Menu : Quan an Hoa sen

Vietnamese shrimp crackers. No artificial coloring.

Pig's ears. They are pickled in sweet vinegar, making them easy to eat, and the crunchy texture is addictive.

In Japan, tanafu is made from cod, but in Vietnam it is made from pork. It is a homemade dish that requires a lot of work.

This is a slightly different type of roast pork from Japan and China. It uses pork shoulder loin.

This pork ham is steamed in banana leaves and is uncolored. It can be mistaken for a fish sausage, but once you taste it you'll understand. It's delicious!

This ham also has many Japanese fans. It takes a lot of time and effort to make.

I tried putting together an assortment of snacks.

In Japan, Vietnamese Cuisine is synonymous with fresh spring rolls, a staple.

Vietnamese spring rolls classic are a combination of shrimp and pork here.

This is the restaurant's original salad made with lotus stems and mango. It is called Hoa Sen Salad, which is of course the name of the restaurant.

Spearmint, coriander, and other herbs are used. The herbs are quite effective. This dish is recommended for Vietnamese food lovers.

A salad made with Okinawan papaya and Vietnamese black tiger prawns.

The fact that beef can be served as a salad is what makes it Viet. It's pretty good.

A salad made with shrimp, squid, and glass noodles, tossed in sweet and spicy vinegar.

The soup made from the shrimp heads goes perfectly with the mushrooms.

You can change the white asparagus to green if you prefer. This is our popular soup.

Although it is bright red in color, it is not made from chili peppers. This is actually a Vietnamese tomato soup.

This is a grilled squid that is completely different from the ones in Japan. It has a seasoning like this and can be eaten like this. It is the perfect accompaniment to Vietnamese sticky rice shochu. Of course, it also goes well with beer.

Vietnamese name is Banh (Banh) Xeo. Saigon-style, the Paris of the East, has a fluffy texture like an omelette and is not crunchy like Senbei (rice crackers). The most popular way to eat it is to dip it in a special dipping sauce and wrap it in vegetables such as sunny lettuce.

Among the herbs used in Vietnam, this dish uses citrus leaves and does not have the same smell as coriander. This dish can be enjoyed even by people who don't like coriander.

It is completely different from Chinese Cuisine five-spice powder. It is our own Vietnamese blend of five-spice flavor. Please give it a try.

This dish was brought to Vietnam when it was called French Indochina. It's a dish that you might also find in Japan.

The combination of beef and mushrooms is French, not Vietnamese. Using chopsticks, knife and fork together is Vietnamese.

It uses shrimp, squid, and crab, and goes perfectly with beer.

It uses pork. When it comes to fried spring rolls in Vietnam, these fried meat spring rolls are popular. They are one of the Vietnamese home-cooked dishes.

This is Meat Dishes that is always served in Vietnam.

Deep-fried sugarcane steak wrapped in shrimp paste. Sliced and eaten with vegetables wrapped in rice paper. Very tasty.

It has a special garlic butter flavor.

Deep-fried squid Karaage in tamarind sauce. Many people become addicted to its chewy texture and sweet and sour apricot flavor.

This dish is found only in the Mekong Delta in southern Vietnam. Very few Vietnamese people have tried Local Cuisine. Highly recommended.

Simple yet delicious. A taste of Vietnam.

It's a delicious combination that Vietnamese people love.

This vegetable has become familiar in Japan. In Vietnam, it is not grown in fields but in ponds. Therefore, it is sweet, soft and very delicious. Unfortunately, it is difficult to obtain Vietnamese water spinach, so we use domestically grown water spinach.

This is one of the rare spicy dishes we serve. Southern Vietnam has a lot of sweet dishes. By the way, central Vietnam has a lot of spicy dishes. Please try the rare spicy dishes from southern Vietnam. It's very delicious.

Dishes using tamarind are unique to southern Vietnam, especially the Mekong Delta. In southern Vietnam, the number of dishes that make full use of tamarind and coconut and how they are used can be used to judge the quality of a restaurant. This dish is from the Mekong Delta, where the restaurant originates. Please give it a try.

Japanese celery and Vietnamese celery are very different, but we decided to add Japanese celery to the main menu because it works well. It has a light taste but is well seasoned.

The combination of fish and tomatoes is also very popular in Vietnam, where they use white fish, sea fish such as sea bream and sea bass, as well as river fish.

We use large scallops from Hokkaido. Shrimp chili is good, but sometimes you might want to try spicy scallops cooked in a rare Vietnamese style. Definitely.

It tastes similar to Japanese sweet and sour pork, but the meat is not fried, so it is a completely different dish. This cooking method might also work with lamb. It's an interesting dish.

Vietnamese fried rice is not fluffy, but it is well seasoned, bringing out the flavor of the shrimp. We use Vietnamese shrimp.

When available, we use crab meat from Vietnam called Sawtooth crab. Usually we use Snow crab.

This fried rice is made using the restaurant's homemade char siu.

Hue is an ancient city located in the center of Vietnam, and is also famous as a World Heritage Site. This is fried rice from that region. Please come and try this fried rice, which is almost impossible to find in Japan. This dish has recently become popular at our restaurant.

In Japan, it is a boiled fish set meal. In Vietnam, there are dishes using both sea fish and river fish. The fish we use for this dish is white fish from the Mekong River. If you like, you can change it to a white fish such as sea bream. This is a dish that takes a little time to prepare.

It's similar to the Japanese dish "tori Kamameshi (rice cooked in a pot)," but you can tell it's something different when you eat it. The big difference between the appearance and the taste is what makes it so delicious.

This is a plate of rice with pork marinated in sauce and grilled, which would be considered a set meal in Japan. It is a popular lunch staple in the Mekong Delta region of southern Vietnam! This dish is made by marinated pork in sauce and then grilling it, and is easy to eat because it uses herbs and condiments familiar to Japanese people, such as green onions and garlic.

It is made by deep-frying rice. The special aromatic green onion oil poured on top of the pork ta-fu matches perfectly with the crispy scorched rice. It's a rare food. Our restaurant may be the only place in Japan where you can eat it.

It's a little different from Thai green curry, but it's surprisingly popular.

Speaking of curry in Vietnam, it is chicken curry. In the Mekong Delta, duck is traditionally used. Also, taro or sweet potato is used instead of potato. A yellow curry that uses a lot of turmeric and is always simmered slowly in coconut milk is a characteristic of southern Vietnam. It is more of a coconut dish than a curry.

Until recently, this was a luxurious dish that was only available during the New Year in Vietnam. Nowadays, it is often eaten as part of everyday meals. The big difference between this and the braised pork in Japan, China, and northern and central Vietnam is that coconut water is used to stew the pork. No water is used. The use of coconut water instead of water in Simmered dish and soups is part of the food culture of the Mekong Delta. Please come and try the real thing at our restaurant.

Porridge made with a mix of shrimp, squid, and clams.

People who know about this porridge can be said to be very knowledgeable about Vietnam. Our restaurant may be the only one in Japan that serves this porridge. This porridge comes from the Dong Nai region in southern Vietnam.

When you think of Vietnamese Cuisine, you think of pho. Pho is originally a dish from northern Vietnam. At our restaurant, we use plenty of domestic chicken bones to make the soup stock. The soup is light yet rich. It is the most popular menu item for both lunch and dinner.

Pho bo is an authentic soup made from slowly simmered domestic beef bones. In southern Vietnam, especially in Ho Chi Minh City, there are more pho bo restaurants than pho ga restaurants, and they are more popular.

Bo Binh means beef balls in Japanese. In Japan, meat balls are made with chicken or pork, but in Vietnam, they are made with beef or fish. Beef balls, which are not available in Japan, are delicious. Please try them.

We usually use domestic snow crabs. When they are in stock, we use sawtooth crabs from Vietnam. Please feel free to ask our staff which one you would like to use today.

This is a dish from central Vietnam. It's spicy. It's gradually becoming known as Vietnamese Cuisine in Japan. Thick rice noodles served in a slightly spicy soup made with domestic beef bones. This is the most popular menu item among Vietnamese people who visit our restaurant.

The sweet and sour sauce is served in a separate bowl. You can eat it like Tsukemen (Dipping Nudle), or pour it all over the noodles. There are many ways to eat it, and it's up to each person. There is no set way to eat it. In Japan, I like to eat it like cold Chinese noodles.

79. This is also a dish from Ho Chi Minh City. This dish was also brought over by the Chinese, but it is quite popular among Vietnamese people. The seasoning has already changed to something unique to Vietnam. It makes good use of the umami and flavor of the crab. Please give it a try.

This is a Vietnamese hotpot with a base of soup stock made from domestic chicken and pork bones. This hotpot is popular throughout Vietnam. It costs 1,200 yen per person and can be ordered for two or more people.

The hot pot is based on a soup stock made from domestic beef bones. The beef tendons are addictive. One portion costs 1,500 yen and orders must be made for two or more people.

Vietnam is also a Seafood powerhouse, as half of the country faces the sea. There are a huge variety of hot pot dishes, but we will introduce a hot pot that is often eaten in the coastal areas of the Mekong Delta (Ben Tre, Tra Vinh, Soc Trang), where our restaurant is from. It contains black tiger prawns, a specialty of Vietnam, shellfish such as clams, catfish from the Mekong River, and oyster mushrooms. One portion costs 2,000 yen, and orders must be made for two or more people.

In the Mekong Delta region in the far south of Vietnam, "Hu Tieu" is more common and is the most commonly eaten Noodles dish than "Pho" or "Bun". "Pho" is a Noodles dish that mainly contains chicken and beef. "Bun" is a noodle dish that mainly contains seafood, pork, and beef.

This dish is said to have been popularized in Saigon (now Ho Chi Minh City) by Chinese settlers (now Vietnamese of Chinese descent) who long ago settled in Vietnam. Its original home is now the Chinatown area of Cholon in Ho Chi Minh City, Vietnam.

This is a plate of rice with pork marinated in sauce and grilled, which would be considered a set meal in Japan. It is a popular lunch staple in southern Vietnam and the Mekong Delta area! This dish is made by marinated pork in sauce and then grilling it, and is easy to eat because it uses herbs and condiments familiar to Japanese people, such as green onions and garlic.

This is a soup with fried pork and rice noodles. It also contains Vietnamese steamed pork ham, fish balls, and pork cartilage with pork belly.

Beef and macaroni stir fry. A popular dish among young people in Ho Chi Minh City.

The photo shows ripe mangoes, but usually raw mangoes that are still white and sour are used. There are many different kinds of mangoes. I think it's a bit difficult for Japanese people to make them.

Vietnamese goat hotpot. This is a dish that has been removed from the main menu due to the unstable supply of goat meat. It is a very popular dish among Vietnamese people. Please feel free to ask if it is in stock. Luk Gong is 2,000 yen per person.

There are three main types of shrimp used in coconut steamed shrimp in the Mekong Delta: black tiger shrimp (local name Tom Su), grass shrimp (local name Tep), and mantis shrimp (local name Tom Can). Although it is very difficult to obtain them, the shrimp that is considered the most delicious for this dish is called Tom Can. It is characterized by its rich shrimp miso flavor, which, combined with the moderate sweetness of the coconut, makes it an excellent dish. In Vietnam, they live in the brackish waters of the Mekong River.

We use extra large clams from Kujukuri, Chiba Prefecture. This is a seasonal menu.

We use local mexicali from Choshi, Chiba Prefecture. This is a seasonal menu.

Pineapple fried rice from southern Vietnam. It's a seasonal dish, but is also popular among Japanese people.