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| Chất dinh dưỡng | Mỗi khẩu phần1 small bowl (approx. 320 g) | Mỗi phần320 g |
|---|---|---|
| Sugar | 1.5 g | 1.5 g |
| Energy | ~790 kJ | ~790 kJ |
| Sodium | 1150 mg | 1150 mg |
| Protein | 22 g | 22 g |
| Fat, total | 7.5 g | 7.5 g |
| Carbohydrate | 4.2 g | 4.2 g |
| Saturated fat | 2.5 g | 2.5 g |
Hearty broth with a combination of chicken, beef and seafood. No noodles.
Richly seasoned house-blend meat and seafood broth infused with charred ginger and onions, thinly sliced tender beef, shredded chicken meat, succulent prawns, tender scored squid pieces, Vietnamese beef meatballs (bò viên), finely sliced white onions, chopped fresh spring onions (scallions), fresh coriander, traditional fish sauce, sea salt, premium ground black pepper.
The combination soup (súp thập cẩm) represents a popular restaurant-style variation of traditional Vietnamese broth culture, blending elements of both Phở and multi-protein street food traditions into a comforting, noodle-free dish. Prepared by steeping premium proteins from land and sea in a master stock deeply layered with charred aromatics, this hearty combination satisfies diners looking for maximum variety and a high-protein option in a single bowl.
Contains fish (traditional fish sauce broth base), crustacea (prawns), and molluscs (squid). Prepared in a commercial kitchen environment that also handles peanuts, sesame, soy, gluten, and dairy.
Best enjoyed immediately while steaming hot to appreciate the optimal textures of the delicate seafood and tender beef. Leftovers can be kept in an airtight container in the refrigerator and consumed within 24 hours.
If storing leftovers, ensure the soup cools down fully to room temperature before sealing the container to preserve the clarity and crisp flavor of the seasoned broth.
To reheat, pour the combination broth and ingredients into a small saucepan and heat gently over medium heat for 3 to 4 minutes until steaming throughout. Avoid an aggressive rolling boil to prevent the seafood and beef from overcooking and becoming rubbery.
Serve steaming hot in a ceramic bowl. Topped with a fresh mound of sliced white onions, chopped spring onions, and a generous dust of ground black pepper to tie the complex flavors of the land and sea proteins together.
