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With fluorescent lights bleaching the steel surfaces and plumes of scented smoke rising from shing copper pots, this could be anyone of the bustling kitchens in Hanoi’s high-end restaurants. But at KOTO (which stands for Know One, Teach One), creating tantalising dishes is only one of the restaurant’s aims. The other is to provide training, employment and housing for 100 local “street children”. Enjoy one of the most vibrant recipes from the restaurant:

Caramel pork

2 cloves garlic, peeled and chopped

2 eschalots, peeled and chopped

1/3 teaspoon ground black pepper

150 ml fish sauce, plus extra to taste

1 kg port belly

Vegetable oil for frying

Boiled rice to serve

Pickled bean sprouts (see following recipe) to serve

Caramel sauce

220 g caster sugar

Juice of