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    Summer in Vietnam: Fire up the Grill

    hot-off-the-grill

    Tracey’s Vietnamese recipes combine hot-off-the-grill proteins with fresh, flavourful salads and a range of different accompaniments. Easily prepared ahead, these recipes are sure to become popular standbys for any summer meal: pork belly poached in a master stock then char-grilled and served in steamed bao buns with pickled cabbage and hot mint;  beef marinated in lime juice, sugar, fish sauce, chopped garlic, lemongrass and chilli, then seared and sliced and tossed in a rice paddy herb salad sprinkled with chopped unsalted peanuts; BBQ prawns on lemongrass skewers with a chilli, sea salt dipping sauce; and, the well- known classic green mango salad with sun-dried char-grilled squid.

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    Wed 11 December 2019
    6:30 pm to 8:30 pm
    SOLD OUT
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    SOLD OUT!
    Summer in Vietnam: Fire up the Grill (Wed 11 Dec)
    $120.00
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