Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 platter (approx. 600 g) | Mỗi phần600 g |
|---|---|---|
| Sugar | ~8 g | ~8 g |
| Energy | ~6500 kJ | ~6500 kJ |
| Sodium | ~2500 mg | ~2500 mg |
| Protein | ~80 g | ~80 g |
| Fat, total | ~110 g | ~110 g |
| Carbohydrate | ~15 g | ~15 g |
| Saturated fat | ~35 g | ~35 g |
A generous platter of Vietnamese roasted duck and crackling pork, served with fresh garnish and dipping sauce
Vietnamese-style roasted duck, crispy crackling roast pork belly, soy-based dipping sauce with red chilli, pickled carrot and daikon, fresh cucumber, tomato, coriander.
Roast duck (vịt quay) and crispy pork belly (heo quay) are celebratory staples in Vietnamese cuisine, heavily influenced by traditional Cantonese roasting techniques. In Vietnam, these richly flavoured meats are commonly enjoyed at family gatherings, often paired with steamed rice, noodles, or fresh baguettes.
Contains soy and gluten (soy sauce, marinades). May contain traces of fish sauce and sesame. Prepared in a kitchen that also handles peanuts, tree nuts, shellfish, and egg.
Refrigerate leftovers promptly in an airtight container for up to 2 days. Store fresh garnish and dipping sauce separately from the cooked meats.
Ready to eat if served fresh. Let the dipping sauce come to room temperature before serving.
To reheat and retain crispiness, place the meats on a wire rack in a preheated oven at 190°C for 10-15 minutes. Microwaving is not recommended as it will soften the pork crackling and duck skin.
Serve warm or at room temperature with the provided dipping sauce. Excellent as a shared main alongside steamed jasmine rice or noodles.
