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    Viet Grill to Launch Sunday Fry Up Brunch Menu

    Sam AllcockBy 3 Mins Read

    Vibrant flavours and traditions of Vietnam through an array of brunch dishes

    This May, Kingsland Road restaurant Viet Grill – serving Vietnamese street food, grilled dishes, and sharing plates on Shoreditch’s ‘Pho Mile’ – is pleased to announce the launch of its Sunday Fry Up Brunch menu, available every Sunday. The menu showcases the vibrant flavours and traditions of Vietnam through an array of brunch dishes that draw inspiration from across the county’s regions.

    The breakfast and brunch culture of Vietnam is widely celebrated and differs from region to region. Saigon Broken Rice is a favourite across the nation, using rice that has broken apart during the milling process to create a fluffy texture. Viet Grill’s is topped with a grilled honey pork chop, steamed omelette meatloaf, pork threads, daikon and complemented by a small pot of fish sauce, sugar, and chilli. The menu also boasts the loved Bánh Cuốn, Hanoi steamed rolls filled with minced peppered pork, wood ear mushroom and sweet onions, with an umami anchovy pork broth for dipping. Or the traditional Bún Chả, a steamed rolled rice pancake, is made of thin and curled steamed rice flour and served with a flavourful pork patty, lemongrass pork shoulder and white thin vermicelli with mixed tropical Asian herbs and fish sauce broth to cut through the succulent meat. Rounding the menu off is the Hanoi Pho, using a strictly authentic recipe, 24-hour marrow bone with juicy and tender brisket, quarter flank and broth cooked medium rare Irish beef.

    Vietnam is the second largest exporter of coffee, highlighted on the brunch menu with the classic cà phê sữa đá, an iced coffee made with sweetened condensed milk. Alongside the Vietnamese iced coffee, Viet Grill’s brunch offering is completed with Saigon Lime Soda or Freshly pressed sugarcane juice, both of which pair perfectly with the flavours of these savoury delights. Guests can also choose from a succinct wine list with a range of whites, rose and red wines and a variety of Vietnamese-inspired cocktails such as the Em Oi Fizz with prosecco, lychee liqueur, and passion fruit or the Vijito, with white rum, lime, passion fruit, mint; and the Lychee Martini.
    Founder, Hieu Bui, is excited to be bringing an authentic Vietnamese brunch offering to the capital, “Breakfast culture is a huge part of Vietnamese life so I am thrilled to be launching the new brunch menu at Viet Grill! These dishes truly transport me back to my hometown, Hanoi, and bring something unique to London’s brunch scene.”

    The Sunday Fry Up Brunch menu will be available every Sunday from 11 am until 7pm, priced at £18 per person for a brunch dish and a choice of Vietnamese iced coffee, Saigon Lime Soda or sugarcane juice.

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    Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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