Poiring

This part comes from ribs numbered 6 to 12, separated after producing flower sirloin (bean sprouts are provided as a base. If you need more, please select additional options. Lime/cilantro/green chili are not provided as a base; please select additional options if desired).

This part comes from ribs numbered 6 to 12, separated after producing the flower sirloin (bean sprouts are provided as a base. If you need more, please select additional options. Lime/cilantro/green chili are not provided as a base; please select them if desired).

A Vietnamese pancake made by mixing rice flour and coconut milk, cooked thinly, filled with mung bean sprouts and grilled pork, then folded and wrapped in thin rice paper.

The lower part of the meat from the first rib area of beef, extending to the tenth rib area (bean sprouts are provided as a base. If you need more, please select additional options. Lime/cilantro/green chili are not provided as a base; please select them if desired.)

The lower part of the meat from the first rib area of beef, spanning to the tenth rib area (bean sprouts are provided as a base. If you need more, please select additional options. Lime/cilantro/green chili are not provided as a base; please select them if desired.)

The taste of each seafood harmonized with the meat broth (Bean sprouts are provided as a base. If you need more, please select additional options. Lime/cilantro/green chili are not provided as a base; please select additional options if desired.)

Fried rice made with vegetables, fresh pineapple, and shrimp

Stir-fried rice noodles that create a complex flavor with the salty taste of fish sauce, the sourness of tamarind juice, and the sweetness of palm sugar.

A Vietnamese-style rice dish made by marinating pork neck in Vietnamese soy sauce and lemongrass, then grilling it over charcoal, served with rice and fried egg.

A Vietnamese sandwich made with a Vietnamese-style baguette (rice dough) filled with charcoal-grilled pork, pâté, eggs, and various vegetables.

Vietnamese-style dumplings made by finely chopping pork, shiitake mushrooms, and various vegetables, wrapped in rice paper and deep-fried.

Brisket R2 + 4P of Cha Gio

Gumsun + Yangji Rice Noodles R + Stir-fried Water Spinach

Brisket L1 + Banseo

Chadol Yangji R2 + Banseo

Bun Cha L1 + Brisket L1 + Banh Seo