Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out perfect the first time, it will still taste delicious.

This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X-factor additions, and the red dates and daikon reflect my Chinese heritage, and also enhance the soup’s sweetness.

Banh Flan in Vietnam is made out of coconut milk! My take on it is I use pandan to flavour my Creme Caramel!

This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours are not masked by rice paper. Don't be tempted to overfill the rolls!