Vietnamese Style
Vietnamese-inspired blend with cinnamon, star anise, turmeric, mint, coriander, chillies, black pepper, and caramelised sugar for fragrant, spicy, and sweet flavour.
| Chilli | Intense heat, which burns the whole mouth, bursting heat |
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| Ginger | Sweet, citrus and pungent aroma characteristic of ginger root. Bitter, building warm festive heat, not lingering, top line of the tongue heat. |
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| Cayenne | Made from red cayenne pepper. Pungent, spicy burning the whole mouth and the back of the throat very raw. Nutty tasting. |
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| Black Pepper | Pungent, spicy, camphoraceous and musty aromatic associated with fresh ground black peppercorns. |
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| Citric Acid | Sour taste on the back of the tongue. |
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| Garlic | A pungent taste, with slight heat delivery and saltiness. A raw aftertaste is delivered with a slight heat undertone. |
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| Onion | Sweet onion with body and depth. Very green tasting. |
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| Bell Pepper | The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. Green peppers feature a more bitter flavor profile. Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper. |
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| Aniseed | Anaesthetic, sweet aromatic liquorice type profile. |
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| Mint | Subtly sweet taste and cool sensation |
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| Cinnamon | Sweet and very aromatic. Warm Christmas feeling. |
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| Coriander | An annual herb, associated with Indian cooking. |
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| Basil | Sweet clove-like flavour, pungent. |
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Research for Vietnamese Style
- Overview of Vietnamese-inspired products from UK supermarkets.
- Key ingredients include prawns, scallops, pork, lemongrass, soy, and aromatic spices.
- Popular flavour enhancers: chilli, garlic, ginger, lime, and honey.
- Ingredients sourced from multiple categories, including seafood, meat, dairy, and seasonings.
- Vietnamese flavours adapted for UK consumers in ready-to-cook and pre-prepared dishes.
- Overview of Vietnamese-inspired products from UK supermarkets.
- Key ingredients include prawns, scallops, pork, lemongrass, soy, and aromatic spices.
- Popular flavour enhancers: chilli, garlic, ginger, lime, and honey.
- Ingredients sourced from multiple categories, including seafood, meat, dairy, and seasonings.
- Vietnamese flavours adapted for UK consumers in ready-to-cook and pre-prepared dishes.
- Overview of Vietnamese-inspired products from UK supermarkets.
- Key ingredients include prawns, scallops, pork, lemongrass, soy, and aromatic spices.
- Popular flavour enhancers: chilli, garlic, ginger, lime, and honey.
- Ingredients sourced from multiple categories, including seafood, meat, dairy, and seasonings.
- Vietnamese flavours adapted for UK consumers in ready-to-cook and pre-prepared dishes.
- Overview of Vietnamese-inspired products from UK supermarkets.
- Key ingredients include prawns, scallops, pork, lemongrass, soy, and aromatic spices.
- Popular flavour enhancers: chilli, garlic, ginger, lime, and honey.
- Ingredients sourced from multiple categories, including seafood, meat, dairy, and seasonings.
- Vietnamese flavours adapted for UK consumers in ready-to-cook and pre-prepared dishes.
- Overview of Vietnamese-inspired products from UK supermarkets.
- Key ingredients include prawns, scallops, pork, lemongrass, soy, and aromatic spices.
- Popular flavour enhancers: chilli, garlic, ginger, lime, and honey.
- Ingredients sourced from multiple categories, including seafood, meat, dairy, and seasonings.
- Vietnamese flavours adapted for UK consumers in ready-to-cook and pre-prepared dishes.
Nutritional
| Nutritional |
| Per 100g of\nSeasoning | Per 100g of\nFinished Product |
| Energy | 901.32 KJ\n213.63 Kcal | 31.55KJ\n7.48Kcal |
| Protein | 4.49 g | 0.16g |
| Fat | 2.46 g | 0.09g |
| of which saturates | 0.55g | 0.02g |
| Carbohydrate | 44.86g | 1.57g |
| of which sugars | 14.89g | 0.52g |
| Salt | 17.47% | 0.61% |
| Sodium\ncalculated from raw material data | 12,277mg | 430mg |
| Sodium Equivalent\nNa * 2.5 | 0.31% | 0.01% |
| Fibre | 6.07g | 0.21g |
Meatblock
| Meat Block: Sausage - Pork Premium |
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| Ingredient | % | g |
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| Pork Shoulder Mince (70/30 VL) | 84.92 | 4246 |
| Water (<10C/50F) | 7.72 | 386 |
| 99/1165 GF Rusk | 3.86 | 193 |
| Vietnamese Style | 3.50 | 175 |
