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| Chất dinh dưỡng | Mỗi khẩu phần1 bao (approx. 150 g) | Mỗi phần150 g |
|---|---|---|
| Sugar | 8 g | 8 g |
| Energy | ~1350 kJ | ~1350 kJ |
| Sodium | 620 mg | 620 mg |
| Protein | 14 g | 14 g |
| Fat, total | 10 g | 10 g |
| Carbohydrate | 36 g | 36 g |
| Saturated fat | 3.5 g | 3.5 g |
Steamed bao bun filled with lemongrass beef, fresh herbs and house sauce. (1 piece)
Steamed bao bun, sliced beef marinated with lemongrass, cucumber spear, pickled spring onion, fresh coriander, sliced red chilli, rich house glaze sauce.
This dish blends Taiwan's traditional street-style open steamed buns with classic Vietnamese aromatics. Lemongrass (sả) is a foundational herb in Vietnamese cooking, frequently used to marinate meats to infuse them with a bright, citrusy depth that cuts beautifully through rich sauces.
Contains gluten (wheat bun, soy sauce) and soy (marinade/sauce). May contain traces of fish sauce and sesame. Prepared in a kitchen that also handles peanuts, shellfish, egg, and dairy.
Best consumed immediately while fresh and hot. If storing leftovers, place the disassembled ingredients into airtight containers and refrigerate for up to 24 hours.
If refrigerated, separate the fresh garnish and cucumber from the bun and marinated beef before heating.
Reheat the lemongrass beef in a pan or microwave until hot throughout. Steam the bao bun for 1-2 minutes, or microwave under a damp paper towel for 15 seconds to restore its fluffy texture.
Assemble by placing the warm lemongrass beef inside the hot bun, layering with the house sauce, cucumber, pickled onions, fresh herbs, and chilli. Serve immediately.
