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| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 11 g | 11 g |
| Energy | ~2100 kJ | ~2100 kJ |
| Sodium | 1120 mg | 1120 mg |
| Protein | 26 g | 26 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 63 g | 63 g |
| Saturated fat | 6.2 g | 6.2 g |
Crispy Vietnamese sizzling pancake stuffed with tender beef, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, thinly sliced tender beef, sliced mushrooms, crunchy bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, house sweet-savoury dipping sauce.
Bánh xèo is an iconic Southern Vietnamese street food classic, celebrated for its large size, lacy golden perimeter, and communal style of eating. This beef adaptation pairs the delicate crunch of the sizzling turmeric crepe with robust, fast-seared beef slices, mirroring the popular 'thịt bò xào' variations found across lively Saigon markets.
Contains soy and fish sauce (dipping sauce). The crepe batter itself is naturally gluten-free (crafted from rice flour), but it is prepared in a commercial kitchen that also handles wheat, peanuts, shellfish, egg, sesame, and dairy.
Best enjoyed immediately at the restaurant to appreciate the delicate crispiness of the hot crepe. For takeaway leftovers, disassemble components and store the fresh salad greens, dipping sauce, and pancake separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce and fresh garden herbs chilled while reheating the crepe and beef filling.
To restore the crepe's crunchy texture, heat it in a dry, non-stick frying pan over medium heat or in a preheated oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving to prevent the crepe from becoming soft or rubbery).
Cut the warm crepe into portions. Wrap pieces of the crispy crepe and its savory beef filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house dipping sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
Back to Full Menu
| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 11 g | 11 g |
| Energy | ~2100 kJ | ~2100 kJ |
| Sodium | 1120 mg | 1120 mg |
| Protein | 26 g | 26 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 63 g | 63 g |
| Saturated fat | 6.2 g | 6.2 g |
Crispy Vietnamese sizzling pancake stuffed with tender beef, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, thinly sliced tender beef, sliced mushrooms, crunchy bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, house sweet-savoury dipping sauce.
Bánh xèo is an iconic Southern Vietnamese street food classic, celebrated for its large size, lacy golden perimeter, and communal style of eating. This beef adaptation pairs the delicate crunch of the sizzling turmeric crepe with robust, fast-seared beef slices, mirroring the popular 'thịt bò xào' variations found across lively Saigon markets.
Contains soy and fish sauce (dipping sauce). The crepe batter itself is naturally gluten-free (crafted from rice flour), but it is prepared in a commercial kitchen that also handles wheat, peanuts, shellfish, egg, sesame, and dairy.
Best enjoyed immediately at the restaurant to appreciate the delicate crispiness of the hot crepe. For takeaway leftovers, disassemble components and store the fresh salad greens, dipping sauce, and pancake separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce and fresh garden herbs chilled while reheating the crepe and beef filling.
To restore the crepe's crunchy texture, heat it in a dry, non-stick frying pan over medium heat or in a preheated oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving to prevent the crepe from becoming soft or rubbery).
Cut the warm crepe into portions. Wrap pieces of the crispy crepe and its savory beef filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house dipping sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
