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

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The tasting menu at The Vietnamese Heartmade Kitchen invites you on a gastronomic journey through authentic Vietnamese cuisine, curated by Chef Duc Huy Do and his team.

HÀU – Vietnamese Oyster

Fresh Rømø oysters with lime, chili and coriander.

MỰC NƯỡNG MỌI – Grilled Nlækputte Vietnamese Style

Grilled squid grilled over an open fire and brushed with butter, fish sauce and garlic. - green chili salsa

NEM RÁN TÔM CÀNG – Crispy Spring Rolls with Crayfish and Chicken

Hand-rolled, golden spring rolls filled with crayfish tails, chicken, mixed root vegetables and mushrooms. Served with fresh herbs and nuoc cham.

GỏI CÁ HỒI CUỐN – Fresh Roll with Tiger Shrimp

Rice paper filled with tiger shrimp, mint, coriander and shiso.

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – Deer in Betel Leaves with Green Papaya Salad

Green papaya, fresh herbs and tender venison rolled in fragrant lá lốt leaves.

VỊT TRỊI NƯỡNG SỐT CHAO – Mallard with Fermented Tofu Sauce

Long-marinated, grilled mallard duck glazed in chao, dark soy and honey.

DESSERT – Saigon by Night

The kitchen's sweet finale with coconut and tropical fruits.

obs

The tasting menu at The Vietnamese Heartmade Kitchen invites you on a gastronomic journey through authentic Vietnamese cuisine, curated by Chef Duc Huy Do and his team.

HÀU – Vietnamese Oyster

Fresh Rømø oysters with lime, chili and coriander.

MỰC NƯỡNG MỌI – Grilled Nlækputte Vietnamese Style

Grilled squid grilled over an open fire and brushed with butter, fish sauce and garlic. - green chili salsa

NEM RÁN TÔM CÀNG – Crispy Spring Rolls with Crayfish and Chicken

Hand-rolled, golden spring rolls filled with crayfish tails, chicken, mixed root vegetables and mushrooms. Served with fresh herbs and nuoc cham.

GỏI CÁ HỒI CUỐN – Fresh Roll with Tiger Shrimp

Rice paper filled with tiger shrimp, mint, coriander and shiso.

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – Deer in Betel Leaves with Green Papaya Salad

Green papaya, fresh herbs and tender venison rolled in fragrant lá lốt leaves.

VỊT TRỊI NƯỡNG SỐT CHAO – Mallard with Fermented Tofu Sauce

Long-marinated, grilled mallard duck glazed in chao, dark soy and honey.

DESSERT – Saigon by Night

The kitchen's sweet finale with coconut and tropical fruits.

The Vietnamese

THE VIETNAMESE TAPAS STYLE MENU370kr247kr

Tasting menu - 7 courses750kr500kr

HÀU – Vietnamese Oyster

MỰC NƯỡNG MỌI – Grilled Nlækputte Vietnamese Style

NEM RÁN TÔM CÀNG – Crispy Spring Rolls with Crayfish and Chicken

GỏI CÁ HỒI CUỐN – Fresh Roll with Tiger Shrimp

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – Deer in Betel Leaves with Green Papaya Salad

VỊT TRỊI NƯỡNG SỐT CHAO – Mallard with Fermented Tofu Sauce

DESSERT – Saigon by Night

The Vietnamese

THE VIETNAMESE TAPAS STYLE MENU370kr247kr

Tasting menu - 7 courses750kr500kr

HÀU – Vietnamese Oyster

MỰC NƯỡNG MỌI – Grilled Nlækputte Vietnamese Style

NEM RÁN TÔM CÀNG – Crispy Spring Rolls with Crayfish and Chicken

GỏI CÁ HỒI CUỐN – Fresh Roll with Tiger Shrimp

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – Deer in Betel Leaves with Green Papaya Salad

VỊT TRỊI NƯỡNG SỐT CHAO – Mallard with Fermented Tofu Sauce

DESSERT – Saigon by Night