Either steamed or stir fried (in a wok) all food is freshly prepared and cooked to order. One of the features of Vietnamese cuisine is the mixture of condiments and the use of colour, exotic citric fruits like Buddha’s hand and dragon fruit cultivated by Indochine  proprietor Ly Leap in his roof garden, pronounced flavours and spices like coconut milk, coriander, turmeric, ginger, mint, peanuts, garlic and fish sauce (used for a variety of dishes). Chicken marinated in ginger, garlic, soy and coriander wrapped in lemon leaves; Lamb with plum sweet and sour sauce, together with other fish and seafood dishes such as Stir fried steamed mussel salad with coconut strips or the Prawn Skewers. Lightly cooked ingredients where contrasting sweet and sour flavours are presented in colourful and attractive dishes within an equally beautiful setting.

Average price; 46 Euros