ÚT PINK
Introducing 4 culinary experience menus
MENU 1 — ÚT PINK BÁNH XÈO
This is the opening menu, meant for a first meal that feels warm, balanced and approachable. It serves a single signature dish, eaten with local vegetables — full of Southern flavor, simple, unpretentious. Priced at 100K–150K VND/guest, shared platter for 2–8 guests, book 6–8 hours ahead. Spirit: "easy to eat, simple, deeply rustic."
Dishes
- Út Pink bánh xèo (Vietnamese sizzling pancake)
MENU 2 — GUESTS VISITING
A fuller local set meal than Menu 1, with the feel of a home-cooked meal for guests — tasting the garden, the river, and Út Pink's warmth and care. Priced at 200K–250K VND/guest, shared platter for 2–8 guests, book 6 hours ahead, served in 15–18 minutes. Spirit: "easy to eat, memorable, simple and deeply rustic."
Dishes
- Chicken salad with banana blossom / green mango
- Chicken steamed with ginger, scallion / lime leaf
- Sour river fish soup
- Seasonal vegetables & steamed rice
- Climbing perch / snakehead / basa fish braised in pepper
- Shrimp sautéed in coconut
MENU 3 — MORE LAYERS OF FLAVOR
A new chapter, selectively bringing in Chinese-Vietnamese dishes from Vĩnh Long and the Mekong Delta, while still keeping a few local dishes as a foundation. This isn't simply "adding Chinese dishes" — it's a journey through a region shaped by Kinh–Hoa culinary diversity, served as a sequenced set. Priced at 300K–400K VND/guest, shared platter for 2–8 guests, book 24 hours ahead.
Dishes
- Chinese-style flower spring rolls & pickled vegetables (Chinese dish)
- Steamed hà cảo dumplings (Chinese dish)
- Chinese-style satay hủ tiếu noodles (Chinese dish)
- Field duck braised in ginger soybean sauce (Mekong Delta specialty)
- Seasonal vegetables & steamed rice (local)
- Chinese-style braised pork with eggs (Chinese dish)
- Fish steamed with soy sauce (Chinese dish)
- Bok choy stir-fried in oyster sauce (Chinese dish)
MENU 4 — MEMORIES OF MANG THÍT
The most premium and immersive menu, centered on the finest of Vietnamese cuisine. Guests dine beside the brick kiln, listening to đờn ca tài tử music inside the kiln — with equal attention to presentation and the dining experience, where the setting, the dishes and the way of eating are all signature. Priced at 500K–600K VND/guest, shared platter for 2–8 guests, book 24–48 hours ahead, one dinner sitting per day only. Spirit: "love for the land, love for its people."
Dishes
- Pomelo salad with shrimp, pork and Vietnamese coriander
- Bean-curd-skin spring rolls with shrimp, pork and taro
- Pan-seared duck breast with orange sauce
- Snakehead fish grilled in banana leaf over a Mang Thít brick kiln fire
- Garden vegetables stir-fried with straw mushrooms / kho quẹt dipping sauce
- Beef stir-fried with celery & garlic / ginger & scallion / lemongrass & chili
- Chicken curry
- Sour shrimp soup with water lily stems