You were on the winning team of Iron Chef Vietnam in 2012 and 2013. What was the most challenging part of the competition?

In the 2013 competition, one of the stages required us to use a single ingredient – tofu, in that case – to create four dishes, each from a different cuisine. With tofu being so fragile and tasteless, it was a real challenge. I remember in the French version, we paired deep-fried tofu with pan-seared foie gras, served with ginger chutney.

World Vision rescued you at 14 years old from the streets of Hanoi and gave you the training for a career in the kitchen. How do you give back to the organisation today?

Up to four times a month, I volunteer for at least an hour at its shelter in Hanoi, to talk to the children in Step Ahead, the same programme that I went through. I counsel them against returning to the streets because it is dangerous, and encourage them to learn a meaningful skill. I also share my personal experiences. It is my hope to change their lives for the better, just as mine has been.

 As a child you sold toothpicks and polished shoes on the streets to make a living. Do you still think about those early years?

I do reflect on what has happened. In the past, I was living day to day, without any direction, just trying to survive. If World Vision hadn’t rescued me, I would probably have got into fights on the streets and maybe even died. It was a changing point in my life. Now, I am able to carve a career for myself in the culinary industry; life is definitely much better.

What is the best advice you have received?

That I must never wander the streets again. A social worker at World Vision told me that, and said I should focus on working hard at my job to have a better future.

What is a dish that you are most proud of?

Seared duck rolls, which is my rendition of a popular dish in Hanoi, usually made with beef. I was inspired by the duck pho we created during the Iron Chef Vietnam competition. For the dish, sheet pho (Vietnamese rice noodle) is used to wrap the fowl together with pineapple, cucumber and mayonnaise. The accompanying dip is my own creation, made with blueberries, soya sauce and hoisin sauce.