Experience a fusion of French and Vietnamese flavour with The Summit Bar's innovative take on the classic tartine. Indulge in a delightful combination of savoury quail egg and pork, all served on crispy rice cracker. The result is a harmonious symphony of flavours that will tantalise your taste buds.

Executive Chef Zack Trương from the Pan Pacific Hanoi

Ingredients: for 4 servings

• 80g crispy rice
• 100g pork shoulder
• 1 quail egg
• 20g sugar
• 10g dried shallots
• 10ml fish sauce
• 30g mixed greens
• 5g ground black pepper
• 80ml fresh coconut water
• 5g green onions
• 3g salt
• Cooking oil

Mini Caramelised Pork and Quail Egg Bites

Preparation:

• Deep-fry the rice over low heat until golden brown and crispy. Cut into bite-sized pieces.
• Finely chop the dried shallots, then sauté until fragrant. Add sugar and cook over low heat until it turns into a caramel colour.
• Add the pork, coconut water, fish sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 2.5 hours.
• Cook pork until tender, and then shred it.
• Boil the quail egg for 2 minutes to achieve a soft-boiled consistency. Peel and cut in half.
• Arrange the crispy rice on a plate. Top with the braised pork, quail egg, and mixed greens. Garnish with chives and green onions.

The Summit Bar is perched on the 20th floor of Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội, Tel: (024) 3823 8888. VNS