Jade Courtyard

Soft rice-paper rolls with browned tofu, cool vegetables and mint, served with a sharp soy-lime dip.

A crunchy cabbage salad with lime, fresh herbs and roasted peanuts. Dress it just before it reaches the table.

Soft roasted eggplant with sizzling scallions, lime and a little peanut crunch. Serve the tender halves from one generous platter.

A light ginger broth with mushrooms, shrimp and fine egg ribbons. A small warming bowl before the main course.

Thin, crisp-edged sweet potato fritters with lettuce and mint for wrapping, plus a quick soy-lime dipping sauce.

Golden chicken, finely chopped lemongrass and cool cucumber make an easy rice bowl with plenty of fresh crunch.

Small ginger-scented pork patties sit over rice noodles, lettuce and mint with a bright lime dressing.

Golden tofu catches a soft tomato sauce, with tender bok choy and rice to make a complete vegetable supper.

A roomy pan turns mushrooms, cabbage and tofu into a savoury noodle supper finished with cilantro and lime.

Golden turmeric fish, a generous handful of dill and warm scallions meet cool cucumber and soft rice noodles.

A slow pot of tender beef, sweet carrots and tomato broth, scented with lemongrass and served with crusty bread.

A gently spiced coconut stew with chicken, sweet potato and carrots, spooned next to fluffy jasmine rice.

Sweet pineapple, crisp red pepper and ginger-glazed shrimp make a quick, bright rice supper.

Soft roasted eggplant and golden tofu get a glossy peppery sauce, with scallions and rice to catch every spoonful.

Small tapioca pearls and ripe banana in a lightly sweet coconut pudding, finished with toasted sesame seeds.