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À LA CARTE MENU
Hanoi corner: boneless monkfish marinated in turmeric, lemongrass juice and chopped dills. Served with vermicelli, peanut, nuoc cham and herbs
Grounded prawns, chicken and herbs Patties coated with premium frying mix powder and Japanese breadcrumbs. Served with sweet chilli sauce. A must for the Lunar New Year reunion dinner
THE ROLLS COLLECTION
Minced pork, prawns, shiitake mushroom and chopped glass noodle marinated with grounded black pepper and squid sauce, skilfully rolled and deep-fried in rice paper wrappers. Serve with nuoc cham.
Mashed green bean, shredded kohlrabi, shiitake mushroom and chopped glass noodle marinated in artichoke sauce, wrapped in rice paper wrapper and deep-fried in vegetable oil.
Fresh herbs, rice noodle beautifully wrapped in rice paper rolls. Enjoy with sweet and nutty home-made sauce.
Chopped glass noodle, leeks and shredded duck mixed with wood ear mushroom, wrapped in pastry wrappers. 6 pieces served with salted oyster sauce spread.£5.905.90 GBP
Found in a coastal town in Vietnam, the recipe was well known to the local who twisted the country’s traditional fried spring rolls with their newly caught crabs and square-shaped rolls, bringing sunshine and sea-breeze to the table
Three skewers of grilled chicken breasts marinated with satay paste, serve with nutty satay sauce.£6.906.90 GBP
Battered, deep-fried and then slightly stirred with spring onions and chillies, add sprinkle of salt and black peppers.
Stir-fried with beansprouts, spring onions and a dash of black pepper, covered inside a half-moon shaped turmeric-inspired pancake. Serve with nuoc cham, selected seasonal herbs and lettuce.
Tendered chicken wings marinated with grounded spices and fish sauce. A long-lost recipe found in the far north of Vietnam.
Chopped wood ear mushrooms mixed with glass noodle, kohlrabi, shiitake mushrooms and carrot wrapped in semicircle super thin pastry. The pillow-shaped pastries are deep fried in vegetable oil and served in portion of 3 with veggie nuoc cham.
SALADS AND SIDES
Shredded papaya and carrot soaked in squid sauce salad dressing, mixed with herbs topped with crushed peanut.
Cold shredded chicken breasts mixed with cucumber, pickle and carrot, gently stirred in smooth spiced peanut sauce dressing.£7.007.00 GBP
Sour lotus roots mixed with carrot, coriander, lime juice and sweet chillies sauce; topped with crushed peanut and finished with a dash of lime leave.
Slices of rare cooked beef marinated in lime juice, mixed with onions and coriander then garnished with sesame seeds and a hint of hot mint.
£6.206.20 GBP Sold Out
Hoi An- the old port used to be the pearl of the East, where the Japanese, Chinese and Vietnamese traded their spices. The curry recipe, in turn, is the perfect mixture of the three cultures.
Slowly cooked in a caramelised light fish sauce and coconut juice. Served with a soft boiled egg
Medium soft tofu slowly cooked with aubergine in its own sauce, finished with a hint of betel leaves and bird eye chilli. Served in clay pot.
Slices of rice wine-marinated beef tenderloin mixed with onion, served in the flaming clay pot£8.508.50 GBP
Stir fried beef with carrot, onions, lemongrass and chilli
Stir fried chicken breasts with carrot, onions, lemongrass and chilli.
Stir-fried fragrant rice with chopped Vietnamese herbal sausage, chicken, prawns and green mustard pickles
While it looks like a very simple dish with rice noodle, slices of meat with onions and coriander served in a bowl, the secret lies in the broth that was made from bone marrow canoes cooked over a-day-long under our chef's watchful eyes
Travelling down to the central of Vietnam where hurricanes are the norm, the Pho recipe has been added grounded chilli paste with slight changes in ingredients with rounded rice noodle – a perfect hangover cure or simply to warm yourself up when feeling a little chilly.
Stir-fried rice flat noodle with seasonal vegetable, onions, veggie nuoc cham sauce