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 July A Taste of Vietnamese 12.30pm until 9.00pm
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.
Sharing Platter
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.
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.
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.
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.
Rice - Boiled bed of white rice.
£15.00
Advisable to Book - Tel 01905 - 772936 E - mail Pubs@gardeners-arms.com  back
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