese sausage, grilled pork, and pickles — flavoured with Hoi An chili jam, coriander, and laksa leaf.
The journey of “Nem”
Khay cuốn tổng hợp
“Pho cuon” beef Noodle roll, Hanoi fried spring roll, mustard leaf rolling with shrimp, Net seafood spring roll.
Crispy Vietnamese Pancake
Bánh xèo tôm thịt
Rice batter made from turmeric powder and rice flour, stuffed with various ingredients such as bean sprouts, mung beans, spring onions, lean pork, and shrimp. Served with dipping sauce, mixed herbs, rice paper, and peanut sauce.
Grilled prawn sugar cane
Chạo tôm bao mía
Originally from Central Vietnam, the shrimp and pork are blended into a paste, then coated on sugar cane and grilled over charcoal. The side dishes include green mango, carrot, cucumber, crispy rice paper, noodles, and sweet & sour fish sauce.
SALAD
Shrimp green mango salad
Nộm xoài tôm nướng than hoa
Vietnamese mango salad is a vibrant dish featuring green mango, shrimp, and fresh herbs such as Vietnamese mint, marjoram, and cilantro. It’s a mouthwatering combination dressed with sweet and sour passion fruit sauce. A special highlight of this dish is Mia’s shrimp, grilled over red charcoal for an irresistible aroma.
“Hue” Lotus Seed Salad with Grilled Squid
Nộm sen Huế mực nướng sốt trái quất
The salad is a combination of various fresh vegetables, herbs, grilled squid, and ‘Hue’ lotus seeds (from the best lotus-growing region in Vietnam), tossed in a sweet and sour kumquat sauce.
Vietnamese eggplant and beef Salad
Nộm bò cà pháo sốt mè
Quick-grilled marinated beef slices combined with garden vegetables and local pickled eggplant, wrapped in lolot leaves, and served with rice crackers dipped in MIAs’s sesame sauce.
Mantis shrimp seaweed salad
Nộm rong sụn gai bề bề
Crunchy salted cottonii seaweed combined with shell-off mantis shrimp flambéed with local rice in sweet and sour fish sauce, topped with peanuts, sesame seeds, and crispy rice paper.
Dried buffalo papaya salad
Nộm đu đủ trâu héo
Buffaloes are well-fed in the wild and raised in the mountains by local ethnic communities. The meat is slowly smoked until it becomes dry and aromatic. We bring it down to pair with green papaya, marjoram, cilantro, Vietnamese mint, peanuts, and Vietnamese herb sauce — creating a dish that captures the authentic flavors of the ethnic highlands
Vietnamese Noodle Dishes
Hanoi beef Noodle soup “Pho”
Phở Bò
Rice noodles served with a 12-hour slow-cooked beef broth infused with the aroma of cinnamon, cardamom, and star anise, combined with local herbs such as coriander, mint, and spring onion. Served with lime, chili, and homemade chili sauce.
Seafood tapioca noodle
Bánh canh hải sản
Thick tapioca noodles served in a rich prawn stock with prawns, mantis shrimp, squid, and quail eggs, accompanied by fresh lime and chili.
“Quang” style pork and shrimp Noodle
Mì Quảng tôm thịt
‘Quang’ noodles originate from Central Vietnam – Quang Nam Province. This dish features flat rice noodles served with a small amount of flavorful meat broth, typically infused with turmeric and ‘Quang’ shallot oil to create its signature taste. ‘Quang’ noodles are usually topped with pork, fried quail eggs, shrimp, roasted peanuts, fresh herbs, and shrimp crackers
Cao lau Hoi An
Cao lầu Hội An
Cao Lau is a signature dish from Hoi An, featuring noodles made from freshly milled local rice and a lye solution derived from the ashes of local trees. Along with the steamed rice noodles, a bowl of Cao Lau includes thinly sliced roasted pork (char siu), fresh herbs, bean sprouts, and crispy croutons made from the same ingredients as the noodles, all finished with just a splash of flavorful broth. It is best enjoyed with Hoi An’s chili sauce and crispy rice pancake.
Main Course
Pandan Chicken
Gà cuộn lá dứa chiên sốt cà ry
Boneless chicken thighs marinated in a flavorful blend of oyster sauce, garlic, shallot, pepper, and lemongrass, wrapped in pandan leaves, then deep-fried until golden brown. Served with lotus steamed rice and curry sauce.
Char-grilled marinated catfish “Cha Ca La Vong”
Chả cá Lã Vọng
Catfish fillet cut into cubes, marinated with minced galangal, fermented steamed rice, shrimp paste, turmeric juice, shallot, and lemongrass, then quickly grilled over red charcoal until fragrant. The grilled fish is served on a hot pan with dill, spring onion, fried shallots, toasted peanuts, rice vermicelli, and mixed herbs on the side.
Authentic Vietnamese Broken Rice With Pork Ribs
Cơm tấm sườn que
This delicacy elevates broken rice to a whole new level by pairing it with flavorful roasted pork. It is served with a sunny-side-up egg, pickles, sweet and salty fish sauce, and a steamed egg and minced pork loaf.
Hoi An's chicken rice
Cơm gà Hội An
Hoi An’s chicken rice is made from high-quality steamed rice and tender chicken. The rice is cooked with pandan leaves, shallot, and turmeric to create a fragrant aroma and vibrant color. The chicken rice is served with a bowl of broth made from boiled chicken, immature eggs, special sauce, and a side of fresh garden salad
Chef's grilled tray
Đĩa nướng tổng hợp
A mixed chef’s selection grilled tray featuring pork cheek, Muscovy duck fillet, scallop, and prawn, served with the chef’s special sauce.
Seafood steamed on table
Hải sản hấp chấm muối ớt xanh
Fresh marinated seafood — including red tilapia, squid, shrimp, and scallop — with lemongrass and pandan leaves, arranged on a bed of hot stones inside a ceramic pot. Local beer is then added to steam and cook the seafood to perfection. Served with green chili sauce.
Ha Long squid cake with steamed rice roll pancake
Bánh cuốn chả mực hạ long
‘Ha Long’ squid is known as the best in Vietnam. The hand-pounded squid paste preserves its distinct taste and aroma, lightly seasoned with pepper, fish sauce, and sugar, then quickly fried to perfection. It is perfectly paired with ‘Banh Cuon Thanh Tri’ — steamed rice rolls — and served with special dipping sauce and fresh herbs.
Charcoal grilled beef coffee
Bò áp chảo cà phê
Local beef marinated overnight with soy sauce, corn syrup, sesame oil, spring onion, ginger, shallot, and coffee juice, then grilled over charcoal. The beef is served on a hot pan with Vietnamese bread, coffee sauce, and grilled vegetables.
Fried galangal muscovy ducK
Ngan rang bông riềng
Muscovy duck fillet, well-marinated with minced galangal, lemongrass, shallot, and five-spice powder, coated with mixed flour and deep-fried until crispy. Served with soy sauce, mixed herbs, and noodles.
Steamed snail & pork lemongarss flavour
Chả ốc Tây Hồ
Minced snail meat mixed with lean pork, seasoned with ginger, lemongrass, lolot leaves, and shallot, then served with sweet and sour passion fruit sauce, rice vermicelli, and fresh herbs.
Vietnamese grilled pork “Bun cha”
Bún chả
A perfect combination of grilled pork patties, pork cheek slices, and rolled pork wrapped in lolot leaves, served with dipping sauce, traditional herbs, rice vermicelli noodles, and papaya pickles. The pork is marinated overnight with lemongrass, shallot, caramel sauce, fish sauce, and pepper, then grilled over charcoal for a smoky aroma and rich flavor.
Caramelized pork with young coconut
Thịt kho dừa non
Slow-cooked fat-off pork leg pieces in a sticky, savory-sweet glaze with young coconut meat and coconut water — the key ingredients that create its signature flavor. The pork is gently simmered for two hours until tender and infused with the aroma of coconut. Served hot with fragrant steamed rice.
Broth - Vegetables - Rice
Vietnamese spinach and shrimp in broth
Canh mồng tơi nấu tôm
Vietnamese spinach and shrimp soup with a light, savory broth, a comforting home-style dish often enjoyed in Vietnamese family meals.
Shrimp sour broth “Nam Bo” style
Canh tôm nấu chua Nam Bộ
Shrimp simmered in a sweet-and-sour broth with pineapple, tomatoes and fresh herbs
Stir fried morning glory with garlic
Rau muống xào tỏi
Crisp morning glory sautéed with aromatic garlic.
Boiled mix seasonal vegetable
Củ quả luộc chấm kho quẹt
Served with caramelize shrimp & pork dip
Fragnant steamed rice
Cơm gạo tám
Steamed Vietnamese jasmine rice, soft, aromatic and perfectly fluffy.
Lotus steamed rice
Cơm hạt sen
Jasmine rice cook with chicken broth addition lotus seed and some local spices
Dessert
Vietnamese grilled banana sticky rice
Chuối nếp nướng
Bananas coated with pandan-flavored sticky rice, wrapped in banana leaves, and grilled until golden on the outside. Served hot with coconut sauce and toasted coconut flakes
Yoghurt and black sticky rice sweet soup
Sữa chua nếp cẩm
Plain yogurt served with homemade black sticky rice and coconut milk.
Lotus seed sweet soup with longan and fresh coconut meat
Chè hạt sen long nhãn
One of the most popular desserts in Vietnam, simply made from fresh ‘Hue’ lotus seeds, longan, rock sugar, and coconut water.
Black sesame sweet soup
Chè mè đen
Black sesame blended with sticky rice and cooked until thick, sweetened with rock sugar, and served with coconut milk
Coconut ice cream
Kem lạnh vị dừa
Vegetarian Option
Green mango salad
Nộm xoài xanh sốt chanh leo
Vietnamese mango julienne combined with local herbs and sweet and sour passion fruit sauce, topped with toasted peanuts and sesame seeds
Crunchy Seaweed Salad
Nộm rong sụn gai chay
Crunchy salted cottonii seaweed combined with sweet and sour soy sauce, topped with toasted peanuts, sesame seeds, and crispy rice paper
Green Papaya Salad
Nộm đu đủ rau thơm
Julienned green papaya, carrot, and cucumber mixed with marjoram, cilantro, Vietnamese mint, and peanuts, then dipped in sweet and sour soy sauce.
Vegetarian “Banh Xeo”
Bánh xèo chay
Crispy rice pancake with mung beans, fresh mushrooms, and bean sprouts, served with fresh herbs and vegan dipping sauce
Grilled tofu ball in sweet & sour soy sauce
Bún chả đậu
This is the vegetarian version of ‘Bun Cha’. Made from tofu, sticky rice, mushroom, and carrot, the mixture is shaped into balls and grilled over charcoal until golden and fragrant.
Fresh mushoom spring roll
Phở tươi cuốn nấm
Seared mixed mushrooms with seasonal herbs and lettuce, wrapped in rice paper and served with vegan dipping sauce.
vegetable noodle soup “Pho”
Phở chay
Vegetable broth combined with noodles, garden vegetables, and fresh mushrooms, served with chili sauce, fresh chili, and lime.
Fried vegetable spring roll
Nem chiên chay
A mixture of carrot, onion, bean sprouts, mushrooms, young tofu, and spring onion wrapped in rice paper and deep-fried until golden. Spring rolls are served with mixed herbs and dipping sauce.
Vegetarian "Banh Mi"
Bánh mì chay
Vietnamese bread filled with tofu balls, mushrooms, lettuce, cucumber, and avocado.
