Nha Viet Nam Nagoya Branch

Fresh spring rolls with small shrimp, green papaya salad, Hanoi fried spring rolls, squid in batter with chili sauce, stir-fried bok choy and seafood, or meat dish, your choice of pho (half size), today's dessert, Vietnamese coffee, or lotus tea.

Egg and tomato, celery creamy soup, avocado and shrimp fresh spring rolls, three types of warm dishes, shrimp in coconut sauce, beef stir-fried with colorful vegetables in oyster sauce, your choice of pho (half size), served with coconut ice cream, jelly, and banh mi, Vietnamese coffee or lotus flower tea

You can enjoy a variety of dishes in small portions, including fresh spring rolls, daily cold dishes, hot dishes, and rice. Please ask the staff about today's side dishes. The photo is an example. It comes with half-size noodles.

Half fresh spring rolls with small shrimp and pork / Papaya salad / Fried spring rolls / Fried catfish / Vietnamese-style omelette / Lemongrass pork rolls / Noodles of your choice

Vegetarian banh mi with fried tofu and eggplant. The tanginess of vegan mayonnaise perfectly matches the spiciness of chili sauce and sweet chili sauce with the ingredients.

Coconut sauce with added turmeric. Pairs well with jasmine rice. Comes with soup made from plant-based vegetable broth.

A vegetable bowl topped with lettuce, shiso, mizuna, and oriental herbs delivered from Gifu Prefecture.

Mainly sourced from a farm in Hokuto City, Yamanashi Prefecture

The one you can't stop. A dish to start with, also for children.

Crispy banh mi (baguette) topped with pork liver. Pairs well with wine.

A classic spring roll filled with boiled small shrimp, pork, lettuce, and bun (rice flour noodles).

A fresh spring roll filled with soft and mild white fish, lettuce, and carrots.

Original menu from Nyah Vietnam. A must-try for cilantro lovers.

Unripe, low-calorie papaya with a crunchy texture.

Steamed spring rolls filled with plenty of ingredients like wood ear mushrooms and minced meat are often eaten for breakfast in Vietnam. At the Ebisu main store, it was introduced on television and quickly became the number 1 popular menu item. *The photo shows 2 pieces.

A type of banh kott that resembles half of a Japanese takoyaki. The rice flour batter topped with small shrimp is crispy on the outside and fluffy on the inside.

Inside the coconut-scented skin, it is packed with bean sprouts, shrimp, pork, and more. Cut with a knife and enjoy with vegetables and dipping sauce.

Inside the crispy skin, there is a generous filling of ground pork, potatoes, shrimp, wood ear mushrooms, and vermicelli! Made large and cut into bite-sized pieces, this is the Hanoi style.

You can eat it whole! You can eat everything from head to tail. It pairs perfectly with beer!

Battered and fried catfish. The sweetness and spiciness of coconut are exquisite. Perfect as a meal with rice or as a snack with beer!

After feeling the sweetness of coconut milk, the spiciness of chili gradually comes in.

Oven-baked pork wrapped around the stalks of lemongrass. A juicy flavor followed by a refreshing aroma. *The photo shows 4 pieces.

Popular fried chicken wings with nuoc mam in Vietnamese izakayas. After frying in oil, they are tossed in a frying pan with fish sauce.

Rich beef with crunchy celery as an accent

Pho with a light chicken broth combined with simple chicken meat

Pho with thinly sliced beef. Sliced ginger adds an accent.

The rich sweetness of the soy milk soup is enhanced with spicy minced pork seasoned with chili sauce.

A slightly luxurious pho with small shrimp, clams, squid, and more.

Dried shrimp, based on a American sauce, enhances the shrimp flavor.

Pho with the tanginess and spiciness of tomato

The popular 'Bun Bo Hue' with its delicious spiciness has previously been offered with flavors tailored for Japanese tastes, but we have received feedback from some customers expressing a desire for a more authentic taste and feeling that it was somewhat lacking. Therefore, we have completely revamped our recipe to bring it closer to the original flavor! With the first bite, you will experience a sharp spiciness that transforms into a complex umami, creating a deep flavor. The 'shrimp paste' and 'garlic' essential to Bun Bo Hue add depth to the soup. Additionally, the savory aroma of dried shrimp, the refreshing scent of lemongrass, and the natural sweetness and acidity of pineapple spread throughout your mouth, creating an irresistible deliciousness! Experience the profound flavors that go beyond just spiciness.

Topped with fried spring rolls, vegetables, and pickled vegetables on rice noodles. Served with a sweet and sour sauce to mix and enjoy.

A curry with the gentle sweetness of coconut milk, featuring chunky chicken pieces. Topped with fried egg and eggplant. This has been a popular menu item since opening.

Served with chili sauce and seasoning sauce. Please enjoy with your preferred amount.

A sandwich with a crispy outside and fluffy inside, known for its 'crispy-fluffy' baguette. The sweet and sour pickled vegetables, the sweetness of the egg, and the rich flavor of the liver pâté all match perfectly.

The combination of coconut milk and sticky rice is truly unique to Southeast Asia. This dessert has a gentle sweetness similar to Japanese zenzai.

A chè made with gently sweet coconut pudding and slightly bitter coffee jelly topped with coconut milk. Not too sweet, making it a great choice after a meal.