Pippa’s note that she sought more authenticity set up my initial expectation of what the book would provide.

Thank you for taking the time to post such a thoughtful review of the book and also of the controversy surrounding it.

The heat is coming from the Thai red curry paste, so make sure you use one that’s not too explosive! I never make my own noodles sadly or anything as challenging as you have in your review, so well done Kavey.

Lastly, some garnishes such as addictive crunchy topping, pickled carrot and daikon, and pickled fennel and Asian pear. Be aware that the liquid will have soaked up into the noodles so it won’t be quite the same as when it’s fresh. The discussion on the controversial aspects of the book reminds me of two conversations I recently watched from The British Library’s Food Season. It might just have to be the Har Gau — translucent dough wrapped around juicy, gingery chopped prawns — though it seems unfair to pick just them out. I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all.

Given the short proving period for the starter, we weren’t sure of the reason behind creating a starter first and then a dough, rather than plunging straight into a yeasted dough (as is the process in other bao recipes we have used). In her introduction to the book, Pippa says: “ I taught myself using the classics—Ken Hom’s Simple Asian Cookery, Ching-He Huang’s Chinese Food Made Easy. Before posting, each Tripadvisor review goes through an automated tracking system, which collects information, answering the following questions: how, what, where and when.

Other than that I appreciate deeply your sensitive approach to this topic – I think there has been enough white conquering of various cultures and it’s definitely time to step back a bit. My recipe takes advantage of springtime green vegetables, but it can be made with whatever is available in your fridge, and it’s easily vegan if using egg free noodles. Beginners will find Dumplings and Noodles easy to follow, and more advanced cooks will be wowed by Middlehurst's mouth-watering recipes. A mixture of savory condiments coats bowlfuls of rice noodles packed with contrasting flavors, fresh herbs and crunchy sesame seeds.Thanks for letting me know about that, it’s really good to see her take onboard a positive change like this. Frozen gyoza (potstickers) makes this so easy to prepare on a weeknight and it’s a filling, hearty dinner thanks to the addition of noodles. Pippa may well consider Ken Hom’s recipes as insufficiently authentic for her, but is ignoring the reality that he wrote for a very different audience in a different era. A no-fuss dumpling soup made from frozen dumplings, egg noodles and bok choy cooked in an easy homemade broth.