Vietnam

From the extraordinary Mekong River to its fascinating cities, Vietnam is utterly compelling. The French influence on Vietnamese cuisine means that there is a proliferation of bakeries in Ho Chi Minh City and Hanoi, as well as street food.

BEEF PHO

Serves 4

3 pints (1.4 liters) veal or beef stock 1 onion, chopped 2 whole star anise ½ cinnamon stick 1 clove ½ tsp whole peppercorns 1 thick slice fresh ginger 2 tsp sugar 1 tsp salt 1 tsp fish sauce 1 pack flat rice noodles 9 oz (250g) sirloin steak

TO GARNISH: Sriracha (Vietnamese hot chili sauce) Hoisin sauce 1 onion, thinly sliced Fresh cilantro (coriander), chopped Bean sprouts Sweet Thai basil leaves Thinly sliced scallions (spring onions) Limes, quartered Originating in northern Vietnam in the early 20th century, pho remains a popular street food and is considered Vietnam’s national dish. The aromatic broth served with this traditional recipe can take several hours to cook. This quicker version uses ready-made beef stock infused with classic flavors.

1 Make the aromatic broth by heating the stock in a saucepan and adding in the onion, star anise, cinnamon stick, clove, peppercorns, ginger, sugar, salt and fish sauce. Allow to simmer for at least 30 minutes, then strain and return to the pan, discarding the spices.

2 Meanwhile, cook the rice noodles until soft, according to packet instructions.

3 Slice the steak as thinly as possible, then place some noodles into each bowl, and top with a few raw beef slices. Ladle the boiling broth over the beef and noodles and serve with the garnishes and sauces.

BÁNH MÌ

Serves 4

FOR THE PICKLED CARROT: 2-3 carrots, grated 1 tsp salt 3 ½ oz (100g) sugar 4 fl oz (120ml) white vinegar 4 fl oz (120ml) water

4 small baguettes, or 1 large cut into 4 Mayonnaise Soy sauce Chicken liver pâté Cooked pork, beef or chicken Sliced ham Sliced cucumber Cilantro (coriander) 1 chilli, thinly sliced Vietnam is famous for its bánh mì. These baguettes with a Southeast Asian twist are filled with all sorts of delicious fillings. Create your own favorite – the trick is to combine lots of different flavors and textures.

1 For the quick pickled carrot, grate the carrots, or cut into very thin matchsticks, then combine the rest of the ingredients and pour over the carrots. Stir well, then cover and leave for at least an hour (will keep for a couple of weeks refrigerated).

2 Slice the baguette lengthwise. Mix the mayonnaise with the soy sauce and spread over the inside of the baguette.

3 Continue layering your chosen contents: chicken liver pâté, the cooked meat, ham, cucumber, cilantro, slices of chilli and the pickled carrot. Finish with extra cilantro and serve.

LOCAL SPECIALITY: THE GRAHAM GREENE

It was at the Metropole Hotel, in Vietnam’s capital Hanoi, in 1951 that English author Graham Greene first ordered the drink that would become his eponymous cocktail. His favored tipple – essentially a dry martini with an added splash of crème de cassis – perfectly suited the hotel’s elegant French colonial-style façade. Try experimenting with your quantities; more vermouth makes a ‘wetter’ drink; more gin dries it out. Those who prefer a slightly sweeter or fruitier drink should up their measure of cassis.

MAKES ONE SERVING: 2 fl oz (60ml) gin ¾ fl oz (20ml) Noilly Prat (dry white vermouth) A dash of crème de cassis (blackcurrant flavored liqueur)

In a cocktail shaker, combine the ingredients over plenty of ice cubes and shake vigorously for 30 seconds. Pour into a chilled martini glass, straining the ice as you go, and serve immediately, without a garnish.