A journey through Vietnamese flavors
Vietnamese cuisine is never a single story. Each region carries its own climate, landscape, and way of eating. The North is savory yet refined, calm and restrained. Central Vietnam is bold, layered, and deeply seasoned. The South is generous, comforting, and gently sweet. When these flavours come together on one table, a Vietnamese meal becomes richer, more shareable, and far more engaging.
At Maison 1929, our menu is built on this philosophy. Rather than trying to include everything, we carefully select representative dishes from the North, Central, and South, then season them with balance so they can be enjoyed together in one meal. Sitting in the heart of the Old Quarter, guests can travel across Vietnam—without leaving the table.
Northern Vietnam
Savoury, refined, and quietly elegant
Northern Vietnamese cuisine often sets the tone of a meal. With lighter seasoning, less heat and sweetness, it focuses on the natural flavours of each ingredient. These dishes are easy to enjoy and well suited to a wide range of palates.
Nem Hà Nội, Nem cua (Hanoi fried rolls)
At Maison 1929, Nem Hà Nội is fried to a gentle crisp – never dry – with a generous filling of pork, wood ear mushrooms, and glass noodles. Nem Cua is richer thanks to crab meat, yet remains well balanced. Served with fresh herbs and a lightly tangy dipping sauce, these are familiar starters that always work.
Fresh shrimp & pork spring rolls
Fresh shrimp and tender pork are wrapped with rice noodles, lettuce, and herbs in delicate rice paper. At Maison, these spring rolls are served with sweet-and-sour fish sauce or peanut sauce, leaning toward a Northern-style balance. Light, fresh, and never heavy, they are an ideal way to begin the meal.
Canh chua cá (Fish sweet-sour soup)
Canh Chua Cá is a distinctly Northern-style soup. Pineapple and tomato bring gentle acidity, while dill and scallions add fragrance. The fish is cooked just through, keeping the broth clean and lightly sweet. This soup helps balance the table, especially alongside braised or grilled dishes.
Caramelized fish in clay-pot
Caramelized fish in clay-pot (Cá kho) at Maison is braised slowly until the sauce becomes glossy and well-rounded. Savory with a hint of sweetness, fragrant with pepper and aromatics, it pairs beautifully with steamed rice and serves as a grounding centrepiece of the meal.
Central Vietnam
Bold, layered, and full of character
Central Vietnamese cuisine is known for its depth. The flavors are more pronounced, the seasoning more deliberate, often featuring lemongrass, turmeric, and pepper. These dishes are best enjoyed slowly.
Stir-fried baby clams with sesame rice crackers (Huế style)
Baby clams are sautéed with onion, lemongrass, Vietnamese coriander, and just enough chili to release aroma without overpowering. Served with crisp sesame rice crackers, the contrast of soft and crunchy textures makes this dish distinctly Huế – simple, but deeply satisfying.
Stuffed squid with pork in turmeric sauce
Thick rings of squid are stuffed with finely minced pork, tender yet pleasantly springy. A warm turmeric sauce coats the dish lightly, offering depth without heaviness. This is a comforting dish, especially well suited for cooler evenings.
Banana blossom salad with chicken
Thinly sliced banana blossom is tossed with shredded chicken, herbs, and a light, tangy dressing. Slightly chewy, refreshing, and balanced, this salad works beautifully as a starter or as a pause between richer dishes.
Southern Vietnam
Generous, comforting, and made to be shared
Southern Vietnamese cuisine brings a sense of abundance to the table. With gentle sweetness and layered textures, these dishes are perfect for family-style dining.
Thịt kho tàu (braised pork)
Slow-braised pork, tender and glossy, with a clear balance of savoury and sweet. This is a classic Southern home-style dish, deeply associated with Lunar New Year meals across Vietnam. If you come from a culture that often avoids fatty cuts, this is one dish truly worth trying – slow cooking transforms it completely.
Braised eggplant and tofu
Soft eggplant and tofu absorb the sauce beautifully as they simmer in a clay pot. A vegetarian dish that remains rich and satisfying, perfect for balancing a table filled with braised and grilled items.
Boiled vegetables with caramelized pork sauce dip (Kho Quẹt)
A signature dish of the Mekong Delta. A variety of boiled vegetables are dipped into a savoury-sweet sauce made with fish sauce, pork belly, and dried shrimp. It’s said that you haven’t truly visited Southern Vietnam until you’ve tasted kho quẹt.
Purple yam soup with shrimp
A humble yet deeply comforting Southern soup. Purple yam is cooked until creamy and gently sweet, while fresh shrimp lend natural sweetness to the broth. Lightly seasoned, this soup refreshes the palate and balances richer flavours on the table.
Three-color sweet dessert (Chè Ba Màu)
A classic Southern dessert of beans, jelly, and coconut milk. Lightly sweet, refreshing, and familiar – an easy, comforting way to end the meal.
Suggested menus for sharing
For 2 guests
Nem Cua
Stuffed Squid with Turmeric Sauce
Braised Eggplant and Tofu
Canh Chua Cá
Chè Ba Màu
For 4 guests
Nem Cua
Stir-fried Baby Clams with Rice Crackers
Cá kho
Braised Eggplant and Tofu
Boiled Vegetables with Kho Quẹt
Chè Ba Màu & Bà Gigi Banana Cake
For 6 guests
Nem Hà Nội & Banana Blossom Salad
Grilled Prawns
Stir-fried Baby Clams with Rice Crackers
Cá kho
Thịt kho tàu
Boiled Vegetables with Kho Quẹt
Purple Yam Soup with Shrimp
Chè Ba Màu, Bà Gigi Banana Cake & Ice Cream
