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| Nutrient | Per serving1 bowl (approx. 500 g) | Per portion500 g |
|---|---|---|
| Sugar | 9 g | 9 g |
| Energy | ~2300 kJ | ~2300 kJ |
| Sodium | 1340 mg | 1340 mg |
| Protein | 24 g | 24 g |
| Fat, total | 15 g | 15 g |
| Carbohydrate | 74 g | 74 g |
| Saturated fat | 5.2 g | 5.2 g |
Char-grilled pork in rich spicy lemongrass broth, served with thick vermicelli noodles, fresh herbs, bean sprouts and lime.
Thick rice vermicelli noodles, char-grilled marinated pork slices, spicy pork and beef bone broth infused with lemongrass and shrimp paste, chopped spring onion, fresh coriander, side plate of shredded cabbage, bean sprouts, fresh herbs, lemon wedge.
This dish creatively marries the aromatic, flame-grilled profile of Southern-style charcoal pork (thịt nướng) with the bold, legendary lemongrass-shrimp paste broth of Central Vietnam's Bún Bò Huế. The smoky caramelised notes from the grilled pork marinade dissolve beautifully into the fiery soup, offering a distinctive sweet-savoury depth popular in modern street food variations.
Contains crustacean/shellfish (shrimp paste), soy, and fish sauce. Thick rice vermicelli noodles are naturally gluten-free, but check for cross-contamination risks from the pork marinade. Prepared in a kitchen that also handles peanuts, wheat, egg, dairy, and sesame.
Best enjoyed immediately while piping hot. For takeaway, keep the spicy broth, thick vermicelli noodles, grilled pork slices, and fresh garden herbs in separate containers; refrigerate leftovers within 2 hours and consume within 24 hours.
If refrigerated, store the fresh greens, herbs, and lemon separate from the main components while heating to preserve freshness.
Bring the spicy lemongrass broth to a rolling boil. Place the thick rice vermicelli noodles and char-grilled pork slices in a deep serving bowl, completely submerge with the boiling broth, then garnish with a generous layer of fresh spring onions.
Serve hot. Accompany with the side plate of shredded cabbage, bean sprouts, fresh herbs, a squeeze of lemon, and extra house chilli oil to fully elevate the authentic spiced profile.
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 bowl (approx. 500 g) | Per portion500 g |
|---|---|---|
| Sugar | 9 g | 9 g |
| Energy | ~2300 kJ | ~2300 kJ |
| Sodium | 1340 mg | 1340 mg |
| Protein | 24 g | 24 g |
| Fat, total | 15 g | 15 g |
| Carbohydrate | 74 g | 74 g |
| Saturated fat | 5.2 g | 5.2 g |
Char-grilled pork in rich spicy lemongrass broth, served with thick vermicelli noodles, fresh herbs, bean sprouts and lime.
Thick rice vermicelli noodles, char-grilled marinated pork slices, spicy pork and beef bone broth infused with lemongrass and shrimp paste, chopped spring onion, fresh coriander, side plate of shredded cabbage, bean sprouts, fresh herbs, lemon wedge.
This dish creatively marries the aromatic, flame-grilled profile of Southern-style charcoal pork (thịt nướng) with the bold, legendary lemongrass-shrimp paste broth of Central Vietnam's Bún Bò Huế. The smoky caramelised notes from the grilled pork marinade dissolve beautifully into the fiery soup, offering a distinctive sweet-savoury depth popular in modern street food variations.
Contains crustacean/shellfish (shrimp paste), soy, and fish sauce. Thick rice vermicelli noodles are naturally gluten-free, but check for cross-contamination risks from the pork marinade. Prepared in a kitchen that also handles peanuts, wheat, egg, dairy, and sesame.
Best enjoyed immediately while piping hot. For takeaway, keep the spicy broth, thick vermicelli noodles, grilled pork slices, and fresh garden herbs in separate containers; refrigerate leftovers within 2 hours and consume within 24 hours.
If refrigerated, store the fresh greens, herbs, and lemon separate from the main components while heating to preserve freshness.
Bring the spicy lemongrass broth to a rolling boil. Place the thick rice vermicelli noodles and char-grilled pork slices in a deep serving bowl, completely submerge with the boiling broth, then garnish with a generous layer of fresh spring onions.
Serve hot. Accompany with the side plate of shredded cabbage, bean sprouts, fresh herbs, a squeeze of lemon, and extra house chilli oil to fully elevate the authentic spiced profile.
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.
