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Luke Nguyen

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Mantis prawns steamed in beer (bi bi hap beer)
Whole carp cooked in bamboo (ca nuong tre)
Banana blossom salad with tofu skin (goi bap chuoi tau hu ky)
Water spinach tossed with ginger and preserved bean curd (rau muong xao chao)
Green beans stir fried with oyster mushroom and garlic (dau que xao nam bao ngu)
Steamed mudfish stuffed with pork and glass noodles (ca hap don thit)
Fried fish cakes (cha ca quy nhon)
Grilled scallops and mussels in spring onion oil (diep)
Chicken marinated in oyster sauce, char grilled in pandan leaves, (ga nuong la dua)
Char grilled tiger prawns, wrapped with pork belly and Vietnamese mint (tam huu)
Mussels with asian basil and oyster sauce
King prawns sauteed in coconut milk
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