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In Vietnam, Banh Mi is a street food sandwich made with French baguettes and traditionally filled with liver pate

This recipe was inspired by Gemma one of our diploma students who made the most beautiful Japanese salad with

Enhance green beans with this sour, sweet and salty Thai sauce, garnished with peanuts and crispy onions for a

Kim-bap could be described as Korean Sushi, though they are more the equivalent of a sandwich to Koreans, being

These Korean pancakes are made from ground soaked uncooked mung beans and are flavoured with kimchi (try our recipe

Kimchi is traditionally made by families during late autumn to last them throughout the year, and stored in pots

Crystal Skin Dumplings are traditionally made with prawns and have a clear transparent appearance that allows you to see

A ‘potsticker’ is Chinese wonton dumpling which is fried until brown on one side, then turned and simmered in

Wontons are traditionally served poached in a clear broth soup, but they can also be deep fried until crisp

Bāozi are a popular type of Chinese stuffed dumpling made from yeasted wheat flour dough and then steamed in

Congee is a Chinese rice porridge made by cooking the rice with lots of water or stock until the

These Thai Tofu Balls are one of our featured festive canapés, a true appetite enlivener, full of zingy spice

Our Vietnamese Pho is a nourishing vegan and gluten-free soup that we make on our Vietnamese cooking courses. The

Purple sweet potatoes and purple carrots are quite easy to find now and make dramatic looking food. They taste good

Another recipe inspired by Rachel's travels in Myanmar (formerly known as Burma) earlier this year where she immersed herself