Chicken and bamboo shoot soup (Canh măng gà)

1. Joint the chicken (half a chicken is enough – freeze the rest), rub with salt, rinse and put it on with the water, the sliced ginger and the charred shallots.

2. Bring to the boil, skim, then simmer gently for 35 minutes.

3. Cut the bamboo shoots into thin strips and boil separately in fresh water for 5 minutes, then drain – this removes any bitter aftertaste.

4. Add the bamboo to the soup and cook for another 10 minutes; season with fish sauce and salt.

5. Lift out the chicken, pull the meat off the bones, shred into strips and return to the soup.

6. Serve with spring onion, coriander, white pepper and a few slices of chilli.

Tip: A light soup from the mountain cooking of northern Vietnam, also served at Lunar New Year feasts. You can use tinned bamboo shoots – pre-boil them too, so they don't taste of the tin.