Quan an Hoa sen

Vietnamese shrimp senbei. No coloring.

These are pig ears. They are pickled in a sweet and sour sauce, making them easy to eat and addictive with their crunchy texture.

In Japan, tofu is made from fish (cod), but in Vietnam, it is made from pork. This is a labor-intensive homemade dish.

A unique style of char siu different from Japanese and Chinese versions. Made with pork shoulder loin meat.

This pork ham is made by steaming with banana leaves. It is colorless. It may be mistaken for fish sausage, but you will understand once you taste it. It is very delicious!

This ham is also popular among Japanese fans. It is made with care and effort.

An assortment of various appetizers.

In Japan, when it comes to Vietnamese cuisine, fresh spring rolls are a classic. It's a must-have dish.

The classic Vietnamese fresh spring rolls feature a combination of shrimp and pork.

An original salad from a shop that uses lotus stems and mango. The name, of course, is the shop's name, Hoa Sen Salad.

This salad uses herbs such as spearmint and coriander. The herbs are quite prominent. This dish is recommended for those who are familiar with Vietnamese cuisine.

A salad made with papaya from Okinawa and black tiger shrimp from Vietnam.

The beef also becomes a salad, which is a bit Vietnamese. It's quite good.

A salad made with shrimp, squid, and harusame noodles, dressed in a sweet and tangy vinegar sauce.

The combination of shrimp broth and mushrooms is perfect.

You can choose to change from white asparagus to green asparagus. This is a popular soup at our restaurant.

Although it has a bright red color, it's not spicy. This is actually a Vietnamese tomato soup.

A completely different way of grilling squid compared to Japan. This dish is seasoned and eaten in a unique way. It pairs perfectly with Vietnamese sticky rice liquor. Of course, it also goes well with beer.

Vietnamese-style Banh Xeo. Saigon-style is known for its fluffy texture similar to an omelette, and its characteristic is that it is not as crispy as senbei. It is popular to dip it in a special sauce and wrap it in vegetables such as sunny lettuce to eat.

Grilled chicken with herbs using citrus leaves commonly found in Vietnam. It does not have the strong smell of cilantro, making it suitable for those who dislike cilantro.

Our unique blend of Vietnamese-style five-spice flavor is different from the traditional Chinese five-spice powder. Please give it a try.

This dish was introduced to Vietnam during the time when it was known as French Indochina. It seems like a dish that could also be found in Japan.

Combining beef and mushrooms gives a French twist rather than Vietnamese. Using chopsticks, knife, and fork together is a Vietnamese tradition.

Made with shrimp, squid, and crab. Goes perfectly with beer.

Made with pork. In Vietnam, when it comes to fried spring rolls, these pork spring rolls are popular. It is one of the Vietnamese home-cooked dishes.

A must-have dish in Vietnamese cuisine, made with chicken wings.

Tempura sticks wrapped in shrimp surimi. Slice and eat with vegetables wrapped in rice paper. Very delicious.

Special garlic butter flavor.

Fried squid tossed in tamarind sauce. The combination of the crispy texture and the sweet and sour flavor reminiscent of apricots is addictive to many.

This dish is unique to the Mekong Delta in southern Vietnam. It is a local specialty that few Vietnamese people have tried. Highly recommended.

Simple yet delicious. Vietnamese flavor.

A delicious combination favored by Vietnamese people.

A vegetable that has become familiar in Japan. In Vietnam, it is grown not in fields, but in ponds. Therefore, it is a very delicious vegetable with sweetness and tenderness. Unfortunately, Vietnamese water spinach is difficult to obtain, so we use domestically grown ones.

One of the rare spicy dishes at our restaurant. In southern Vietnam, there are many sweet dishes. By the way, there are plenty of spicy dishes in central Vietnam. Please try this rare and spicy dish from southern Vietnam. It is a very delicious dish.

Dishes using tamarind are unique to the southern part of Vietnam, especially in the Mekong Delta region. In southern Vietnam, the number of dishes that fully utilize tamarind and coconut, as well as how they are used, can determine the quality of a restaurant. This dish originates from the Mekong Delta region, the hometown of the restaurant. Please enjoy.

Although Japanese celery and Vietnamese celery are quite different, this dish was adopted into the grand menu because Japanese celery works well too. It has a refreshing taste with a well-balanced seasoning.

The combination of fish and tomato is also very popular in Vietnam. Locally, in addition to sea fish such as sea bream and sea bass, river fish are also used.

Large scallops from Hokkaido are used. While shrimp chili is good, how about trying a rare Vietnamese cooking method with spicy scallops once in a while? Please give it a try.

It tastes like Japanese sweet and sour pork, but it is a completely different dish as the meat is not fried. This cooking method may also work well with lamb meat. It is an interesting dish.

Vietnamese fried rice is not the fluffy type. However, it has a strong flavor that brings out the taste of shrimp. The shrimp used is from Vietnam.

If available, we use crab meat from a species called the sawtoothed crab from Vietnam. Normally, we use snow crab.

Fried rice made with the restaurant's homemade char siu.

Hue, a former imperial capital located in central Vietnam and a famous UNESCO World Heritage site. This is a fried rice dish from that region. Please try this fried rice dish at our restaurant, which is rarely available in Japan. It has become a popular dish at our restaurant recently.

In Japanese terms, it is similar to a simmered fish set meal. In Vietnam, there are dishes made from both sea fish and river fish. The fish used in this dish at our restaurant is white fish from the Mekong River. It is possible to change to white fish such as sea bream according to your preference. This dish takes a little time to prepare.

Similar to the Japanese dish tori-kamameshi, but you will immediately notice that it is a different dish when you eat it. The large gap between appearance and taste is a unique aspect. It is a very delicious dish.

A plate of rice topped with grilled pork marinated in sauce, which is considered a set meal in the Japanese context. In the southern part of Vietnam, especially in the Mekong Delta region, this dish is a staple for lunch. The pork is marinated in sauce and then grilled, with the addition of familiar herbs and seasonings such as green onions and garlic, making it easy to eat and appealing even to Japanese taste buds.

Rice is fried to make it. The special aroma of green onion oil poured over the pork rice cake matches the crispy okoge well. A rare dish. Maybe the only place you can eat it in Japan is at our store?

A little different from Thai green curry. Surprisingly popular.

In Vietnam, when it comes to curry, it's chicken curry. In the Mekong Delta, they originally use duck. Also, instead of potatoes, they use taro and sweet potatoes. Yellow curry with plenty of turmeric, always simmered in coconut milk, is a characteristic of the southern part of Vietnam. It's more of a coconut dish than a curry.

In the past, this was a luxurious dish that could only be eaten during the Vietnamese New Year. Nowadays, it is commonly enjoyed as a regular meal. The major difference between braised pork in Japan, China, and northern and central Vietnam is the use of coconut water for simmering the pork instead of regular water. In the Mekong Delta region, coconut water is used in cooking instead of plain water for braising and soups. Please try the authentic version at our restaurant.

Congee mixed with shrimp, squid, and clams.

Those who know this porridge can be considered quite deep Vietnam enthusiasts. In Japan, it may only be available at our store. This is a porridge from the Dong Nai region in southern Vietnam.

When it comes to Vietnamese cuisine, Pho is a must-try. Pho is originally from the northern part of Vietnam. At our restaurant, we use plenty of domestically sourced chicken bones to make the broth. The soup is light yet flavorful. It is the most popular menu for both lunch and dinner.

Pho Bo is eaten with authentic soup made by simmering domestic beef bones. In southern Vietnam, especially in Ho Chi Minh City, there are more Pho Bo shops than Pho Ga shops, and this is more popular.

Bo Bin means beef meatball in Japanese. In Japan, when we talk about meatballs, it is usually made of chicken or pork. However, in Vietnam, it is made of beef or fish. Beef meatballs, which are not common in Japan, are delicious. Please give it a try.

Usually, we use Japanese snow crab. When we have them in stock, we use a crab called Sawtooth Gazami from Vietnam. Please feel free to ask our staff which one you would like today.

This is a dish from central Vietnam. It is spicy. It has gradually become known as Vietnamese cuisine in Japan as well. It is a beef noodle soup made with broth from domestic beef bones and eaten with thick rice noodles. This is the most popular menu item among Vietnamese visitors to our store.

Sweet vinegar sauce is served in a separate bowl. It can be eaten like tsukemen or poured over the whole dish. There are various ways to eat it, and it's up to each individual. There is no fixed way to eat it. In Japanese terms, it's similar to hiyashi chuka.

This dish is similar to the food in Ho Chi Minh City. Although this dish was introduced by the Chinese, it has become quite popular among the Vietnamese. The seasoning has already changed to a Vietnamese unique one. We have made good use of the flavor and aroma of the crab. Please enjoy.

This hot pot from Vietnam is based on a soup made from domestically sourced chicken carcass and pork bones. This hot pot is widely eaten throughout Vietnam. It is priced at 1,200 yen per serving, with a minimum order of two servings.

A hot pot with a soup base made from domestic Wagyu beef bones. The beef tendons are addictive. Orders start from 2 servings at 1,500 yen per serving.

Vietnam is a country with half of its land area facing the sea, making it a seafood cuisine powerhouse. There are incredible varieties of hot pot dishes, but we would like to introduce the hot pot commonly eaten in the coastal areas of our hometown in the Mekong Delta (Ben Tre, Chau Doc, Soc Trang). It includes Vietnamese specialties such as Black Tiger prawns, clams, Catfish from the Mekong River, and shiitake mushrooms. Priced at 2000 yen per serving, orders start from two servings.

In the southernmost part of the Mekong Delta in Vietnam, 'Pho' and 'Bun' are more common noodle dishes than 'Phutiw', which is the most commonly eaten. 'Pho' is a noodle dish mainly made with chicken and beef. 'Bun' is a noodle dish mainly made with seafood, pork, and beef.

This dish is said to be one of the dishes spread by Chinese immigrants (now Chinese-Vietnamese) who settled in Vietnam in the past, in Saigon (now Ho Chi Minh City). The Chinatown area around Cho Lon in Ho Chi Minh City, Vietnam, is now considered the home of this dish.

Grilled pork marinated in sauce served with rice on a plate, which is equivalent to a set meal in Japanese terms. In the southern part of Vietnam and the Mekong Delta, it is commonly eaten for lunch, a staple of local lunches! This dish involves marinating pork in sauce before grilling, and it is characterized by the use of familiar herbs and seasonings such as green onions and garlic, making it easy to eat even for Japanese people.

Vietnamese vermicelli soup with pork and fish cakes, steamed pork ham, and pork belly with cartilage.

Stir-fried beef and macaroni. A popular dish among young people in Ho Chi Minh City.

The photo uses ripe mangoes, but normally, white and sour raw mangoes are used. There are various types of mangoes. I think it's a bit difficult for Japanese people.

Vietnamese goat hot pot. Due to the unstable supply of goat meat, this dish was reluctantly removed from the main menu, becoming the legendary dish of our restaurant. A very popular menu among Vietnamese people. Please feel free to inquire if we have it in stock. One serving of Lu Gon is 2000 yen.

There are mainly three types of shrimp used in shrimp coconut steamed in the Mekong Delta: Black Tiger (local name Tom Su), grass shrimp (local name Tep), and long-handled shrimp (local name Tom Kan). It is very difficult to procure, but the most delicious shrimp in this dish is known as Tom Kan. The characteristic is that the shrimp miso is very rich, and combined with the moderate sweetness of coconut, it is exquisite. In Vietnam, they inhabit the brackish waters of the Mekong River.

Uses extra-large clams from the local 99-mile area in Chiba Prefecture. Seasonal menu item.

Made with locally sourced Me-hikari from Choshi, Chiba Prefecture. Seasonal menu item.

This is a pineapple fried rice from southern Vietnam. It is a seasonal menu but popular among Japanese people as well.