Coconut palm heart spring roll with truffle and chive flowers
The Mountains
Held on Wednesday 8th August.
Culinary pride in Vietnamese cuisine rides high, both inside and outside the country, on national and regional levels. In the culinary map, Vietnam is divided into three regions, the river, the sea and the mountains.
Some with subtle, and not so subtle, French influences - a collection of refined and elegant dishes.
Hmong style spicy beef tartar with artichoke chips, Dalat artichoke soup and pork and prawn dumplings
Bun Cha, a Hanoian treasure. A dish of grilled pork neck and patties, bun noodles, sweet golden broth, pickled papaya, crab and pork ‘nem,’ fragrant herb salad
Pho Bo, Wagyu beef, raw sirloin, braised brisket and tail, black cardamom, cassia and star anise broth, rice noodle, saw tooth coriander, chilli and lemon
Steamed pigeon dumpling, fresh green peppercorn, stir fried bamboo shoot with wood ear fungus and beansprouts, preserved snow pear
Toasted coconut goat curry with confit shallots, potatoes and buddha’s hand pickle, forbidden rice, baguette
Consommé of lotus seed and dragons eye
To finish: Viet coffee crème caramel, cashew nut praline, honeycomb:
Check out some images from our first two dinners The Sea and The River.