Ingredients
500g ox marrow bones
1 piece star anise
1 dried shallot
1000g rice noodles
500g beef (shank, flank or fatty brisket)
5g cinnamon stick and cardamom
2-3 Sipuncula (peanut worm)
1 large piece fresh ginger, washed
200g ox tailbones
2-3 fennel seeds
3000ml cold water

To taste: Fish sauce, seasoning (which consists largely of salt and MSG), spring onion, coriander, fresh herbs, vinegar, lemon, chili, pepper, yellow onion.

Preparation time: 45 to 55 minutes (plus overnight soaking)
Cooking time: 4hours, plus 1 hour to cool
Serves 4

No Tết celebration is complete without this special rice cake. Although it takes a long time to prepare, the final product is well worth the effort.

Ingredients
2 c. sticky rice
1/4 c. dried mung beans, hulled
6 oz. boneless pork shoulder or roast, cut into ø-inch slices
2 tbsp. green onions, chopped
1 1/2 tbsp. fish sauce
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 tbsp. vegetable oil
1 c. water
plastic wrap
aluminum foil
string

Preparation time: 20 to 25 minutes
Cooking time: 1 hour
Serves 4 to 6

Street vendors sell hot, tasty snacks at events and celebrations around Vietnam. Hungry festival-goers never have to look far for a treat. Shrimp cakes are a favorite that can also be made at home.

Ingredients
1 lb. fresh or frozen shrimp, peeled and deveined
1 1/2 c. flour
1 1/2 c. water
1 1/4 c. salt
1/8 tsp. pepper
1 medium-sized potato
1 1/2 c. vegetable oil

Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Serves 4

Since asparagus is best in the eary spring, this soup is a favorite choice during Tet Nguyen Dan. Asparagus was brought to Vietnam by the French and quickly became a very popular vegetable. The Vietnamese call asparagus Western bamboo because it looks similar to bamboo shoots.

Ingredients
1 egg
2 tbsp. cornstarch
1/4 c. water
2 10 3/4-oz. cans (about 3 c.) chicken broth
1/2 lb. fresh asparagus, cut into bite-sized pieces, or 1 10-oz. package frozen chopped asparagus, thawed
1 whole chicken breast, skinned, boned, and cut into bite-sized pieces*
2 tsp. fish sauce

Preparation time: 25 to 30 minutes
Cooking time: 45 to 55 minutes
Serves 4

With its long coastline and many rivers,Vietnam enjoys an abundance of fresh fish, and seafood is an important part of the menu. For this recipe, you can use sole, cod, haddock, or any other white fish. If you use frozen fish, thaw thoroughly before mixing with the other ingredients.

Ingredients
2 lb. fish fillets, cut into bite-sized pieces
2 tsp. fish sauce
1/8 tsp. pepper
1 clove garlic, chopped
1 tsp. finely chopped fresh ginger
1/2 c. sliced fresh mushrooms
3 stalks celery, cut into chunks
1 tomato, cut into chunks
1/4 c. chopped scallions

Preparation time: 10 to 15 minutes
Cooking time: 35 to 40 minutes
Serves 4

Ingredients
1 lb. firm tofu, cut into chunks
2 tbsp. soy sauce
1/2 c. chopped scallions
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes

Preparation time: 5 to 10 minutes
Cooking time: 20 to 25 minutes
Serves 4

Ingredients
2 c. water
1/2 c. sugar
2 medium sweet potatoes, peeled and cut into chunks
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped roasted peanuts

Preparation time: 5 minutes
Cooking time: 40 to 55 minutes
Serves 4

Indredients
3 c. water
2 c. glutinous rice
1 8-oz. can corn, drained well
1 c. canned coconut milk* or whole milk
2 tsp. salt
4 tsp. sugar
1/4 c. sesame seeds
1/2 c. chopped roasted peanuts

Preparation time: 45 minutes
Cooking time: 1.25 to 1.5 hours
Serves 4

If you are served chicken in Vietnam, you know you are well liked, as chicken there is rather expen-sive.This particular chicken dish is also served to new mothers as a special treat and to help restore their strength. Dark-meat chicken is especially good for braising, but white meat is fine, too.

Ingredients
1 tbsp. finely chopped fresh ginger
1/4 tsp. salt
1/4 tsp. pepper
8 chicken thighs or legs, skinned*
2 tbsp. vegetable oil
1/2 small onion, chopped
2 c. water 1 tsp. sugar
2 tbsp. fish sauce

Preparation time: 30 to 35 minutes
Chilling time: 4 hours to overnight
Cooking time: 6 to 8 minutes
Serves 4

Grilled lemon grass beef is usually served at summer picnics and is always popular at parties and celebrations. This is a southern specialty. Cooks in northern Vietnam usually grill pork instead of beef.

Ingredients
1.5 lb. sirloin tip, thinly sliced
2 tsp. sugar 2 tbsp. soy sauce
1 tsp. pepper
2 cloves garlic, finely chopped
2 tsp. sesame seeds 2 stems lemon grass, finely chopped, or 2 tbsp. dried lemon grass, soaked
12 romaine lettuce leaves (optional)
2 tsp. each chopped fresh mint, coriander, and scallions (optional)

Preparation time: 1.5 to 2 hours
Cooking time: 2 to 3 hours
Makes about 25 spring rolls

These crispy, delicious treats make a great start to any meal.

Ingredients
3.5 oz. (one-half package) cellophane or rice noodles
1 egg
1 lb. ground pork
3 carrots, peeled and shredded
1 small onion, chopped
1.5 tsp. fish sauce
1/2 tsp. pepper
1/4 cup chopped scallions
1 1-lb. package lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil

Preparation time: 5 minutes
Cooking time: 10 to 12 minutes
Serves 4

Cauliflower was introduced by the French in the 1800s. Because it looks like a big flower and is from the cabbage family, the Vietnamese call cauliflower "the flower of the cabbage".

Ingredients
1 medium head cauliflower*
1 tbsp. vegetable oil
1 small onion, sliced
1/2 tsp. pepper
1 tbsp. fish sauce
1/4 c. chopped scallions

Preparation and standing time: 40 to 45 minutes
Cooking time: 20 minutes
Serves 4

Ingredients
1 clove garlic, finely chopped
1/4 tsp. pepper
1 tsp. cornstarch or flour
1 tsp. vegetable oil 1 lb. sirloin tips, thinly sliced
3 tbsp. vegetable oil
1/2 medium onion, sliced
2 c. green beans, with ends removed and cut into bite-sized pieces*
1/4 c. water or chicken broth
1 tsp. soy sauce

Preparation time: 10 minutes
Cooking time: 30 to 40 minutes
Serves 4

Fried rice originated in China.This version, flavored with fish sauce, is uniquely Vietnamese. It is a great way to use up leftovers, since just about any kind of meat or vegetable can be added.

Ingredients
2 eggs
4 tbsp. vegetable oil
1/2 medium onion, chopped
1 carrot, chopped
1/2 c. fresh green peas or frozen peas, thawed
1/2 tsp. pepper
1 tsp. sugar
2 tsp. fish sauce
1 tsp. soy sauce
4 c. cold cooked rice

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Serves 4

This salad is a meal in itself. The combination of hot and cold ingredients and the contrast between crunchy vegetables and soft noodles and meat make this a favorite dish throughout Vietnam, where it is eaten primarily in the summer.

Ingredients
1 7-oz. package rice noodles
1/2 medium head lettuce, shredded (about 2 c.)
1/2 cucumber, peeled and thinly sliced
2 carrots, peeled and shredded
2 tbsp. vegetable oil
1/2 onion, peeled and thinly sliced
1 lb. pork loin or beef sirloin tip, thinly sliced
1 stem lemon grass, finely chopped, or 1 tbsp. dried lemon grass*
1 clove garlic, finely chopped
1/2 tsp. sugar
1/4 tsp. pepper
2 tbsp. fish sauce
1/2 c. chopped roasted peanuts

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4

On special occasions, the Vietnamese start the meal with a salad such as this shredded chicken-cabbage salad. For a regular family-style meal, all dishes, including the salad, are served at once.

Ingredients
2 whole chicken breasts, skinned
1/2 small head cabbage, shredded (about 2 c.)
juice of 1 lime*
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 c. chopped roasted peanuts (optional)
Fresh coriander for garnish (optional)

Preparation time: 25 minutes
Cooking time: 25 to 30 minutes
Serves 4

Ingredients
1 cucumber, peeled and chopped
3 carrots, peeled and grated
2 tsp. sugar
3 c. water
1 lb. fresh shrimp, peeled and deveined*, or 1 lb. frozen shrimp, thawed
2 tbsp. fish sauce
2 tsp. lime juice or white vinegar
1 jalapeño pepper, seeded and chopped, or 1/2 tsp. red pepper flakes
1 tbsp. sesame seeds
fresh coriander for garnish(optional)

Preparation time: 45 minutes
Cooking time: 25 minutes
Serves 4

This soup combines the sweetness of pineapple with the sour taste of vinegar. The pineapple, native to Vietnam, is considered a vegetable in that country.

Ingredients
1 lb. fish fillets, cut into bite-sized pieces*
1/4 tsp. pepper
2 tbsp. oil
3 tomatoes, cut into 8 wedges each
1 tsp. sugar 2 10 3/4-oz. cans (about 3 c.) chicken broth
1 20-oz. can chunk pineapple, drained thoroughly 2 tbsp. white vinegar
2 tbsp. chopped fresh mint leaves or 1 tsp. dried mint
1/4 c. chopped scallions

Preparation time: 10 minutes
Chilling time: overnight
Serves 4

Ingredients
2 c. water
4 tbsp. white vinegar
2 tbsp. sugar
1 tsp. salt
4 to 5 carrots

Preparation time: 5 to 10 minutes
Makes 1.5 cups

The Vietnamese use nước chấm the way diners in many countries use salt. It is included on every table for every meal, either as a dip or a sauce to pour over a dish, and it is usually served in individual bowls. Drained carrot salad is often added to nước chấm.

Ingredients
2 cloves garlic, crushed
1 tsp. red pepper flakes
3 tbsp. sugar
2 tbsp. fresh lime juice or 4 tbsp. white vinegar
4 tbsp. fish sauce
1 c. water

Cooking time: 10 minutes
Serves: 4

Rice noodles, also called rice sticks, may be added to soups or to stir-fried, steamed, or simmered dishes. They are sometimes served cold with hot vegetables and meat on top of them.

Ingredients
3 c. wate
1 7-oz. package rice noodles

Cooking time: 35 to 45 minutes
Serves: 4

Ingredients
2 c. extra-long-grain white rice
2.5 c. water

1 teaspoon (tsp.) = 5.0 milliliters (ml) 1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters

Black mushrooms: Dried fragrant mushrooms available at Asian groceries. They must be soaked in lukewarm water before using.

Cellophane noodles: Thin noodles made from mung beans.

Coconut milk: The white, milky liquid extracted from coconut meat, used to give a coconut flavor to foods. Canned coconut milk is available at many supermarkets and specialty grocers.

Coriander: An herb used as a flavoring and as a decorative garnish. Fresh coriander is also called cilantro.

Boil: To heat a liquid over high heat until bubbles form and rise rapidly to the surface.

Braise: To cook slowly in a covered pot containing liquid.

Broil: To cook directly under a heat source so that the side of the food facing the heat cooks rapidly.

Brown: To cook food quickly in fat over high heat so that the surface turns an even brown.

Garnish: To decorate a dish with herbs or a small piece of food.

Colander: is a type of sieve, used in cooking for separating liquids and solids. It is much like a strainer.

Dutch oven: A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English.

Skewer: A thin wood, bamboo, or metal stick used to hold small pieces of meat or vegetables for broiling or grilling.