Choice of three flavours of Vietnamese spring rolls - delicate, fresh and fragrant we take transparent rice paper and fill them with vegetables, prawns or grilled lemongrass chicken then you choose one of the many dipping sauces to dunk them in to, chilli jam, sriracha (its really hot) peanut, light soya, nuoc cham, mango and sweet chilli, or pickled vegetable.

Pho - (pronounced fuh) is Vietnams most popular dish, we ate lots of this in some very strange locations. The base of the dish is a broth to which rice noodles, fresh herbs and either chicken, beef or tofu is added, again the dipping sauces come in to play as does a squeeze of fresh lime.

Vietnemese mango salad (ask Alan about the night that I ate this and he ordered chicken feet!!) The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade. I can make it with or without beef.

Sticky sesame cauliflower - dipped in batter then baked not fried.

Caramel chicken - sticky, sweet savoury and mildly spicy this will have you licking your lips.

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

We didn't really have any puddings in Vietnam but we did eat lots of fruit and we brought back some jack fruit. I will have a go at making some ice cream but failing that there will be sorbet (I can make that!!)