Young Irish foodie Donal Skehan explores the markets of Vietnam for his latest recipe inspirations - and everybody's welcome to follow. Keeley Bolger catches up with the blogger-turned-presenter

WHEREVER he is in the world, Donal Skehan never feels too far from home.

While travelling through Vietnam recently, making Food Network series Follow Donal, the 28-year-old Irish cook and presenter felt a strong sense of connection with his family, many of whom are fellow foodies (his parents own a fruit and veg distribution company and he credits his grandmother for his love of cooking).

Then there are his blog followers — of course, for them, Skehan’s only ever a few clicks away.

In fact, it was starting a blog, back in 2007, that launched his career. It rapidly took off, with book deals and presenting work soon following.

“I’m always connected in some way, because essentially my career is based on a hobby I was passionate about,” explains Skehan, who also co-presented Junior MasterChef with John Torode in 2012.

“My first stop, whenever I land in a new place, is to try to get to a food market,” says the cook, who was once in a boy band called Streetwize, one of the acts vying to represent Ireland in the 2008 Eurovision Song Contest.

“I always think it’s the best way of soaking up the atmosphere of a new culture. Go to a food market, and you’re guaranteed to get a good sense of what it’s all about.”

Making Follow Donal gave him plenty of opportunity to do just that.

“The series is all about travelling in Vietnam and learning about new cultures and food,” he explains. “The aim was to bring people watching along on the trip, and give an authentic insight into a new country and culture.”

Exploring for Skehan also means not being “precious or nervous” about trying new foods.

“In one market, they had these big platters of pig’s feet and livers and all sorts of things which look off-putting,” he recalls. “They slice up the meat very thinly, poach it in a wonderful bone broth then serve it with noodles, a really hot and fiery chilli sauce and lots of herbs. It is possibly one of the best things I had out there. It was gorgeous.”

He loves it when he tells his blog followers about a recipe, and they then make their own version.

“It’s really rewarding,” says Skehan. “You spend time coming up with these recipes, and when I see people sharing a recipe and then being proud of it, it makes it all worthwhile.”