Bếp Rơm
Reserve
Bếp Rơm
Reserve0963 929 241

31 dishes · prices include 8% VAT

The menu: 31 dishes, filter by vegetarian, spicy and allergens

Starters, grill, braises, desserts. Prices include 8% VAT, from VND 15,000 a bowl of rice to VND 458,000 for a hotpot. Filters for diet, spice and allergens.

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Shared kitchen: no promise of no trace. The kitchen tracks nine allergen groups only; for anything else (cashew, celery...) please call 0963 929 241.

Starters

Rolls, fritters and salads to open the table.

  • Five fresh shrimp spring rolls showing through the rice paper, on a black plate with lettuce and basil

    Fresh rolls with prawn and pork

    Two rolls of tiger prawn, boiled pork belly, rice noodles and herbs, with peanut dipping sauce.

    68,000 VNDShellfishPeanutSoy

  • Vegetable and mushroom fresh rolls

    Two rolls of straw mushroom, fried tofu, lettuce and rice noodles, with peanut dipping sauce.

    58,000 VNDVeganPeanutSoy

  • Crispy spring rolls

    Three fried rolls of prawn, pork and glass noodles, wrapped in lettuce and herbs at the table.

    88,000 VNDShellfishEggWheatFish

  • Bánh khọt with prawn

    Six small turmeric rice cakes with coconut cream and prawn, eaten with herbs and sweet fish sauce.

    98,000 VNDShellfishFish

  • Grilled pork skewers to roll

    Eight grilled pork sausage skewers with rice paper, herbs and green banana to roll, peanut sauce.

    128,000 VNDPeanutSoyFish

  • Lotus stem salad with prawn and pork

    Crunchy lotus stems, tiger prawn, pork belly, carrot, Vietnamese coriander and roasted peanuts.

    148,000 VNDMildShellfishPeanutFish

  • Green mango salad with dried gourami

    Shredded green mango, flaked dried gourami, shallots, Vietnamese coriander and fresh chilli.

    138,000 VNDMediumFishPeanut

The grill

Cooked over wood and straw at the fire counter by the yard.

  • Three charred whole snakehead fish grilled in the straw-fire style, on banana leaves beside a rice pancake, a basket of herbs and a clay pot of rice

    Snakehead fish grilled in straw

    A whole snakehead of about 800 g grilled in burning straw, rolled in rice paper with herbs, fermented anchovy dip.

    358,000 VNDMildFish
    See how it is made
  • Several spatchcocked chickens marinated golden with turmeric, grilled over charcoal until the skin is browned and blistered

    Free-range chicken with chilli salt

    Half a free-range chicken rubbed with chilli, salt and lemongrass, grilled over wood, with lime leaf.

    268,000 VNDMediumNone of the 9 allergen groups
    See how it is made

  • Beef in betel leaf

    Six rolls of minced beef wrapped in betel leaf and grilled, with noodles, herbs and fermented anchovy dip.

    158,000 VNDFish

  • Honey-grilled pork chop

    About 500 g of pork chop marinated in honey, garlic and soy, finished with sesame.

    228,000 VNDSoySesame

  • Grilled squid with satế

    Squid grilled over charcoal with our own lemongrass chilli satế, salt and lime to dip.

    218,000 VNDHotMolluscsPeanut

  • Tiger prawns with chilli salt

    Four shell-on tiger prawns grilled with chilli salt, pepper, salt and lime to dip.

    248,000 VNDMediumShellfish
  • A row of round white mushrooms grilling on a small grill outdoors against a soft green background

    Grilled straw mushrooms with chilli salt

    Whole straw mushrooms brushed with oil, grilled with chilli salt and finished with shredded lime leaf.

    88,000 VNDVeganMediumNone of the 9 allergen groups
    See how it is made

  • Grilled aubergine with crispy shallots

    A whole aubergine grilled soft, with crispy shallots, peanuts and a sweet-sour vegan dressing.

    78,000 VNDVeganPeanutSoy

Braises, soups and rice

The dishes you eat with rice: clay-pot braises, sour soups, greens.

  • Fish braised in caramel sauce in a clay pot, scattered with spring onion, ginger strips and sliced red chilli

    Snakehead braised in a clay pot

    Snakehead braised in coconut caramel in a clay pot with green peppercorns and a slice of bird chilli.

    178,000 VNDMildFish
    See how it is made

  • Pork belly braised in coconut water

    Pork belly and eggs braised in fresh coconut water, with pickled mustard greens.

    148,000 VNDEggFish

  • Sour soup with snakehead

    Snakehead with taro stem, pineapple, tomato, okra, bean sprouts and rice-paddy herb in a tamarind broth.

    158,000 VNDMildFish

  • Bitter melon stuffed with pork

    Bitter melon stuffed with minced pork and wood ear, simmered in bone broth.

    98,000 VNDFish

  • Sour soup with mushroom and tofu

    Straw mushrooms, tofu, pineapple, tomato and okra in a tamarind vegetable broth.

    88,000 VNDVeganMildSoy

  • Beef with tonkin jasmine flowers

    Beef tenderloin stir-fried hot with tonkin jasmine flowers, garlic and oyster sauce.

    178,000 VNDMolluscsSoy

  • Morning glory with garlic

    Morning glory stir-fried hot with garlic and fish sauce. A vegan version with soy sauce on request.

    Vegan version: soy sauce instead of fish sauce.

    68,000 VNDFish
  • Green rice in a clay pot topped with crisp fried tofu skin, cucumber slices and coriander, beside a plate of mushrooms and a dipping sauce

    Silken tofu in tomato sauce

    Lightly fried silken tofu in tomato sauce with spring onion and soy sauce.

    78,000 VNDVeganSoy

  • Salted fish fried rice

    Fried rice with salted fish, egg and spring onion, served with cucumber.

    118,000 VNDFishEgg

  • Kho quẹt with boiled vegetables

    A small pot of thick pork belly, dried shrimp and fish sauce reduction to dip boiled vegetables in.

    128,000 VNDMildFishShellfish
  • A turmeric-yellow bánh xèo with prawns and bean sprouts on a bamboo tray, with shredded green mango, herbs, a chilli fish-sauce dip and a sheet of rice paper

    Bánh xèo with prawn and pork

    One large crisp turmeric and coconut rice crêpe with prawn, pork and bean sprouts, wrapped in wild greens, fish sauce dip.

    138,000 VNDShellfishFish
    See how it is made
  • A fish hotpot seen from above, topped with fresh chilli, fried shallots and herbs, on a small tabletop burner with rice paper beside it

    Lẩu mắm hotpot (for 2 to 3)

    A fermented gourami broth with snakehead, prawn, squid, pork belly, aubergine, field greens and fresh noodles.

    458,000 VNDMediumFishShellfishMolluscs
    See how it is made

  • Steamed rice (one bowl)

    Fragrant rice cooked in a cast-iron pot.

    15,000 VNDVeganNone of the 9 allergen groups

Desserts

Three sweet endings, all with coconut cream.

  • Two bowls of colourful chè with beans, jelly and coconut milk, one blue and white and one red, being scooped with a spoon

    Sweet corn pudding with coconut

    Sticky corn simmered soft with coconut cream and a pinch of salt, topped with grated coconut.

    48,000 VNDVeganNone of the 9 allergen groups

  • Grilled banana with coconut cream

    Grilled pisang awak banana with coconut cream and roasted peanuts.

    58,000 VNDVeganPeanut

  • Coconut ice cream in the shell

    Two scoops of coconut ice cream served in the shell with grated coconut and roasted peanuts.

    62,000 VNDVegetarianMilkPeanut

Drinks

  • Fresh coconut55,000 VND
  • Roasted brown rice tea (hot or iced)38,000 VND
  • Sugarcane juice with kumquat42,000 VND
  • Beer, 330 ml can40,000 VND
  • Still water20,000 VND
Reserve, with diets and allergiesSee set meals for the table