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.

Everything grilled or fried and eaten over rice and noodles requires nước chấm. The more the better. Often every Vietnamese house has a jar of this stuff ready to go in the fridge.

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

Vietnamese curries have a beautiful balance of creamy and savory.