Pickled nibbles and Vietnamese crackers whilst you settle in.

Summer rolls - delicate, fresh and fragrant we take transparent rice paper and fill them with vegetables then you choose one of the many dipping sauces to dunk them in to, chilli jam, sriracha (its really hot) peanut, light soya and nuoc cham. (Vegan)

Chicken satay - It's taken me years to perfect this recipe, the marinade is what makes this dish sing, lemongrass, garlic, turmeric, coriander, peanuts, soya sauce, sugar, tamarind, onion, chillies and ginger and marinated into the chicken for four days before Mark does his magic on the BBQ, this will be served with a crunchy, noodle based Vietnamese salad. (I can substitute the chicken for mushrooms if you want it vegan)

Salmon with a soya dressing and black garlic - This is a brilliantly simple South East Asian recipe, which is traditionally cooked in a clay pot and served still sizzling straight to the table. This fish recipe is often made with catfish in Vietnam but is just as delicious made with salmon. The sticky and sweet caramel sauce is infused with wonderful aromas from ginger and chilli - at least one of you will be begging for the recipe ….

Miso aubergine - people don't eat aubergine as they don't know what to do with it. The aubergine is marinated in miso paste and sweet honey or agave syrup, and then roasting them slowly in the oven allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky as well as full of umami flavour .

Stir fried greens with a hint of garlic.

Sticky rice - you need this to help you manage the chopsticks!

We didn't really have any puddings in Vietnam but I will make two, let me know if you are vegan and I will make some vegan chocolate brownies o a vegan rice pudding.