Book bord på The Vietnamese med 1/3 skåret af prisen

SMALL DISHES FROM CHILDHOOD

NEM RÁN TÔM CÀNG – SPRING ROLLS WITH CRAB AND SHRIMP Hand-rolled, crispy spring rolls with crab, shrimp and mushrooms. Served with herbs and nuoc cham – an echo of the Grillen coast. ⸻ GỏI TÔM CUỐN – FRESH ROLL WITH GRILLED SHRIMP Rice paper, Grilled Shrimp, mint, coriander. Lightness and freshness inspired by Saigon street cuisine – interpreted in Nordic balance. ⸻ GỏI ĐU ĐỦ – BÒ CUỐN LÁ LỐT LEMONGRASS BEEF WITH GREEN PAPAYA SALAD Tender venison, green papaya and fresh herbs, rolled in aromatic lá lốt leaves. A complex dish with depth, spice and structure – inspired by the highlands of Vietnam.

TASTE THAT SHAPED ME

GÀ CÀRI NƯỚC CỐT DềA GUINEA Fowl in Coconut Curry Guinea fowl braised with lemongrass and kaffir lime leaves – Vietnamese coconut curry, served with baguette. Like a sleepy afternoon – no words, just peace.