STIR FRIED ON SIZZLING PLATE

Stir Fried Beef with Sweet & Sour Sauce on Sizzling Plate

Stir Fried Shrimp with Sweet & Sour Sauce on Sizzling Plate

Stir Fried Fish with Sweet & Sour Sauce on Sizzling Plate (Spicy)

Stir Fried Shrimp with Satay Sauce on Sizzling Plate

Stir Fried Squid with Sweet & Sour Sauce on Sizzling Plate (Spicy)

Stir Fried Beef with Satay Sauce on Sizzling Plate

Stir Fried Fish with Satay Sauce on Sizzling Plate

Stir Fried Squid with Satay Sauce on Sizzling Plate

Stir Fried Beef with Onion & Black Pepper on Sizzling Plate

Stir Fried Cubes of Beef on Sizzling Plate

Steamed Rice (Small Bowl)

Steamed Rice (Large Dish)

Monday	10am – 9pm
Tuesday	10am – 9pm
Wednesday	10am – 9pm
Thursday	10am – 9pm
Friday	10am – 10pm
Saturday	10am – 10pm
Sunday	10am – 9pm

Vietnamese food is distinct and unforgettable. The cuisine relies on a balance of salty, sweet, sour and hot flavours, achieved through use of nuoc mam, a fermented fish sauce, cane sugar, the juice of kalamansi citrus fruit or tamarind and chilli peppers. Dishes use plenty of fresh herbs but tend not to be overly spicy, as chilli sauces are served separately.

Goi cuon

Vietnam’s most famous dish: translucent spring rolls packed with greens, coriander and various combinations of minced pork, shrimp or crab. In some places they’re served with a bowl of lettuce and/or mint. A southern variation has barbecued strips of pork wrapped up with green banana and star fruit, and then dunked in a rich peanut sauce – every bit as tasty as it sounds.

Pho

Vietnam’s national dish a the country’s great staple is pho (pronounced “fur”), a noodle soup eaten at any time of day but primarily at breakfast. The basic bowl of pho consists of a light beef or chicken broth flavoured with ginger and coriander, to which are added broad, flat rice noodles, spring onions and slivers of chicken, pork or beef.

Cha ca

Seafood dishes are among the standouts of Vietnamese cuisine. Cha ca, reportedly devised in Hanoi, is perhaps the best known. It sees white fish sautéed in butter with dill and spring onions, then served with rice noodles and a scattering of peanuts.