Stir fry for another minute or two, then add the palm sugar (or brown sugar), star anise and Chinese five-spice powder along with 200ml/7fl oz water and the fish sauce. Return the pork to the wok.

Just about every culture seems to have its own take on sausage—and for the Vietnamese, they’re made of fatty pork, garlic, fish sauce, sugar, and black pepper. When served as an appetizer ...

This Vietnamese dish is one of my favourite light meals - the combination of rice noodles, barbecued (or grilled) pork and lots of ... and grilled meat with the fish sauce in another bowl and ...

Several Vietnamese dishes, including quay (crispy crullers), rau muong xao toi (stir-fried water spinach with garlic), and ...

My friends and I were wandering through the fish market ... This sauce is now a staple in my fridge; it keeps for several weeks. If you live in an area with a large Vietnamese population, you ...