Vietnamese

This Vietnamese-style dish infuses fresh mussels with intense flavors of garlic, pepper, and fish sauce. A cast-iron pot, the ideal cooking vessel, gets very hot, cooking the mussels quickly and heightening the flavors of the seasonings. You can also use a wok or Dutch oven.

Kajsa Alger, chef and co-owner (with super-chef Susan Feniger) of Street in Los Angeles, isn't a fan of chicken breast. "It's my least favorite meat," she says. So if chicken breast is to make it onto Street's menu, it has to be something special. This salad—inspired by Vietnamese green papaya salad—is anything but boring.

This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

Although the base of this fairly standard Vietnamese dish is a caramel sauce, the garlic, shallots, and black pepper cut through the sweetness like a knife, providing terrific contrast. Since the last 45 minutes of the cooking time are unattended, this is a good dish for a night on which you want to entertain.

In Vietnam, yogurt is known by a couple of different names: sua chua (sour milk) and da ua, pronounced "ya-orh," which is actually a transliteration of yaourt, reflecting the dish's origins during French colonization. Semantics aside, this just may be the silkiest yogurt you’ll ever taste, with a delightful balance of sweetness—which comes from condensed milk, a staple of the Vietnamese pantry—and tanginess. At Street, Feniger and Alger make and culture their own yogurt, but this recipe produces similar results and is much quicker.

Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.

Dau Hu Rang Muoi Luke Nguyen: I enjoy the simplicity and texture of this dish—it's like a vegetarian's version of salt and pepper squid.

Nuoc Cham Chay Luke Nguyen: This is the vegetarian equivalent of dipping fish sauce. This sauce is quick and easy to make, and if you want to liven it up, add some pickled vegetables and chile.

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.

Serve this classic and satisfying stir-fry over brown rice.

For extra crunch, add a few strips of cucumber or bell pepper before rolling these up.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup.