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)
Per serving: Energy (kcal) 436 Fat 4g of which saturates 2g Carbohydrates 86g of which sugars 5g Protein 19g Salt 1.61g
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
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.