With a peanut dipping sauce and an array of fresh herbs, these tuna and cucumber rice paper rolls make weeknights a breeze.
These tacos are a revelation. Use the freshest rice sheets and BBQ for 20 seconds or so, turn gently and continue to cook until the rice paper sheets being to blister, puff and char a little. Fill with spiced pork mince and turn tortilla taco nights on their head.
Traditionally, rice paper rolls in Saigon are filled with prawn and pork. At Luke's restaurant Vietnam House he rolls sesame-seared salmon, green mango, dill and salmon caviar for a pop of colour and freshness.
The flavours and textures in this Vietnamese bowl really pack a punch - the crispy crab, pork and mushroom parcels served on noodle salad with fresh herbs, nuoc cham and crunchy garnish.
These are lovely little rolls, easily portable and ideal for a sunny picnic lunch and the sweet lychee is a perfect foil for the rich roast duck flavour.
Vermicelli noodles, tofu, lettuce, carrot and cucumber might be the centre of attention but it's the Begonia flowers, parsley, dill and fennel that are demanding it.
This is a dish from the northern part of Vietnam known as cha lui lai. It's basically a flat spring roll in the shape of a rectangle that is pan-seared instead of deep-fried. Arrange the accompaniments on a large platter, then add the fried rice paper parcels and serve with nuoc cham dipping sauce.
This is one of Luke Nguyen's all-time favourite street foods. These crispy pancakes are served with the obligatory and sensational nuoc cham dipping sauce.
"The French introduced baguettes to Vietnam, however the Vietnamese created a large variety of delicious and creative fillings to go inside them. This fish cake baguette is one of my favourites as there are great contrasts of textures – from the crisp baguette to the bouncy fish cakes." Luke Nguyen, Luke Nguyen's Street Food Asia