http://cuisine.com.au/recipe-finder/vietnamese-recipes A variety of Vietnamese recipes from pho through to fresh rice paper rolls and Vietnamese chicken salad... en-au http://cuisine.com.au/recipe/crab_and_sweet_mango_rolls Every bite of these snacks is fresh and fruity. Make them just before serving to prevent the wrapping drying out, or pack in an airtight container, each roll separated by a sheet of baking paper. http://cuisine.com.au/recipe/pomelo_glass_noodle_and_crab_salad This dish has a zesty flavour hit. http://cuisine.com.au/recipe/cucumber_prawn_salad_chilli_lime_dressing A crisp, delicious salad with a bit of zing. http://cuisine.com.au/recipe/squid_salad It is important to slice the lime leaves and lemongrass as finely as possible. Use a very sharp knife and take your time. http://cuisine.com.au/recipe/sticky_white_rice_and_guava You can use tinned guava if you can't get the fresh variety. Alternatively, use pineapple, poached tamarillos or mango. http://cuisine.com.au/recipe/red-cooked-fish-with-mushrooms-and-greens Red cooking refers to poaching in a broth spiced with ginger, cinnamon and star anise – the perfect way to add flavour without fat. http://cuisine.com.au/recipe/vietnamese-stuffed-squid South-East Asia doesn't do the heavy food found in colder regions to the north, which makes it the perfect place to source some lighter spring recipes. Fresh herbs, citrus flavours, light broths and fast cooking techniques bring a sense of bright delicacy and grace to these dishes. http://cuisine.com.au/recipe/scallops_with_lime_mint_and_chilli This kind of tangy, citrusy dressing works a treat with all sorts of shellfish. Try it with freshly opened oysters or as a dipping sauce for blue swimmer crabs or lobster. http://cuisine.com.au/recipe/brisket_broth This broth is a bit of work but the complex flavours make it worth the effort. http://cuisine.com.au/recipe/fresh_prawn_rice-paper_rolls Very healthy and delicious.