Vietnamese Bún Rieu and Five spice Chicken BBE 04/19

There's more to Vietnamese soup than pho...

Our resident Vietnamese expert Tung has delivered the goods again with a spicy crab and tomato broth that he likens to an aromatic Vietnamese bouillabaisse. Known as bún rieu, it’s famous all over Vietnam and contains tomato and crab along with delicate prawn meatballs.

It’s flavoured with fragrant lemongrass quills and is topped with an oil made from slightly peppery, bright red annatto seeds. To start though there is another Tung favourite - grilled chicken flavoured with Chinese five spice and lemongrass, served with a bright, herby salad and chilli sauce called tuong ot xa.

45 minutes

1 hour 15 minutes

2/5

Sorry this item is currently out of stock
Special Price £3.00 Regular Price £8.00

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LEMONGRASS QUILLS.
PASTE SPICES: Lemongrass, white pepper, shrimp powder (shrimp, starch), ginger, garlic, tamarind (tamarind, starch)
ANNATTO OIL BLEND: Annatto, chilli, garlic
TUONG OT XA SPICES: Chilli, lemongrass,  ginger, garlic
MEATBALL BLEND: Voatsiperifery pepper, lemongrass, white pepper, chilli, coriander leaf
FIVE SPICE BLEND: Star anise, Sichuan pepper, fennel, cassia, cloves, lemongrass, turmeric, coriander
SALAD BLEND: Voatsiperifery pepper, chilli, garlic

*Allergens

  • 600g boneless skinless chicken thighs
  • 150g peeled prawns (defrosted if frozen)
  • 1 onion
  • 4 cloves of garlic
  • Fresh ginger - finely chopped to make 2 tbsp
  • ½ bunch of spring onions
  • ¼ white cabbage
  • 1 carrot
  • 150g beansprouts
  • 5 tomatoes
  • 25g bunch of mint and/or coriander
  • 2 limes
  • 170g tin of crab meat
  • 150g dried vermicelli rice noodles (or fresh rice noodles for 4)
  • 1 chicken stock cube
  • 40ml fish sauce
  • 30g sugar