Vietnamese Fish Broth 


For 2 (For 4)

Turmeric Root: 1 piece (2 pieces)

Lemongrass Stick: 1 (2)

Shallots: 3 (6)

Coriander: 1 bunch (2 bunches)

Red Chilli: 1 each (2 each)

Jasmine Rice: 1 pack (2 packs)

Lime Leaf: 1 pack (2 packs)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Desiccated Coconut: 1 sachet (2 sachets)

Aromatic Colour Blend: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Vegetable Stock Pot: 1 (2)

Carrot: 1 (2)

Diced Coley: 1 pack (2 packs)

Nutritional Information:

Per serving: Energy (kcal) 436 Fat 4g of which saturates 2g Carbohydrates 86g of which sugars 5g Protein 19g Salt 1.61g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

The Vietnamese share yin and yang with their Chinese neighbours, but when it comes to food, they’ve got another philosophy of balance to draw from. They pay attention to the 5 tastes of spicy, sour, bitter, salty and sweet, each linked to a separate colour, element, sense, nutrient, and bodily organ. To put it simply, Vietnamese cuisine is all about variety, harmony, and (of course) unbeatably soothing soups full of the untrammelled aromas of fresh herbs. That’s why we’ve provided whole turmeric root rather than the ground kind— this dish makes no distinctions between flavour and spice. This dish will command your attention and reward your patience.

  • Active time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins