The fondness of the Vietnamese for sweetened condensed milk is another culinary legacy of colonial rule. Dairy giant Royal Friesland Foods, one of Vietnam’s biggest milk producers, for example, is able to trace back its involvement with the region to 1924, when they first imported 150 cartons of canned, sweetened milk for the homesick French in Hanoi.

1 kg mixed seasonal fruits, diced

1 tablespoon mint, chopped

2 cups crushed ice

600 g thick plain yoghurt

80 ml coconut milk

1½ tablespoons sweetened condensed milk

6 mint sprigs

Put the diced fruit and chopped mint in a large bowl and toss gently to combine. Put the crushed ice in the bottom of six tall glasses, then spoon in the fruit.

Combine the yoghurt, coconut milk and condensed milk in a jug, then pour over the fruit. Serve garnished with the mint sprigs.