This bold, traditional taste of Vietnam is a joy both by name and to eat

There’s something endearing and confident about a dish named after the feeling it gives you. Bánh khoái means “delight” or “joy” cake. This crisp, savoury pancake originates from Hue, the historic capital of Vietnam’s central region. Traditionally served with a rich hoisin dipping sauce, my take swaps that out for a lighter nước chấm with sesame seeds. It stays true to the spirit of the original, though, preserving its joyful texture and bold, satisfying flavours, while using more accessible ingredients.

This recipe is an edited extract from One Pan Vietnam, by Thuy Diem Pham, published by Quadrille at £22.