Bonjour vietnam - Speisekarte

The room is a little small, difficult to move. On the other hand, the reception is very pleasant. The dishes are good and well spicy.

delicate and delicious Vietnamese food. best: the incoming and the soups. midday menu at 12 euros, great. cordial treatment. To repeat!

in a small but warm setting we have tasted quality Vietnamese specialties. The bun bo was a treat but the other dishes were just as delicious.

40 minute wait for appetizer, apathetic waiter, disappointing but the main entree Bo Bun was nice as it was a good size and had high quality ingredients

This restaurant is located on a street that had lots of trip advisor's awarded ones. Still it is full all the time. That says it ask about the food quality. You will not get disappointed.

When I first visited, it was very good. I came back three times. tonight the num nuong: the sauce. pork balls nothing comparable to authentic grilled with braise or barbecue. but the impeccable presentation.

I ordered a papaya salad and I enphasized that I can't eat coriander. When it arrived, I saw the leaves on the top, but as well among the other ingredients, finelly chopped. I complained to the waiter and him, simply, took with his own hand (????), the leaves on the top. And, of course, I couldn't eat it, but I paid normally.One good thing: the Spring rolls were perfect!

to go straight to the essentials: it's just delicious! A must-have address, however, the place is small (14 places), but above all the boss who says yes to all the guests and all the reservations and who returns on his word every 3 minutes, it is hallucinating to see. Reservation or not you must insist a lot. Many unhappy customers who have stolen their reserved seats have left. Too bad because the cook is extra, we're enjoying ourselves

Yeah, but it's a little in it. 14 fast tables filled at 7:00 as much as say that you have to arrive early or book. Once we're installed we discover a place to aging decoy with an open partition behind which the kitchen hides. The kitchen is part of the restaurant: it's not the top because we go back with clothes that smell the friture but it's great because we listen to what's going on: it's sizzling it's screaming it's causing the chef to do it. The dishes come in and come out of the kitchen all in a joyful bazaar (between the guests asking if there is room, those coming to get their bo bun, those checking at what time it can eat). I had come to eat a bun bo and it will be for another time...