Tây Bắc Quán - Tân Bình

Chinese sausage is handmade from fresh pork, marinated with wine, pepper, mak ken, dooi seeds, and dried in the smokehouse for several days to infuse a rich smoky aroma. When cooked, it releases its distinctive fragrance and flavor.

Traditional smoked sausage, infused with betel leaf, cloves, and distinctive highland spices. When fried, a crispy golden crust forms on the outside, giving way to a soft, creamy interior that releases a fragrant smoke aroma.

Chinese sausage is processed in the traditional style, offering a fragrant, creamy, and rich flavor. It’s paired with crispy fresh mustard greens stir-fried quickly over high heat to preserve its natural sweetness.

Pork belly is carefully selected, marinated with mac mat, dooi seeds, lemongrass, chili and special spices of highland, then hand-smoked over charcoal. The meat is tender, lightly fatty and filled with smoky aroma

Smoked pork belly, stir-fried with crispy fresh mustard greens.

Horse meat is selected from strong and healthy horses in the mountains, cleaned, marinated with ginger, lemongrass, chili, mak ken, doke seeds and special spices, then smoked for hours on charcoal stove.

Northwest-style smoked buffalo meat - chewy, sweet, aromatic, with a rich, gamey flavor.

Stir-fried noodles by hand with well-beaten eggs, blended with aromatic fried shallots and lightly crunchy mustard greens. The soft yet chewy noodles are complemented by creamy, savory eggs that pack a rich, easy-to-enjoy flavor—perfect for all ages!

Soft and chewy noodles stir-fried to a perfect heat with tender, sweet beef, accompanied by fresh green mustard greens and fragrant garlic shallots. Just-the-right seasoning with a hint of spiciness to tantalize your taste buds.

Chewy noodles stir-fried with crispy fresh green mustard greens, accompanied by fragrant fried garlic and well-balanced seasonings, creating a light yet enticing dish.

Fried rice with crispy pork cracklings, scallions, fragrant fried garlic, a hint of mak ken flavor, and distinctive Northwest dong mai seeds.

Tender Beef Stir-Fried With Crunchy Pickled Mustard Greens, Blended With Golden Fried Rice Grains For A Rich Flavor. The Light Sourness Of The Greens, The Harmonious Salty-Sweet Taste Of The Beef, And A Hint Of Spiciness Make This Dish Incredibly Appetizing.

Luffa seeds stir-fried evenly with perilla leaves – a typical herb of Quang region – bring a delicious flavor, light refreshment, and an enticing aroma

Loose rice is evenly stir-fried with rich egg, fragrant scallions, and a touch of well-balanced seasoning. The dish may be simple, but it's flavorful and aromatic, enticing the palate.

Fragrant sticky rice is cooked just right, served with minced bird meat stir-fried with fried shallots, pepper, mac jen, and Northwest spices.

Congee is cooked from fragrant rice stewed to a puree, combined with fresh minced pork sautéed to hunt down flavor with fried shallots, pepper, and a little fish sauce.

Soft tofu cooked with minced meat, chili, garlic, soy sauce, and especially Sichuan pepper - creating a spicy, numbing taste on the tongue that is extremely characteristic.

Soft tofu is steamed or pan-fried until hot and golden, drizzled with rich soy sauce, topped with fragrant fatty scallion oil, and covered with a layer of savory shredded pork floss on top.

Tofu is pan-fried to a light golden brown on both sides, retaining its tender and smooth texture inside, then poured over a rich and aromatic fried scallion oil layer.

Fresh tofu cut into bite-sized pieces, fried to a golden crispy outside that's tender and smooth inside, then tossed with fragrant chopped lemongrass.

Fresh tofu, cut into bite-sized pieces, deep-fried until golden crispy on all sides for a crunchy exterior, while remaining soft, smooth, lightly creamy, and fragrant with pure soybean flavor.

Fried Nem Chua (Vietnamese Fried Fermented Pork Sausage) - The "legendary" snack of student days, made from fresh fermented pork sausage rolled in thin batter then fried to a crispy golden brown.

Dried pangasius larnai is made from fresh fish, marinated with seasonings to bring out its natural sweetness while remaining tender, with a distinctive flavor characteristic of this type of fish.

Ha Long squid cake is handcrafted from fresh squid caught daily, combined with pork and traditional spices, then fried to a golden brown over low heat.

Chả cốm is made from pork blended with soft young green rice flakes, marinated to perfection and then fried to a golden brown on both sides.

Fresh eggs are beaten well with chopped young mugwort leaves, seasoned with a hint of salt, then fried to a golden brown on both sides. The slightly bitter mugwort leaves blend harmoniously with the soft, creamy taste of the eggs.

Fresh eggs are beaten well with Thai small melaleuca leaves, seasoned to taste, then fried lightly golden on medium heat to preserve the aroma.

Fresh eggs are beaten to fluff with chopped green onions, seasoned to perfection before being pan-fried until golden brown on both sides. A simple dish that excels in its appeal, thanks to the distinctive aroma of fried shallots blending harmoniously with the creamy richness of the eggs.

Fried spring rolls (cha gio) are rolled from a thin rice paper wrapped around pork, shiitake mushroom, glass noodles, carrots, and fragrant onions... all harmoniously mixed before being fried to a golden crispy finish on medium heat.

Fermented pork roll made from minced fresh pork mixed with pork skin, garlic, chili, and special spices, fermented naturally in banana leaves.

Rice paper is made from pure rice flour, sun-dried and hand-grilled to achieve a crispy texture and natural aromatic flavor with a rich, buttery taste.

Fresh peanuts are carefully selected, boiled with salt and a touch of aromatic leaves to infuse flavor, retaining their perfect tender-crispy texture and natural rich nutty taste.

Crispy fried pork cracklings, golden brown, crunchy and fatty but not greasy, paired with slightly sour pickled mustard greens for a well-balanced flavor. Tangy and refreshing without overwhelming richness, each bite offers a delightful crunch and texture contrast.

Red potato selected for its natural sweetness and creamy texture, sliced into thin pieces, coated in a thin layer of flour, then fried to golden crispiness with roasted sesame seeds.

Taro is cut into bite-sized pieces, fried until golden brown with a crispy outer layer, resulting in a soft, chewy, and naturally fragrant interior. The characteristic light, creamy richness of taro is balanced by a pleasantly sweet and salty flavor that’s both refreshing and addictive.

Potatoes are cut into bite-sized pieces, fried until golden brown with a crispy crust, inside soft and smooth, with a nutty, enticing taste.

Seafood spring rolls are rolled from thin rice paper, filled with shrimp, squid, crab, and fish, combined with fresh vegetables and rich spices.

Crispy fried pork roll on the outside, tender and fragrant on the inside, then coated with a evenly spread layer of thick fish sauce mixed with garlic and chili, mildly spicy and incredibly aromatic.

Golden pork knuckle, braised with galangal, fermented rice, lemongrass, chili, and shrimp paste, creating a rich, creamy flavor that’s savory without being greasy.

Tender sweet beef is pressed lightly with fresh wild vegetables - that is, basil leaves, perilla, water spinach, pennywort... All blended together with roasted rice powder, mac khen, chili, and kaffir lime leaves.

Tender sweet beef is mashed with crispy young bamboo shoots, blended with mak ken flavor, dodole seeds, herbs and spicy chili typical of the forest.

A dish with bold Northwest flavor, created by a unique combination of wild herbs, buffalo meat/young beef, roasted rice powder, mountain pepper, doongolden thread, kaffir lime leaves, lemongrass, and fresh chili.

Tender beef is tenderized with vinegar, lemon, blended with onions, unripe bananas, sour star fruit, herbs, and crispy roasted peanuts.

Fresh beef thinly sliced, medium rare with a fragrant lemon juice sauce, preserving natural tenderness and sweetness. Mixed with onions, herbs, chili, roasted peanuts, and fish sauce.

Fresh river shrimp stir-fried to perfection, tossed with thinly sliced banana blossoms, fresh mint leaves, Vietnamese coriander, a touch of spicy chili, and a rich sweet & sour fish sauce.

Crispy fried river fish, aromatic and fragrant, combined with shredded green mango for a tangy flavor, fresh herbs, fried shallots, and rich garlic-chili fish sauce.

Braised horse intestine with coconut water and Chinese herbs, tender and flavorful. A rich and aromatic dish, perfect as a side to Vietnamese baguette or hot rice.

The horse intestine is cleaned, marinated to perfection, then deep-fried until golden brown and crispy.

Grilled horse meat skewers marinated with rich Northwest spices, grilled over fragrant charcoal. The tender, sweet meat is perfectly seasoned, making it a delightful choice for sharing with friends.

Northwest Steamed Horse Meat Restaurant uses fresh horse meat steamed with ginger, lemongrass, and wild leaves, preserving the natural sweetness. The dish is fragrant, soft and sweet, with authentic mountain flavor.

Northwest Steamed Horse Meat Restaurant uses fresh horse meat steamed with ginger, lemongrass, and wild leaves, preserving the natural sweetness. The dish is fragrant, soft and sweet, with authentic mountain flavor.

Ngựa Ống Nhua is a specialty of Northwest Vietnam, fresh horse meat marinated with local spices and grilled in a bamboo tube, aromatic and flavorful with rich mountain taste.

Ngựa Sốt Tiêu Xanh is a distinctive dish with a refined combination of tender fresh horse meat and the characteristic pungent spiciness of green pepper, delivering a rich, steaming hot flavor that fills the air.

Rare Beef in Lime Juice is a famous dish in Central Highlands cuisine, especially loved for the tender fresh beef blended with the mild sourness and spicy aroma of lime juice.

Steamed Horse Shoe Crab with Ginger is a delicious specialty dish that brings the bold flavors of the Northwest mountains. It is a popular choice on cold days or when looking to boost health.

Steamed Horse Meat with Perilla Leaves is a harmonious blend of fresh, sweet, firm meat, and the warm, aromatic fragrance of perilla leaves.

Mac Mat Leaf Horse is a specialty dish with rich Northwest cuisine character, attractive from ingredients to preparation methods.

Salt-Dried Horse Meat is a unique specialty, combining well-done game meat with rich nutritional properties and a fragrant dry roasted salt layer.

Garlic Charcoal Horses is an attractive dish with a strong and distinctive flavor of the mountains and forests. The fresh horse meat is thinly sliced and stir-fried quickly over large flames to caramelize it, then tossed with crispy golden fried garlic.

Riang Rieng with Horse Meat is a perfect combination of tender meat and fragrant rieng

Fresh horse meat thinly sliced, stir-fried with minced lemongrass, bird's eye chili, and fragrant fried purple onions.

Thinly Sliced Horse Meat Stir-Fried with Lemongrass, Chili, Purple Onions, and Spices Like Five-Spice Powder And Curry Powder.

Fresh and tender horse meat is quickly stir-fried with fragrant wild betel leaves to create a delicious and authentic Northwest dish.

Fresh horse meat thinly sliced, stir-fried with crispy sweet bamboo shoots, blended with signature spices from the highlands.

The horse's back part - thick and chewy crispy skin - is thoroughly prepared, steamed with ginger, lemongrass, mak ken and typical highland leaves, offering a distended aroma, a natural sweetness and a characteristic crunchy-chewy texture.

Equine Mantle - a rare piece of neck skin, thoroughly cleaned, sliced to bite-sized pieces, and stir-fried with fragrant satay sauce. Topped with crispy fried shallots and fresh chili for an aromatic, spicy kick.

Equine belly - a rare portion of neck skin meticulously prepared to retain its signature chewy-crispy texture, stir-fried with vibrant yellow pickled mustard greens, infused with ginger, garlic, and chili for aromatic depth.

Bullet Antler (Equus ASIOE): thoroughly prepared, stewed with precious herbs like Wolfberry, Goji Berry, Codonopsis, Red Dates, and Pre-Seasoned Ginseng... creating a fragrant, rich, nutritious dish.

Fresh horse meat thinly sliced, retaining its natural tender sweetness, combined with a savory herbal broth simmered from ingredients like jujube, goji berries, codonopsis, and others, creating a fragrant and nutritious hot pot dish.

Northwest Stewed Horse Meat

Suitable for 2-4 people, the Small Thang Co Pot may be compact, but it retains the rich and distinctive flavor of the Northwest mountains.

Steamed pot for 6-8 people, ideal for warm gatherings. The main ingredients are horse meat and organs, meticulously prepared and cooked with typical spices.

Typical Northwest wild vegetables such as kaew kha, su su shoots, and ma lai cabbage... are boiled to perfection, preserving their natural sweetness and vibrant colors.

Fresh and vibrant wild vegetables characteristic of the Northwest region are meticulously selected, quickly stir-fried with fragrant fried garlic.

A dish rich with the flavors of home, featuring a caramelized sauce simmered to perfection with a salty-sweet profile, aromatic with crispy pork cracklings, fried shallots, chili pepper, and authentic fish sauce. Served with boiled vegetables like gourds, okra, carrots, and chayote...

Fresh cucumber, crunchy and naturally sweet, sliced to perfection, ideal for pairing with fried or grilled dishes, or as a refreshing appetizer to balance your taste buds.

Young bamboo shoots selected from highlands, stir-fried quickly with fragrant fried garlic, preserving their natural crunchy sweetness.

Bitter melon is sliced thinly and blanched to remove any bitterness, then tossed with savory salty pork floss for a nutty, crunchy texture.

Fresh bitter melon (squash) is thinly sliced and stir-fried with rich chicken eggs, creating a cool and refreshing dish where the slight bitterness blends harmoniously with the savory richness.

Stir-fried sour mustard greens with golden garlic, preserving its crispy texture and distinctive mild tanginess.

Stir-fried baby spinach with tender, aromatic beef, blended with fragrant sautéed garlic and authentic spices.

Fresh green mustard greens quickly stir-fried with tender, sweet beef, infused with sautéed garlic and rich spices.

Fresh green juice, crunchy and chewy vegetables stir-fried with tender and fragrant beef, evenly seasoned and aromatic with fried garlic.

Crispy green morning glory stir-fried with tender sweet beef, infused with flavorful spices and aromatic sautéed garlic.

Stir-fried Sweet Potato Leaves with Garlic - A Simple, Natural Green Dish with Bold, Authentic Flavor from the Countryside

Fresh green mustard greens stir-fried to perfection with fragrant fried garlic, retaining their crispy texture and natural sweetness.

Quick-stir-fried water celery with fragrant garlic preserves the crispy taste and distinctive refreshment. A rustic dish that's incredibly delicious with rice.

Freshly stir-fried water spinach with fragrant sautéed garlic, preserving its crispiness and natural sweetness.

Fresh green mustard greens are fully boiled, retaining their crispness and natural sweetness.

Combined fresh vegetables such as cabbage, bok choy, okra, carrots… are blanched perfectly well to retain their crispness and natural colors.

Freshly boiled okra, perfectly ripe, retaining its striking green color and crispy texture, with a naturally sweet and refreshing flavor.

Fresh calabash is carefully selected, boiled to perfection to retain its natural sweetness and crispiness.

Tender and aromatic beef paired with a rich and spicy black pepper sauce that adds depth and allure.

Beef cut into square blocks, quickly stir-fried with onions, bell peppers, infused with a rich, sweet sauce, soft and enticing from the first glance.

Tender fragrant beef stir-fried with fresh foraged wild vegetables, bringing a distinctive, rich and unique flavor from the mountains.

Tender and sweet beef paired with naturally crispy bamboo shoots, quickly stir-fried with garlic and rich spices to create a hearty yet enticing dish.

Tender and aromatic stir-fried beef, harmoniously blended with crisp fresh green mustard greens, rich in flavor and nutritious.

Tender and aromatic beef combined with crispy pickled mustard greens, a light tangy flavor that stimulates the palate, perfect for serving with steamed rice or creating an appealing steamer dish.

Crispy fried small stream fish combined with crunchy green sour mango, herbs, and a rich dipping sauce for a flavorful salad.

Crispy fried small river fish, tossed with fragrant and spicy lemongrass chili, capturing the bold flavors of the mountains. A mouthwatering dish that's irresistibly crispy and crunchy.

Crispy fried small river fish with natural sweetness, served with garlic chili fish sauce or Northwest-style green chili salt. A perfect dish for a flavorful meal.

Chewy sweet frog meat stir-fried with sour and crispy bamboo shoots and spicy chili, rich in forest flavors and stimulating the palate.

Crispy fried frog meat, evenly marinated with rich garlic-chili fish sauce, aromatic, mildly spicy, perfect for accompanying rice and enhancing flavor.

Crispy fried frog meat on the outside, tender and sweet on the inside, topped with a salty and aromatic roasted salt crust, infused with the fragrant aroma of lemongrass and chili – this dish is an irresistible choice for a delicious and heating snack.

Frog marinated with forest spices, placed in a bamboo tube and grilled over charcoal until cooked through, preserving its natural aroma and tender, sweet meat that absorbs rich, authentic Northwest flavors.

Wild boar "fake dog meat" made from wild boar meat marinated in shrimp paste, galangal, lemongrass, turmeric, and cooked to tender perfection with aromatic Northern-style flavor. The meat is firm, rich and savory, perfect for serving with rice vermicelli or hot rice.

Pork hock grilled with aromatic herbs, rich in fermented tofu flavor, blended with the distinctive aroma of moc mat leaves.

Wild boar hotpot cooked with cassava, tender and sweet wild boar meat, creamy cassava, rich and flavorful hot pot broth, aromatic with scallions and cilantro. A nutritious and rustic dish perfect for enjoying on chilly days.

Pork tribe hotpot with bamboo shoots offers a refreshingly sweet flavor from tribal pork, harmoniously blended with tangy bamboo shoots and a rich, easy-to-enjoy hot pot broth.

ChatGpt Said: A rich and creamy pork bone soup cooked with taro, combining the nutty flavor of the taro with the tender, sweet pork bones, light thick broth, and a mild aroma. A warm, nourishing dish suitable for families.

Pork rib soup cooked with bamboo shoots, featuring tender sweet pork ribs blended with crunchy fragrant wild bamboo shoots, creating a rich flavorful taste characteristic of mountainous regions.

Crispy fried pork sausage with a golden brown color, crispy crust on the outside and inside offering a rich, creamy flavor, aromatic with pepper and lemongrass. An attractive drinkable dish with authentic rustic taste.

Grilled pork belly skewer with fermented tofu and mac mat leaves, creating a distinctive aroma, tender and fatty meat with a rich flavor. An irresistible dish with authentic Northwest taste.

Pork shoulder meat marinated in fermented rice sauce is grilled over charcoal, emitting a fragrant aroma with a crispy skin and tender, sweet meat. The dish has a rustic flavor but is also seductive.

Pork belly from the Northwest region is steamed with various wild herbs, preserving the natural sweetness and distinctive aroma of the mountains. A rich and flavorful dish that is light yet irresistibly enticing.

Pork patty stir-fried with bamboo shoots and bird's eye chili, spicy and aromatic flavor blended with the natural sweetness of the meat, crispy and crunchy bamboo shoots, rich in Northwest style.

Pork shoulder meat stir-fried with lemongrass, chili, and coconut milk, offering a rich and aromatic flavor that is naturally tender and sweet, transporting you to the countryside.

Grilled pork, steamed pork, fried pork, pork blood sausage, wild vegetables, sticky rice with upland rice... Especially highlighted is the pork tribe's fermented pork with mac mat leaves, creating a highlight of rich, aromatic flavor, authentic Northwest style.

This dish takes 45 minutes to prepare. Please wait while it is being prepared by the kitchen. Fried Blood Sausage, Steamed Ribs with Galangal, Stir-Fried, Northwest-Style Grilled, 2 Bamboo Tube Rice, Fake Dog Meat, Crispy-Skinned Grilled Pork

This dish takes 45 minutes to prepare. Please wait while it is being prepared by the kitchen. Fried Blood Sausage, Grilled Galangal, Stir-Fried, Northwest-Style Grill, 2 Bamboo Tube Rice, Bamboo Shoot and Bone Soup

This dish takes 45 minutes to prepare. Please wait patiently while we cook it in the kitchen. Fried blood sausage, Steamed galangal, Stir-fried, Northwest-style grilled, 1 bamboo tube of rice

Roasted with clayspot bamboo-tube sticky rice + pickled scallion + stir-fried with shrimp paste + duck meat pie + stir-fried duck intestines, bamboo-tube sticky rice + bamboo shoot soup

A full portion includes grilled meat, intestines, fried river fish, sticky rice with upland rice, boiled wild vegetables, and dipping sauce, bringing a rich, diverse flavor suitable for a large group to enjoy.

Nourishing with 10 fresh abalones, tender congee with a fragrant and creamy texture, combined with mushrooms, scallions, cilantro, and light spices. Suitable for health rejuvenation and special occasions.