Traditionally, this salad uses poached chicken, but if you don’t feel like doing that, rotisserie chicken works too.

These pan-fried tomatoes, stuffed with a simple ground pork filling, are juicy and sweet. They are best served hot with rice.

This sweet and sour vegetable stir-fry is flexible with any spring and summer vegetables. Both prawns and squids work.

This mung bean pudding take less than 30 minutes to put together but is still sufficient to revive you from the mid-day sugar crave.

Earthy mushroom marinated in a simple no-fuss dressing, seasoned with soy sauce and sesame oil.

These patties are made from tofu, mushroom and mung beans. A mix of bright herbs accentuates their flavor.

This tomato soup takes less than 30 minutes to put together. Use any fish you have – tilapia, cod, halibut, salmon. Dill is non-negotiable.

Vietnamese egg meatloaf in a skillet! Made from egg, ground pork, wood-ear mushroom and mung bean vermicelli, this is best served with rice.

Crispy pan-fried tofu gets its savoriness from salt and soy sauce and fragrance from lemongrass.

Make these meatballs with any meat you have on hand. Serve them hot with rice, pasta or even salad!

Potato, carrot and beetroot in a mellow sweet chicken broth.

An easy wonton soup with ground pork filling and a light vegetable broth