Appetizers

A creative twist on Nem Chua Thanh Hóa, where the fermented sausage is used as a filling for fresh spring rolls. This dish combines the tangy flavor of Nem Chua with crisp vegetables and herbs, wrapped in rice paper.

Nem Chua Thanh Hóa · Rice paper wrappers · Rice vermicelli noodles · Fresh lettuce leaves

A simplified, faster version of Nem Chua Thanh Hóa, where the fermented sausage is pan-fried to achieve a crispy exterior and tender interior. This method skips the traditional fermentation but captures some of the classic flavors.

Pre-made Nem Chua · Cooking oil · Fresh cilantro · Red chilies, sliced

A classic Vietnamese fermented pork sausage from Thanh Hóa province, known for its tangy, savory, and slightly spicy flavor. Made with pork skin, lean pork, and a blend of spices, it's traditionally wrapped in banana leaves and fermented.

Pork shoulder · Pork skin · Pork fat · Fish sauce

A creative twist on Bò Nướng Sả Tế, where the marinated grilled beef is wrapped in fresh rice paper with herbs and vegetables, served with a peanut dipping sauce. This offers a refreshing contrast to the rich grilled flavor.

Beef sirloin or flank steak · Lemongrass · Garlic · Red chilies

A creative twist featuring succulent shrimp marinated and grilled with a spicy honey-garlic glaze. Ideal for appetizers or a light main course.

Large shrimp, peeled and deveined · Honey · Garlic, minced · Soy sauce