Come along to dinner as I try to recreate some of the amazing dishes I ate on my tour of Vietnam. The menu is very easy to adapt to either a vegan/vegetarian diet but please let us know when you book and we will make sure that we cater for you and replace any meat dishes with an equally scrummy alternative.
Summer rolls - delicate, fresh and fragrant we take transparent rice paper and fill them with vegetables or grilled lemongrass chicken 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 rib eye steak and 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. (I can make it with or without beef so can be vegan too)
Larb - made with pork mince this rice based dish is joy to eat, crunchy vegetables, salted peanuts and then finished off with Vietnamese basil that has a hint of aniseed to it - delicious. (this can be vegan too)
Vietnamese chicken meatballs - If I gave you the list of ingredients you would pull your face and never put one of these in your mouth so instead they will just appear, you will eat one and fall in love.
Salmon with a soya dressing and black garlic - This is a brilliantly simple South East Asian recipe, which is traditionally cooked in a clay pot and served still sizzling straight to the table. This fish recipe is often made with catfish in Vietnam but is just as delicious made with salmon. The sticky and sweet caramel sauce is infused with wonderful aromas from ginger and chilli - at least one of you will be begging for the recipe ….
Miso aubergine - people don't eat aubergine as they don't know what to do with it. The aubergine is marinated in miso paste and sweet honey or agave syrup, and then roasting them slowly in the oven allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky as well as full of umami flavour .
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 have ice-cream (flavours will depend on what's in the freezer), meringue (there's always meringues) and one other pudding TBC.