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Hearty mushrooms soak up a dark, savory sauce made with caramel, soy sauce, garlic, and black pepper. Served with rice and crisp cucumber, they make a satisfying Vietnamese main course.

Chunks of salmon get a quick marinade of soy sauce, sake and ginger, then a light coating of potato starch and a crisp finish from deep-frying. Grated daikon and lemon bring a fresh contrast to the rich fish.

Crispy fried tofu, soft rice vermicelli, cucumber and a generous handful of fresh herbs: this Northern Vietnamese lunch dish is all about contrast. Serve it with the bold fermented shrimp dip mắm tôm, or make a milder fish sauce dip on the side.

Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.

A softly poached egg on a thin, golden-brown rice cake: the yolk becomes the sauce, with fresh lime and rice vinegar and a spoonful of spicy chili oil for contrast.

Clear, slowly simmered beef broth, rice noodles and paper-thin slices of beef are the foundation of this Vietnamese phở bò. Serve the soup with fresh herbs, lime and chili at the table so everyone can adjust the fresh and spicy flavors to their liking.

Crispy-fried oyster mushrooms and cremini mushrooms get warm, cumin-forward shawarma spices, creamy tahini and bright pickled onion. A hearty lunch with soft, crunchy and tangy elements in every bite.

Toasted sourdough gets topped with a fresh, chunky pea purée, tender flakes of pan-fried salmon and thinly sliced quick-pickled radish. Lemon and dill keep the flavours bright, while the radish adds a crisp, tangy note.

Crispy fried chicken wings get a thin, glossy coating of fish sauce, sugar, garlic and chili. Lime and cucumber bring freshness to this distinctly Vietnamese side dish.

A thin, crisp crust balances rich dark chocolate ganache with tart fruit and toasted buckwheat. Make the tart ahead; add the crunchy topping just before serving.

Two preparations give broccoli extra depth: roasted florets with browned edges and briefly blanched broccoli with a fresh bite. Creamy peanut sauce, lime and crunchy peanuts turn it into a complete noodle meal.

Golden-brown fried tofu gets a savory, fragrant coating of lemongrass, garlic, and chili. Serve the warm cubes with lime and fresh cilantro as a starter to share.

Creamy panna cotta with toasted black sesame gets a fresh, gently tart counterpoint from rhubarb. A thin, crisp sesame cookie adds extra crunch.

Soft aubergine with roasted edges, bright cumin yogurt and quick-pickled red onion turn hearty bread into a filling yet light lunch. The oven does most of the work; mint and lemon keep every bite fresh.

Dark, roasted edges and a satisfying bite make broccoli the star of this dish. White beans and almond give the lemon cream body; toasted almonds and parsley bring freshness and crunch. Serve it with couscous for a complete meal.

Salmon with a thin, glossy teriyaki glaze, tender Japanese rice and crisp green broccoli: a well-balanced main course where the sweet-and-salty sauce complements the fish rather than overpowering it.

In bánh mì chảo, fried eggs cook in a small pan with tomato and onion. Add paté if you like, bring the pan to the table, and use crusty baguette to mop up the soft yolks and tomato sauce.

A bowl of steaming rice with garlic spinach, bean sprouts, carrot and a fried egg. Stir in spicy gochujang sauce at the table, bringing the soft, fresh and crunchy toppings together.

In beoseot-bap, rice and mushrooms cook together, letting the fragrance of shiitake and hearty mushrooms infuse the grains. Serve it with a spicy, salty sauce made with soy sauce, sesame oil and spring onion; everyone can spoon it over their rice as they like.

Small pieces of chicken get a thin, crispy coating from being fried twice. Then they’re briefly tossed in a glossy sauce made with gochujang, garlic and soy sauce: spicy, savory and lightly sweet. Serve the chicken straight away as a shareable appetizer.

Crispy tofu, a soft centre and a light broth with grated daikon: this Japanese side dish is at its best straight from the pan.

Tender eggplant with browned edges, coated in a glossy sauce of miso, mirin and sake. Served with rice and spring onion, this makes a savory Japanese lunch for two.

Cold rice, soft pieces of egg and spring onion are quickly stir-fried in a hot pan; fish sauce adds just enough savory depth. Cucumber and cilantro make every bite fresh.

This Korean spinach banchan combines tender green leaves with garlic, soy sauce and toasted sesame seeds. Brief blanching and squeezing the spinach well keeps it tender but not watery.