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
Shrimp rice paper rolls
Four gỏi cuốn: poached shrimp, rice noodles, lettuce, cucumber, carrot, mint and basil; peanut dipping sauce.
Ingredients
Shrimp, cooked rice noodles (rice flour, water), lettuce, cucumber, rice paper (rice flour, tapioca starch, salt), carrot, water, peanut butter (peanuts), lime juice, spring onion, mint, Thai basil, Phu Quoc fish sauce (anchovy, salt), roasted peanuts, sugar, garlic.
Nutrition
| per portion | weight | kcal | P | F | C |
|---|---|---|---|---|---|
| Small | 404 g | 473 | 35 | 13 | 58 |
| Regular | 538 g | 629 | 46 | 17 | 77 |
| Large | 726 g | 849 | 62 | 23 | 104 |
| per 100 g | 100 g | 117 | 8.6 | 3.2 | 14.3 |
Nutrition calculated from the recipe card.
Allergens
- crustaceans
- fish
- peanuts
One kitchen: traces of allergens are possible.
Reheating and serving
Eat cold, with the sauce for dipping.
Keep at +2…+6 °C, eat by the date on the label.
This kitchen at homedemo
Example: a home version of this dish that shows the format; the kitchen’s chef writes the real one.
A home version, not the kitchen’s recipe card: ingredients, pans and stove as at home.
Open the recipe →On every portion’s label: date and hour made, use-by date, ingredients, nutrition, allergens and a QR code to this page.