Aloe Vera Salad

Choose medium-sized aloe vera leaves – not too big, not too small – that are fresh and green, with no bruises or leaking sap. Peel off the skin, then soak the flesh in water for a while.

Bring a pot of water to the boil with a little salt and blanch the aloe vera. Then lift it out and plunge it straight into iced water to cool, drain and cut into strips with a knife.

Rinse the shrimp and boil until cooked, adding about 1/2 tablespoon of seasoning powder to the water to flavour them. Once cooked, transfer the shrimp to a bowl of iced water. Peel them, leaving the tails on.

Wash the cucumber, remove the seeds and cut into strips.

Wash and peel the carrot, then cut into strips.

Wash the mint and chop finely.

(Make the dressing):

In a bowl, combine 2 tablespoons fermented rice vinegar, 2 tablespoons fish sauce, 2 tablespoons sugar and 1 tablespoon chopped chilli, and mix well to make the salad dressing.

(Toss the salad):

In a large, clean bowl, combine the aloe vera, carrot, shrimp, cucumber and mint. Pour the dressing over evenly and toss well. Taste and adjust the seasoning.

Transfer the aloe vera salad to a clean plate and sprinkle with toasted sesame seeds and fried shallots. Garnish with coriander and chilli flowers.

This dish isn't just refreshing and cooling for you and your family on hot, sticky days – it's also very good for your health. That's why aloe vera salad is such a favourite among Vietnamese salads. On a hot day, show off your skills and make it for the whole family. Good luck!