Main Course

Salt and pepper pork chops (Cantonese-style)

Velveting the pork makes the meat moist and tender. Frying twice, first over medium heat and a second time over high heat, gives the pork the crispiest crust.

Cook time: 15

Servings: 4 people

Vietnamese-style lemongrass pork and noodle salad

Lemongrass pork belly, noodles and fresh vegetables are tossed with Vietnamese mixed fish sauce to make a delicious one bowl meal.

Cook time: 25

Servings: 4 people

Fried chicken wings with salted duck egg yolk sauce

Seasoned chicken wings are dredged in starch, deep fried until crisp then tossed in a sauce made with garlic and salted duck egg yolk paste. Crispy Thai basil completes the dish.

Cook time: 12

Servings: 3 people

Vietnamese caramelized pork and eggs

Found in Cambodian and Vietnamese cuisines, this dish of pork cubes and hard-boiled eggs braised in a mixture of caramelized sugar, juice of young coconut and fish sauce is often served during tết, the Vietnamese lunar new year.

Cook time: 1 10

Servings: 6 people

Soy ginger beef rice bowl

A slab of beef short plate is simmered with ginger slices in broth, soy sauce, sake and mirin, sliced thinly and served over rice with scallions and sesame seeds.

Cook time: 3 15

Servings: 3 people