A bag of moose bones and deboned shank meat boiled for hours with annatto seeds produced a deep broth for Bun Bo Hue.

This stew is contradictory to most because it's bright and lemony. The star anise and ginger gave the broth phở bò vibes.

Cold crisp slaw layered with green cabbage, mint, cilantro, fried shallots, roasted peanuts, and tender slices of lemongrass steak.

Bò Kho goes under classic dishes from Vietnam, and this is a version made with braised bear shank, brisket, and bone marrow. Flavours include fresh Roma tomatoes cooked down to a paste, lemongrass and sweetness from carrots.

What sets Vietnamese spring rolls from the Chinese Egg Roll or Filipino Lumpia is the wrapper choice. Using rice paper instead of an egg wrapper creates a lighter, crispier layer.

Vietnamese cabbage salad is the perfect crisp salad for hot summer days. The salad is an easy, crunchy cabbage slaw with fresh herbs with crispy duck breast.

In Chinese-Vietnamese cooking, 5-spice and duck is a classic flavor combo.

The flavors in this dish are taken from a traditional 7-course beef dinner meal served at Vietnamese restaurants.