Chicken wings are inexpensive and a great way to feed a family of four for under $15. There’s one way to extract more value out of your meal, and that involves maximising its flavour.

Succulent pieces of light and crispy chicken, served with fine rice vermicelli cakes, a plethora of Vietnamese herbs, and dipped in a sweet, savoury and zesty sauce.

These grilled pork patties are sweet, strong in umami flavour, smoky, firm and bouncy in texture but, most importantly to me, a traditional Vietnamese dish that creates a sensory experience.

The practice of using secondary cuts with reduced cooking times is unheard of in many cooking cultures. In Vietnamese food culture, which embraces the philosophy of ‘head to tail’ dining, it is common practice to use cuts of beef, such as top side, with short cooking times.

Lemongrass, fish sauce, garlic and chilli feature prominently in my household. A true combination of flavours that pays homage to my childhood, and my unique way of communicating to my wife that I miss my mum.

The perfect family recipe to expose kids to Vietnamese home-style cooking for the first time. This dead-simple recipe combines a spin on the classic beer battered Aussie prawns with fresh Vietnamese herbs and a sweet and sour dipping sauce.