There's always various sauces and seasonings on the table at Vietnamese restaurants. So, I tried making something that combines all of the flavors in one.After handling the red chili peppers, be sure to wash your hands before touching your eyes. If you don't, you're in for a lot of pain!You can store it in the refrigerator for some time. Recipe by Nooko

This sweet vinegary filling was in a sandwich that I had in Vietnam!!I was quite surprised but it actually went really well with the baguette...If you don't like spicy foods, you can omit the chili. Recipe by Nooko

These pork chops are tender, juicy and full of flavors. Just marinate the meat ahead of time with easy to find ingredients and you can enjoy these anytime you wish.Vietnamese rices dishes are often served with sweet and sour fish sauce. Simply drizzle the sauce over rice and enjoy! (Recipe below)

Stole this from the internet.

This is a macrobiotic side dish. This uses plum vinegar, which is a good remedy for upset stomachs.Be sure to simmer on a low heat and don't blast it, otherwise the onions will stick together and become discoloured. Keep an eye on the pan, and gently agitate it every while. Recipe by Ruruko

When Mom was still alive, she used to tell me, “Being a girl without knowing how to pickle mustard greens is very bad.” Therefore I learned this recipe from my mother and this experience has been following me for 40 years. Every time I cook a dish which is my mom’s speciality food, it reminds me of many memories about her. Later on, some aunties from Ky Anh district, Ha Tinh provine came to visit me and made this dish more delicious and turn sour faster by adding bean sprouts. (contributed by Bich Hoa)

This is a marinade that could easily be made with store brand sushi vinegar.You can also make this using store-bought marinade powder.Mincing the onion allows for the crunchy texture to be retained and enjoyed.You could also thinly slice the onions according to their use. Recipe by KaHal

I used to buy stewed onion from a store, but I started making it myself a few years ago. It tastes great with less olive oil as well, so I make it often.It's convenient if you estimate the amount that can fit in the jar that you are using by placing the onions in before cooking.Take it out from the refrigerator to warm slightly before serving. Recipe by Brandy

Once my friend invited me out to try Southern Vietnamese cuisine, I was very impressed with caramelized fish sauce served with crispy rice crackers and steamed vegetables. A countryside dish but irresistible! This aromatic dipping sauce is made by simmering some fragrant fried shallots with shrimp, together with pork, seasoned in sugar, caramel sauce, fish sauce, and fresh chili. (Contributed by Do Huong Ly)

This is my version of this family-friendly sweet-savory pork using widely accessible ingredients.It's traditionally made in a clay pot using pork belly, but I find a Dutch oven or other heavy pot and pork shoulder work just fine, specially if you find pork belly a little too fatty for your liking.Delicious with some steamed jasmine rice, in banh mi sandwiches, or made into my Vietnamese Street Tacos. (That recipe coming later. :) )If you want to save some time, you can just dump all the ingredients into your cooking vessel and skip to Step 4, but Steps 1 to 3 do add a deliciously layered depth to the dish.

I added onions to the recipe "Refreshing with vinegar and great for recovering from summer exhaustion! Pork stamina stir-fry," and modified the recipe to help recovery.Stir-frying with onion adds a little bit of sweetness to the dish.If you want more vinegar flavour, add as needed when plating. Recipe by Hokkori-no

Recipe by Pinguino