Vietnam’s 3000 kilometre coastline along the South China Sea is home to an amazing array of fresh seafood. Tracey’s menu features traditional dishes made with fresh herbs and distinctive spices and condiments. Her menu features: sweet and sour dressed squid with a citrusy pomelo, dill and mint salad; cha gio, fried spring rolls filled with crab, prawn taro and pork; Hanoi’s famous cha ca la vong, marinated rockling with turmeric, fresh dill and rice vermicelli noodles; and finally, chao tom, fresh shimp ground to a paste with garlic, spring onion, fish sauce and a little pork, then wrapped around sugar cane batons, and fried – absolutely delicious with a classic dipping sauce.
Vietnamese Seafood Feast
Traditional dishes with distinctive spices and condiments
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