Mẹt cơm 3 khách

Sharing platter for 3 guests with 3 savory dishes, 4 vegetable dishes, 1 salad, white rice and soup.

Generous sharing platter for 4–5 guests with 4 savory dishes, 5 vegetable dishes, 1 salad, white rice and soup.

Full sharing platter for 6–8 guests with 6 savory dishes, 7 vegetable dishes, 1 salad, white rice and soup.

H’Mông black chicken cooked with salt for deeply seasoned meat, served with fresh vegetables and chili.

Sun-dried beef with a concentrated smoky-savory flavor, served with distinctive ant-salt seasoning.

Sun-dried pork with a firm, savory texture, paired with aromatic ant salt for a distinctive highland finish.

Grilled pork belly seasoned with K’ngo-style salt, with crisp browned edges and juicy layers of meat and fat.

Ethnic-style pork grilled in a bamboo tube with herbs and seasoning, giving the meat a smoky, aromatic character.

Comforting young pumpkin soup simmered with pork bones, giving the broth a naturally sweet, savory flavor.

Highland-style soup with lá bép, mushrooms and meat; earthy, gently herbal and warming.

Traditional bitter-eggplant soup prepared with buffalo skin, meat or fish, combining distinctive bitterness with a rich savory broth.

A rustic highland stew-like soup with vegetables and meat, thick, hearty and deeply savory.

Traditional highland soup with mixed forest vegetables and aromatics, cooked into a rich, earthy broth.

Sturgeon hot pot with sour bamboo shoots, tomato, herbs and chili; tangy, aromatic and made for sharing.

Spicy chicken hot pot scented with bird’s-eye chili and herbs, available with local chicken or H’Mông chicken.

A punchy bitter-eggplant salad mixed with small fish, herbs and chili, balancing bitterness, saltiness and heat.

Crunchy green papaya salad with dried shrimp and highland-style seasoning, fresh, tangy and savory.

Banana blossom salad with dried fish, fresh herbs and a light tangy dressing, offering crisp and savory textures.

Bamboo shoots stir-fried with chili and seasoning for a crisp, savory and distinctly spicy side dish.

Wild groundcherry greens simply boiled to preserve their soft texture and clean, slightly herbal flavor.

Bò khai greens stir-fried with beef, garlic and chili for an aromatic, savory mountain-style dish.

Finely chopped cassava leaves stir-fried with pork belly, creating a rich, savory dish with earthy greens and tender fatty pork.

Wild lá bép leaves stir-fried with garlic and chili, with a soft texture and distinctive earthy highland flavor.

Seasonal wild vegetables quickly stir-fried with garlic, keeping their fresh texture and natural herbal flavor.

Tender chayote shoots stir-fried with garlic and fresh chili, crisp, green and lightly savory.

Wild lá bép leaves stir-fried with beef or fish, combining earthy greens with a rich savory protein.

Fresh pang allek pods stir-fried with fish and chili, with a crisp texture and bold spicy-salty flavor.

Bitter eggplants braised with fish and chili in a savory sauce, a characteristic Central Highlands flavor combination.

Frog stir-fried with wild bamboo shoots, chili and aromatics; savory, slightly smoky and spicy.

Sturgeon grilled with salt and chili until lightly charred outside and tender inside.

Chicken stir-fried with lemongrass and fresh chili, fragrant, savory and gently fiery.

Frog slowly stewed with bitter eggplant, herbs and aromatics for a rich, rustic highland dish.

Anchovies tossed with salt and chili until intensely savory, spicy and slightly crisp.

Small stream fish fried whole until crisp and golden, served as a crunchy, savory sharing dish.

Freshwater shrimp stir-roasted with starfruit and chili, balancing savory sweetness with a gentle fruity sourness.