Vietnamese Sandwich (Beef Bánh Mì)

Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.

Smoked Trout Cakes With Lemon Mayo and Swiss Chard Kimchi

This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.

Lemongrass Pork Tenderloin With Stir-Fried Quinoa

White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.

Tom Yum Pork Stew

Lemongrass Chicken Banh Mi

I love Vietnamese food and have fond memories of bonding with my mother over hot bowls of pho and crisp fresh rolls. Banh mi, my favourite dish, is stuffed with aromatic grilled meat, savoury condiments and crunchy pickles. The crowning touch of this sandwich is the beautifully crisp Vietnamese roll, which you can buy in many Asian supermarkets. If you can't find one, substitute a crusty sub roll. – Irene Fong, Food specialist