A photo of a real portion comes after the first batch is cooked. Stock photos never appear here.
demoSample menu: the real menu, weights and nutrition come from the chef’s recipe cards.
Lunch · Phu Quoc
Chicken and cabbage salad, brown rice
Gỏi gà: poached chicken, cabbage, carrot, rau răm and mint, peanuts, lime dressing; brown rice.
Ingredients
Cooked brown rice, chicken breast, white cabbage, carrot, red onion, lime juice, roasted peanuts, Phu Quoc fish sauce (anchovy, salt), sugar, rice bran oil, Vietnamese coriander (rau răm), mint, garlic, Phu Quoc black pepper.
Nutrition
| per portion | weight | kcal | P | F | C |
|---|---|---|---|---|---|
| Small | 402 g | 466 | 32 | 16 | 51 |
| Regular | 536 g | 622 | 42 | 21 | 68 |
| Large | 724 g | 840 | 57 | 28 | 92 |
| per 100 g | 100 g | 116 | 7.9 | 3.9 | 12.7 |
Nutrition calculated from the recipe card.
Allergens
- fish
- peanuts
One kitchen: traces of allergens are possible.
Reheating and serving
Eat the salad cold. Warm the rice separately for 1 minute if you like.
Keep at +2…+6 °C, eat by the date on the label.
On every portion’s label: date and hour made, use-by date, ingredients, nutrition, allergens and a QR code to this page.