1
Combination platter
A platter of 5 types of starter: lemongrass fish, prawn spring roll, hue spring roll, lotus leaf rice, shrimp cakes
10-piece platter
15-piece platter
20-piece platter
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2
fish lemongrass
cha ca thi la < hanoi
From the Imperial capital of Hue. using fresh lemongrass stick as skewers. the heated lemongrass stick releases a unique flavour to the grilled fish mousse.
The sauce: soya bean paste and fish sauce.
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3
prawn spring roll
goi cuon tom < hanoi
Freshly rolled prawn and chicken wrapped with rice paper, mint and holy basil.
The sauce: soya bean paste and fish dipping sauce
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4 hue spring roll
cha gio re < hoi an
Intricately hand-made wraps from our kitchen, then deep- fried until crispy with chef Luong’s special marinated minced prawn & chicken filling. It is also referred to as Imperial rolls.
The sauce: fish sauce, chili and garlic dipping sauce
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5
steamed rice cakes
banh beo < hue
Delicately prepared simple dish fit for the royal court consisting of steamed rice cake topped with minced chicken and dried shrimps.
The sauce: Chef Luong’s fish dipping sauce.
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6
shrimp cakes
banh cuon tom ap chao < hoi an
Great skill is needed to prepare the rice pastry / rice cake so that it would be crispy outside and soft inside, with a filling of minced shrimp, fish paste and pink pepper.
The sauce: fish sauce, chili and garlic dipping sauce.
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7
rice rolls lotus leaf
banh cuon hap la sen < hoi an
A beautifully presented dish of home-made rice rolls with minced chicken and shrimp steamed in lotus leaf.
The sauce: Chef Luong’s fish dipping sauce
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8
beef spring rolls
goi cuon thit bo
Freshly rolled minced beef wrapped with mixed herbs on rice paper.
The sauce: soya paste and fish dipping sauce
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9
vietnamese pancake
banh xeo
A bigger version pancake made of rice flour batter and tumeric, chicken, prawn and bean sprouts.
The sauce: fish sauce, chili and garlic dipping sauce.
(cuts max. 6 pcs; preparation time 15 mins.)
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10
hue pancake
banh khoai < hue
Known as the Imperial pancake. An open face pancake, made with egg and rice flour, with chicken, prawn, fish mousse and bean sprouts topping.
The sauce: soya paste and fish dipping sauce
(cuts max. 4 pcs; preparation time 15 mins.)
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If you are allergic to nuts and any other food group, please inform us.
All food prices are subjected to government taxes and service charge.
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