Vietnamese Food Festival  Monday 14th Jan 12.30pm 7.30pm

Menu £ 12.00 pounds per person

Vietnamese Fine Cuisine - During the 17th century, contact with Siam and merchants from India lead to the adoption of curry in Vietnamese cuisine. Though not common in the north, cą ri is a quite popular dish in central and southern Vietnam. The most common form is the chicken curry and to a lesser extent, the goat curry.

Starters

Sea Fish Ball  - White fish fillets sliced, rolled in chopped onion, garlic, spring onions, seasoned in salt, black pepper, seed oil dipped in egg yolk , fried in oil until brown, served with soy sauce dip.

Banh Cuon Thit Bo Viet Nam  - Rice vermicelli,  pork, spring onions,cucumber, sliced carrots, peeled grated, fresh coriander, coarsely chopped, butterhead lettuce leaves, steam ends removed and halved, peanut dipping sauce. served with rocket.

Main Dishes

Crispy Fish Sweet Sour  - Fish fillets sliced into cubs, wrapped in pepper, salt egg, deep fried until brown, served in a pineapple, green capsicum, potatoes, onions, tomatoes, vinegar, sugar sauce served on a bed of white rice.

Sichuan Chicken Curry - Diced chicken cooked with fives spices, peanut oil, jlienned fresh ginger, sichuan peppercorns, crushed, Chili beans puree, soy sauce, white wine, bok choy, served on a bed of white rice.

Desserts

Honey Melon Sago - Melon laced with honey, sago, coconut flakes, coconut milk, ice cubes.

Only Bookings Taken 01905772936  E - mail Pubs@gardeners-arms.com