The fresh and vibrant flavours of Ho Chi Minh City, northern Vietnam...

The city of Ho Chi Minh (formerly known as Saigon) is a treasure trove of fantastic food with the bustling streets full of stalls where you can pick up anything from a quick snack to a full blown meal. To start we’ve got grilled chicken flavoured with Chinese five spice served with a refreshing salad and a chilli and garlic sauce known as tuong ot xa.

For the main we’ve got bun rieu - a spicy crab and tomato broth, flavoured with fragrant lemongrass and topped with peppery annatto oil - which is a bit like an aromatic Vietnamese bouillabaisse. To round things off are some sesame donuts with fresh banana and condensed milk.

LEMONGRASS STALKS.
BUN RIEU SPICES: Lemongrass, white pepper, shrimp powder (shrimp, salt), ginger, garlic, tamarind powder (tamarind, cornstarch), mango powder
ANNATTO OIL BLEND: Annatto, chilli, garlic
TUONG OT XA SPICES: Chilli, garlic, ginger, lemongrass
MEATBALL BLEND: Black pepper, white pepper, coriander leaf, lemongrass, chilli flakes
FIVE SPICE BLEND: Star anise, Sichuan pepper, fennel, cassia, cloves, lemongrass, turmeric, coriander
SESAME SEEDS: White sesame, black sesame

*Allergen

• 300g skinless chicken breast or boneless thighs 
• 75g shelled prawns (any type) 
• 1 bunch of spring onions 
• ½ cucumber
• 75g beansprouts (optional)
• 4 tomatoes 
• 10g bunch of mint and/or coriander 
• 2 limes
• 1 ripe banana 
• 170g tin of crab meat 
• 20ml fish sauce
• 25g sugar 
• 80g dried vermicelli rice noodles (or fresh rice noodles for 2)
• 75g self-raising flour
• Oil for frying (sunflower or vegetable oil is best)
• Condensed milk or vanilla ice cream to serve with the dessert