I make plum sauce from the wild plums each year. This is my fully loaded baked tofu Buddha bowl. Think rice noodles, pickled carrot, butter lettuce, cucumber and fresh herbs, tossed in a peanuty and hoi sin sauce. The bit of assembly is well worth it. Each bowl is one generous serve, or two as a starter.

This is my favourite lunch dish from my many visits to Hoi An. It was inspired by an unassuming cafe tucked behind a lantern shop at the edge of the old town. The char-grilled lemongrass beef is served on a bed of rice noodles with pickled carrot, butter lettuce, cucumber and fresh herbs, tossed in a nuoc cham dressing. There is some assembly needed that is well worth it. Each bowl is one generous serves, or two as a starter.

These juicy lemongrass pork balls are tossed in my house-made sweet and sour sauce - no ketchup, the red comes from natural annato seed powder and it is made with real pineapple.

These dreamy tofu balls are pan fried then tossed in my homemade sweet and sour sauce inspired from a meal I ate in Ha Noi 30 years ago with a group of cyclo drivers.

Water spinach is the most prolific green vegetable in south-east Asia. This is how we eat it at home with an umami stir fry sauce made of oyster, soy sauce and soy beans. It can be vegan by request.

Nourishing, rich, warming and filling. Just the one dish meal you need on a cold night. It will have your taste buds dancing - fragrant, not too spicy.

This is a vegetarian version of my poached chicken salad that is a meal of its own. The tofu is crusted in sesame and crispy. The salad is laced with tangy in-season pomelo, drizzled with spring onion oil and nuoc cham dressing. It comes with toasted sesame crackers. A luxury salad and one of my favourites!

This is a standout Vietnamese salad that is a meal of its own. The chicken is poached and silky. This coleslaw is laced with tangy in season pomelo and drizzled with spring onion oil and nuoc cham dressing. It comes with toasted sesame crackers. A luxury salad and one of my favourites!

In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.