Crispy fried seafood mushrooms tossed in tangy-spicy Thai salt — a fragrant, addictive starter.
Chicken wings rolled into rings, marinated and deep-fried to a deep golden crisp — a perfectly moreish bite.
Bite-sized free-range chicken, breaded and fried until golden and crunchy outside, juicy inside — an addictively good snack.
Double-fried tofu tossed with crispy lemongrass and pink salt — golden, fragrant and moreish.
Silky Mo tofu fried twice till crisp, tossed in hot scallion oil — humble Hanoi comfort.
Golden crispy fries shaken with rich cheese powder.
Hot, golden and crispy potato fries.
Crunchy roasted peanuts — the perfect nibble to begin.
Sweet corn battered and fried crisp and golden — a moreish nibble.
Hand-shredded free-range chicken tossed with onion, carrot and cucumber, kaffir lime leaf and toasted sesame — crisp and refreshing.
Tender banana stem tossed with dried shrimp, pork belly, roasted peanuts and fried shallots — tangy, crunchy and rustic.
A vibrant five-color vegetable salad in sweet-and-sour dressing, crisp and refreshing.
Thanh Chuong fermented jackfruit tossed with pork belly, bean sprouts, perilla and kaffir lime — boldly tangy, a Nghe An specialty.
Crunchy mountain bamboo shoots wok-tossed with tender beef shank, fragrant with scallion and sawtooth herb.
Wild bo khai forest greens wok-tossed with crispy paddy shrimp — earthy and full of highland character.
Young choy sum wok-tossed with garlic — sweet, crisp and green.
Wild bo khai forest greens wok-tossed with tender beef shank — nutty and aromatic.
Highland Meo mustard greens stir-fried with garlic — a gentle bitterness with a sweet finish.
Wild tam bop field greens wok-tossed with crispy paddy shrimp — earthy and rice-friendly.
Wild tam bop field greens wok-tossed over high heat with tender beef shank — savory yet fresh.
Tender Malabar spinach stir-fried with fragrant garlic — green, sweet and crisp.
Crisp water spinach stir-fried with golden garlic — pure Northern countryside flavor.
Wild fiddlehead fern wok-tossed with tender beef shank — nutty, sweet and a taste of the highlands.
Wild fiddlehead fern wok-tossed with crispy paddy shrimp — rustic and rice-friendly.
Thinly sliced veal marinated with perilla, lemongrass and garlic, steamed fragrant and served with ginger sauce.
Diced veal flash-fried with garlic, lemongrass and chili on a blazing cast-iron skillet.
Whole veal slab oven-grilled, sliced on a hot skillet and served with fragrant herbs.
Veal wok-tossed with lemongrass, chili and onion — fragrant, rich and gently spicy.
Free-range chicken marinated in premium fish sauce and steamed to keep its sweetness, served with vermicelli.
Free-range chicken fried crisp and tossed in golden garlic fish-sauce glaze — sweet and savory.
Free-range chicken fried crisp, tossed with roasted salt, fried shallots and kaffir lime leaf.
Whole free-range chicken rubbed with herbs and roasted till the skin crackles — sweet meat, fragrant with star anise and cinnamon.
Pork belly marinated in galangal, fermented rice and shrimp paste, char-grilled fragrant and served with vegetables.
Grilled pork jowl, crisp and springy, drizzled with scallion oil on a sizzling skillet.
Pork skirt marinated in five spice and grilled fragrant, finished with sesame and served with pickles.
Pork skirt flash-fried with garlic, lemongrass and chili on a blazing skillet — crisp outside, tender within.
Paddy prawns crisped in oil then grilled with lemongrass and kaffir lime — fragrant, with a seafood dip.
Paddy shrimp fried crisp with wild betel leaves — a moreish nibble.
Paddy shrimp folded with fish paste and dill, grilled or fried fragrant, served with fish-sauce dip.
River catfish marinated in galangal and fermented rice, grilled fragrant and wrapped with rice paper, vermicelli, green banana, pineapple and herbs.
Poached river catfish tossed with purple shallots, onion and Vietnamese coriander — light and refreshing.
River catfish diced, fried crisp and tossed with roasted salt and fried shallots — deeply savory.
Featherback fish balls simmered with bitter melon — clear, cooling and gently sweet.
Springy featherback fish cakes blended with fish paste and dill, fried golden, served with sweet-and-sour dip.
Sea-crab rolls wrapped in extra-crispy Ha Tinh ram pastry, generously filled, with sweet-and-sour dip.
Rich field-crab custard steamed in a clay pot, glazed golden and served with vermicelli.
Field crabs seasoned and fried crisp with wild betel leaves — rich, nutty and fragrant.
Rich field-crab hotpot with sweet roe, served with beef shank, soft rib and fresh field greens.
Sweet shrimp-stock hotpot served with mock-stuffed gourd and fresh vegetables.
Field frog hotpot with Lang Son spicy bamboo shoots in a sour galangal-fermented broth — springy, sweet frog meat.
Robust river catfish hotpot with Lang Son spicy bamboo shoots in a sour galangal-fermented broth.
Field frog braised with green banana, tofu and turmeric-fermented rice in a hot clay pot, served with vermicelli.
Field frog fried crisp and tossed in premium fish-sauce glaze with onion and chili.
Field frog fried golden and wok-tossed with wild betel and fresh turmeric — richly fragrant.
Field frog marinated in five spice and charcoal-grilled — crisp skin, sweet meat.
Field frog fried crisp and tossed with roasted salt, wild betel and fried shallots.
Snails braised with green banana, tofu and turmeric-fermented rice in a hot clay pot, served with vermicelli.
Snail patties with fish paste, wild betel and perilla, charcoal-baked in foil till fragrant.
River catfish sour soup with pineapple, tomato and tamarind — tangy and rich with river flavor.
Field crab soup with Malabar spinach, luffa and jute leaves — rich crab roe, refreshing on a hot day.
Sour soup with minced pork, pineapple, tomato and tamarind — light and tangy, perfect for a sunny day.
Crunchy pickled eggplant with a gentle tang — perfect with chili salt or alongside boiled meats.
Crispy-edged, golden fried egg — a humble dish that makes any rice meal better.
Soft, fragrant steamed rice, cooked just right — the perfect match for every dish on the Que Ta table.
