Soup season is here, and this week we are travelling to Vietnam For this week’s dinner, we’re making a cosy Vietnamese-inspired autumn dinner, following the traditions and flavours behind two much-loved dishes.

Vegan Phở Chay Our version follows the traditional phở style with a clear, fragrant broth built on charred ginger and onion, warming spices, daikon and mushrooms. It’s served with rice noodles, tofu, pak choi, bean sprouts, fresh herbs, lime and chilli. Completely vegan, deeply savoury and full of flavour.

Chè Đậu Đỏ Nước Cốt Dừa A traditional Vietnamese sweet red bean dessert with pandan and creamy coconut milk. Soft, comforting and gently sweet, with a little salt in the coconut cream to bring out the flavour.

Everything is vegan, made for sharing, and hopefully very, very tasty. Come by, grab a bowl and join us around the table for a warm autumn evening.