July  A Taste of Vietnamese Last Tuesday in the Month 7.30pm BOOKING ONLY

Vietnamese Fine Cuisine - During the 17th century, contact with Siam and merchants from India lead to the adoption of curry in Vietnamese cuisine. Though not common in the north, cą ri is a quite popular dish in central and southern Vietnam. The most common form is the chicken curry and to a lesser extent, the goat curry.

Starters

Sea Fish Ball  - White fish fillets sliced, rolled in chopped onion, garlic, spring onions, seasoned in salt, black pepper, seed oil dipped in egg yolk , fried in oil until brown, served with soy sauce dip. £ 3.95

Banh Cuon Thit Bo Viet Nam  - Rice vermicelli,  pork, spring onions,cucumber, sliced carrots, peeled grated, fresh coriander, coarsely chopped, butterhead lettuce leaves, steam ends removed and halved, peanut dipping sauce. served with rocket. £ 3.95

Main Dishes

Crispy Fish Sweet Sour  - Fish fillets sliced into cubs, wrapped in pepper, salt egg, deep fried until brown, served in a pineapple, green capsicum, potatoes, onions, tomatoes, vinegar, sugar sauce served on a bed of white rice. £ 9.95

Sichuan Chicken Curry - Diced chicken cooked with fives spices, peanut oil, jlienned fresh ginger, sichuan peppercorns, crushed, Chili beans puree, soy sauce, white wine, bok choy, served on a bed of white rice. £ 9.95

Desserts

Honey Melon Sago - Melon laced with honey, sago, coconut flakes, coconut milk, ice cubes. £ 3.95

Jungle Fruits Ginger Syrup  - Pineapple, star fruit, lychees, bananas, caster sugar, ginger, topped with cream. £ 3.95

Advisable to Book - Tel 01905 - 772936  E - mail Pubs@gardeners-arms.com   back