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Vietnamese Lunch Bowl by Plural Restaurant | Recipe

Vietnamese Lunch Bowl by Plural Restaurant | Recipe


For the Turmeric Rice:

  • Jasmine Rice, 75g
  • Fresh Turmeric, 3g
  • Lemongrass, 5g
  • Coconut Milk Powder, 3g
  • Water, 75ml

For the Ponzu Sauce:

  • Lemon Juice, 60ml
  • Rice Vinegar, 30ml
  • Mirin, 30ml
  • Brown Sugar, 30g
  • Kikoman Soya, 30ml
  • Dashi Powder, 30g
  • Dry Combo Leaves, 20g

For the seasoning and topping:

  • Avocado, 30g
  • Pickled Pink Radish, 15g
  • Pickled Carrot, 15g
  • Ponzu-dressed Shiitake, 22g
  • Red Cabbage, 10g
  • Kimchi + Cucumber, 20g
  • Ginger and Scallion Rubbed Tofu, 25g
  • Mixed Herbs, fresh


  • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker.
  • Combine all the Ponzu ingredients in a bowl and whisk until well combined.
  • Marinate the shiitake mushrooms in the Ponzu dressing.
  • Toss sliced English cucumber with kimchi.
  • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes.
  • Slice the avocado and chop the remaining veggies.
  • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce.

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