Grilled Five-Spice Chicken

Source: Pleasures of the Vietnamese Table - Mai Pham

Makes 4 servings

Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version)

2 Asian eggplants (long and thin,
    but not baby eggplants)
4 scallions, minced

Grilled Prawns (Vietnam)

1 small onion, minced
2 cloves garlic, minced
1 teaspoon peanut oil
1 pound jumbo shrimp or king prawns
1 teaspoon sea salt

Caramel Shrimp (Vietnam)

1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon flour

Vietnamese Eggroll (Cha Gio)

1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads

Crab Noodle Soup (Vietnam)

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.

Vietnamese Coconut Cookies

Source: Simple Art of Vietnamese Cooking - Binh Duong and Marcia Kiesel

These cookies become crisper the second day, so do not overbake them.

Vietnamese Banana Cake with Cashews (Chuoi Nuong)

Source: The Complete Asian Cookbook - Charmaine Solomon

Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar

Pork Simmered in Coconut Milk (Vietnamese)

1 1/2 pounds boneless pork shoulder, with
    some fat and skin attached (see notes)
2 teaspoons salt