Naomi

You have the sweet and sour taste from the  chunks of fresh pomelo, the savoury of the king prawns and then a tangy, salty and sweet dressing is poured all over the salad. Before you garnish it with mint leaves, crushed peanuts, crispy shallots, sliced spring onions and some fresh chopped chillies. Make the dressing and set to one side Fry the prawns until they are cooked Peel the pomelo skin and tear the fresh and add to a bowl Add the shallots, prawns and dressing. * You can save time by using shop bought fried shallots and cooked king prawns

There has recently been a Vietnamese Banh Mi explosion here in London. Her nephew went on to open Panda Panda in Deptford where their specialty was Banh Mi. As of now, there must be more than 20 Vietnamese Cafe/Restaurant selling Banh Mi in London. Funny thing is that even though I have tried almost all of the banh mi from the banh mi shops in London.

Pickled daikon and carrots compliments so many Vietnamese dishes such as the Vietnamese Banh Mi and Vietnamese Grilled Pork Patties with Vermicelli (Bun Cha) to name a few . The only places where I have seen this being sold is mostly all the Asian/Oriental supermarkets and some Tesco branches. The colour of the daikon needs to be white; the shape needs to be straight not bent and finally make sure it is firm not soft. Put the julienned daikon and carrots into a bowl Add ½ tsp fo salt and ensure the daikon and carrots are coated in salt Squeeze the salt out of the daikon and carrots Add the vinegar to a pan and increase heat to medium high Once the sugar has dissolve then add it to the jar.

Beef and peppers in black bean sauce is an all time classic Chinese dish. If you have made this dish at home using a jar of black bean sauce that you bought from the supermarket. but that isn’t the way Chinese people cook it at home. These beans are the ancestor of the soy sauce and they are the oldest recorded soy food in Chinese history.