Ingredients:

Allergens in bold

Turmeric Root

Lemongrass

Shallot

Coriander

Red Chilli

Jasmine Rice

Lime Leaves

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Desiccated Coconut (sulphur dioxide and sulphites)

Aromatic Spice Blend

Red Chilli Flakes

Soy Sauce (gluten, soya)

Vegetable Stock Pot (celery)

Palm Sugar

Carrot

Coley Fillets (fish)

Nutritional Information:

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

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.