Öffnungszeiten

Mon- Freitag             11:30 - 14:30

                                    17:00- 23:00

Samstag                    17:00 -23:30

Sonn und Freitag      12:00-23:30

Telefon:                   089 51878869

                                  089 80995985

Fax........                   089 88909679

         info@vietha-restaurant.de

              Landsberger Straße 104
          80339 München -Stadtplan-

 

Weihnacht und Silvester 2017

 

Weihnachtag (24.12)
Ruhetag
1. Weihnachtstag (25.12)
Ruhetag
Neujahrstag (01.01)
17:00 bis 23:30
Ab 02.01.2017
Wie üblich.

 

VietHa Vietnam Restaurant
Vietha Vietnam Cuisine in Prinz
VietHa Vietnam Restaurant in Abendzeitung
VietHa Vietnam Restaurant in Abendzeitung
Die Expedia.de Hotelsuche von Expedia GmbH hilft Ihnen, ein passendes Hotel zu finden.

Wir kochen für Sie ohne Glutamat

                     Willkommen                     bánh mì                      Banh Mi Speisen            

bánh mì VIETNAMESISCHES BAGUETTE

Ab 14.08.2013 haben Wir originale vietnamesische Sandwich ( D.h Banh Mi ) für Sie. Einzigartig in München!

Mehr infomation : www.vietha-restaurant.de

Sommerspezial 3 Gänge in Vietha in vietnamesiche Restaurant in München mehr info : Sommerspezial

bánh mì WORLD WIDE

„It’s fair to say, in fact, that the bánh mì is the new panino and the toast oven the new panini press.“

 

 

 

 

 

New York Magazine

„If you haven’t tried a classic bánh mì, imagine all the cool, salty, crunchy, moist and hot contrasts of a really great bacon, lettuce and tomato sandwich. Then add a funky undertone of pork liver and fermented anchovy, a gust of fresh coriander and screaming top notes of spice, sweetness and tang.“

 

New York Times


„Vietnamese bánh mì sandwiches are crackly-crunchy, sweet, spicy, sour, salty and luscious at the same time. Bánh mì is the great fusion of French baguette and Vietnamese tastes.“

 

Boston Globe

The Vietnamese bánh mì sandwich has taken New York by storm, elevating the humble pork and pickled vegetable sandwich to heights of gastronomic chic.“

 

 

New York Times