Cao Lau for a dinner party — went down extremely well

I made Cao Lau for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The clean and deeply savoury profile was the main talking point — no one had quite experienced star anise broth used that way before.

Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. I explained the a street banh mi counter context as I served it which helped people appreciate it fully. bia hoi draught beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.