Thuy, 50, is a piano teacher, living in Wexham, Berkshire with her fiancé David. Born in Ho Chi Minh City, Vietnam, she came to the UK when at nine years old as a refugee.

How would you describe your style of cooking?

“I cook many styles of food but have a particular focus on Vietnamese cuisine with a modern twist. The ingredients of Southeast Asia never cease to inspire me from the very wide variety of fresh herbs to tangy nuoc mam (fish sauce), to fiery chillies. I have also collected many cookbooks and get inspired by the dishes, techniques and high skillsets of professional chefs and bakers like Raymond Blanc, Marcus Wareing, Cédric Grolet and Richard Bertinet.”

What is your earliest cooking memory?

“Cooking and cuisine are massively important to Vietnamese families. Even as a small child, I would have watched my grandmother, mother and aunts prepare dishes like pho (Vietnamese noodle soup) in their kitchens. I come from a huge family so there are a lot of dishes to learn about. It is important to start early!

When we came to the UK as refugees in the 1980s, we did not have much money. So, the ingenuity of the women in my family to create superb dishes for a large family, but on a very small budget, was inspirational. It was also a way to keep our heritage alive. I am very appreciative to have been surrounded by such a clever and vibrant food culture in my upbringing.”

Why did you enter MasterChef?

“I always enjoy perfecting dishes and improving my skills and I love the show. To have the opportunity for feedback from amazing judges like John Torode and Gregg Wallace is an opportunity not to be missed. To learn, and continue developing my cooking is what the competition gives and I’m terribly excited to be part of it.”

What is your food dream?

“My food dream is to develop recipes, write cookbooks and present on TV. I also dream of having a food truck to promote Vietnamese cuisine at major festivals. I am very passionate about my cultural heritage and its strong connection with food. Vietnamese food is so varied and not like any other cuisine worldwide. I would like to be an ambassador for it, bringing it greater prominence in the UK and beyond.”