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Prawns wrapped in a thin, delicate steamed rice sheet and dipped in sweet sour fish sauce.

Chopped tofu, wood ear mushrooms and onions wrapped in a thin, delicate steamed rice sheet, dipped in sweet sour fish sauce.

Five kinds of mushroom (seafood, enoki, buna shimeji, shiitake, wood ear) and miến glass noodles wrapped in rice paper and fried.

Well-cooked brisket or sautéed beef tenderloin in an aromatic broth made from beef and bones, with raw onion and fresh herbs.

A Southern phở: colourful, slightly sweet, cinnamony thick broth with super-soft diced beef, raw onion and fresh herbs.

The little sister of Classic Beef Phở. Flat rice noodles, shredded chicken and a clear, deeply savoury broth, with herbs, bean sprouts, lime and our chilli sauce.

Feels like a hug. Light and fragrant, with natural sweetness from mushrooms, corn, carrot and white radish, plus crispy fried tofu.

Miến stir-fried with mushrooms, carrots and bell peppers, finished with spring onion and sesame.

Hanoi’s classic: grilled pork meatballs and belly in a warm sweet-sour broth, with rice noodles and fresh herbs for dipping.

Marinated grilled pork and a Hanoi fried spring roll over rice noodles, with vegetables, herbs, peanuts and dried onion, tossed in our signature sauce.

Chicken stir-fried with lemongrass and chilli, served dry with noodles, cucumber, homemade pickles, lettuce, herbs and our signature sauce.

Dry bún with pan-fried pork, bean sprouts, lettuce and homemade pickles, garnished with herbs, peanuts and dried onion, mixed in its own signature sauce.

Rice noodles with fish fried in turmeric and dill, peanuts and fresh dill, all mixed with homemade fish sauce.

Bún noodles, fried tofu, mushrooms, seitan and bean sprouts, with homemade pickles, herbs, peanuts and dried onion, all mixed in sauce.

The ultimate flavour bomb. Light, crisp chicken tossed in a salty-sweet fish sauce glaze with fried garlic, served with fried egg rice.

“Roti” means rotisserie, but this chicken is pan-fried until the skin is super crispy. Juicy, rich, with a subtle sweet glaze full of black pepper. Served with fried egg rice.

Marbled cubes of beef shaken around a hot wok with sauces and spices for an all-over sear. Served with steaming white rice.

Southern Vietnam’s comfort food: grilled pork chop, pork-and-egg meatloaf, fresh and pickled veg, and rice topped with crispy pork greaves.

Slow-cooked, gloriously braised red snapper fillet, incredibly moist and tender, with hot steaming rice.

Wok-tossed fried rice with fried fish fillet, bell peppers, onion and pineapple, topped with black pepper and spring onion. Add an omelette on top for KSh 100.

Lemongrass chicken, homemade chicken pâté, pickles, cucumber, coriander and bánh mì sauce.

Sautéed beef, homemade chicken pâté, pickles, cucumber, coriander and bánh mì sauce.

Grilled meatballs, homemade chicken pâté, pickles, cucumber, coriander and bánh mì sauce.

Fried fish, homemade vegetarian pâté, pickles, cucumber, coriander and bánh mì sauce.

Slices of bánh mì for dipping into a colourful, spicy, slightly sweet broth with diced beef and lemongrass.

Black phin coffee, rich cream and a touch of salt. Bitter and sweet, a bit like salted caramel.

Black coffee with a little condensed milk, blended with coconut milk and ice into a kind of shake.

Extra condensed milk and fresh milk.

Pure phin-drip boldness.

Vietnamese-style iced milk tea with grass jelly that melts in your mouth.

Black tea with fresh lemongrass, sweet peach and a subtly tangy orange.

The light bitterness of black tea, sweet honey and sour lemon. Balanced and refreshing.