To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.

Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.

Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.

Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don’t soak the sheet for too long or it will tear). Drain on paper towel. Place on a clean work surface. Place 2 prawns along centre of sheet. Add a little of the noodles, peanut, bean sprouts, carrot and cucumber. Top with 1 mint leaf and 1 coriander sprig. Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make 16 rice-paper rolls.

Serve with nuoc leo (peanut sauce) and nuoc cham (dipping sauce) dipping sauces, see related recipes.

Preheat oven to 180°C. Brush a square 23cm (base measurement) cake pan with melted margarine to lightly grease. Combine baking mix, sugar and baking powder in a large bowl and make a well in the centre. Combine the soy milk and extra margarine in a bowl. Pour soy-milk mixture into the well in sugar mixture. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together.

Lightly dust a clean work surface with potato flour. Turn the dough onto the floured surface. Use your hands to gently press the dough out into a 3cm-thick disc. Use a 5cm-diameter round pastry cutter to cut out 16 scones. Place the scones, side by side, in the prepared pan. Lightly brush with extra soy milk.

Bake in oven for 20 minutes or until scones are light golden and sound hollow when tapped on the top. Remove from oven and wrap in a clean tea towel to keep warm. Serve with jam and cream.

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

Using electric beaters, cream butter and sugar in a bowl until pale and thick. Add the egg and vanilla, and beat to combine. Fold in yoghurt, flour and nut mix. Roll slightly rounded tablespoons of the mixture, flatten and place on trays. Bake in the oven for 12 minutes or until golden. Cool on trays for 5 minutes, then transfer to a rack to cool. Keep in an airtight container for up to 3 days.

Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.

Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.

Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.

Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.