I cook a lot of Vietnamese food,it's one of my favorite cuisines. During the Vietnam war meat and dairy was scarce so in order to survive the people of Vietnam instinctively turned vegan. There's no choosing from the menu because we serve all the food in big sharing plates that get passed around giving you the opportunity to taste everything taking as little or as much as you want and going back for seconds, thirds, taking some home in a tub for your lunch .....
Summer rolls - delicate, fresh and fragrant we take transparent rice paper and fill them with vegetables, herbs and rice noodles then you choose one of the many dipping sauces to dunk them in to, chilli jam, sriracha (its really hot) peanut, light soya and nuoc cham.
Vietnamese mango salad (ask Alan about the night that I ate this and he ordered chicken feet!!) The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade.
Roasted teriyaki mushroom and broccoli soba noodles - Mushrooms release a lot of water and roasting causes the water to evaporate and intensifies the flavour, add crunchy, sweet stemmed broccoli and soba noodles and you have a dish that's fit for a king.
Roasted miso aubergines - I know a lot of people that don't eat aubergines simply because they don't know what to do with them, cooked properly aubergines are delicious - be prepared to be wowed.
Tsao cauliflower - these little morsels of joy are flavoured with ginger, garlic chili and dusted in panko breadcrumbs and sesame seeds before roasting.
Sit fried greens with a hint of garlic.
Sticky rice - you need this to help you manage the chopsticks!
We didn't really have any puddings in Vietnam but we did eat lots of fruit. We will of course rustle up something sweet for pudding (if you have any favorites or requests do let us know).